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A tasty treat for Valentine’s Day dinner

This rich chocolate cake with whipped cream frosting is a great  treat. (Andreia Bulhao / Columnist)
This rich chocolate cake with whipped cream frosting is a great treat. (Andreia Bulhao / Columnist)

Rich Chocolate Cake and Whipped Cream Frosting

1 cup of heavy cream 

3 tablespoons of powdered sugar

½ a lemon 


2 cups of white sugar

1¾ cups of all-purpose flour

1 cup of unsweetened cocoa powder

1½ teaspoons of baking powder  

1 teaspoon of salt

1 cup of milk

2 eggs

½ cup of vegetable oil

3 teaspoons of vanilla extract

1 cup of boiled water
I have a major sweet tooth, so naturally, one of my favorite things to do is bake.  With Valentine’s Day right around the corner, seeing chocolate everywhere had made me want to treat myself to a pound of the good stuff. Unfortunately, I knew that I would more than likely regret that choice. In that case, I chose to bake a chocolate cake while home for the weekend with my family, so that not only could I get my chocolate fix, but I could also feel a little less bad about myself while doing it. Here is my recipe for my rich chocolate cake and homemade whipped cream frosting. Enjoy!

1. Preheat the oven to 350 degrees. Take a 9 x 13 baking pan and coat it with a non-stick cooking spray. Set the pan aside for later. Then, take a small pot and boil the water.

2. In a large bowl, stir together the sugar, flour, cocoa powder, baking powder and salt. Then, add the eggs, milk and oil and mix with an electric mixer.

3. Once all of the ingredients are stirred, add in the boiling water and mix it by hand. Be sure to stir it in well, and remember it’s OK if the batter looks a little runny, it will turn out fine once it’s baked.

4. When the batter is complete, pour it evenly into your greased pan. Place it in the oven and bake for 30 to 35 minute. As it is baking, you can get started on the frosting.

5. To make the whipped cream frosting, pour the heavy cream and powdered sugar in a medium-sized bowl. Then, take half of a lemon and squeeze the lemon juice in with the other ingredients. Use an electric mixer to stir. Keep mixing until it becomes fluffy. You should know it is finished if you can tilt the bowl to the side without the cream moving. Once it is finished, refrigerate until the cake is ready to frost.

6. By now, the cake should be finished. You can do the “toothpick test” to be sure. Let it cool for 10 minutes, frost and serve. You can add other toppings if you like. For example, I added some strawberries on top of the cake. It’s a delicious, rich chocolaty treat that I can assure you won’t disappoint.

Live on campus? No worries. There are kitchens scattered across campus, including in the lounges of Townhouse South, Hausdoerffer, Phelps and Cromwell, available for use.


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