Viennese Chocolate Cream Cake
Indulge in the luxurious decadence of the Viennese Chocolate Cream Cake, a timeless European dessert that's every chocolate lover's dream. This rich and elegant cake features layers of moist, cocoa-infused sponge paired with a luscious whipped chocolate cream filling. Topped with a silky dark chocolate ganache that cascades beautifully down the sides, this dessert is as stunning as it is delicious. Perfectly balanced with a dash of vanilla and a touch of sweetness, it’s an ideal treat for special occasions or indulgent evenings. With easy step-by-step directions and simple ingredients like dark chocolate, heavy cream, and unsweetened cocoa powder, creating this show-stopping cake at home is both achievable and rewarding. Serve the Viennese Chocolate Cream Cake with a dusting of powdered sugar or a dollop of whipped cream for a truly irresistible finish.
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Recipe Information
Ingredients
- 120 g All-purpose flour
- 40 g Cocoa powder (unsweetened)
- 2 tsp Baking powder
- 1 pinch Salt
- 150 g Unsalted butter (room temperature)
- 150 g Granulated sugar
- 2 Large eggs
- 1 tsp Vanilla extract
- 120 ml Whole milk
- 200 g Dark chocolate (70% cocoa), chopped
- 300 ml Heavy cream
- 50 g Powdered sugar
Instructions
Preheat your oven to 175°C (350°F). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
In a medium mixing bowl, sift together the flour, cocoa powder, baking powder, and a pinch of salt. Set aside.
In a large bowl, beat the butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the chocolate cream filling, heat 150 ml of the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour it over 150 g of the chopped dark chocolate in a heatproof bowl. Let it stand for 2 minutes, then stir until smooth. Chill the mixture in the fridge until completely cold.
Once chilled, whip the chocolate mixture with an electric mixer until light and fluffy. If desired, sift the powdered sugar into the cream for added sweetness. Set aside.
To make the ganache topping, heat the remaining 150 ml of heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour it over the remaining 50 g of chopped dark chocolate. Stir until smooth and glossy. Allow to cool slightly.
To assemble the cake, place one cake layer on a serving plate. Spread the chocolate cream filling evenly over the top. Place the second cake layer on top and press down gently.
Pour the ganache topping over the cake, allowing it to drip down the sides. Smooth the top with a spatula for an even finish.
Refrigerate the cake for at least 1 hour to set. Bring to room temperature before serving. Slice and enjoy!
Nutrition Facts
Calories |
4804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.5 g | 420% | |
| Saturated Fat | 194.7 g | 974% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1014 mg | 338% | |
| Sodium | 1396 mg | 61% | |
| Total Carbohydrate | 419.0 g | 152% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 254.5 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 454 mg | 35% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 2534 mg | 54% | |
*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.
