Chocolate Cake with Chantilly Cream

Instructions

1. 1

   Preheat your oven to 175°C (350°F). Grease two 9-inch round cake pans with butter and dust with cocoa powder, tapping out excess.

2. 2

   In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

3. 3

   In another bowl, beat eggs, then add buttermilk, vegetable oil, and vanilla extract. Mix until smooth.

4. 4

   Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix.

5. 5

   Gradually add the hot coffee while stirring continuously. The batter will be thin - this is normal and creates a moist cake.

6. 6

   Divide the batter evenly between the prepared pans.

7. 7

   Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

8. 8

   Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

9. 9

   While the cakes cool, prepare the chantilly cream: In a chilled bowl, whip the heavy cream with an electric mixer on medium speed until it begins to thicken.

10. 10

    Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form. Be careful not to overbeat.

11. 11

    Once the cakes are completely cool, place one layer on a serving plate. Spread half of the chantilly cream evenly over the top.

12. 12

    Place the second cake layer on top and spread the remaining chantilly cream over the top, creating decorative swirls if desired.

13. 13

    Refrigerate for at least 30 minutes before serving to allow the chantilly cream to set.