I recently made this chocolate cake for my husband's 44th birthday, and it was a huge hit! The combination of rich, moist sponge cake and creamy chocolate filling made it the perfect treat for our celebration. This cake is not just a dessert—it's a way to show love and make memories. Whether you're baking for a special occasion or just because, this recipe is sure to impress.
Ingredients:
For the Sponge Cake:
- 3 eggs
- 2 cups (440g) sugar
- 1 cup (250ml) milk
- 1 cup (250ml) sunflower oil
- 1 cup (100g) cocoa powder
- 2 cups (300g) flour
- 1 sachet (16g) baking powder
For the Cream:
- 500 ml (2 cups) whipping cream
- 300 g dark chocolate
- 3 tablespoons (60g) cocoa cream
- 1-2 tablespoons (8-16g) whipping powder (optional)
Preparation:
1. Prepare the Sponge Cake:
1. Preheat your oven to 180°C (350°F)**. Line an oven tray with baking paper.
2. In a large mixing bowl, whisk together the eggs and sugar until the mixture is light and fluffy.
3. Add the milk, sunflower oil, and cocoa powder to the egg mixture. Stir until well combined.
4. Sift in the flour and baking powder, then gently fold the dry ingredients into the wet mixture until smooth.
5. Pour the batter onto the prepared oven tray and spread it evenly.
6. Bake in the preheated oven for about 17 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely, then cut it into three equal stripes.
2. Prepare the Cream:
1. In a saucepan, heat the whipping cream over medium heat until it starts to simmer. Do not let it boil.
2. Add the dark chocolate and cocoa cream to the hot cream, stirring constantly until the chocolate is fully melted and the mixture is smooth.
3. Remove the saucepan from heat and let the chocolate mixture cool to room temperature, then place it in the fridge until it thickens.
4. Once cooled, whisk the cream mixture until it reaches a fluffy consistency. If the cream is too liquid, add 1-2 tablespoons of whipping powder and whisk again until it thickens.
3. Assemble the Cake:
1. Take the first stripe of sponge cake and spread a layer of the whipped chocolate cream evenly over it.
2. Place the second stripe of sponge cake on top and repeat the process with the cream.
3. Add the final stripe of sponge cake and cover the entire cake with the remaining chocolate cream.
4. Optionally, decorate with chocolate shavings, sprinkles, or fruits of your choice.
4. Chill and Serve:
- Refrigerate the cake for at least 1 hour to allow the flavors to meld and the cream to set.
- Slice and serve your delicious chocolate cake!
Approximate Preparation Time
- Sponge Cake Preparation: 15 minutes
- Baking Time: 17 minutes
- Cooling Time: 20 minutes
- Cream Preparation: 10 minutes
- Cream Cooling Time: 30 minutes (in the fridge)
- Assembling the Cake: 15 minutes
Total Approximate Time: 1 hour 47 minutes
This includes cooling time for both the cake and the cream. Most of this time is passive, so you can prepare other things while waiting.
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