Chocolate Cake with Whipped Cream Frosting

January 28, 2024 by Kitchenra

½ cup butter softened

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1 cups brown sugar

3 large eggs

2 teaspoons vanilla extract

3 ounces unsweetened chocolate melted

2 cups all-purpose flour

¼ cup cornstarch

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon baking powder

1 cup sour cream

1 cup water

2 cups heavy cream

1½ teaspoon vanilla extract

2–4 tablespoons powdered sugar

Preheat the oven to 350 degrees. Line two cake pans with flour or 2 muffin tins with paper liners.
Place the butter and brown sugar into the bowl of a stand mixer fitted with the paddle attachment, or a mixing bowl with a hand mixer. Beat until the two have combined and are fluffy, about 1 to 2 minutes.
Stir in the eggs, one at a time, followed by the vanilla extract and the melted chocolate.
Combine the flour, cornstarch, baking soda, salt and baking powder in a medium sized measuring cup. Whisk to combine. Slowly stir into the wet ingredients along with the sour cream and water.
Divide between the prepared pans or cupcake liners. Bake 12-14 minutes for cupcakes, 25-30 for 8 inch cakes, or until a toothpick comes out clean.
Cool completely and slice each cake in half creating two circles each.

Place a clean mixing bowl in the freezer for 15 minutes.
Whip the cream in the chilled bowl until soft peaks form. Add the vanilla and powdered sugar. Continue to whisk until light and fluffy. Spread between your cake layers.