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Chocolate Cake with Chantilly Cream

This heavenly chocolate cake paired with light, fluffy Chantilly cream makes for a perfect treat for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 1.75 cups all-purpose flour
  • 1.75 cups granulated sugar
  • 0.75 cups unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 2 large eggs Use room temperature
  • 1 cup whole milk Use room temperature
  • 0.5 cups vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water Don't skip it for moisture
For the Chantilly Cream
  • 1 cup heavy whipping cream Chill the bowl before whipping
  • 0.25 cups powdered sugar
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
Making the Cake Batter
  1. In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
  2. Add eggs, milk, vegetable oil, and vanilla extract. Mix until smooth, then slowly stir in boiling water.
Baking the Cake
  1. Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  2. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Preparing the Chantilly Cream
  1. In a chilled bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
Assemble the Cake
  1. Place one layer of the cake on a serving plate and spread Chantilly cream on top. Add the second layer and repeat.
  2. Use remaining cream to frost the top and sides. Optional: Top with chocolate shavings or fresh berries.

Notes

For a shortcut, the cakes can be made a day in advance. Store in the fridge and prepare Chanilly cream right before serving.