The cream and chocolate cake, tall and fluffy, is the ideal dessert for those who love indulgent and “chocolatey” recipes. A delicious, moist, soft cake, one of those that, as you enjoy the first slice, you already think a second one would be nice. The batter? It’s almost like a cream, so tempting that you might want to dig in with a spoon, but don’t: eating raw batter is not healthy. Then, after you’ve made it, all you have to do is wait for it to cool, cut your cream and chocolate cake, accompany it with some ice cream or plain or hazelnut Greek yogurt, and enjoy it all!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
You can use vanilla extract to flavor the cake. You can find it online, at the supermarket, or you can prepare it at home in advance using my recipe for vanilla extract.
- 4 eggs
- 1 cup sugar
- 1 1/2 cups flour
- 1 1/2 tbsps unsweetened cocoa
- 1 cup heavy cream
- 5 oz dark chocolate
- 1 packet baking powder
- 1 tsp vanilla extract
Tools
- 1 KitchenAid Artisan Mixer
- 1 Double Boiler
- 1 8-inch x h 4-inch Cake Pan
- 1 Cake Tester
- 1 Cooling Rack
- 1 Silicone Spoon
- 1 Bowl
- 1 Sifter
Steps
Preheat the oven to 350°F. Melt the dark chocolate in a double boiler with the cream, stirring occasionally. Remove from the heat when the chocolate is not yet fully melted and finish melting it by stirring with a spatula. Whip the eggs with the sugar until they’re light and fluffy. Separately, sift the dry ingredients: flour, cocoa, and baking powder. With the beaters running, alternately add the warm melted chocolate and the dry ingredients. Butter and flour the pan (or if you prefer, you can line it with parchment paper or use release spray), pour the mixture in, and bake for 1 hour and 10 minutes, but keep in mind that every oven is different, so monitor the baking and check it’s ready with a toothpick test before taking it out of the oven. Carefully remove it from the pan and let it cool on a rack before slicing. You can dust with powdered sugar if desired.
Notes
For my cream and chocolate cake, I chose an 8-inch diameter pan because I wanted it nice and tall, but if you choose a larger pan while keeping the same quantities, you’ll get a shorter cake, and the baking time will be shorter: 40 minutes could be enough.
Recipe source HERE.
