It would truly be a shame to miss out on this chocolate cake recipe because it’s so delicious and nice to look at. A simple cake that is easy to make and presents very well. It contains two types of chocolate that make it truly indulgent. You can trust me! Every time I make it, it gets everyone’s approval and never lasts until the next day. Oh, and I almost forgot: there’s no baking powder! This makes it the ideal cake even for those who are intolerant.
Other chocolate cakes you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Chocolate Cake
For the TOPPING you can also use 3.5 oz of dark chocolate and 5.3 oz of milk chocolate. I have tried both versions and it is always delicious.
- 3/4 cup All-purpose flour
- 1/2 cup Sugar
- 3 oz Butter
- 3.5 oz Dark chocolate
- 3 Eggs (medium)
- 8.8 oz Milk chocolate
- 7/8 cup Fresh liquid cream
- as needed sprinkles, chocolate curls, balls (to taste)
Tools
- 2 Small Bowls
- 1 Bowl
- Electric Whisk
- 1 Spatula
- 1 Sieve fine mesh
- 1 Cake Pan with rim, 11 inches in diameter
Preparation of the Chocolate Cake
First of all, melt the butter in a double boiler or microwave.
Coarsely chop the dark chocolate and melt it in a double boiler or microwave. If you do this in a double boiler, read HERE to avoid mistakes.
In a large bowl, combine the sugar and whole eggs and beat them very well with an electric whisk.
Then add the melted butter and mix again, always with the whisk.
Next, gradually add the flour by sifting it through a fine mesh sieve and incorporate it perfectly with a spatula or spoon.
Finally, add the melted dark chocolate and mix all the ingredients well.
Butter and flour a cake pan with a diameter of 11 inches. For this recipe, you absolutely need a rimmed cake pan. This way, when you turn the cake over, there will already be the perfect space to hold the cream. I brushed it with release agent for pans, which I find unbeatable (you can find HERE the recipe to make it at home).
Pour the chocolate batter into the mold and bake the base of the chocolate cake in a preheated static oven at 338°F for 20 minutes.
When cooked, remove it from the oven and let it cool completely before removing it from the mold by turning it directly onto the serving plate.
Put the milk chocolate with a little cream in a saucepan and melt it over very low heat, stirring continuously and adding the remaining cream little by little. Finally, turn off the heat and let it cool slightly.
When the cream is lukewarm, pour it into the cavity of the base, then put the chocolate cake in the fridge for a couple of hours so that the cream solidifies.
Before serving, decorate the chocolate cake as desired with sprinkles, shavings, or chocolate curls. Keep it in the fridge. Enjoy the cake! Paola
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