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Cream Cake With Chocolate Recipe

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!

Prep Time 30 mins
Cook Time 60 mins
Calories 752.8 kcal
Protein 28g
Rating 5.0 (1 Reviews)
Cream Cake With Chocolate 16

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cream Cake With Chocolate

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How to Make 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

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Sweets & Sides Desserts European American Vegetarian Baking

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