4.84 from 12 votes

Simple Chocolate Cake

Simple Chocolate Cake | ZoeBakes photo by Zoë François

Oh, you know me, I love a flourish. Sometimes it’s a rose crown on a bundt cake or a ruffle of gossamer apples topping a tart or maybe, just maybe a crazy swirl of toasted meringue on anything! But, sometimes simple is best. A summer snack at the lake, a slice of cake in a lunchbox or a midnight treat with a glass of milk. Those are the cakes we’ll make at the last minute, after a long day of work, just because we want a treat and cake makes everything good. Odette Williams wrote Simple Cake, a book about those cakes; the simple ones that are pure joy. Her book is filled with lots of delicious cakes and simple toppings that are great for a special occasion, but just as good if nothing in particular is going on. This simple chocolate cake is elegant and warm and makes me want to eat all the cake. 

I baked Odette’s Simple Chocolate Cake in a pullman pan, because I like the clean shape of the slices. I combined two of the whipped cream flavors she suggested for the cake to create a Vietnamese coffee cream, which was just the right balance of sweet and bitter. I went at the cake with a giant star tipped piping bag and then backed away and realized it needed something quiet and sleek. I just spread the whipped cream over the cake and smoothed the edges. I’m in love with this cake, it calms me. The dusting of cocoa was for drama (I just can’t help myself) and more contrast of flavor.

Simple Chocolate Cake | ZoeBakes photo by Zoë François

Simple Chocolate Cake

From Simple Cake by Odette Williams

Simple Chocolate Cake Recipe – I baked the cake in a 9 1/2 x 4 1/2 x 4″ pullman pan (make sure you get the right size or the cake will be a different shape, which is not a bad thing.) Set the cake pan on a baking sheet and bake for about 45 minutes. Odette has a great guide for various cake pan sizes, for each cake recipe. 

Simple Chocolate Cake | ZoeBakes photo by Zoë François

Vietnamese Whipped Cream Topping

Find the full recipe below.

Whip the cream, coffee and condensed milk on medium-low speed until it is very soft peaks. If you over whip the cream it will not be smooth and will look grainy. 

Simple Chocolate Cake | ZoeBakes photo by Zoë François

Spread the whipped cream over the top and smooth the edges. 

Simple Chocolate Cake | ZoeBakes photo by Zoë François

Dust with cocoa powder

Simple Chocolate Cake | ZoeBakes photo by Zoë François
Simple Chocolate Cake with Vietnamese Coffee Cream

Vietnamese Whipped Cream Topping

Find the simple chocolate cake recipe here. I baked the cake in a large pullman pan and it took about 45 minutes. Odette has a nice guide for various cake pans for each cake recipe.
4.84 from 12 votes
Course: cake
Cuisine: Dessert
Author: A combination of two recipes by Odette Williams

Ingredients

  • 1 cup heavy whipping cream
  • 2 tablespoons strongly brewed coffee or espresso
  • 3 tablespoons sweetened condensed milk

Instructions

  • Whip the cream, coffee and condensed milk on medium-low speed until it is very soft peaks. If you over whip the cream it will not be smooth and will look grainy.
  • Spread the whipped cream over the top and smooth the edges.
  • Dust with cocoa powder.
Tried this recipe?Let us know how it was!

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20 thoughts to “Simple Chocolate Cake”

  1. I made the Amish milk bread from the Holiday and celebration book, but it didn’t seem to rise correctly. I used it for donuts and baked as a loaf. Does the milk need to be luke warm? I’ve had very good luck with the other breads in the book. Thanks!

    1. Hi Edna,

      It really depends what you are using to whip your cream and the brand of cream you are using. It can take anywhere from 3 to 10 minutes. It is best to go by the consistency and not by a strict time. I typically stop whipping with the machine when it is soft, almost droopy, then finish by hand until it holds a shape, medium peaks.

      Thanks, Zoë

  2. 5 stars
    Thank you! The cake was deliciously moist and dark, while the whipped cream was out of this world with its caramel and coffee notes. Could not get my double cream whipped stiff enough to spread like yours though. Might try mascarpone next time. I have her book but your presentation gave me the kick up the bum to try it.

  3. Being a graphic designer, I love the look of this cake. I’m assuming you frosted the cake after removing it from the pan, and the cream is stiff enough to maintain the height.

  4. 5 stars
    Love Odette’s book and Zoe’s Instagram so worlds collided in this dead easy but impressive dessert. Made it last night for my son in law’s 30th. Chilled the cooled cake before topping with the whipped cream as it’s super summery weather. Rave reviews all around.

  5. I am so disappointed as I bought the pullman loaf pan to make the simple chocolate cake recipe and the page cannot be found with the link. I also checked the recipes on Odette’s site and nowhere to be found.
    Would have loved to try it.

  6. Thank you for the link for the chocolate cake. Would u be able to tell me the baking time for the 9x4x4 Pullman loaf?

    1. Hi Gina, so sorry for the late reply, but I see others have this question as well. Zoe says: Set the cake pan (she uses a 9 1/2 x 4 1/2 x 4 Pullman) on a baking sheet and bake for about 45 minutes. Odette has a great guide for various cake pan sizes, for each cake recipe. I hope this helps!

    1. This would be great on so many cakes. Chocolate, vanilla, yellow, white, angel food cake, fill a pavlova with it. We suggest staying away from anything with fruit, though, as it probably wouldn’t be a good fit. Happy baking!

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