When it comes to dessert, few things are as universally loved as a rich, moist chocolate cake paired with creamy frosting. This chocolate cake with cream is a delightful treat perfect for celebrations or just a cozy night in. It’s straightforward to make, and I guarantee it will have your loved ones coming back for seconds. The combination of chocolatey goodness with a smooth, luscious cream brings together flavors and textures in a way that is simply irresistible.
Why You’ll Love This Recipe
This chocolate cake is not only delicious but also versatile. It’s easy to customize, whether you want to add in some extra nuts, use a different extract, or even swap out the frosting for something new. The recipe yields a cake that is airy yet fudgy, thanks to the careful separation of egg whites and yolks. You’ll love the texture of the cream, which combines beautifully with the chocolate cake base.
Ingredients
For the Cake:
- 4 large eggs
- 1 pinch of salt
- 80 g (about ½ cup) granulated sugar
- 100 ml (about ⅓ cup + 1 tbsp) flavorless vegetable oil
- 200 ml (about ¾ cup + 1 tbsp) milk
- 180 g (about 1½ cups) all-purpose flour
- 40 g (about ⅓ cup) cocoa powder
- 1 tbsp baking powder
- 1 tbsp vanilla extract
For the Cream:
- 1 egg
- 150 g (about ¾ cup) granulated sugar
- 60 g (about ½ cup) cornstarch
- 400 ml (about 1¾ cups) milk
- 1 tsp vanilla extract
- 100 ml (about ⅓ cup + 1 tbsp) cold heavy cream
- 100 g (about ½ cup) butter, at room temperature
For Decoration:
- 100 g (about ¾ cup) walnuts
- 100 g (about 3.5 oz) dark chocolate
- 30 ml (about 2 tbsp) vegetable oil
Ingredient Notes
- Use a good quality cocoa powder for the best chocolate flavor.
- Make sure your butter is really at room temperature—this will help it beat up light and fluffy.
Kitchen Tools Needed
- 30 x 40 cm (about 12 x 16 inches) baking dish
- Mixing bowls
- Electric mixer or whisk
- Saucepan
- Cooling rack
Step-by-Step Instructions
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Preheat your oven to 180°C (350°F). Greasing and lining your baking dish will help with easy removal.
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Separate the eggs, placing the yolks into one bowl and the whites into another. This step is crucial; the whipped egg whites will give your cake that light, airy texture.
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Add a pinch of salt to the egg whites and beat until stiff peaks form, taking care not to overbeat them.
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In a separate bowl, cream the sugar until fluffy. Gradually add in the egg yolks, one at a time, mixing well after each addition.
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Combine the oil, milk, flour, cocoa powder, baking powder, and vanilla extract into the yolk mixture. Mix until just combined.
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Gently fold the stiff egg whites into the batter, being careful not to deflate them. This step is key to achieving a light cake.
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Pour the batter into the lined baking dish and bake for 10-15 minutes, testing for doneness with a skewer—it should come out clean.
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For the cream, whisk together the egg, sugar, cornstarch, and milk in a saucepan. Cook over medium heat while stirring constantly until thickened and smooth.
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Remove from heat and stir in the vanilla extract. Let it cool to room temperature before mixing.
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In another bowl, beat the butter until soft. Gradually add in the cold heavy cream and mix until well combined with the cooled cream mixture.
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Layer the cream between pieces of the cooled chocolate cake, topping with roasted walnuts for added flavor and crunch.
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To roast the walnuts, simply throw them in a dry skillet over medium heat for about 5–7 minutes until fragrant.
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For decoration, melt the chocolate with vegetable oil over gentle heat, then drizzle it over the assembled cake.
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Serve and enjoy your homemade chocolate cake with cream!
Pro Tips
- Make sure your oven is fully preheated to ensure even baking.
- If you prefer a more intense chocolate flavor, add a tablespoon or two of espresso powder to the batter.
Common Mistakes
- Overmixing can lead to a denser cake, so fold gently when combining ingredients.
- Not letting the cream cool properly before mixing with butter can lead to a curdled texture.
Variations
- Experiment with different nuts or even add in chocolate chips for an extra treat. You could also swap in milk chocolate for a sweeter taste.
Serving Suggestions
This cake is perfect for celebrations or as a delightful ending to any meal. It pairs beautifully with a scoop of vanilla ice cream or fresh berries.
Storage Instructions
Store any leftover cake in an airtight container in the fridge for up to 3 days. The cream may lose its fluffy texture over time.
Reheating Tips
If you prefer your cake warm, microwave a slice for about 10-15 seconds before serving.
Nutrition Estimate
Each slice of chocolate cake (1/12 of the cake) contains approximately:
- Calories: 300
- Fat: 15g
- Carbohydrates: 38g
- Protein: 5g
Recipe Summary
This chocolate cake with cream is a crowd-pleaser that combines the rich taste of chocolate with a creamy filling. Simple and satisfying, it’s perfect for any occasion.
FAQ
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture may be denser. Consider adding an extra egg or some additional liquid.
Is it possible to make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and prepare the cream filling the day of serving.
Conclusion
There’s nothing quite like baking a chocolate cake from scratch—it fills your kitchen with an incredible aroma and creates a sense of warmth and comfort. This recipe for chocolate cake with cream will quickly become a favorite in your household. Enjoy the process and the delicious rewards!
Chocolate Cake with Cream
This chocolate cake with cream is a crowd-pleaser that combines the rich taste of chocolate with a creamy filling. Simple and satisfying, it’s perfect for any occasion.
For the Cake
- 4 large eggs
- 1 pinch salt
- 80 g granulated sugar (about ½ cup)
- 100 ml flavorless vegetable oil (about ⅓ cup + 1 tbsp)
- 200 ml milk (about ¾ cup + 1 tbsp)
- 180 g all-purpose flour (about 1½ cups)
- 40 g cocoa powder (about ⅓ cup)
- 1 tbsp baking powder
- 1 tbsp vanilla extract
For the Cream
- 150 g granulated sugar (about ¾ cup)
- 60 g cornstarch (about ½ cup)
- 400 ml milk (about 1¾ cups)
- 1 tsp vanilla extract
- 100 ml cold heavy cream (about ⅓ cup + 1 tbsp)
- 100 g butter (at room temperature, about ½ cup)
For Decoration
- 100 g walnuts (about ¾ cup)
- 100 g dark chocolate (about 3.5 oz)
- 30 ml vegetable oil (about 2 tbsp)
Preparation
- Preheat your oven to 180°C (350°F). Greasing and lining your baking dish will help with easy removal.
- Separate the eggs, placing the yolks into one bowl and the whites into another.
- Add a pinch of salt to the egg whites and beat until stiff peaks form.
- In a separate bowl, cream the sugar until fluffy. Gradually add in the egg yolks, one at a time, mixing well after each addition.
- Combine the oil, milk, flour, cocoa powder, baking powder, and vanilla extract into the yolk mixture. Mix until just combined.
- Gently fold the stiff egg whites into the batter, being careful not to deflate them.
- Pour the batter into the lined baking dish and bake for 10-15 minutes, testing for doneness with a skewer—it should come out clean.
Making the Cream
- For the cream, whisk together the egg, sugar, cornstarch, and milk in a saucepan. Cook over medium heat while stirring constantly until thickened and smooth.
- Remove from heat and stir in the vanilla extract. Let it cool to room temperature before mixing.
- In another bowl, beat the butter until soft. Gradually add in the cold heavy cream and mix until well combined with the cooled cream mixture.
Assemble the Cake
- Layer the cream between pieces of the cooled chocolate cake, topping with roasted walnuts for added flavor and crunch.
- To roast the walnuts, simply throw them in a dry skillet over medium heat for about 5–7 minutes until fragrant.
- For decoration, melt the chocolate with vegetable oil over gentle heat, then drizzle it over the assembled cake.
- Serve and enjoy your homemade chocolate cake with cream!
For extra flavor, consider adding espresso powder to the batter. Store any leftover cake in an airtight container in the fridge for up to 3 days. If you prefer your cake warm, microwave a slice for about 10-15 seconds before serving.
