Layers of moist, rich chocolate cake filled and frosted with light, sweet Chantilly cream – a heavenly dessert that’s pure bliss!
Author:Claire Monroe
Ingredients
Scale
For the Crust:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup boiling water
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt. Add buttermilk, oil, eggs, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into prepared pans.
Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
For Chantilly cream: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Place one cake layer on a serving plate. Spread with a layer of Chantilly cream. Top with second layer and frost top and sides with remaining cream. Chill until serving.