Gianna’s Chocolate Whipped Cream Cake: An Award-Winning Family Classic
Simple ingredients and clear steps deliver bakery-worthy results for any gathering.
Gianna’s Chocolate Whipped Cream Cake stands out as a celebrated recipe, earning its place as the winner of Country Living Magazine’s “Mom’s Best Cake Contest” in May 2005. This cake, submitted by Giovanna Kranenberge of Cambridge, MN, has captivated bakers with its moist chocolate layers and airy whipped cream frosting, finished with the decadent touch of mini chocolate chips. A hint of anisette liqueur gives the cake an unforgettable depth of flavor, making it a favorite for family gatherings, birthdays, and special occasions.
Recipe Overview
This classic dessert combines quality ingredients and straightforward steps to deliver a professional, bakery-quality cake right in your home kitchen. The delicate balance between rich cocoa, sweet whipped cream, and slight anise notes makes it both comforting and elegant.
Why You’ll Love This Cake
- Moist, tender crumb thanks to oil, eggs, and boiling water.
- Luscious whipped cream frosting that lightens the overall dessert.
- Subtle licorice undertones from anisette liqueur for complexity.
- Simple ingredients and classic techniques, ideal for home bakers.
- Perfect for celebrations: elegant presentation and pleasing to a variety of palates.
Ingredients
Quality ingredients are the key to great cakes. Below is the complete checklist for Gianna’s Chocolate Whipped Cream Cake, formatted for easy shopping and preparation:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 3/4 cups | Plus extra for dusting pans |
| Granulated sugar | 2 1/4 cups + 2 Tbsp | Divided use |
| Unsweetened cocoa powder | 3/4 cup + 1 1/2 Tbsp | Divided use |
| Kosher salt | 1 tsp | |
| Baking powder | 1 1/2 tsp | |
| Baking soda | 1 1/2 tsp | |
| Canola oil | 1/2 cup | |
| Milk | 1 cup | |
| Large eggs | 2 | |
| Vanilla extract | 2 tsp | |
| Anisette liqueur | 2 Tbsp | Optional, for depth |
| Heavy cream | 1 1/2 cups (cold) | |
| Confectioners’ sugar | 1 1/2 tsp | |
| Mini chocolate chips | 1/3 cup | |
| Butter | as needed | For greasing pans |
| Parchment paper | 2 circles | For lining pans |
Equipment and Preparation Notes
- 2 nine-inch round cake pans
- Mixing bowls (large and medium)
- Electric mixer (stand or hand-held)
- Wire rack for cooling
- Spatula and spoon
- Small saucepan for boiling water
Step-by-Step Instructions
Step 1: Prepare the Cake Pans
- Preheat oven to 350°F (175°C).
- Butter bottoms of two 9-inch round cake pans.
- Cut out two circles of parchment paper and fit them neatly in the bottom of each pan.
- Butter parchment and sides of pan again. Dust with flour for extra nonstick assurance.
Step 2: Mix the Cake Batter
- Bring a small saucepan of water to a boil and keep at a simmer.
- In a large bowl, combine:
- Flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- Salt
- Baking powder and baking soda
- On medium speed, beat in:
- Canola oil
- Milk
- Eggs
- Vanilla extract
- Anisette liqueur
for 2 minutes, until smooth.
- On low speed, gradually add 1 cup boiling water to batter.
- Mix until thoroughly blended; batter will be thin.
Step 3: Baking the Layers
- Pour batter evenly into the two prepared cake pans.
- Bake for about 35 minutes, until a wooden skewer inserted into the cake’s center emerges clean.
- Cool cakes in pans on a wire rack for 10 minutes.
- Unmold cakes and return to wire rack to cool completely before frosting (crucial for whipped cream stability).
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Step 4: Whipped Cream Frosting
- In a medium bowl, beat cold heavy cream and confectioners’ sugar with an electric mixer until soft peaks form.
- Gently fold in the remaining 1/4 cup + 2 tablespoons granulated sugar and 1 1/2 tablespoons cocoa powder.
- Avoid over-mixing to ensure a light, fluffy texture that holds shape on the cake.
Step 5: Cake Assembly
- Place the first cooled cake layer on a serving plate or pedestal.
- Spread one-third of the whipped cream frosting over the top.
- Sprinkle half of the mini chocolate chips evenly across the frosting.
- Top with the second cake layer.
- Spread the remaining whipped cream frosting evenly over the top and sides of the cake.
- Sprinkle with the rest of the mini chocolate chips.
Serving Suggestions
This cake is best served fresh or after a short chilling period in the refrigerator, which helps set the whipped cream frosting and intensifies the flavors. Serve in generous slices for a memorable dessert experience.
Tips for Success
- Parchment lining and pan preparation prevent sticking and promote easy unmolding.
- Cool cake layers fully before frosting to prevent whipped cream from melting.
- Use chilled tools and bowls for whipped cream for maximum volume and stability.
- Anisette liqueur: adds nuanced flavor but can be omitted without affecting texture.
- Store leftovers covered in the refrigerator up to 2 days for best quality.
Substitution and Variation Ideas
If anisette liqueur isn’t available, you can substitute with mild alternatives:
- Vanilla liqueur, for additional warmth without the licorice notes.
- Almond extract (use sparingly, e.g., 1/4 tsp).
- Omit entirely for a pure chocolate flavor.
No-Fuss Decorating
The simple finish of mini chocolate chips provides contrast and visual interest. For a more dramatic look, consider:
- Chocolate curls, grated over the top for added elegance.
- Fresh berries (such as raspberries or strawberries) for a touch of color.
- Shaved white chocolate to accent the deep cocoa hue.
Nutrition Information (Estimated)
| Component | Per Serving (1/16 cake) |
|---|---|
| Calories | ~350 |
| Total Fat | ~18g |
| Saturated Fat | ~9g |
| Sugar | ~31g |
| Protein | ~3g |
| Fiber | ~2g |
Note: Actual values may vary based on brands and variations.
The Story: A Family Tradition
The origins of this cake lie in family love and tradition. As the winning submission in a national cake contest, Gianna’s recipe is cherished for both its taste and sentimental value. The inclusion of anisette liqueur pays homage to classic European baking traditions, giving the cake an old-world charm while the whipped cream frosting spoke to contemporary American palates.
Frequently Asked Questions (FAQ)
Can I make this cake without anisette liqueur?
Yes. The liqueur adds a subtle licorice-like flavor, but you can leave it out or substitute vanilla or almond extract for a milder taste.
How do I prevent my whipped cream frosting from deflating?
Use cold cream, chill your mixing bowl and beaters, and spread the whipped cream only after the cake is fully cooled. Avoid over-beating, which can cause separation.
Can I freeze the assembled cake?
While cake layers can be frozen separately, whipped cream frosting does not freeze well and may lose texture when thawed. For best results, frost just prior to serving.
How do I store leftovers?
Store leftover cake covered in the refrigerator for up to 2 days. Beyond this, whipped cream may begin to weep and lose texture.
What’s the yield for this recipe?
This recipe makes approximately 16 servings, making it suitable for gatherings or larger families.
Expert Baking Tips
- Check for doneness: Insert a wooden skewer; if it comes out clean or with a few moist crumbs, the layers are ready.
- Sift cocoa and flour for a smoother batter and finer crumb.
- Use top-quality cocoa powder for richer chocolate flavor.
- Layer evenly: Level cakes with a serrated knife as needed for professional appearance.
Serving Occasions
- Birthdays: Opt for number candles for a festive touch.
- Mother’s Day: A classic, heartfelt gift.
- Family Reunions: Generous servings feed a crowd.
- Holiday Tables: Pair with fruit compotes or coffee.
Baking With Kids: Family Fun Activity
This recipe is straightforward enough for children to help—greasing pans, measuring ingredients, and decorating with chocolate chips make excellent activities for all ages. Foster quality bonding time while passing down a delicious family tradition.
Conclusion: Celebrate With Gianna’s Cake
Gianna’s Chocolate Whipped Cream Cake epitomizes the heart and soul of home baking: simple ingredients, clear steps, and a result that brings families together. With its deep chocolate layers, fluffy whipped cream, and signature anisette hint, it is sure to become a staple in your dessert repertoire.
References
- http://www.recipecircus.com/recipes/Catgurrl/Cakes-Tortes/Gianna39s_Chocolate_Whipped_Cream_Cake.html
- https://www.countryliving.com/food-drinks/recipes/a1267/giannas-chocolate-whipped-cream-cake-3377/
- https://sugarnsassbaking.com/recipes-test/giannas-chocolate-whipped-cream-cake/?amp
- https://app.pcosmealplanner.com/recipe/15593/giannas-chocolate-whipped-cream-cake-15593
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