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Chocolate Layer Cake with Creme Chantilly Frosting

Natasha, Natasha's Kitchen
  • 75 minutes
  • Serves 10


1/2 cup

unsweetened dutch cocoa

1/2 cup

boiling water

1/2 cup

canola oil

1/2 cup


2 tsp

pure vanilla extract


egg yolks (room temp (keep the whites!))

note: you can put cold eggs in warm water 10 min to bring them to room temp

1 3/4 cups

cake flour

2 tsp

baking powder

1 tsp

fine sea salt or 1/2 tsp table salt

1 1/4 cups

firmly packed light brown sugar


egg whites (at room temperature)

1/2 tsp

cream of tartar

1/2 cup

granulated sugar

3 cups

Cold Heavy Whipping Cream

1/3 cup

confectioners (powdered sugar)

1 tsp

vanilla extract

12 oz

fresh Raspberries to decorate the top

Either a 3 inch deep Springform Pan or 10" metal Tube Cake Pan where the center comes out.

Flour Sifter