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If you love rich chocolate desserts with a soft, moist texture and creamy filling, this easy chocolate cream dessert recipe is perfect for you. Made with a fluffy cocoa sponge cake, smooth chocolate cream, and glossy chocolate glaze, this homemade dessert tastes bakery-quality while being simple enough for beginners. It’s the kind of quick chocolate dessert everyone asks for again and again.
Ingredients
For the Chocolate Biscuit
- 80 g all-purpose flour (⅔ cup)
- 30 g cocoa powder (¼ cup)
- 1 tsp baking powder
- 3 eggs
- 180 g sugar (¾ cup + 2 tbsp)
- 50 ml milk (3 tbsp)
- 50 ml vegetable oil (3 tbsp)
For the Chocolate Glaze
- 40 g cocoa powder (⅓ cup)
- 50 g sugar (¼ cup)
- 200 ml milk (¾ cup + 1 tbsp)
- 20 g butter (1½ tbsp)
For the Cream Filling
- 300 ml sour cream (1¼ cups)
- 100 g cream cheese (½ cup)
- 3–4 tbsp powdered sugar
- 1 tbsp cocoa powder
For the Milk Soak
- 50 ml milk (3 tbsp)
Step-by-Step Instructions
Step 1: Prepare the Chocolate Biscuit
- Preheat your oven to 170°C (340°F).
- Grease a 24×24 cm (9×9 inch) baking pan.
- In a medium bowl, whisk together the flour, cocoa powder, and baking powder.
- In a separate large bowl, beat the eggs and sugar until light and creamy.
- Add the milk and vegetable oil to the egg mixture and mix well.
- Gradually fold the dry ingredients into the wet mixture until smooth and fully combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
Step 2: Make the Chocolate Glaze
- In a saucepan, combine cocoa powder, sugar, and milk.
- Bring the mixture to a gentle boil over medium heat.
- Cook for 15–20 seconds while stirring continuously.
- Remove from heat and stir in the butter until melted and glossy.
- Allow the glaze to cool slightly.
Step 3: Prepare the Cream Filling
- In a mixing bowl, combine sour cream, cream cheese, powdered sugar, and cocoa powder.
- Beat until smooth and fluffy.
- Refrigerate the cream for several hours or overnight for the best texture.
Step 4: Assemble the Dessert
- Once the biscuit has cooled, cut or slice it into layers or desired portions.
- Drizzle the milk evenly over the cake to keep it moist.
- Spread a generous layer of chocolate cream over the biscuit.
- Repeat layers if desired.
- Pour the chocolate glaze over the top layer and spread evenly.
- Refrigerate the dessert for at least 2 hours before serving.
Time, Servings & Nutrition
- Prep Time: 20 minutes
- Bake Time: 35 minutes
- Chill Time: 2 hours
- Total Time: About 3 hours
- Servings: 8
Approximate Nutrition per Serving
- Calories: 420
- Carbohydrates: 42 g
- Protein: 6 g
- Fat: 26 g
Why You’ll Love This Chocolate Dessert
- Easy to make with simple pantry ingredients
- Moist chocolate sponge with creamy filling
- Perfect for family gatherings or weekend desserts
- Rich chocolate flavor without being overly sweet
- Can be made ahead for even better taste and texture
Serve chilled with coffee or tea for an irresistible homemade chocolate dessert everyone will love.
Chocolate Cream Dessert
This indulgent chocolate cream dessert features a soft, moist cocoa sponge cake, rich cream filling, and a glossy chocolate glaze, making it perfect for any chocolate lover.
For the Chocolate Biscuit
- 80 g all-purpose flour (⅔ cup)
- 30 g cocoa powder (¼ cup)
- 1 tsp baking powder
- 3 large eggs
- 180 g sugar (¾ cup + 2 tbsp)
- 50 ml milk (3 tbsp)
- 50 ml vegetable oil (3 tbsp)
For the Chocolate Glaze
- 40 g cocoa powder (⅓ cup)
- 50 g sugar (¼ cup)
- 200 ml milk (¾ cup + 1 tbsp)
- 20 g butter (1½ tbsp)
For the Cream Filling
- 300 ml sour cream (1¼ cups)
- 100 g cream cheese (½ cup)
- 3-4 tbsp powdered sugar (to taste)
- 1 tbsp cocoa powder
For the Milk Soak
- 50 ml milk (3 tbsp)
Preparation
- Preheat your oven to 170°C (340°F).
- Grease a 24cm x 24cm (9″ x 9″) baking pan.
- In a medium bowl, whisk together the flour, cocoa powder, and baking powder.
- In a separate large bowl, beat the eggs and sugar until light and creamy.
- Add the milk and vegetable oil to the egg mixture and mix well.
- Gradually fold the dry ingredients into the wet mixture until smooth and fully combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
Making the Chocolate Glaze
- In a saucepan, combine cocoa powder, sugar, and milk.
- Bring the mixture to a gentle boil over medium heat.
- Cook for 15–20 seconds while stirring continuously.
- Remove from heat and stir in the butter until melted and glossy.
- Allow the glaze to cool slightly.
Preparing the Cream Filling
- In a mixing bowl, combine sour cream, cream cheese, powdered sugar, and cocoa powder.
- Beat until smooth and fluffy.
- Refrigerate the cream for several hours or overnight for the best texture.
Assembling the Dessert
- Once the biscuit has cooled, cut or slice it into layers or desired portions.
- Drizzle the milk evenly over the cake to keep it moist.
- Spread a generous layer of chocolate cream over the biscuit.
- Repeat layers if desired.
- Pour the chocolate glaze over the top layer and spread evenly.
- Refrigerate the dessert for at least 2 hours before serving.
Serve chilled with coffee or tea for an irresistible homemade chocolate dessert everyone will love.
