Cream Cake With Chocolate Recette

Indulge in this decadent Cream Cake with Chocolate! This light and airy cake boasts a unique, almost tart-like texture thanks to a special, fluffy dough. Yeast and whipped egg whites create tiny air pockets, resulting in a beautifully risen cake. Don't overfill your pan – this is key to achieving the perfect texture! This recipe uses rich chocolate buttercream, but feel free to experiment with other delicious fillings. Get ready to impress with this show-stopping dessert!

Préparation 30 min
Cuisson 60 min
Calories 752.8 kcal
Protéines 28g
Note Soyez le premier
Cream Cake With Chocolate 73

Recette Actions

Partagez cette recette :

Recette Auteur

Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Cream Cake With Chocolate

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Cream Cake With Chocolate? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Cream Cake With Chocolate

  1. Preheat oven to 350°F (175°C).
  2. **Prepare the Dough:**
  3. In a large bowl, cream together 1 cup (200g) granulated sugar and 4 large eggs until light and fluffy (about 5 minutes with an electric mixer).
  4. Gradually add 2 cups (250g) all-purpose flour, gently folding with a spatula until just combined. Be careful not to overmix.
  5. Grease and flour a 9-inch springform pan. Pour in the batter. Fill only halfway!
  6. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
  7. **Prepare the Chocolate Buttercream:** While the cake bakes, make the buttercream.
  8. In a small saucepan, combine ½ cup (100g) granulated sugar and ¼ cup (60ml) water. Heat over medium heat, stirring until a thick syrup forms (soft-ball stage, 235°F/113°C).
  9. In a separate bowl, whisk 4 large egg yolks and gradually add the hot syrup, whisking constantly until the mixture thickens and cools slightly.
  10. In another bowl, beat 1 cup (2 sticks) softened unsalted butter with a spatula until light and fluffy.
  11. Gradually add 6 ounces (170g) melted dark chocolate to the butter, mixing until smooth.
  12. Gently fold the egg yolk mixture into the chocolate butter mixture until smooth and creamy.
  13. Once the cake is completely cool, slice it horizontally into 2 or 3 layers.
  14. Spread a generous layer of chocolate buttercream between each cake layer.
  15. Frost the top and sides of the cake with the remaining buttercream. Decorate as desired.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

219g

Fat

122g

Carbs

29g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European American Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Desserts Cakes Chocolate South American Inexpensive Colombian

Questions fréquentes

Combien de temps faut-il pour préparer Cream Cake With Chocolate ?

Cream Cake With Chocolate prend environ 90 minutes du début à la fin — environ 30 minutes de préparation et 60 minutes de cuisson.

Combien de calories contient Cream Cake With Chocolate ?

Cream Cake With Chocolate contient environ 752.8 calories par portion, avec environ 28 g de protéines, 29 g de glucides et 64 g de lipides.

De quels ingrédients ai-je besoin pour Cream Cake With Chocolate ?

Les principaux ingrédients de Cream Cake With Chocolate sont Flour, Salt, Eggs, Sugar, Butter, Cocoa Powder. Consultez la liste complète avec les quantités ci-dessus.

Avis

Aucun avis pour le moment — soyez le premier à donner votre avis sur cette recette !

Rédiger un avis