Giannas Chocolate Whipped Cream Cake Recipes

Steps:

• 1. •Make the cake: Heat oven to 350 degrees F. Butter the bottoms, and sides of two 9-inch round cake pans and dust with flour. Set aside. Bring a small saucepan of water to a boil and maintain. Combine the flour, 2 cups granulated sugar, 3/4 cup cocoa, salt, baking powder, and baking soda in a large bowl. Beat in the oil, milk, eggs, vanilla, using a mixer set on medium speed for 2 minutes. Reduce mixer speed to low and add 1 cup of the boiling water. Divide the batter between the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean , about 35 minutes. Cool the cakes for 10 minutes. Unmold the cakes and allow to cool completely.
• 2. Make the frosting: Beat the heavy cream and confectioners' sugar until soft peaks form. Gently fold in the remaining 1/4 cup plus 2 tablespoons granulated sugar and 1 1/2 tablespoons cocoa until combined. Ice cooled cakes, between layer, sprinle with mini chips and reserve some to sprinkle on the top. Store in refigerator until time to serve.

Steps:

• Prepare cake mix according to package directions, using two 9-in. round baking pans. Cool completely after baking. , If using whipping cream, place it in a chilled bowl; beat, gradually adding sugar and cocoa, until stiff peaks form. If using whipped topping, place in a bowl and fold in sugar and cocoa. Frost one cake layer with whipped cream mixture; top with second layer and frost entire cake. Refrigerate 24 hours before serving.

Steps:

• 1. Make the cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch cake pans and fit with two circles of parchment paper. Butter the paper and pan sides and dust with flour. Set aside.
• Bring a small sauce of water to a boil and maintain. Combine the flour, 2 cups granulated sugar, 3/4 cup cocoa, salt, baking powder, and baking soda in a large bowl.
• Beat in the oil, milk, eggs, vanilla and anisette liqueur using a mixer set on medium speed for 2 minutes. Reduce mixer speed to low and add 1 cup of the boiling water.
• Divide the batter between the prepared pans and bake until a wooden sketer inserted into the middle of each cake comes out clean - about 35 minutes. Cool the cakes in pans on a wire rack for 10 minutes. Unmold the cakes and return to the wire rack until completely cool.
• 2. Make the frosting: Beat the heavy cream and confectioners' sugar until soft peaks form. Gently fold in the remaining 1/4 cup plus 2 tablespoons granulated sugar and 1 1/2 tablespoons cocoa until combined.
• 3. Assemble the cake: Place one layer on a cake plate. Spread a third of the frosting over the layer. Sprinkle with half of the chocolate chips. Top with the remaining layer and spread the remaining froting over the top and sides of the cake. Sprinkle with the remaining chocolate chips. Serve immediately or store in the refrigerator until ready to serve.