Chocolate Cloud Piece Cake Recipe

Prep

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan with nonstick spray or butter and line with parchment paper leaving an overhang for easy removal.

In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.

In a separate medium bowl, whisk the eggs until blended. Add the buttermilk, whole milk, vegetable oil and vanilla extract and whisk until smooth.

Make a well in the dry ingredients and pour in the wet mixture. Stir with a rubber spatula or wooden spoon until just combined and no large streaks of flour remain.

Slowly pour the hot water into the batter while stirring to incorporate; the batter will be thin — this helps create a tender, cloudlike crumb.

Pour the batter into the prepared 9x13 pan and smooth the top. Bake on the middle rack for 28–33 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

Remove the cake from the oven and allow it to cool in the pan on a wire rack for 20 minutes. Use the parchment overhang to lift the cake from the pan and transfer to the rack to cool completely (about another 30–40 minutes). Cooling completely helps the layers hold when assembling.

Chop chocolate chips if using large pieces so they melt evenly; place the chopped chocolate in a medium heatproof bowl.

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer and small bubbles form at the edges (do not boil). Remove from heat.

Pour the hot cream over the chopped chocolate and let sit undisturbed for 2 minutes to soften the chocolate.

Whisk the mixture until smooth and glossy. Add the unsalted butter, powdered sugar, vanilla extract and a pinch of salt; whisk until completely incorporated. If the ganache is too thick to spread, warm gently over a double boiler, stirring until spreadable but not hot.

Allow the ganache to cool at room temperature until it reaches a spreadable, cloud-like consistency (about 20–30 minutes). Stir occasionally to keep it smooth.

Chill a mixing bowl and beaters in the freezer for 10 minutes — cold equipment helps the cream whip faster and hold shape.

If using, beat the softened cream cheese in the chilled bowl until smooth to remove lumps (about 30 seconds). This stabilizes the whipped topping for a longer-lasting 'cloud' texture.

Add the cold heavy whipping cream, powdered sugar and vanilla extract to the bowl (and the beaten cream cheese if using). Using a hand mixer or stand mixer on medium speed, whip until soft peaks form, then increase speed to medium-high and whip to stiff peaks. Be careful not to overbeat; stop when the cream holds firm peaks and looks fluffy and cloudlike.

Taste and adjust sweetness if desired; refrigerate the whipped cream while preparing to assemble if it becomes too soft.

If desired, level the cooled cake by trimming any high domes so the top is flat for even layering.

If making a 'piece cake' presentation, cut the cooled sheet cake into rectangular portions (for example 12 pieces: 3 rows by 4 columns). Work on one or two pieces at a time so fillings and toppings remain stable.

Spoon or pipe about 2 tablespoons of the chocolate cloud filling onto each cake piece and spread gently to an even layer, leaving a small border at the edges so the whipped topping can overlap and create a cloud effect.

Top the ganache layer with a generous dollop (about 3 tablespoons) of the whipped cloud topping and spread or swirl with a spatula to create soft peaks and cloud shapes. Repeat for each piece.

Dust each piece lightly with the unsweetened cocoa powder and scatter chocolate shavings or curls over the tops for a decorative finish.

Chill the assembled pieces in the refrigerator for at least 20 minutes to set the layers before serving. This also helps the whipped topping keep its cloud shape when plated.

Serve chilled or at cool room temperature. Store leftovers tightly covered in the refrigerator for up to 3 days.