Want to prepare a cake for a special occasion? This homemade chocolate cake topped with chantilly is a cake with excellent presentation and very simple to prepare.
This is one of those cakes that brings me back to my childhood. I remember eating the remnants of the cream before the cake went to the oven, the chocolate smell in the house and garnish the cake with the chocolate sprinkles. Beautiful memories!
INGREDIENTS FOR HOMEMADE CHOCOLATE CAKE WITH CHANTILLY
- Eggs, milk, dark brown sugar, flour, chocolate powder, cream
HOW TO MAKE HOMEMADE CHOCOLATE CAKE WITH CHANTILLY
For the cake, beat the eggs and the brown sugar until a homogeneous and creamy mixture. Add the chocolate powder, milk and mix for 3 to 4 minutes. Add the flour mixed with baking powder and beat until a homogeneous mixture.
Pour the mixture into the prepared pan and bake for about 50 minutes. When the cake is cooked, unmold onto a plate and let cool completely.
For the filling, Beat the cream with the powdered sugar until stiff peaks form.
Slice the cake in half with a long knife. Place the bottom slice of the cake on a plate and fill the middle with a portion of the cream. Cover with the top slice of the cake and spread the remaining cream over sides and top of the cake. Garnish with chocolate sprinkles and serve. Bon appetit!!!
YOU MAY ALSO LIKE
- Chocolate and butter cake
- Chocolate cake with coffee cream
- Chocolate cake with raspberry cream
- Coffee cake with chocolate mousse and strawberries
Homemade chocolate cake with chantilly
Want to prepare a cake for a special occasion? This homemade chocolate cake topped with chantilly is a cake with excellent presentation and very simple to prepare.
5.00 from 1 reviews
- 4 eggs
- 100 ml (1/2 cup) milk
- 100 grams (1/2 cup) butter
- 150 grams (about 1 cup) dark brown sugar
- 125 grams (1 cup) chocolate powder
- 200 grams (1 1/2 cups) all-purpose flour
- 2 teaspoons baking powder
- 400 ml (1 pint (473 ml)) heavy whipping cream
- 2 tablespoons powdered sugar to beat the cream
- For the cake:
Preheat the oven to 180ºC (350ºF). Grease a round cake pan (20 x 7 centimeters (8 x 2 3/4 inches)) with margarine and dust with some flour. - In an electric mixer, beat on medium speed the eggs and the brown sugar until a creamy and homogeneous mixture. Add the chocolate powder, the milk and mix for 3 to 4 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a homogeneous mixture.
- Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 50 minutes (the time depends on the oven).
- When the cake is cooked, unmold onto a plate and let cool completely.
- For the filling:
Beat the cream with the powdered sugar until stiff peaks form. - Slice the cake in half with a long knife. Place the bottom slice of the cake on a plate and fill the middle with a portion of the cream. Cover with the top slice of the cake and spread the remaining cream over sides and top of the cake.
- Garnish with chocolate sprinkles and serve. Store the cake in the fridge.
Ingredients
-
For the cake:
For the filling:
