CHOCOLATE WHIPPED CREAM CAKE

Chocolate Whipped Cream Cake image

Provided by Laura Davis

Time 50m

Number Of Ingredients 15

1 3/4 c all purpose flour
2 1/4 c sugar
2 Tbsp sugar
3/4 c cocoa, unsweetened
1 1/2 Tbsp cocoa, unsweetened
1 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 c vegetable oil
1 c milk
2 large eggs
2 tsp vanilla extract
1 1/2 c heavy cream, cold
1 1/2 tsp powdered sugar
1/3 c semi-sweet mini chocloate chips

Steps:

1. •Make the cake: Heat oven to 350 degrees F. Butter the bottoms, and sides of two 9-inch round cake pans and dust with flour. Set aside. Bring a small saucepan of water to a boil and maintain. Combine the flour, 2 cups granulated sugar, 3/4 cup cocoa, salt, baking powder, and baking soda in a large bowl. Beat in the oil, milk, eggs, vanilla, using a mixer set on medium speed for 2 minutes. Reduce mixer speed to low and add 1 cup of the boiling water. Divide the batter between the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean , about 35 minutes. Cool the cakes for 10 minutes. Unmold the cakes and allow to cool completely.
2. Make the frosting: Beat the heavy cream and confectioners' sugar until soft peaks form. Gently fold in the remaining 1/4 cup plus 2 tablespoons granulated sugar and 1 1/2 tablespoons cocoa until combined. Ice cooled cakes, between layer, sprinle with mini chips and reserve some to sprinkle on the top. Store in refigerator until time to serve.