Refer to my chocolate fudge frosting recipe for troubleshooting tips, such as too grainy, firm, runny, or separated frosting. To make this cake in a different size, see my cake pan sizes ...

To finish, we top it off with a rich chocolate whipped cream frosting, made from heavy cream, mascarpone, powdered sugar, and cocoa powder. We use only the finest ingredients, no boxed mixes here!

I have a design in mind for each cake and I like making cakes where I put hearts and flowers on. I practice making frosting flowers on the table with the leftover cream.

Remove chocolate mixture from heat; let cool, uncovered, at room temperature until just warm to the touch, about 10 minutes. Reduce heat to low and keep water in the saucepan at a bare simmer.

Adjust a rack to the center of the oven and heat to 350 degrees. Butter or spray the pans and line them with parchment or wax paper cut to fit. Butter or spray the paper.

With an eggless cake, you don’t have much to hold the cake together. So you’ve got to give those glutens every advantage to get together. The reason for the vinegar in the cake is to do this.

Melt the chocolate and add to the bowl and mix on medium-high speed until a bit lightened and fluffy. Beat the heavy cream until soft peaks form then add the remaining 1/4 cup powdered sugar.