Chocolate Cream Cake
Chocolate Cream Cake is a decadent dessert with rich chocolate sponge layers and a velvety chocolate cream filling. Perfect for birthdays or any special occasion, this indulgent treat will satisfy every chocolate lover's cravings. Easy to make and incredibly delicious!
chocolate cream cake is a luxurious dessert, combining rich layers of moist chocolate sponge cake with a smooth and velvety chocolate cream filling. The cake is perfect for any occasion, whether it's a birthday, special gathering, or a sweet indulgence. The combination of deep chocolate flavor and creamy texture creates a harmonious and irresistible treat that will satisfy any chocolate lover's cravings.
Ingredients
- Eggs: 4 pcs
- Salt: a pinch
- Sugar: 120 g (7.5 tsp)
- Flour: 80 g (6 tbsp)
- Cornstarch: 25 g (2 tbsp)
- Cocoa powder: 20 g (2 tbsp)
- Baking powder: 1 tsp
- Gelatin: 10 g (1 tsp)
- Water: 60 ml
- Whipping cream (33%): 350 g (12.3 oz)
- Vanilla sugar: 1 tsp
- Condensed milk: 210 g (7.4 oz)
- Milk: 150 ml
- Chocolate: 100 g
- Cream: 3 tbsp
Nutritional Information
- Calories: 350
- Protein: 4g
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Fiber: 2g
- Sodium: 150mg
- Sugar: 28g
- Carbohydrates: 37g
- Cholesterol: 50mg
Directions
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In a mixing bowl, whisk together eggs, salt, sugar, flour, cornstarch, cocoa powder, and baking powder until smooth. Pour the batter into a greased or parchment-lined 20 cm round pan. Bake at 180°C (356°F) for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool, then slice it into 3 equal layers.
Prepare the Cream Filling: -
Bloom the gelatin by mixing it with water in a bowl. Let it sit for 15–20 minutes. In another bowl, whip the cream until soft peaks form (3–4 minutes). Combine the condensed milk, bloomed gelatin, and whipped cream, folding gently until smooth and creamy.
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Place the first cake layer in a large bowl or cake mold. Drizzle with milk to moisten. Spread a layer of cream filling over the cake. Add the second cake layer on top, drizzle with milk, and spread another layer of cream filling. Repeat for the third layer, drizzle with milk, and cover with plastic wrap. Refrigerate the cake for 6–8 hours (or overnight) to set.
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Melt the chocolate and mix it with cream until smooth and glossy. Pour the chocolate ganache over the chilled cake, spreading evenly.
