CHOCOLATE WHIPPED CREAM CAKE
"Imagine the best Yankee Doodle possible. Imagine one of the easiest cakes possible. No creaming butter and sugar: just whip cream, add eggs and the dry ingredients, and you've got cake!"
1 1/4 cups cake flour
1/3 cup Dutch-processed unsweetened cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
2 cups heavy (whipping) cream, divided use
1/2 teaspoon instant espresso powder
2 large eggs
1 cup sugar
2 tablespoons honey
1 teaspoon vanilla extract
Heat the oven to 375 degrees F. Butter two (8-inch) round cake pans and line the bottoms with parchment.
Whisk the flour, cocoa powder, baking soda, and salt in a small bowl.
Pour 1 cup of the cream into a mixing bowl, add the espresso powder, and beat to stiff peaks with an electric mixer. Beat in the eggs one at a time. Beat in the sugar and honey. Whisk in the dry ingredients until just combined and smooth. Stir in the vanilla.
Divide the batter between the baking pans, and give the pans a rap on the counter to release any air bubbles.
Bake the cakes for 20 to 25 minutes, until a cake tester comes out with just a crumb or two.
Let the cakes cool in the pans on racks for 10 minutes or so; they'll fall a little (don't worry about it).Then turn the cakes out of the pans, peel off the parchment, and let cool completely on the racks.
Whip the remaining 1 cup cream to stiff peaks (if desired, before beating the cream, sweeten with powdered sugar, to taste.). Put one of the cake layers on a serving plate. Spread with half the whipped cream. Top with the other layer and the rest of the whipped cream. Refrigerate until you're ready to serve the cake. I think this cake is best eaten within a day.
Note: If you've got some cherries preserved in brandy hanging around, spoon some of the brandy over the cake before you spread on the whipped cream, and top each layer with some of the cherries.
Makes one (8-inch) layer cake
Adapted from source: Tasty: Get Great Food on the Table Every Day by Roy Finamore
Copyright 2006 by Roy Finamore. Reprinted by permission of Houghton
Mifflin Company.
"Imagine the best Yankee Doodle possible. Imagine one of the easiest cakes possible. No creaming butter and sugar: just whip cream, add eggs and the dry ingredients, and you've got cake!"
1 1/4 cups cake flour
1/3 cup Dutch-processed unsweetened cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
2 cups heavy (whipping) cream, divided use
1/2 teaspoon instant espresso powder
2 large eggs
1 cup sugar
2 tablespoons honey
1 teaspoon vanilla extract
Heat the oven to 375 degrees F. Butter two (8-inch) round cake pans and line the bottoms with parchment.
Whisk the flour, cocoa powder, baking soda, and salt in a small bowl.
Pour 1 cup of the cream into a mixing bowl, add the espresso powder, and beat to stiff peaks with an electric mixer. Beat in the eggs one at a time. Beat in the sugar and honey. Whisk in the dry ingredients until just combined and smooth. Stir in the vanilla.
Divide the batter between the baking pans, and give the pans a rap on the counter to release any air bubbles.
Bake the cakes for 20 to 25 minutes, until a cake tester comes out with just a crumb or two.
Let the cakes cool in the pans on racks for 10 minutes or so; they'll fall a little (don't worry about it).Then turn the cakes out of the pans, peel off the parchment, and let cool completely on the racks.
Whip the remaining 1 cup cream to stiff peaks (if desired, before beating the cream, sweeten with powdered sugar, to taste.). Put one of the cake layers on a serving plate. Spread with half the whipped cream. Top with the other layer and the rest of the whipped cream. Refrigerate until you're ready to serve the cake. I think this cake is best eaten within a day.
Note: If you've got some cherries preserved in brandy hanging around, spoon some of the brandy over the cake before you spread on the whipped cream, and top each layer with some of the cherries.
Makes one (8-inch) layer cake
Adapted from source: Tasty: Get Great Food on the Table Every Day by Roy Finamore
Copyright 2006 by Roy Finamore. Reprinted by permission of Houghton
Mifflin Company.
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Gooey Toffee Butter Cake (using cake mix, with pumpkin variation)
- Chocolate Raspberry Torte (using cake mix)
- Pink Champagne Cake, Bavarian Cream, Butter Cream Frosting (Home Bakery copycat recipe)
- Holiday White Fruitcake (make at least 4 weeks ahead) (McCall's)
- German Apple Cake, Slab Apple Cake, Norwegian Apple Cake and Old Fashioned Apple Cake
- Sour Cream Coffee Cake
- Famous Dave's Pineapple Upside-Down Cake
- Strawberry Soda Cake
- Wacky Cake Recipes (repost)
- Peanut Butter Chocolate Cake with Peanut Butter Frosting
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!