This cake is decadent, delicious and oh so good.
Decadent Whoopie Pie Cake
- 1 Cup buttermilk
- 1 Cup water
- 2/3 Cup oil (vegetable or Canola)
- 2 Cups sugar
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Cups flour (sift)
- 3/4 Cup Unsweetened Cocoa- sift (dark cocoa is best)
- 6 oz. cream cheese
- 1 C confectioners sugar
- 16 oz. heavy whipping cream
- 2 teaspoon unflavored gelatin (optional – to stabilize the whipped cream filling)
- 2 Tablespoon cold water (optional – to stabilize the whipped cream filling)
- 1 Cup heavy whipping cream
- 8 oz. semi-sweet chocolate (I used two-4-oz. Ghirardelli semi-sweet baking-quality chocolate bars)
Preheat oven to 350 degrees F. Grease and line the bottoms of two 9″ round cake cake pans with parchment paper. Be sure to grease entire pan. once the parchment paper is lined on the bottom of the pans, be sure grease the paper too. Cooking spray works well.
Add the wet ingredients to the dry ingredients and mix well.
Divide the batter evenly between the two cake pans.
Bake at 350 F on the middle rack for approximately 30-35 minutes. Check with toothpick to make sure it comes out clean. When done, remove and allow to cool for 10 minutes, then remove cakes and place on cooling racks.
In a small bowl, mix the cream cheese and confectioners sugar well until creamy and smooth. Set aside.
In a large bowl (preferably chilled), beat the whipping cream with a mixer until soft peaks form.
*Note, for this cake, my sister decided to stabilize the whipped cream filling to make it last longer and retain its shape (the whipped cream filling without the addition of unflavored gelatin tastes wonderful, but the cake tends to get VERY messy after the first slice is cut because the creamy goodness goes everywhere, thus detracting from the beauty of the cake.
- 8 oz. cream cheese
- 1/3 Cup canned pumpkin puree
- 1/4 Cup sugar
- 1/4 teaspoon cinnamon