Creme Chocolat Cake Recipe

Introduction

Creme Chocolat Cake is a luscious, rich dessert that combines velvety dark chocolate with light, airy cream. Perfect for any chocolate lover, this cake delivers intense flavor with a smooth, delicate texture that melts in your mouth.

Ingredients

• 1 cup high-quality dark chocolate, chopped
• 3 eggs
• 1 cup sugar
• 1 cup heavy cream
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup butter
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare your baking pans by greasing and lightly flouring them.
2. Step 2: Melt the dark chocolate and butter together gently over a double boiler or in short bursts in the microwave; set aside to cool slightly.
3. Step 3: In a separate bowl, beat the eggs and sugar together until the mixture is light and fluffy, about 3-5 minutes.
4. Step 4: Gradually add the melted chocolate mixture to the egg mixture, stirring gently to combine without deflating the eggs.
5. Step 5: In another clean bowl, whip the heavy cream with the vanilla extract until stiff peaks form.
6. Step 6: Carefully fold the whipped cream into the chocolate mixture until fully incorporated, keeping the batter light and airy.
7. Step 7: Sift the flour and baking powder over the batter, then fold gently until just combined. Avoid overmixing to maintain texture.
8. Step 8: Pour the batter into the prepared pans, smoothing the tops with a spatula for even baking.
9. Step 9: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
10. Step 10: Allow the cakes to cool completely in the pans before removing, frosting, and serving.

Tips & Variations

• Use a mix of bittersweet and semi-sweet chocolate for balanced flavor.
• For extra moisture, brush the cooled cake layers with coffee or simple syrup before frosting.
• Try folding in chopped nuts or chocolate chips for added texture.
• Substitute heavy cream with an equal amount of crème fraîche for a slight tang.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh. Bring to room temperature before serving for best flavor and texture. You can also freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months; thaw in the refrigerator overnight before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Milk chocolate will make the cake sweeter and less intense in chocolate flavor. If you prefer a milder taste, milk chocolate can be used, but high-quality dark chocolate is recommended for the best results.

Is it necessary to whip the cream separately?

Yes, whipping the cream separately and folding it in gently adds lightness and a creamy texture to the cake. Skipping this step will result in a denser cake.

Creme Chocolat Cake Recipe

Print Recipe

★★★★★

4.9 from 51 reviews

This Creme Chocolat Cake is a luscious chocolate dessert combining rich dark chocolate, fluffy whipped cream, and a tender cake base. The smooth, creamy texture paired with a moist, flavorful crumb makes it perfect for chocolate lovers seeking an indulgent treat.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Chocolate Base

• 1 cup high-quality dark chocolate, chopped
• 3 eggs
• 1 cup sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup butter
• 1 tsp vanilla extract

Cream

• 1 cup heavy cream

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and grease or line your baking pans with parchment paper to prevent sticking.
2. Melt Chocolate: Gently melt the chopped dark chocolate over a double boiler or in short bursts in the microwave, then set aside to cool slightly to avoid cooking the eggs later.
3. Beat Eggs and Sugar: In a large bowl, beat the eggs and sugar together using an electric mixer until the mixture becomes light in color and fluffy, roughly 3-5 minutes.
4. Combine Chocolate with Egg Mixture: Gradually fold the melted chocolate into the egg and sugar mixture, stirring gently to ensure even incorporation without deflating the batter.
5. Whip Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form, which means it should hold its shape when the beaters are lifted.
6. Fold in Whipped Cream: Gently fold the whipped cream into the chocolate mixture using a spatula, maintaining the airy texture by careful folding rather than stirring.
7. Add Dry Ingredients: Sift the all-purpose flour and baking powder together, then fold them gently into the chocolate mixture until just combined to avoid overmixing.
8. Pour Batter and Bake: Pour the prepared batter into the baking pans, smoothing the surface with a spatula. Bake in the preheated oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Cool: Remove the cakes from the oven and allow them to cool completely in the pans before removing or frosting, ensuring the structure is set and easier to handle.
10. Serve: Once cooled, frost if desired with additional whipped cream or chocolate ganache and serve.

Notes

• Use high-quality dark chocolate for the best flavor.
• Be gentle when folding to maintain the fluffy texture.
• Do not overbake to keep the cake moist and tender.
• The heavy cream can be sweetened with a tablespoon of sugar if you prefer a sweeter cream.
• The cake pairs well with fresh berries or a dusting of powdered sugar for added presentation.

Keywords: chocolate cake, creme chocolat, dark chocolate cake, whipped cream cake, rich chocolate dessert