Chocolate Cakes with Cream
Prep Time
40 minutes
Porties
Serveert 14
Niveau
Easy
If you’re a chocolate lover with a soft spot for creamy desserts, this one’s for you. This cake is all about layers of pure deliciousness: a rich, fluffy chocolate cake topped with the creamiest, softest custard you can imagine, all covered in a smooth chocolate ganache. The custard is the real star here. It’s silky, slightly sweet, and melts in your mouth, perfectly balancing the chocolatey goodness of the cake. Honestly, once you try it, you’ll want to make it again… and again.
Ingrediënten
Don’t overmix after adding the flour. This keeps your cake light and prevents it from becoming tough.
Let the melted chocolate and cream stand for a full minute before stirring.
Pour the ganache on the cake only when it has thickened slightly and cooled a little.
After coating the pieces, refrigerate to set. This gives them a firm texture and that satisfying “crack” on the first bite.
If you’re a chocolate lover with a soft spot for creamy desserts, this one’s for you. This cake is all about layers of pure deliciousness: a rich, fluffy chocolate cake topped with the creamiest, softest custard you can imagine, all covered in a smooth chocolate ganache. The custard is the real star here. It’s silky, slightly sweet, and melts in your mouth, perfectly balancing the chocolatey goodness of the cake. Honestly, once you try it, you’ll want to make it again… and again.
Stappenplan
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1
Break the eggs into a bowl and add the granulated sugar, vanilla sugar, and salt. Mix for 4–5 minutes until you get a light, airy, yellow mixture. |
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2
Add the sunflower oil and milk and mix briefly. Sift the flour, cocoa powder, and baking powder and mix until smooth. |
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3
Pour the batter into a greased baking pan (with parchment paper on the bottom). Bake the chocolate cake in a preheated oven at 175 °C (350 °F) for 10–15 minutes, or until done. |
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4
Mix the egg yolks, granulated sugar, and vanilla sugar in a bowl for about 1 minute. Add the cornstarch and 50 ml milk, stirring until smooth. |
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5
Bring the remaining 450 ml milk to a boil in a saucepan. Remove from heat and gradually add the egg mixture while stirring. |
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6
Return the mixture to the saucepan and cook until it thickens, stirring continuously. |
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7
Spread the custard evenly over the chocolate cake. |
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8
Heat the heavy cream in a saucepan almost to a boil. Remove from heat and add the milk chocolate pieces. Let it stand for 1 minute, then stir until smooth. Let it cool slightly. |
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9
Spread the ganache evenly over the custard. Cover the cake and refrigerate to set, preferably overnight. |
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10
Melt the milk chocolate using a double boiler and pour into a small, deep bowl. |
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11
Melt the dark chocolate using a double boiler and transfer to a piping bag. |
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12
Cut the cake into pieces. Dip each piece into the melted milk chocolate and place on parchment paper. Pipe thin lines of dark chocolate over each piece. Let the chocolate harden. |
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