Double chocolate cake soft and delicious. Today, while organizing photos for the Blog, I suddenly remembered that I hadn’t yet written the recipe for the Chocolate Birthday Cake I prepared a couple of months ago. I was specifically asked for a Chocolate Cake, so I wanted to go all out and made a truly special chocolatey cake. A soft and light Chocolate Sponge Cake filled with cream and milk chocolate and then covered with a delicious dark chocolate glaze. Simply super delicious and so, so good! Just one slice will win your heart, actually, even just one bite. And if you prepare the Sponge Cake in advance, it’s also easy to make. Let’s head to the kitchen and prepare the Chocolate and Cream Cake together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 353.96 (Kcal)
- Carbohydrates 33.20 (g) of which sugars 21.00 (g)
- Proteins 6.15 (g)
- Fat 22.03 (g) of which saturated 4.46 (g)of which unsaturated 3.18 (g)
- Fibers 3.57 (g)
- Sodium 37.77 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients of the Double Chocolate Cake
- 4 eggs
- 4.23 oz sugar
- 3.88 oz flour
- 0.88 oz unsweetened cocoa powder
- 1.7 cups heavy whipping cream
- 2.12 oz powdered sugar
- 2.47 oz milk chocolate
- 2.82 oz dark chocolate
- 0.25 cup rum (or limoncello)
- 0.42 cup water
How to prepare the Soft Chocolate Cake
Leave the eggs at room temperature for at least an hour before preparing the Sponge Cake, this is important to beat them perfectly later. Beat the whole eggs with the sugar using an electric mixer for at least 15-20 minutes, until you have a light, thick, and frothy mixture. This is the secret to its perfect success.
Gently add the sifted flour and unsweetened cocoa powder to the beaten eggs. Oil and flour a 20 cm (8-inch) diameter springform pan. Pour the batter in and level it with a spatula. Bake the Sponge Cake in a preheated static oven for 30-35 minutes. Always do the toothpick test to check if the cake is cooked inside.
Melt the milk chocolate in small pieces in a double boiler or microwave. Whip 250 ml (1 cup) of fresh cream with the powdered sugar. If using pre-sweetened plant-based cream, you can skip the powdered sugar.
Gently fold the milk chocolate into the whipped cream. Cut the cooled sponge cake into 3 or 4 layers. I managed to get 4 layers, but 3 layers are fine for making the dessert. Mix the rum, or other liquor, with the water.
Place a layer on a rack, lightly moisten with the liquor syrup. Spread 1/3 of the chocolate cream over it. Cover with another sponge cake layer, moisten it, and cover it with cream. Continue in the same way until all 3 or 4 layers are done. Finally, moisten the top layer.
Pour the dark chocolate in small pieces and the remaining liquid cream into a saucepan. Heat over low heat, stirring with a spatula until the chocolate melts.
Pour the chocolate glaze over the cake, trying to cover the top and sides more or less evenly. Let the glaze set. With the help of a wide spatula, transfer the Chocolate and Cream Cake to a serving plate.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
The Cake can be stored in the fridge for 2-3 days. You can prepare the Cocoa Sponge Cake in advance, even 2 days before, and store it in a container or simply wrapped in food-grade plastic wrap.
Don’t miss the recipe for my Tenerina Cake
