Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 2 tsp vanilla extract
- ½ cup hot water or hot coffee (enhances chocolate flavor)
For Chocolate Cream Frosting:
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- 2 tbsp cocoa powder
- 150g melted dark or milk chocolate (cooled slightly)
Optional Toppings:
- Chocolate shavings
- Fresh berries
- Drizzle of chocolate syrup
Instructions
- Prepare Cake Batter:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat eggs, sugar, brown sugar, oil, and vanilla until creamy.
- Stir in buttermilk, then slowly mix in the dry ingredients.
- Finally, add hot water/coffee and mix until smooth (batter will be thin).
- Bake the Cake:
- Divide the batter into prepared pans.
- Bake for 28–32 minutes, or until a toothpick inserted comes out clean.
- Cool completely before frosting.
- Make Chocolate Cream Frosting:
- Whip the heavy cream, cocoa powder, and powdered sugar until soft peaks form.
- Gently fold in melted chocolate until smooth and fluffy.
- Assemble the Cake:
- Place one cake layer on a serving plate, spread frosting generously.
- Add the second layer, then cover the whole cake with frosting.
- Decorate with chocolate shavings, berries, or a drizzle of syrup.
- Chill & Serve:
- Refrigerate for 30 minutes before slicing for a cleaner cut.
- Enjoy your creamy, luscious chocolate delight! 🍰✨
Would you like me to make this a no-bake chocolate cream delight cake version too? That could be faster and super creamy.