Name: Chocolate Whipped Cream Cake
Prep time: 60 min
Cook time: 40 min
Total time: 300 min
Ingredients: 75 g all-purpose flour; 15 g unsweetened cocoa powder; 85 g granulated sugar; 35 g milk; 15 g unsalted butter (or oil); 3 eggs, room temperature; 10 g sugar; 75 ml hot espresso; 15 ml Rum (optional); Chocolate whipped cream; 110 g heavy cream; 110 g couverture milk chocolate 54.5%; 350 g cold heavy cream; 27 g heavy cream; 27 g chocolate chips

Jump to Recipe

If you’re looking for a cake that’s as delicious as it is easy to make, then you’ve found the perfect recipe! This homemade chocolate whipped cream cake is my go-to birthday cake for my son, and let me tell you—it’s always a hit. He’s not a fan of traditional frosting, so this cake, with its light, creamy whipped topping and rich chocolate flavor, is the perfect compromise. Let’s check the recipe!

Why We All Love This Chocolate Whipped Cream Cake

Easy recipe, no fancy frosting or garnishing

One of the things I love about this recipe is that it’s incredibly straightforward. You don’t need any fancy piping skills or complicated garnishes—just a few simple steps, and you’ll have a gorgeous cake that looks and tastes like it came from a bakery.

Flavor & texture that will leave you swooning

Let’s talk flavor—this cake is rich, decadent, and downright delicious. The moist chocolate sponge is perfectly balanced with a light, airy whipped cream frosting that keeps it from feeling too heavy. Then, there’s the velvety ganache that adds a perfect final touch of smooth, glossy decadence. The combination of these textures is what truly makes this cake so indulgent.

Perfect for any occasion

This cake is one of those versatile desserts that works for just about any occasion. Whether it’s a birthday, a celebration, or just a cozy afternoon treat, this chocolate cake always fits right in. It has that wow factor without being overly complicated—so you can serve it at a dinner party, take it to a potluck, or enjoy it with your family on a lazy Sunday afternoon.

14 Basic Steps To Make Chocolate Whipped Cream Cake

Step 1

First, we need to get that oven nice and warm. Set it to 170°C and let it preheat. While that’s happening, prep a 16 cm baking pan. Line the bottom with some parchment paper—trust me, this will make it a breeze to get your cake out once it’s baked!

Step 2

In a small bowl, combine 35g of hot milk and 15g of cocoa powder. Use a whisk to blend it together until it’s smooth and glossy. This step is key for creating that deep, chocolatey flavor, and I love how the cocoa dissolves into the milk—such a simple but magical combo!

Step 3

In a large mixing bowl, crack 3 eggs and add 85g of granulated sugar. Whisk it together until it’s well combined. I like to whisk by hand to build up a bit of arm strength—it’s like a mini workout, right?

Step 4

Now, here’s a little trick I always use: fill a saucepan with about 1-2 inches of water. Place your bowl of egg mixture over the saucepan (make sure the bowl doesn’t touch the water), and heat it gently while whisking constantly.

We want to bring it to about 40°C—not too hot, but just warm enough. The warmth helps the sugar dissolve completely, and it makes the cake fluffier later on.

Once it hits 40°C, turn off the heat. While your bowl is still warm, add your cocoa-milk mixture and 15g of butter. Let it melt together and stir it all until smooth. This step brings in that luxurious richness!

Step 5

Now comes the fun part. Use an electric mixer with a whisk attachment to beat your egg mixture at high speed for about 6 minutes. I promise you, this is so worth it. You want it to get light and airy, with a little volume.

After 6 minutes, switch to low speed for just 1 more minute to break up any large bubbles. The texture should be smooth but not too stiff.

Step 6

Here’s where we start building the structure of our cake. Sift in 75g of all-purpose flour in two batches. I like to sift it because it ensures there are no lumps. Now, fold it in gently with a spatula—no stirring! We want to keep that airiness from the egg mixture intact.

Once the flour is folded in, add your cocoa mixture and fold everything together until it’s well combined. It’s okay if it looks a little lumpy at this point, but make sure there are no big streaks of flour.

Step 7

Pour your cake batter into the prepared pan, and here’s a little tip: take a toothpick and swirl it around in the batter to release any air bubbles. Then, give the pan a little tap on the countertop to smooth it all out. We want this cake to have a dense, silky texture—perfect for layering later on.

Pop the pan in the preheated oven and bake at 170°C for about 40 minutes. Check with a toothpick to make sure it comes out clean.

Once done, let it sit in the pan for a few minutes before transferring it to a wire rack. Peel off the parchment paper and let it cool completely. Don’t rush this step; trust me, it’ll be worth the wait!

Step 8

While your cake is cooling, let’s make a rich coffee syrup to soak into those cake layers. In a small bowl, mix 75ml of hot espresso with 10g of sugar.

I like to add a little 15 ml of Rum—it gives the syrup a gorgeous depth of flavor. Stir it until the sugar dissolves, and you’ve got your syrup!

Step 9

Now, let’s take that chocolate indulgence up a notch! In a heatproof bowl, combine 110g of milk chocolate and 110g of heavy cream. Microwave it for about 30 seconds, then stir until it’s perfectly smooth.

Once that’s melted and mixed, slowly add 350g of cold heavy cream while stirring. This helps everything come together into a thick, velvety whipped cream.

Pop the bowl in the freezer for 30 minutes to chill so it whips up perfectly!

Step 10

Once your cake is completely cooled, it’s time to slice it! Carefully slice your cake into 4 layers, each about 1cm thick.

I like to use a serrated knife for this—just take your time and don’t rush. If you’re feeling fancy, you can even level the layers to make them perfectly even!

Step 11

Now, we’re ready to whip up that chilled chocolate cream! Place the bowl of cream over an ice bath (basically a big bowl of ice water). Whip the cream by hand or with an electric mixer until soft peaks form.

Keep a little bit aside for frosting—about 200g—and stash it in the fridge for later.

For the remaining cream, continue whipping at low speed until stiff peaks form. This is the filling magic that will hold your cake layers together!

Step 12

Time to assemble! Place the first cake layer on your cake stand or plate. Brush it generously with your coffee syrup—don’t be shy; you want it to soak in! Then top it with a generous layer of that luscious chocolate whipped cream.

Use an offset spatula to smooth it out, then add the second layer. Repeat for the remaining layers, finishing with a crumb coat of whipped cream around the outside.

Step 13

Now, take that reserved whipped cream (the softer one) and give it a quick whisk by hand to make it more spreadable. Frost the top and sides of the cake with it. Don’t stress about perfection; we’re going for that homemade, rustic look!

For the final touch, I like to pipe a border around the top edge of the cake. I use a Wilton #2B piping tip for that pretty swirl effect. Chill the cake in the fridge for at least 3 hours to let everything set and firm up.

Step 14

Here’s the cherry on top. In a small bowl, mix 27g of chocolate chips with 27g of heavy cream. Microwave for a few seconds, then stir until it’s smooth.

Let it cool to about 30°C before pouring it over the frosted cake. The ganache will settle nicely, creating that beautiful glossy finish.

Let the ganache chill for 15 minutes so it sets, then slice and enjoy the fruits of your labor!

Calling all Chocolate fans! You should never miss this triple chocolate cake, triple chocolate mousse cake, and dark chocolate raspberry cake!

Baking Note

If you’re looking to add a fruity twist to this already decadent chocolate cake, you’re in for a treat! Fresh fruits are a perfect complement to the rich chocolate and creamy frosting.

My personal favorites are blueberries, strawberries, and raspberries—they add a burst of freshness without releasing too much water, keeping your cake light and balanced. Cherries and bananas also make great additions, each bringing their own unique flavor to the table.

And don’t forget about decorations! If you’re baking for a special occasion, try adding a playful touch with red and green sugar pearls for a Christmas-themed cake or mini-eggs for a festive Easter dessert. The possibilities are endless, and it’s such an easy way to customize your cake for any holiday or personal taste. Just let your imagination run wild and make it your own!