Jeanette's Ooh-la-la Cake
Two layers of chocolate cake filled with whipped cream and covered in chocolate frosting, topped with raspberries
Two layers of chocolate cake filled with whipped cream and covered in chocolate frosting, topped with raspberries
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 3/4 cup butter
- 1 cup butter
- 2 cups boiling water
- 1/2 teaspoon kosher salt
- 1/4 cup powdered sugar
- 1 cup whipping cream
- 1 cup cocoa
- 1 1/2 teaspoon vanilla extract
- 2 3/4 cups all purpose flour
- 2 1/2 cup granulated sugar
- 6 ounces semisweet chocolate (i used chocolate chips.)
- 1/2 cup half-and-half cream
- 2 1/2 cups powdered sugar
- 1 pint fresh raspberries or strawberries
- Carbohydrate 50.0557052501236 g
- Cholesterol 97.8393750597646 mg
- Fat 39.293729217287 g
- Fiber 1.92207969354987 g
- Protein 3.15107730615462 g
- Saturated Fat 24.6230882178483 g
- Serving Size 1 1 Serving (134g)
- Sodium 518.538675307949 mg
- Sugar 48.1336255565737 g
- Trans Fat 2.70865129543623 g
- Calories 551 calories
Step-by-step
- Preheat oven to 350(F) degrees.
- Prepare 2- ten inch, round cake pans. Butter sides. Cut out parchment paper in a circle to line the bottom of the cake pans.
- Follow all three of the three-part directions that follow!
- Combine cocoa and boiling water. Stir until smooth. Set aside.
- Cream butter; gradually add sugar, beating well. Add eggs, one at a time. Beat until smooth. Set aside.
- Alternately add cocoa mixture and flour mixture to creamed butter. Beat until smooth.
- STIR IN 1 1/2 TEASPOON VANILLA.
- Pour into cake pans. Bake at 350 degrees for 30 minutes, or until cake springs back when touched.
- Let cool.
- Beat whipping cream and vanilla until foamy.
- Gradually add powdered sugar.
- Spread on top of the bottom layer of the cake.
- Cover with the top layer of the cake.
- Combine chocolate, half and half, and butter in a saucepan.
- Cook until chocolate melts.
- Remove from heat & add powdered sugar.
- Set pan in ice, & beat until frosting holds its shape and loses its gloss.
- Add a few more drops of half and half if needed to make it easier to spread.
- This makes a LOT of icing so you can layer it on thickly!
- Garnish with raspberries.
- This is incredibly rich, so be prepared with milk, ice cream, and/or a dark coffee!
Boiling water must be bloomed with cocoa powder at the very beginning to dissolve bitter compounds fully before fats enter the bowl. This technique guarantees a deep chocolate base without scorching the solids. Dividing the preparation into three distinct phases prevents kitchen chaos.
Sequencing Your workflow
Bake the layers first and allow them to cool completely on wire racks before introducing any dairy. Warm cake melts whipped cream instantly. While the tiers bake, make the chocolate icing components, but delay beating the hot mixture over ice until the cakes emerge from the oven. Frosting manipulated over ice thickens rapidly through thermal shock. Apply the whipped cream filling immediately before stacking the second layer to prevent moisture migration into the crumb. Swapping heavy cream for half-and-half in the icing will yield a softer set due to lower fat content, so adjust powdered sugar ratios cautiously if making substitutions.
- Check cake doneness at 30 minutes by pressing the center; it must spring back completely.
- Whip heavy cream until foamy before adding powdered sugar to build stable air pockets.
- Chill the saucepan of cooked chocolate over ice until the gloss dulls and the spreadable consistency holds.
- Store frosted portions chilled, but bring them to room temperature for twenty minutes prior to serving.
