Chocolate Gateau
User Reviews
4.6
Chocolate Gateau
Description
This Chocolate Gateau is a layered cake consisting of a cocoa-infused chocolate cake paired with a creamy chocolate filling. The filling is prepared by boiling heavy cream and pouring it over finely chopped milk and dark chocolate to create a ganache that is chilled overnight. The cake itself is made from a mixture of flour, sugar, cocoa powder, leavening agents, and liquid ingredients including buttermilk, vegetable oil, eggs, vanilla, and hot coffee to add depth of flavor and moisture.
The cake layers bake until tender but firm and can be prepared a day ahead so that they stay fresh when wrapped properly. Combining the chocolate ganache and moist cake creates a dessert with contrasting textures: the soft yet structured crumb of the cake and the silky, rich chocolate cream filling. Optional decorations such as dried strawberries, meringue, and chopped pistachios allow customization to enhance presentation and flavor.
Using quality European-style chocolates is recommended to achieve the authentic chocolate taste intended by this recipe. Measuring ingredients exactly with a digital scale is advised to ensure consistent baking results for this complex chocolate dessert.
Ingredients
Chocolate cream filling:
- 500 ml heavy cream 2 cups
- 100 g milk chocolate 3.5 oz, Note 2
- 100 g dark chocolate 3.5 oz, 70-75% cocoa
Chocolate cake:
- 210 g all-purpose flour 7.5 oz/ 1 ¾ cups
- 400 g granulated sugar 14 oz/ 2 cups
- 85 g cocoa powder 3 oz/ ¾ cups, unsweetened
- 2 teaspoons baking soda
- 1 teaspoons baking powder
- ½ teaspoon salt
- 250 ml buttermilk 8.5 fl.oz/ 1 cup
- 120 ml vegetable oil 4 oz/ ½ cup
- 2 egg large
- 1 teaspoon vanilla extract
- 250 ml coffee 8.5 fl.oz/ 1 cup, hot
Decoration (optional, you can decorate as you like):
- strawberries dried
- meringue
- pistachio chopped
Instructions
Chocolate cream filling:
- Start one day in advance by making the filling.
- Ganache: Chop the chocolate very finely. Pour the heavy cream into a small pot, carefully bring to a boil, take off the heat, and add the chocolate to the cream. Stir slowly until the chocolate has melted. Place a piece of plastic foil directly over the chocolate cream (so that it doesn't form a "skin"), let the mixture cool completely, then place it in the fridge until the next day.100 g milk chocolate/ 3.5 oz + 100 g dark chocolate 70 - 75 % cocoa/ 3.5 oz + 500 ml heavy cream/ 2 cups
Chocolate cake:
- You could bake the cakes one day in advance as well. Let them cool completely, then wrap them tightly in plastic foil to prevent them from drying out.
- Preheat the oven to 350°F/ 180°C. Butter and flour 2 springforms or cake pans of 20 cm/8-inch diameter. Brew one cup of strong coffee.
- Dry ingredients: In a large bowl, mix and sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt.210 g all-purpose flour/ 1¾ cups + 400 g granulated sugar/ 2 cups + 85 g unsweetened cocoa powder/ ¾ cup + 2 teaspoons baking soda + 1 teaspoons baking powder + ½ teaspoon salt
- Wet ingredients: Combine the buttermilk, oil, eggs, and vanilla extract, preferably in a jug or another bowl. Slowly pour this mixture over the dry ingredients, whisking with an electric mixer at a very low speed.250 ml buttermilk/ 1 cup + 120 ml vegetable oil/ ½ cup + 2 eggs + 1 teaspoon vanilla extract
- Combine: Add the hot coffee and stir with a spatula very shortly until the ingredients are just combined. Make sure to scrape the bottom of the bowl as well in the process. Divide the mixture into two equal parts (I use the scale to make sure I divide the mixture evenly) and pour it into the two prepared forms.250 ml hot coffee/ 1 cup
- Bake for about 40-45 minutes until a toothpick inserted in the middle of the cake comes out relatively clean, it can still be a bit wet, but it should not be covered in chocolate. Let cool in the pan for a while, then transfer the cakes to wire racks and let cool completely.
Assemble the chocolate gateau:
- Cut cakes: When the cakes are completely cooled, cut each one into two equal slices.
- Whip the chocolate-heavy cream mixture until stiff with the electric mixer like you would typically whisk heavy cream.
- Assemble the cake: Place one cake layer on a cake platter. Add some of the chocolate cream, then the second cake layer, cream, third cake layer, cream again, last cake layer. Cover the cake with the remaining chocolate cream, you should use about half of it for layering the cake and half of it for covering the whole cake.
- Decorate the cake to your liking. I used dried strawberries and meringues crushed between my fingers, some chopped pistachios, and some hazelnut brittle.dried strawberries + meringues + chopped pistachios
Notes
- Accurate measurements with a digital kitchen scale improve baking consistency.
- European-style chocolates like Milka or Lindt enhance the cake's chocolate flavor authenticity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 572kcal | 29% |
| Carbohydrates | 76g | 25% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 8g | 47% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 495mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 53g | 106% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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