Chocolate Whipped Cream Cake

This kind of late posting, but that just OK , better than not *i think :D - well, just a week late LOL *. Actually we did not plan anything for my dauhter's birthday, but since this month gonna be her last month at pre-K before attending Kindergarten so why not to celebrate her birthday at school, than I ordered a cake from the store near by house. For you who wonder why must to order the cake ? this is the rule, every food we bring to school must be purchase from local store, in case the kids which many of them probably has allergy with some of ingredients and get stomach problem or any major problem, as parent who bring food to school won't get trouble. That is the main reason.

But, since i love to bake, my hand get 'itch' if didn't do baking LOL. I made this cake for her so she still can taste home-made birthday cake

Chocolate Whipped Cream Cake

Ingredients
1 3/4 cup(s) all-purpose flour
2 1/4 cup(s) granulated sugar
2 tablespoon(s) granulated sugar
3/4 cup(s) unsweetened cocoa
1 1/2 tablespoon(s) unsweetened cocoa
1 teaspoon(s) salt
1 1/2 teaspoon(s) baking powder
1 1/2 teaspoon(s) baking soda
1/2 cup(s) canola oil
1 cup(s) milk
2 large egss
2 teaspoon(s) vanilla extract
2 tablespoon(s) anisette liqueur
1 1/2 cup(s) heav cream, cold
1 1/2 teaspoon(s) confectioners' sugar
1/3 cup(s) mini chocolate chips

Directions
Make the cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans and fit with two circles of parchment paper. Butter the paper and pan sides and dust with flour. Set aside.

Bring a small saucepan of water to a boil and maintain.Combine the flour, 2 cups granulated sugar, 3/4 cup cocoa, salt, baking powder, and baking soda in a large bowl. Beat in the oil, milk, eggs, vanilla, and anisette liqueur using a mixer set on medium speed for 2 minutes.

Reduce mixer speed to low and add 1 cup of the boiling water. Divide the batter between the prepared pans and bake until a wooden skewer inserted into the middle of each cake comes out clean -- about 35 minutes.

Cool the cakes in pans on a wire rack for 10 minutes. Unmold the cakes and return to the wire rack until completely cool.

Make the frosting: Beat the heavy cream and confectioners' sugar until soft peaks form. Gently fold in the remaining 1/4 cup plus 2 tablespoons granulated sugar and 1 1/2 tablespoons cocoa until combined.

Assemble the cake: Place one layer on a cake plate. Spread a third of the frosting over the layer. Sprinkle with half of the chocolate chips. Top with the remaining layer and spread the remaining frosting over the top and sides of the cake. Decor the cake with chocolate slice.

Serve immediately or store in the refrigerator until ready to serve.Read

And this is the birthday girl, wearing a smocked-dress that I promised to made for her birthday, but again, i was too busy, so i just finished it day after her birthday, so far she never complain about that. :)