It’s not so unlikely for me to get a request to make a birthday cake. It happens quite often, and if I can and have the time – I would get right on it. My automatic choice for a birthday cake is chocolate cake. It’s simple, easy and an all-time favorite. I really don’t know anyone who would say no to a big slice of chocolate cake with frosting on top.
This recipe makes a quick and easy chocolate cake, but even though it doesn’t take a long time to prepare it – it’s always a show stopper and makes everyone say WOW. It’s a simple yet beautiful chocolate cake, mainly because of its presentation. Easy chocolate cake base that is topped with chocolate ganache, cream and some grated chocolate for decoration.
Photo: Natalie Levin
Easy Chocolate Cake with Whipped Cream
For the cake:
- 180 ml. (3/4 cup) vegetable oil
- 3 large eggs
- 400 ml. (2 cups) sour cream
- 300 grams (1 1/2 cups) sugar
- Pinch of salt
- 1/2 tsp. vanilla extract
- 80 grams (1/2 cup + 1 tbsp.) cocoa powder
- 200 grams (1 1/2 cups) all-purpose flour
- 10 grams (2 tsp.) baking powder
- 100 grams chocolate chips
For chocolate ganache:
- 250 ml. (1 cup) heavy cream
- 250 grams dark chocolate (chopped)
For the cream:
- 250 ml. (1 cup) heavy cream (very cold)
Decoration:
- Grated dark chocolate
- Preheat oven to 170c degrees and grease the pan.
- In a large bowl put oil, eggs, sour cream, sugar, salt and vanilla and beat well into a smooth mixture.
- Add in cocoa, flour and baking powder and mix well until blended.
- Transfer the batter into the pan, sprinkle the top with chocolate chips.
- Bake for about 35-45 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool at room temperature for about ten minutes, and in the meantime, prepare the ganache.
- Chocolate ganache: in a small saucepan put cream and heat to a simmer.
- Pour the hot cream over the chopped chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.
- Pour the ganache over the cake.
- Cool the cake completely in the refrigerator. Once the cake is cool, remove it from the pan and place on a serving plate.
- Cream: whip the cream until firm.
- Drizzle cream over the top of the cake in crowded mounds and decorate with grated chocolate in the center.
- Serve at room temperature.
- Keep the cake in a closed container for up to 5-6 days in the refrigerator.
- It is recommended to serve the cake at room temperature rather than straight from the refrigerator.
Photo: Natalie Levin