Description
Indulge in the decadence of this Chocolate Layer Cake with Creme Chantilly Frosting. Moist chocolate cake layers are filled with a light and fluffy chantilly cream frosting, topped with fresh raspberries for a stunning finish.
Ingredients
Scale
Wet Ingredients:
- 1/2 cup unsweetened Dutch cocoa powder
- 1/2 cup boiling water
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 2 tsp pure vanilla extract
- 6 egg yolks, at room temperature (keep the whites!)
Dry Ingredients:
- 1 3/4 cups cake flour
- 2 tsp baking powder
- 1 tsp fine sea salt (or 1/2 tsp table salt)
- 1 1/4 cups firmly packed light brown sugar
Meringue Ingredients:
- 7 egg whites, at room temperature
- 1/2 tsp cream of tartar
- 1/2 cup granulated sugar
Creme Chantilly Frosting Ingredients:
- 3 cups cold heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 12–16 oz fresh raspberries (for decoration)
Instructions
- How to Make the Chocolate Layer Cake: Preheat the oven. Prepare the pan. Whisk wet ingredients. Mix dry ingredients. Combine wet and dry. Beat egg whites. Fold meringue into batter. Bake and cool.
- How to Make Creme Chantilly Frosting: Whip cream to soft peaks. Add sugar and vanilla. Whip to stiff peaks.
- How to Assemble the Cake: Slice cake into layers. Spread frosting between layers. Decorate with remaining frosting and fresh raspberries.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the cake batter to maintain a light texture.
- Be gentle when folding in the meringue to keep the cake fluffy.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 20g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 135mg
Keywords: Chocolate cake, Creme Chantilly, Layer cake, Dessert, Raspberries
