One of my favorite birthday cakes is chocolate cake with whipped cream. The combination of a soft, dark chocolate cake with vanilla whipped cream is simply delicious and everyone’s favorite. It’s the one cake I tend to make for my friends and family birthdays on a regular basis.
This chocolate cake with whipped cream is so easy to make and is made of a soft chocolate cake covered with chocolate ganache, whipped vanilla cream and a lot of sprinkles for decoration. Kids will love it and you won’t believe how easy it is to make it!
Chocolate Cake with Whipped Cream and Sprinkles
For the chocolate cake:
- 50 grams dark chocolate
- 240 ml. (1 cup) milk
- 200 grams (1 cup) sugar
- 3 large eggs
- 180 ml. (3/4 cup) vegetable oil
- 200 ml. (1 cup) sour cream
- Pinch of salt
- 75 grams (1/2 cup) cocoa powder
- 175 grams (1 1/4 cups)cup all-purpose flour
- 35 grams (1/4 cup) cornstarch
- 1 1/2 tsp. baking powder
For chocolate ganache:
- 100 grams dark chocolate
- 125 ml. (1/2 cup) heavy cream
- Pinch of salt
For vanilla cream:
- 375 ml. (1 1/2 cups) heavy cream
- 2 tbsp. sugar powder
- 2 tsp. instant vanilla pudding powder
- 1 tsp. vanilla extract
Preheat oven to 170c degrees and grease the pan.
Chocolate Cake: chop the chocolate and put in a bowl. Add milk and melt together in the microwave or over double-boiler.
When everything is melted and smooth, add in sugar, eggs, oil, sour cream and salt and beat well until incorporated.
Sift in cocoa powder, flour, cornstarch and baking powder and beat well until blended.
Pour the batter into the pan.
Bake for about 30-40 minutes or until the cake is set and a toothpick inserted in the center comes out with moist crumbs.
Cool slightly at room temperature and in the meantime prepare the ganache.
Chocolate ganache: chop the chocolate and put in a bowl.
Add heavy cream and salt and melt together in the microwave or over double-boiler, until mixture is melted and smooth.
Pour the ganache over the cake, and smooth the top.
Cool completely in the refrigerator for 2-3 hours, or until the cake is completely cold.
Remove the cake from the pan and prepare the cream.
Vanilla cream: in a bowl of a mixer whip cream, powdered sugar, stabilizer and vanilla until very stable cream is formed.
Cover the sides of the cake with cream using a spatula. Transfer the remaining cream into a piping bag fitted with a large serrated piping tip and drizzle mounds of cream on top of the cake.
Cover with sprinkles freely on the top and the sides of the cake.
- Keep the cake in the refrigerator up to 3-4 days in a closed box.
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