Chocolate cake with chocolate cream

Irresistibly Decadent Chocolate Delight

Ever walked into a room and been hit by the heavenly scent of fresh-baked chocolate cake? That warm, inviting aroma has a charm like no other. This Chocolate Cake with Chocolate Cream is your ticket to that dreamy experience, combining rich flavors and velvety textures in a simple one-pan dessert. And let’s be honest, who can say no to melted chocolate, buttery goodness, and a creamy frosting that feels like a hug in a slice? 🍫❤️

Why Make This Recipe

You’ll love this chocolate cake for a handful of reasons. First off, it’s super easy to whip up — think fewer dishes, more enjoyment. Plus, it’s incredibly affordable with ingredients you likely already have in your pantry. Got kids? Perfect! This recipe is family-approved, and you won’t hear any complaints when dessert is served. Just a heads up, you might want to serve it up while it’s still warm — it’s that good!

Ingredients

You don’t need fancy stuff — just these basics!

• 200g dark chocolate
• 150g butter
• 200g sugar
• 4 eggs
• 100g all-purpose flour
• 1 teaspoon baking powder
• 200ml heavy cream
• 150g powdered sugar

Directions

1. Preheat your oven to 180°C. Melt the dark chocolate and butter together using a double boiler method (just a fancy way of saying don’t let it burn!).
2. In a bowl, beat together the sugar and eggs until light and fluffy, then stir in the melted chocolate mix.
3. Sift in the flour and baking powder, gently folding it all together until combined.
4. Pour the batter into a greased baking tin and bake for 25-30 minutes or until a toothpick comes out clean.
5. For the chocolate cream, whip the heavy cream and then mix in the powdered sugar and any remaining melted chocolate.
6. Let the cake cool before generously dolloping the chocolate cream on top. Serve and enjoy! 🍰

How to Make Chocolate Cake with Chocolate Cream (Overview)

Let’s break it down. Start by melting chocolate, then mix it with butter, sugar, and eggs for that dreamy base. Next, fold in the dry ingredients, and into the oven it goes. While it’s baking, whip up your luscious chocolate cream for that indulgent topping. Trust me, don’t rush the cooling process — you want the perfect slice!

• Pro tip: Mix the chocolate and cream in separate bowls to avoid chaos.
• Don’t skip the cooling; warm cake plus cold cream equals a delightful contrast in temperature!

How to Serve Chocolate Cake with Chocolate Cream

Presentation is key, right? Dust your cake with a sprinkle of cocoa or powdered sugar for that Instagram-worthy look. Consider serving with a side of fresh berries for a pop of color and tartness that cuts through the richness. The contrast of textures between the soft cake and creamy topping is absolutely divine!

How to Store Chocolate Cake with Chocolate Cream

This cake keeps well in the fridge for about 3-5 days. If you want to enjoy your chocolate indulgence later, it freeze beautifully for up to 3 months — just make sure to wrap it tightly! For a quick treat, pop it in the microwave for a few seconds to get that soft, melty goodness back.

Tips to Make Chocolate Cake with Chocolate Cream

• Use high-quality chocolate; it makes a big difference.
• If you don’t have dark chocolate, semi-sweet works just fine!
• Don’t overmix your batter — gentle folding is the secret to tenderness.
• Leftover frosting? Use it on cupcakes or as a dip for pretzels for an unexpected treat. 😂
• Feel free to add a hint of espresso powder to deepen that chocolate flavor. Yum!

Variation

Want to shake things up? How about a dash of peppermint extract in the frosting for a refreshing twist? Or make it vegan by swapping butter for coconut oil and using flax eggs instead. You can also throw in some chopped nuts or fruits like cherries for an exciting texture change!

FAQs

Can I use milk chocolate instead of dark chocolate?
Absolutely! Just keep in mind it’ll be sweeter and less intense.

How can I make this cake ahead of time?
You can bake the cake, cool it, and freeze it without frosting. Just thaw and add the chocolate cream before serving.

Can I add other flavors to the cake?
Sure! Vanilla or almond extract works wonderfully. It’s all about your taste buds!

📌 Pin this recipe for your next cozy dinner night!

Chocolate Cake with Chocolate Cream

Experience the heavenly aroma and rich flavors of this easy, one-pan chocolate cake topped with creamy chocolate frosting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 200 g dark chocolate Use high-quality chocolate for best results.
• 150 g butter Can be replaced with coconut oil for a vegan option.
• 200 g sugar
• 4 pieces eggs
• 100 g all-purpose flour
• 1 teaspoon baking powder

Chocolate Cream Ingredients

• 200 ml heavy cream
• 150 g powdered sugar

Method

 

Preparation

1. Preheat your oven to 180°C.
2. Melt the dark chocolate and butter together using a double boiler.
3. In a bowl, beat together the sugar and eggs until light and fluffy.
4. Stir in the melted chocolate mixture.
5. Sift in the flour and baking powder, gently folding until combined.

Baking

1. Pour the batter into a greased baking tin.
2. Bake for 25-30 minutes or until a toothpick comes out clean.

Making the Chocolate Cream

1. Whip the heavy cream.
2. Mix in the powdered sugar and any remaining melted chocolate.

Serving

1. Let the cake cool before dolloping the chocolate cream on top.
2. Dust with cocoa or powdered sugar and serve.

Notes

Store in the fridge for 3-5 days, or freeze tightly wrapped for up to 3 months. Reheat in the microwave for a soft, melty texture.