Chocolate Cake with Cream
This rich and moist chocolate cake is topped with a light and fluffy cream, making it a fantastic choice for celebrations or just a sweet treat at home.
Ingredients
For the cake
- 3 pieces eggs
- 1 cup plain yogurt
- 1 container light olive oil usually corresponds to 1 cup
- 1.5 cups granulated sugar
- 2 cups flour
- 1/2 cup cocoa powder
- 1 packet baking powder
- 1 packet vanilla
For the cream topping
- 2 cups cold cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla
Optional garnishes
- Grated chocolate for garnish
- Sprinkle cocoa for garnish
- Chocolate sauce for drizzling
Instructions
Preparation
- Beat the eggs and sugar together for about 3–4 minutes until the mixture turns white and fluffy.
- Mix in the yogurt and olive oil until combined.
- Sift the flour, cocoa powder, baking powder, and vanilla into the batter. Stir with a spatula until everything is smooth and mixed well.
- Pour the batter into a greased cake pan and smooth it out.
Baking
- Bake in a preheated oven at 170°C (340°F) for 30–35 minutes. Check if it’s done with a toothpick; it should come out clean.
- Once baked, let the cake cool completely.
Topping
- Whip the cold cream, powdered sugar, and vanilla together until it forms stiff peaks.
- After the cake cools, slice it in half horizontally.
- Spread a generous layer of cream on the bottom half of the cake.
- Place the top half back on and cover the entire cake with the remaining cream.
- For a fancy touch, garnish with chocolate shavings or a drizzle of chocolate sauce.
Chilling
- Chill the cake in the refrigerator for at least 2 hours, or overnight for the best flavor.
Serving
- When ready to serve, slice, enjoy, and savor that wonderful chocolate and cream!
Notes
Make sure all your ingredients are at room temperature for a more consistent batter. Don’t overmix the batter; just mix until combined. Feel free to play with the frosting. You can add different flavors to the whipped cream or use a different type of frosting altogether!