The chocolate cake with milk cream is a dessert with an irresistible taste and perfect for special events. This recipe features a soft cocoa cake filled with a thin layer of hazelnut spread and a delicate milk cream; finally, it is adorned with a dark chocolate ganache. A slice of this cake is ideal to enjoy for breakfast or a snack to recharge your energy!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Oven, Stove
Ingredients
- 2 cups Flour
- 3/4 cup Sugar
- 1/2 cup Unsweetened cocoa powder
- 2 tsp Baking powder
- 2 Eggs
- 1 cup Milk
- 1/2 cup Sunflower oil
- 2/3 cup Hot water
- 3/4 cup Milk
- 2 tablespoons Flour
- 2 tablespoons Sugar
- 3/4 cup Whipping cream
- 5 oz Dark chocolate
- 5 oz Fresh liquid cream
- as needed Hazelnut spread
Tools
- Hand Mixer
- Baking Pan
Preparation
To make the chocolate cake with milk cream: in a large bowl, combine the sugar with the sifted flour and cocoa, then add the baking powder.
Then, incorporate the eggs, oil, and milk, and start mixing the ingredients with the help of an electric mixer. Lastly, add the boiling water and mix until you get a smooth and liquid batter.
Line the bottom of the pan (9.5 inches) with parchment paper, butter, and flour the sides, and pour the batter in. Cover with aluminum foil and bake in the preheated oven at 338°F for 45-50 minutes, removing the aluminum foil for the last 20 minutes to continue cooking. Perform the toothpick test.
Once baked, remove the cake from the oven, let it cool for 10 minutes, and then gently turn it onto a cooling rack to cool completely.
Meanwhile, prepare the milk cream: in a saucepan, combine the milk with the sugar and flour, place over heat, and stir until it thickens. Place the cream in a bowl and cover with plastic wrap. Once cool, fold in the whipped cream and mix well with an upward motion.
Cut the cake in half, spread a thin layer of hazelnut spread, and then fill with milk cream. Close the cake with the other half and let it rest in the refrigerator for 30 minutes.
Make the ganache. In a glass bowl, melt the dark chocolate in a double boiler. Remove the bowl from the water and incorporate the cream, stirring with a spatula. You should obtain a smooth and glossy mixture. Let the ganache cool slightly.
Spread the chocolate ganache over the cake surface. Let the cake rest in the fridge for at least two hours. Enjoy!
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