Creamy New Year’s chocolate cake, a quick and simple dessert to make. Above all, it’s zero-waste since nothing is thrown away. The batter is made with only egg whites and, naturally, the cream is made with the leftover egg yolks. Therefore, it’s also a great alternative to the classic sponge cake because in this case you don’t even need to prepare a soaking syrup. To conclude 2023 and celebrate New Year’s Eve, a creamy chocolate cake was a must: its deliciousness will win everyone over at the first bite! So, roll up your sleeves and let’s prepare this wonderful, melt-in-your-mouth delight together:
More chocolate dessert recipes:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
Ingredients
- 5 egg whites
- 1/2 cup + 1 tbsp milk
- 3/4 cup sugar
- 2/3 cup all-purpose flour
- 5 tbsp potato starch
- 1/2 cup + 1 tbsp unsweetened cocoa powder
- 7 tbsp vegetable oil
- 1 sachet baking powder
- vanilla extract
- a pinch of salt
- chopped hazelnuts and chocolate (for decoration)
- 5 egg yolks
- 3/4 cup sugar
- 2 cups milk
- vanilla extract
- 1/2 cup + 1 tbsp unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 2 1/2 tbsp cornstarch
Steps
Start by preparing the cocoa cream. In a small saucepan, warm the milk with the vanilla. In a separate pot, whisk the egg yolks with the sugar and add the cornstarch sifted together with the flour.
Gradually pour in the warmed milk, alternating with the sifted cocoa powder. Place the pot over low heat and let the cream thicken, stirring frequently.
Transfer the cream to a bowl and let it cool with cling film placed directly on the surface; set aside until ready to use.
Prepare the cake base. Put the egg whites in a large bowl and beat them until stiff peaks form, adding the sugar gradually.
In another bowl, mix the oil with the milk, vanilla extract and a pinch of salt. Sift the flour together with the cocoa, potato starch and baking powder directly over the mixture.
Finally, fold in the whipped egg whites gently using a spatula, working from the bottom up.
Pour the batter into a cake pan 8–8 2/3 inches in diameter (20–22 cm), smooth the surface and bake in a preheated oven at 356°F (180°C).
Bake the cake for about 40–45 minutes, performing the usual skewer test. Remove from the oven and let it cool completely.
Carefully slice the cake horizontally to form two layers. Because it’s made only with egg whites, it’s more delicate and quite moist, so there’s no need to soak it.
Fill the cake with a generous layer of the prepared cocoa cream. Close with the second layer and spread the remaining cream on the outside of the cake.
Decorate as you like—for example, add chopped hazelnuts or your preferred nuts, or simply chocolate shavings, colored sprinkles or sugar crystals (gold-colored work particularly well).
Before serving, chill it in the refrigerator for at least an hour. The creamy New Year’s chocolate cake is ready to enjoy.
Happy holidays, bon appétit and… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
