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Chocolate Cake with Chocolate Cream

Experience the heavenly aroma and rich flavors of this easy, one-pan chocolate cake topped with creamy chocolate frosting.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.