Chocolate cake
When I need a simple chocolate dessert that is guaranteed to turn out well, I choose this chocolate cake recipe. It's the recipe I return to several times a year because the ingredients are readily available and I don't have to go through complicated technical steps. Usually, I make the cake layers a day in advance and prepare the cream at the same time, so I can take everything out of the fridge in the morning and assemble it right away.
Quick Info
Total time: approximately 24 hours (includes cooling and resting the cake layers and cream overnight)
Preparation time: 20 minutes
Baking time: 20-25 minutes
Servings: 10-12
Difficulty: easy to medium
Recipe type: dessert, chocolate cake for occasions or holidays
Ingredients
Cake:
- 300 g sugar
- 250 g flour
- 1 packet baking powder
- 85 g cocoa powder
- 1 teaspoon salt
- 2 large eggs (or 3 small eggs)
- 250 ml sour cream (or full-fat yogurt)
- 120 g melted butter
- 250 ml coffee with milk (or cocoa with milk)
Cream:
- 400 g milk or dark chocolate
- 200 ml liquid cream (whipping cream)
- 1 tablespoon brown sugar
- 2 tablespoons honey
- 3 tablespoons butter
Instructions
1. Preheat the oven to 180°C. Prepare two round cake pans, preferably with removable bottoms, lined with parchment paper or greased with butter.
2. In the mixer bowl, add the eggs, sour cream (or yogurt), sugar, and melted butter. Beat on medium speed for about 5 minutes until the mixture is smooth and slightly lighter in color.
3. Sift the flour together with the cocoa powder, salt, and baking powder. Add everything to the egg mixture and mix gently until no visible traces of flour remain. Do not overmix.
4. Finally, pour in the coffee with milk and mix until everything becomes a liquid but uniform batter. The batter should not be too thick.
5. Divide the batter evenly between the two prepared pans.
6. Bake for 20-25 minutes, or until a toothpick comes out clean from the center. For better results, check after 20 minutes. Every oven is different, so it's good to keep an eye on the cake.
7. Remove the cake layers to a wire rack or directly onto parchment paper and let them cool completely at room temperature.
8. Once cooled, wrap each layer in plastic wrap. Refrigerate overnight. The cake layers will slice more easily and the final texture will be more stable.
9. For the cream: chop the chocolate and place it in a large bowl.
10. In a small saucepan, heat the liquid cream, brown sugar, honey, and butter. Stir over low heat until the butter is completely melted and the cream is almost boiling.
11. Pour the hot mixture over the chocolate. Let it sit for 2 minutes without stirring, then start mixing with a whisk until the chocolate is completely melted and the cream is smooth and shiny.
12. Cover with plastic wrap and refrigerate overnight. The cream will have a dense and slightly spreadable texture in the morning.
13. For assembly, take the cake layers and cream out of the fridge at least 30 minutes beforehand so they are easier to spread.
14. Spread half of the cream over the first cake layer, place the second layer on top, then cover everything with the remaining cream. Smooth it out with a spatula or the back of a knife.
Why I make this recipe often
It's the kind of chocolate cake that can be prepared in advance without any stress. There are no headaches with complicated techniques, and the cake remains soft and moist even after two days. The cream is also suitable for other desserts, and the ingredients are easy to find. It also helps that it keeps well in the fridge.
Tips and Variations
Tips
- It's important for the cake layers to be completely cool before wrapping them in plastic. If you wrap them while warm, they will get condensation.
- The sour cream or yogurt should be at room temperature.
- For the cream, use chocolate with at least 40% cocoa if you want a more intense flavor.
Substitutions
- The sour cream in the cake can be replaced with full-fat yogurt without significant differences.
- The coffee with milk can be replaced with cocoa with milk if you want to avoid caffeine.
- You can use only milk chocolate or combine it with dark chocolate, according to taste.
Variations
- If you want a richer cake, you can add a thin layer of tart jam or fruit between the layers.
- It can be decorated with berries, chocolate shavings, or chopped nuts.
- For a more festive touch, you can add a little rum to the chocolate cream.
Serving Ideas
- It works just as well for special occasions or as a weekend dessert.
- It can be portioned and stored as cake in the fridge, not just as a whole cake.
Frequently Asked Questions
1. Can I bake the cake in one large pan?
Yes, but it will need more time in the oven. Check with a toothpick and let it cool completely before cutting.
2. What kind of sour cream should I use for the cake?
Classic cooking sour cream with at least 20% fat, or Greek yogurt. Avoid thin salad sour cream.
3. Can I make the cream with only dark chocolate?
Yes, if you prefer a more intense flavor, use only dark chocolate.
4. Can the cake be frozen?
You can freeze the cake layers wrapped, without cream. The cream should be made fresh after thawing.
Nutritional Values
Estimated per serving (out of 12):
Calories: approximately 430 kcal
Protein: 6-7 g
Fat: 23-25 g
Carbohydrates: 50-55 g
These values are approximate and may vary depending on the chocolate used and the type of sour cream.
Storage and Reheating
The cake keeps very well in the fridge, covered, for 3-4 days. It's best to leave it at room temperature for 30 minutes before serving, so the cream is softer. I do not recommend reheating in the microwave or oven; it is served cold or at room temperature.
This recipe does not require complicated technical steps or special ingredients. Once you’ve made it a few times, it becomes a very useful routine for any event or when you want something reliable, with chocolate.
Ingredients: Ingredients for the base: - 300g sugar - 250g flour - one packet of baking powder - 85g cocoa - 1 teaspoon salt - 2 large eggs (3 if smaller) - 250ml sour cream or full-fat yogurt - 120g melted butter - 250ml coffee with milk (or cocoa with milk) For the cream: - 400g milk or dark chocolate - 200ml liquid cream (whipping cream) - 1 tablespoon brown sugar - 2 tablespoons honey - 3 tablespoons butter
