This isn’t just a chocolate cake, it’s a full-blown cocoa opera with cream filling, a moist sponge, and a topping so indulgent it should come with a warning label. Imagine slicing into a cake so rich it makes your chocolate bar cry with envy.
This Chocolate Creamy Cake is soft, dreamy, and packed with layers of velvety filling, luxurious ganache, and crunchy hazelnut goodness. It’s the kind of dessert that convinces people you’ve secretly gone to pastry school. Perfect for birthdays, dinner parties, or when your sweet tooth stages a protest.
What is Chocolate Creamy Cake?
Chocolate creamy cake is a moist chocolate sponge layered with two types of creamy filling, white chocolate and dark chocolate, and covered in a hazelnut topping that adds texture and flair. It’s a cake that doesn’t whisper “chocolate,” it sings it in full soprano.
Rooted in modern European dessert traditions, this cake draws inspiration from both French pâtisserie finesse and Italian crema indulgence. The dual-cream layers are what set it apart from your average chocolate cake.
Pro Tips for the Best Chocolate Creamy Cake
- Use room-temperature eggs to ensure they whip up with the sugar into a light, airy base that gives your cake a tender crumb.
- Sift your dry ingredients, especially cocoa and flour, to prevent lumps and help create a smooth, uniform batter.
- Cook the cream mixture gently and stir constantly to avoid curdling and achieve a silky texture.
- Separate the white and chocolate creams evenly, and cool slightly before layering to avoid melting the cake.
Frequently Asked Questions
What Makes This Cake So Moist?
The sponge contains milk and butter, but it’s the soaking syrup, made from water and condensed milk that turns it into a melt-in-your-mouth experience.
Can I Use Dark Chocolate in the Filling Instead of White?
You can swap one for the other or even go full dark mode with both layers. But the contrast of white and dark adds visual appeal and layered flavor.
What Can I Use Instead of Hazelnut Cream?
Nutella is a great substitute. You could also go rogue with almond butter mixed with a bit of cocoa and powdered sugar.
Why Is My Cream Runny?
It likely hasn’t cooked long enough. Let the mixture simmer and thicken before dividing it for the white and chocolate layers.
How to Store Chocolate Creamy Cake
Store your cake in the refrigerator and it will stay fresh for 4 days. Freezing isn’t ideal because the cream layers might split when thawed. If you must freeze it, wrap it tightly and freeze without the hazelnut topping, then thaw in the fridge overnight.
Ingredients
How to Make Chocolate Creamy Cake
In a large bowl, beat the eggs and sugar until the mixture becomes pale and fluffy.
In a large bowl, beat the eggs and sugar until the mixture becomes pale and fluffy.
Add the milk, melted butter, and sifted flour, cocoa, and baking powder. Mix just until smooth.
Add the milk, melted butter, and sifted flour, cocoa, and baking powder. Mix just until smooth.
Pour the batter into a parchment-lined baking pan and bake in a preheated oven at 180°C (350°F) for 40 minutes.
Pour the batter into a parchment-lined baking pan and bake in a preheated oven at 180°C (350°F) for 40 minutes.
Mix flour, cornstarch, and 100ml milk until smooth.
Mix flour, cornstarch, and 100ml milk until smooth.
Add the remaining milk, powdered milk, butter, condensed milk, and cream. Cook over medium heat, stirring constantly, until the mixture thickens like pudding.
Add the remaining milk, powdered milk, butter, condensed milk, and cream. Cook over medium heat, stirring constantly, until the mixture thickens like pudding.
Divide the cream into two bowls and in one bowl, stir in the dark chocolate.
Divide the cream into two bowls and in one bowl, stir in the dark chocolate.
Mix water and condensed milk and slice the cooled cake in half horizontally. Brush both layers generously with the syrup.
Mix water and condensed milk and slice the cooled cake in half horizontally. Brush both layers generously with the syrup.
First spread the dark chocolate cream and follow with the white chocolate cream.
First spread the dark chocolate cream and follow with the white chocolate cream.
Cover it with the second half of the cake and cool for at least 6 hours
Cover it with the second half of the cake and cool for at least 6 hours
Once chilled, coat the top with hazelnut cream and sprinkle with crushed hazelnuts. Now stand back and admire your masterpiece.
Once chilled, coat the top with hazelnut cream and sprinkle with crushed hazelnuts. Now stand back and admire your masterpiece.
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