How to Make the Ultimate Chocolate Dream Cake (So Light and Moist!)

Описание: If you’re searching for a show-stopping chocolate cake that’s light, moist, and decadently dreamy—without a trace of gluten—this is the one. My Chocolate Dream Cake combines an airy chocolate sponge cake with a rich chocolate whipped cream filling and a soft cloud of lightly sweetened whipped cream on top. It’s elegant enough for a celebration but simple enough to make just because you’re craving something spectacular.
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Chocolate Dream Cake Recipe:

4 large eggs, separated, place whites in the refrigerator
¾ cup (150 g) sugar
½ tsp. Vanilla extract
⅓ cup (80ml) unsweetened applesauce
3 Tbsp. (45ml) avocado oil
¼ cup (60ml) whole milk, organic
½ cup (60g) gluten-free 1:1 flour blend (with xanthan gum) I use Bob’s Red Mill 1 to 1 baking flour
¼ cup (30g) Dutch-process cocoa powder
1 tsp. Baking powder
¼ tsp. Salt
1 tsp fresh lemon juice or vinegar (white)

Chocolate Whipped Cream Filling:

12 oz. heavy whipping cream (1 ½ cups) Organic
¼ cup powdered sugar
¼ cup Dutch-process cocoa powder
1 tsp. Vanilla extract

Whipped Topping:

12 oz. heavy whipping cream (1 ½ cups) Organic
1 Tbsp. sugar
1 tsp. Vanilla extract
2-3 oz. Chocolate shavings I used Guittard semi-sweet baking chocolate

Directions:
Preheat oven to 350*F (175*C)

Line two 9 inch round pans with parchment paper, bottom only. Grease sides lightly with avocado oil.

Whip egg yolks and sugar on high speed until creamy and sugar dissolves and turns pale. (about 5 minutes)

Add vanilla and mix briefly.

Mix wet ingredients in a separate bowl: applesauce, oil, milk, and lemon and whisk.
Sift and fold dry ingredients: Sift flour, cocoa, baking powder and salt together in a separate bowl. Sift half of this mixture into the egg mixture and stir. Then add the wet mixture. Fold this in until incorporated. Fold in remaining dry ingredients very gently.

In a separate bowl, whip the egg whites on high until stiff peaks form. Gently fold the whites into the batter trying not to deflate. Once incorporated, pour half the cake batter into each pan.

Bake for 15 - 18 minutes at 350*F. I checked mine at 14 and a toothpick inserted into the center of each cake was still slightly wet. Mine were done at 15 minutes. Do not over bake.

Cool 10 minutes in pans. Then take a knife and then go around the edge to release the cake. Place rack over cake pan and turn the cake over to release the cake. Remove the paper from the bottom of the cake. Allow the cakes to cool completely, about an hour, before frosting.

Make the chocolate whipped cream.
Whip cream until just soft peaks form about 30 seconds.
Add Cocoa, powdered sugar, and vanilla.
Beat until mixed in and firm peaks form (don’t over whip).

Place one cake layer on a cake serving plate and add half of the chocolate whipped cream. Spread evenly. Place the second layer on top and spread the rest of the chocolate whipped cream on the top layer.

In a clean bowl whip the whipped cream by adding sugar, and vanilla and mixing on high until firm. Remember, if you over whip cream, it will turn to butter.

Cover the sides and top of the cake with the white whip cream and refrigerate before serving.

Thanks for watching and sharing!
Rockin Robin
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