Chocolate Cream Cake

4.75 from 16 votes

My favorite chocolate cream cake is an ultra-moist, homemade chocolate layer cake filled with fluffy almond whipped cream. Make it in under an hour!

Prep Time15

Cook Time25

Total Time40

Course: Dessert Recipes

Cuisine: American

Keyword: chocolate cream cake

Servings: servings

Preheat oven to 350°F. Prepare two 8-inch round cake pans by greasing them well and coating them with flour. Set aside.
Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
1 3/4 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
Combine sour cream, vegetable oil, eggs, and vanilla in a separate bowl.
1 cup sour cream, 1/2 cup vegetable oil, 2 whole eggs, 1 teaspoon vanilla extract
Slowly add sour cream mixture to flour mixture until everything is just combined. Add in the hot water and mix until blended.
1 cup hot water or coffee
Pour into prepared pans and bake for 20-22 minutes until a tester comes out clean.
Remove from the oven, let cool for 10 minutes and then turn the cakes onto a wire rack to cool completely.
Once the cakes have cooled, use a serrated knife to cut the top of the cake so it is flat and level. Save the extra cake, crumbling it into a bowl.

Sprinkle the gelatin over the cold water, and let it sit for at least 5 minutes while you prepare the rest of the ingredients.
2 teaspoons unflavored gelatin, 8 teaspoons cold water
Add the heavy cream, powdered sugar, and almond extract to the bowl of stand mixer with the whisk attachment. Beat the mixture on medium-low until it begins to thicken, but stop before there are soft peaks.
2 cups heavy cream, 1/2 cup powdered sugar, 1 1/2 teaspoons almond extract
Put the gelatin mixture in the microwave for 5-10 seconds until it is liquid but not hot.
With the mixer on low, slowly drizzle the gelatin into the cream mixture.
Once all the gelatin has been added, increase the speed to medium high, and beat until stiff peaks are formed, about 2-3 minutes.

Set one layer of the cake on a large plate or serving platter. Spread with layer of cream. Top with the remaining layer of cake. Use the rest of the cream to frost the cake.
Sprinkle the extra cake crumbs over the cream.
Store in the fridge

Can use your favorite box cake mix. Just bake as directed, cool completely, and level with a serrated knife.
You can use Cool Whip for the frosting. Use a 16-oz container, mix in 1/2 cup of powdered sugar and 1 1/2 teaspoons almond extract, and proceed with the recipe.