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Perfectly moist, dark chocolate cake, with light-chocolate whipped cream, and a pint of fresh raspberries dotted over the top. That’s it! Our family’s forever-favorite birthday cake. This is my simplified version of the Dressel’s Chocolate Fudge Whipped Cream cake (without the buttercream and nuts, and with an easy-to-make version of stabilized whipped cream.) So good!
Best Chocolate Whipped Cream Birthday Cake
- Dark Chocolate Cake Layers
- 2, 9-inch cake pans, greased with shortening, and lined with parchment circles cut to fit
- 2 cups sugar
- 3 large eggs
- 1 1/4 cup vegetable oil
- 4 tsp vanilla
- 1 1/3 cups boiling water
- 1/2 cup Hershey’s Special Dark cocoa powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/3 cups cake flour
- 1 cup all-purpose flour
- Light Chocolate Whipped Cream
- 1 quart heavy whipping cream
- 3 Tbsp instant chocolate pudding mix powder
- ½ cup confectioners (powdered) sugar
- Make cake layers: Preheat oven to 350 with oven rack at center position.
- In large mixing bowl, beat sugar and eggs 3 minutes until fluffy and creamy.
- Blend in oil and vanilla and beat two minutes more.
- In a tall bowl (the mixture will bubble up when you add the soda) combine boiling water and cocoa powder, stir to dissolve, mix in soda and salt.
- Pour into batter and incorporate.
- Add flour and mix just until blended and smooth.
- Pour into prepared pans and tap pans on work surface to release bubbles.
- Bake at 350 for 35 to 40 minutes until cake springs back when touched. Remove from oven; let rest in pans for five minutes. Turn onto racks. Let cakes cool completely.
- Make light-chocolate whipped cream: (Note: Do NOT add the pudding powder and confectioners’ sugar to the liquid cream—you must whip the cream to soft peaks first.) Whip a quart of cream until soft peaks form, add 3 Tbsp of instant chocolate pudding mix powder and ½ cup of confectioners’ sugar to the soft cream in the mixer bowl, and whip a bit longer until stiff peaks form.
- Assemble cake: Trim dome off top of bottom cake layer. (Eat this up : ) Place now-leveled bottom layer on serving platter. Pile half of light-chocolate cream over layer. Top with remaining cake layer. (No need to trim the dome off the top cake layer.) Pile remaining cream on top. Dot with fresh berries--no need to frost the sides!
- Note: Because of the whipped cream, this cake is best eaten within several hours of making. Keep any remaining cake covered and refrigerated.
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