Moist Chocolate Cream Cake
User Reviews
5.0
3 reviews
Excellent
Moist Chocolate Cream Cake
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This rich and super Moist Chocolate Cream Cake turns out perfect each time and is extremely easy to make.
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Ingredients
For the Chocolate Cake
- 4 eggs (room temperature)
- 200 g caster sugar
- 60 ml semi-skimmed or full-fat milk
- 30 ml vegetable or sunflower oil
- 1 teaspoon vanilla bean paste or extract
- 200 g self raising flour
- 30 g cacao powder
- ¼ teaspoon salt
For Soaking the Cake
- 350 ml semi-skimmed or full-fat milk
For the Chocolate Sauce
- 50 g cacao powder
- 100 g caster sugar 1 cup
- ⅛ teaspoon salt
- 118 ml cold water ½ cup
- 1 ½ teaspoon vanilla bean paste or extract
For the Creme Chantilly
- 200 ml very cold double cream or whipping cream
- 1 tablespoon caster sugar (18 grams)
- 1 teaspoon vanilla bean paste or extract
To Garnish
- dark chocolate shavings
- chopped walnuts, pistachio or hazelnuts
Instructions
Making the Chocolate Cake
- Heat the oven to 170° C - 340° F (fan oven).
- Lightly grease the base and the sides of a 23 cm (9") cake tin.
- Beat the eggs and the sugar in a stand mixer on medium speed until it doubles the size up and it is light & fluffy. Alternatively, you can use a hand-held mixer and a large bowl.
- Add the vanilla paste, milk, and oil, and mix at low speed until combined.
- Add the flour, cacao powder, and salt to the bowl and gently mix together until all combined.
- Pour the batter into the cake tin and bake it in preheated oven for 25 to 27 minutes, until a toothpick inserted in middle comes out clean.
- Let the cake cool down for 5 minutes and make a few holes on the cake with a toothpick.
- Pour the 350 ml milk slowly over the cake using a spoon.
- Cover the cake with a cling film and let it cool down and absorb the milk in the fridge.
Preparing the Chocolate Sauce
- Mix together the cacao, sugar, and salt in a bowl.
- Put the water in a small saucepan and add the cacao mixture.
- Bring it to a boil, whisking occasionally.
- Let it simmer for a minute and remove the pan from heat.
- Add the vanilla paste, stir well and let it totally cool down in the fridge.
- The chocolate sauce should have a thick syrup consistency when cooled down. It shouldn't set like a frosting!
Making the Creme Chantilly
- Place the cold double cream or whipping cream, vanilla paste, and sugar in a bowl.
- Beat them until stiff and hold their shape nicely. Avoid over whisking it or the cream will turn into butter.
- Keep it in the fridge until the cake and the chocolate sauce are totally cooled down.
Decorating the Cake
- Place the cake on a serving plate and top it with the cream chantilly. You can either pipe it on or smooth it out with a knife.
- Pour the chocolate sauce into the center of the cake and let it drizzle gently all over the cake.
- Decorate it with chocolate shavings and nuts.
Equipments used:
Notes
- Don't put too much flour in the cake mixture. The cake batter is slightly runny so don't be tempted to add more flour. Always use a scale to weigh the right amount of flour.
- When making the creme Chantilly, avoid over-whisking the cream or it will turn into butter.
- Make sure your eggs are at room temperature.
- Take the cake out of the oven when a toothpick inserted in the center comes out mostly clean. Your cake will be dry when over-baked.
- Creme chantilly melts and loses its structure with the heat. Therefore, make sure the cake is cooled down in the fridge before spreading the creme Chantilly on top. Also, the chocolate sauce needs to be cold before pouring on creme chantilly.
- To avoid the cake sinking in the middle, do not open the oven in the first 25 minutes while the cake is baking.
- Oil is the secret ingredient for making a moist cake. It's an absolute must for this recipe, and shouldn't be replaced with butter.
- Use the right amount of sugar stated in the recipe. Sugar makes the cake moist as it binds water to keep it tightly in the batter and avoid it evaporating excessively during baking.
Nutrition Information
Show Details
Calories
359kcal
(18%)
Carbohydrates
54g
(18%)
Protein
8g
(16%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
96mg
(32%)
Sodium
141mg
(6%)
Potassium
239mg
(7%)
Fiber
3g
(12%)
Sugar
35g
(70%)
Vitamin A
431IU
(9%)
Vitamin C
1mg
(1%)
Calcium
86mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10portion
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 141mg | 6% |
| Potassium | 239mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 431IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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