Dark Chocolate Cake
@under_baked Dark Chocolate Cake Sharing my recipe for a simple yet elegant chocolate cake. Some notes: stable whipped cream is needed to support the weight of the cake. There are several ways to stabilize whipped cream. Here I was actually using gelatin. But you can use mascarpone cheese for a simpler version. Recipe makes a single cake, 18cm round cake pan. Cake Batter: 120g Unsalted Butter 81g Brown Demarera Sugar 51g White Granulalted Sugar (1) 2 Large eggs separated to: 38g Egg Yolks 72g Egg Whites 50g Sour Cream (15% fat content) 120g Milk 7g Vanilla Extract (1/2 tbsp) 150g All Purpose Flour 5g Baking Soda (1 tsp) 32g Dutch Processed Cocoa Powder 5g Malt Powder (1 tsp, optional) 30g White Granulated Sugar (2) Dark Chocolate Ganache: 75g Heavy Cream 75g Dark Chocolate (55-60%) Insert Cream: 125g Heavy Cream 20g White Granulated Sugar 50g Mascarpone Cheese Preparation: 1. Preheat the oven to 175C (fan mode off), placing a baking rack at the lowest level in the oven. 2. Melt the butter in the microwave and combine it with the milk in a large mixing bowl. 3. Add in the cocoa powder, malt, vanilla, egg yolks, demarera sugar and sugar (1), and with the paddle attachment mix together on medium speed to a smooth batter. 4. Add the sour cream and mix to combine. Whip the egg whites with sugar (2) to stiffly whipped peaks and set to the side. 5. Sift in the flour and baking soda and mix on medium speed for about 1.5 minutes. 6. Fold the meringue into the cake batter in 2-3 parts. 7. Pour the batter into a cake pan lined with parchment paper and bake for 40 minutes, or until a cake tested inserted into the center of the cake comes out clean. 8. Allow the cake to cool for 15 minutes before unmolding. Then cool down completely before filling and decorating. For the ganache: Melt the chocolate together with the heavy cream in the microwave and mix to a silky smooth ganache. Allow it to cool down to a workable consistency, temperature should be about 19-21C. For the insert cream: Whip the cream with the sugar and mascarpone until combined. Stream in the heavy cream and beat until stiff peaks form. Assembly: 1. Divide the cake into 2 equal layers, each should be about 2.5 cm tall. 2. Arrange the insert cream neatly between the layers. 3. Frost just the top of the cake and leave the the border untrimmed for an aesthetic presentation. Make a swirl pattern at the center and decorate with some fresh Rosemary / Thyme leaves, or even glazed cherries. . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecorebaking #aestheticbaking #fallbaking #fallbakingrecipes #darkchocolatecake #cakesoftiktok
♬ Walking up with You – Omar Enfedaque
Everyone needs one (or 10) dark chocolate cake recipes. Seriously, the internet is saturated with chocolate cake recipes, so I’d be more than happy to share my part. With elegant design in mind, it easily looks like an “out of the box”, simple chocolate cake, that anyone can make at home.
First published:
Last modified:
Dark Chocolate Cake:
Equipment: Round cake pan, 18cm (d) x 7.5cm (h), bottom and sides are lined with parchment paper.
Recipe: A single, 3-layered chocolate cake
Cake Batter:
| Ingredient | Amount (g / units) |
| Melted Unsalted Butter | 120g |
| Brown Sugar (Demerara) | 80g |
| White Granulated Sugar (1) | 50g |
| Egg Yolks | 38g (2 Large egg yolks) |
| Egg Whites | 72g (2 Large egg whites) |
| Sour Cream (15%) | 50g |
| Milk | 120g |
| Vanilla Extract | 7 (1/2 tbsp) |
| All Purpose Flour | 150g |
| Baking Soda | 1 tsp |
| Dutch Processed Cocoa Powder | 32g |
| Malt Powder (optional) | 1 tsp |
| White Granulated Sugar (2) | 30g |
Dark Chocolate Ganache:
| Ingredient | Amount (g / units) |
| Heavy Cream (38%) | 75g |
| Dark Chocolate (55-60%) | 75g |
Insert Cream:
| Ingredient | Amount (g / units) |
| Heavy Cream (38%) | 125g |
| White Granulated Sugar | 20g |
| Mascarpone Cheese | 50g |
Cake preparation and assembly instructions:
Cake Batter:
- Preheat the oven to 175C (fan mode off), placing a baking rack at the lowest level in the oven.
- Melt the butter in the microwave and combine it with the milk in a large mixing bowl.
- Add in the demerara sugar and sugar (1), whisk them together. Sift in the cocoa powder, optional malt and whisk to combine. Then add the vanilla and egg yolks and whisk again until smooth. Lastly, add the sour cream and mix to combine.
- In a separate bowl, using an electric handheld mixer, beat the egg whites with sugar (2) to stiffly whipped peaks and set to the side.
- Sift in the flour and baking soda over the chocolate mixture, and whisk thoroughly until the mixture is smooth and without lumps. If doing this using an electric handheld mixer, mix for about 1.5 minutes.
- Fold the meringue into the cake batter in 2-3 parts.
- Pour the batter into the prepared cake pan, and bake for 40 minutes, or until a cake tester inserted into the center of the cake comes out clean.
- Allow the cake to cool for 15 minutes before unmolding. Then cool down completely before filling and decorating.
For the ganache:
In a bowl, melt the chocolate together with the heavy cream in the microwave and mix to a silky-smooth ganache. Allow it to cool down to a workable consistency, temperature should be about 19-21C.
For the insert cream:
Whip the cream with the sugar and mascarpone cheese and beat until stiff peaks form.
Assembly:
- Divide the cake into 2 equal layers, each should be about 2.5 cm thick. It is possible and preferable to brush the sponge cake with some sugar syrup.
- Spread the entire amount of the insert cream on top of the cake layer and arrange the sides neatly. Cover it with the second cake layer.
- Frost just the top of the cake with the entire amount of the ganache. Evenly spread the ganache and using a pattern cake comb or a small offset spatula, make a swirl pattern at the top of the cake. Arrange the sides but leave the border untrimmed for an aesthetic presentation (see video demonstration). Decorate with some fresh Rosemary / Thyme leaves, or even glazed cherries.
