Chocolate cake with chantilly Recipe

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Do you have to prepare a cake for a special occasion? This chocolate cake with chantilly is a temptation… It’s very delicious, creamy and with excellent presentation that will impress your friends… Dare yourself!!

Slice of chocolate cake with chantilly on a dish

Ingredients
How to make (step-by-step with photos)
Tips
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Chocolate cake with chantilly
Nutrition facts

INGREDIENTS FOR THIS RECIPE

Here you'll find all the ingredients needed to make this recipe:

Eggs
Granulated sugar
Chocolate powder
All-purpose flour
Milk
Salt
Liquid caramel
Strong coffee
Baking powder
Heavy whipping cream
Powdered sugar
Vanilla extract

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

HOW TO MAKE CHOCOLATE CAKE WITH CHANTILLY

Step 1:
For the cake: Preheat the oven to 180ºC (350ºF). Grease a round cake pan with margarine and line with parchment paper.

Step 2: In a large bowl, whisk the sugar, flour, baking powder, chocolate powder and the salt. Then, add the eggs, milk, the liquid caramel and beat until obtain a homogeneous mixture. Chocolate mixture, eggs, milk and liquid caramel in a large bowl Chocolate mixture in a large bowl Finally, mix the coffee.

Step 3: Pour the dough into the prepared pan and bake about 35 minutes.

Step 4: When the cake is cooked, remove from oven, unmold onto a plate and let cool completely.

Step 5:
For the chantilly: Beat the cream together with the powdered sugar and the vanilla extract until stiff peaks form. Whipped cream in a glass bowl

Step 6: Slice the cake in half with a long knife and fill with a little of the chantilly. Half cake filled with cream Cover with the top slice of the cake and spread with a spatula the cake with the remaining chantilly. Garnish with grated chocolate and serve. Store the cake in the fridge.

TIPS FOR CHOCOLATE CAKE WITH CHANTILLY

1. When preheating the oven, make sure you have all ingredients ready to start making the cake.

2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.

3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.

4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.

5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.

6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).

Chocolate cake with chantilly

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Category: Breakfast, Cakes, Chocolate, Desserts, Recipes

Cuisine: Portuguese

Difficulty: Easy

Servings: 14 slices

Prep Time: 20 m

Cook Time: 35 m

Total Time: 1:10 h

Ingredients

For the cake:

6 eggs
150 grams (2/3 cup) granulated sugar
150 grams (1 cup) chocolate powder
150 grams (1 cup) all-purpose flour
50 ml (1/4 cup) milk
A pinch of salt
1 teaspoon liquid caramel
50 ml (1/4 cup) strong coffee
1 teaspoon baking powder

For the chantilly:

400 ml (1 pint (473 ml)) heavy whipping cream
2 tablespoons powdered sugar
2 teaspoons vanilla extract

Directions

For the cake:
Preheat the oven to 180ºC (350ºF). Grease a round cake pan (23 x 7 centimeters (9 x 2 3/4 inches)) with margarine and line with parchment paper.
In a large bowl, whisk the sugar, flour, baking powder, chocolate powder and the salt. Then, add the eggs, milk, the liquid caramel and beat until obtain a homogeneous mixture. Finally, mix the coffee.
Pour the dough into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes (the time depends on the oven).
When the cake is cooked, remove from oven, unmold onto a plate and let cool completely.
For the chantilly:
In an electric mixer, beat the cream together with the powdered sugar and the vanilla extract until stiff peaks form.
Slice the cake in half with a long knife and fill with a little of the chantilly. Cover with the top slice of the cake and spread with a spatula the cake with the remaining chantilly. Garnish with grated chocolate and serve. Store the cake in the fridge.