Dive into the luxurious depth of this Chocolate Cream Cake, a divine creation for anyone who adores the rich, enchanting flavor of chocolate. This recipe combines a moist, airy cake soaked in milk, layered with a light, whipped cream, and topped with a glossy, thick chocolate sauce. Each element of this cake has been carefully crafted to ensure a perfect balance between sweetness and the robust taste of dark chocolate, making it a sublime dessert for any occasion.
Why You’ll Love This: The allure of this cake lies in its simplicity and the sophistication of its flavors. Whether you’re a seasoned baker or new to the kitchen, the process is straightforward, rewarding you with a dessert that’s as visually impressive as it is delicious. The combination of a fluffy base, creamy filling, and rich chocolate sauce makes every bite a multi-layered experience of textures and tastes that chocolate dreams are made of.
Perfect Occasion: This Chocolate Cream Cake is ideal for celebrating birthdays, anniversaries, or any special moment that calls for something truly special. It’s also perfect as a weekend treat to enjoy with family and friends, or simply to satisfy your chocolate cravings in the most indulgent way possible.
Decoration Tips: Garnish the cake with chocolate shavings, fresh berries, or edible flowers for an elegant finish. A dusting of powdered sugar or cocoa powder can also add a beautiful contrast to the glossy chocolate sauce, making your cake not only delicious but a work of art.
Cake:
- 3 eggs
- 150g sugar
- 150ml oil
- 150ml sparkling water
- 45g cocoa powder
- 180g flour
- 75g cornstarch
- 1/2 packet baking powder
- 1 packet vanilla sugar
For Soaking:
- 200ml milk
Cream:
- 400ml heavy cream
- 2 packets cream stabilizer
- 1 tbsp powdered sugar
Chocolate Sauce:
- 400ml milk
- 15g cocoa powder
- 10g cornstarch
- 60g sugar
- 100g dark chocolate
Directions:
- Cake Preparation: Whip eggs, vanilla sugar, and sugar on high speed for about 5 minutes. Gradually add sparkling water and oil. Sift in flour, cornstarch, baking powder, and cocoa powder, folding gently. Pour batter into a 28x28cm baking pan and bake at 180°C (356°F) for 25-35 minutes. Perform a toothpick test at 25 minutes.
- Chocolate Sauce: Combine milk, sugar, cornstarch, and cocoa powder in a saucepan. Stir continuously while bringing to a boil until thickened. Remove from heat and add chocolate, stirring until melted. Transfer sauce to another container, stirring occasionally to prevent a skin from forming. Allow to cool.
- Assembling: Once the cake has slightly cooled, evenly pour 200ml of milk over the warm cake. Allow to cool completely. Whip together heavy cream, cream stabilizer, and powdered sugar until stiff peaks form. Spread over the cooled cake. Top with the cooled chocolate sauce, smoothing out the layer. Chill in the refrigerator for at least 5 hours.
Decorate as desired and enjoy this sumptuous chocolate delight, where every layer promises a taste of heaven. Enjoy!
