Cream Cake with Chocolate
Indulge in the ultimate dessert luxury with this Cream Cake with Chocolate, a harmonious blend of fluffy vanilla sponge layers, luscious whipped cream, and a decadent dark chocolate ganache. Perfect for any celebration or special occasion, this stunning cake is made from simple pantry staples like all-purpose flour, eggs, and sugar, yet delivers a bakery-worthy elegance. The light and airy whipped cream frosting is balanced perfectly by the rich, velvety ganache that cascades beautifully down the sides, creating a show-stopping finish. Ready in just under an hour, this irresistible treat serves 8 and is destined to become your go-to recipe for effortless sophistication. Whether you’re hosting a party or treating yourself, this cream-and-chocolate masterpiece is guaranteed to impress!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 200 grams sugar
- 115 grams unsalted butter
- 4 large eggs
- 2 teaspoons vanilla extract
- 1.5 teaspoons baking powder
- 120 milliliters whole milk
- 400 milliliters heavy cream
- 50 grams powdered sugar
- 200 grams dark chocolate
- 120 milliliters heavy cream (for ganache)
Instructions
Preheat your oven to 175°C (350°F) and line two 8-inch round cake pans with parchment paper. Grease and flour the sides to prevent sticking.
In a medium bowl, sift together the all-purpose flour and baking powder. Set aside.
In a large bowl, use a hand or stand mixer to cream together the unsalted butter and sugar until the mixture becomes light and fluffy, about 2 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, but do not overmix.
Divide the batter evenly between the two prepared pans. Smooth out the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
To make the whipped cream, beat the heavy cream and powdered sugar together in a large chilled bowl until stiff peaks form. Refrigerate until needed.
For the chocolate ganache, chop the dark chocolate into small pieces and place them in a heatproof bowl. Heat the heavy cream (for ganache) in a small saucepan over medium heat until it just starts to simmer, then pour it over the chocolate. Let sit for 2 minutes, then stir until the chocolate is fully melted and the mixture is smooth. Allow the ganache to cool slightly until it thickens but is still pourable.
To assemble the cake, place one of the cake layers on a serving platter or cake stand. Spread half of the whipped cream evenly over the top. Place the second cake layer on top and spread the remaining whipped cream over the top and sides of the cake.
Pour the slightly cooled chocolate ganache over the top of the cake, letting it drip down the sides for a decorative effect.
Chill the cake in the refrigerator for at least 1 hour before slicing and serving. Enjoy your Cream Cake with Chocolate!
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 171 mg | 7% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 38.8 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 226 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
