Ingredients
Method
Make the Cake
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the Filling
- In a large bowl, whip the cold heavy cream until soft peaks form.
- Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Assemble the Cake
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread the whipped cream filling evenly over the top of the first cake layer.
- Place the second cake layer on top of the filling.
Make the Chocolate Topping
- In a small saucepan, heat the heavy cream over medium heat until just simmering.
- Remove from heat and add the chocolate chips, stirring until melted and smooth.
- Pour the chocolate glaze over the top of the assembled cake, allowing it to drip down the sides.
Serve
- Chill the cake in the refrigerator for at least 30 minutes to set the topping.
- Slice the cake and serve chilled. Enjoy!
Nutrition
Notes
For an extra touch, you can garnish the cake with sprinkles or additional whipped cream when serving.