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Chocolate Gateau
4.6 from 143 votes

Chocolate Gateau

Chocolate Gateau here features a moist chocolate cake paired with a rich chocolate cream filling made from heavy cream and both milk and dark chocolate. The layers combine to create a dense, indulgent dessert with a balance of light and deep chocolate flavors. The recipe involves making a ganache the day before to allow it to set, ensuring a smooth and creamy filling contrast to the cocoa-rich cake layers.

Prep Time
40 mins
Cook Time
45 mins
Total Time
1 hr 25 mins
Servings: 10 slices
Calories: 572 kcal
Course: Cake
Cuisine: French

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:
    Cup of Yum
  1. Start one day in advance by making the filling.
  2. 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:
  1. 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.
  2. 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.
  3. 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
  4. 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
  5. 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
  6. 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:
  1. Cut cakes: When the cakes are completely cooled, cut each one into two equal slices.
  2. Whip the chocolate-heavy cream mixture until stiff with the electric mixer like you would typically whisk heavy cream.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 10 slices

Amount Per Serving

Calories 572

% 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.