Chocolate Cake fluffy, juicy and very easy to make. This is the perfect cake for chocolate lovers; a spongy and light sponge cake accompanied by a creamy chocolate ganache… I certainly can’t resist.
The ideal with this cake is to prepare it the day before and leave it well covered at room temperature, so the cake will be even juicier if possible. If you can’t resist or you haven’t had time to prepare it in advance, that’s okay, it’s equally delicious prepared the same day.
recipe information
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- Preparation time: 40 minutes
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- cooking time: 20 minutes
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- total time: 1 hour (plus cooling time)
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- rations:8
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- Category: desserts
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- type of cuisine: international
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- Calories per serving (kcal):300
Chocolate Cake Ingredients
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- 200 g of chocolate (in our case 52% cocoa)
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- 200 g whipping cream (minimum 35% fat content)
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- 3 eggs M
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- 100g white sugar
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- 20 g unsweetened cocoa powder
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- 20 g of wheat flour
Necessary utensils
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- Two removable molds of 15 cm in diameter
How to make chocolate cake
We put 200 grams of chocolate, in our case 52% cocoa, in a bowl. Heat 200 grams of whipping cream and when it starts to boil, pour it over the chocolate.
When the chocolate begins to melt, mix both ingredients very well with the help of some rods, until the mixture completely emulsifies. Cover with transparent film and let cool at room temperature, until it has a texture similar to a spreadable cocoa cream and reserve it.
On the other hand, we separate the whites and yolks of 3 M.
We mount the egg whites until stiff with 100 grams of white sugar and reserve.
Without the need to clean the rods, we mount the yolks until they turn white.
Pour the yolks over the whites and integrate them with enveloping movements.
Sift over the eggs 20 grams of unsweetened cocoa powder and 20 grams of wheat flour.
We integrate with the help of a spatula with surrounding movements until we have a homogeneous mass.
Preheat the oven to 180 ºC with heat up and down. Grease two removable molds of 15 cm in diameter and distribute the dough in the molds. Bake for 20 minutes or until when inserted with a toothpick it comes out clean.
Let the two cakes cool completely on a wire rack and remove from the mold.
We put a sponge cake on the presentation plate. On it we will put a portion of the chocolate cream that we had reserved and smooth it out.
Place the second cake on the cream and cover the sides and the top of the cake with the rest of the cream.
Decorate as desired and serve
Easy preparation summary
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- Heat the cream and pour it over the chocolate
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- Emulsify with some rods, cover with film and let cool to room temperature
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- Separate the whites and the yolks
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- We mount the whites with the white sugar
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- We mount the yolks
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- We integrate the yolks with enveloping movements
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- Sift the cocoa and flour over the eggs
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- We integrate with enveloping movements
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- Divide the dough into two greased molds and bake for 20 minutes at 180ºC.
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- Let cool and unmold
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- We put a base cake and a layer of the chocolate cream that was cooling
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- Place the second cake and cover the cake completely with the cream
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- We decorate and serve
