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–+ servings

Cream-Filled Chocolate Cake

Indulge in a rich, spongy Cream-Filled Chocolate Cake, perfect for any occasion. Easy to make and irresistibly delicious, this recipe is a must-try for all chocolate lovers.
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Prep Time 15 minutes
Cook Time 25 minutes
Cool Time 20 minutes
Total Time 1 hour
Servings: 8 pieces
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 5 pieces eggs
  • 5 tbsp sugar
  • 5 tbsp flour
  • 2 tbsp cocoa
  • 1 tbsp bitter cocoa
  • 1 sachet yeast
  • q.s. butter (to grease) to taste
  • 200 g cold cream
  • 4 tbsp icing sugar
  • 2 tbsp cocoa
  • 3 drops vanilla essence (optional)

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Baking mold
  • Piping bag and tips (optional)
  • Butter (to grease)

Method
 

  1. Beat the cold cream with icing sugar until thick and fluffy; add cocoa and vanilla essence, then mix well and refrigerate.
  2. Preheat oven to 180°C (350°F).
  3. In a large bowl, beat eggs with sugar until foamy.
  4. Gradually add sifted flour, cocoa, and yeast, mixing gently until smooth.
  5. Pour batter into a greased cake mold and bake for 20-25 minutes, or until a toothpick comes out clean.
  6. Once cooled, cut the cake into two layers.
  7. Spread chilled cream on the bottom layer, then top with the second cake layer.
  8. Decorate with more cream, cocoa powder, or chocolate chips.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 5IUCalcium: 3mgIron: 10mg

Notes

For best results, keep the cream very cold before whipping. Use high-quality ingredients for the best flavor. Don’t overmix the batter to keep it light and airy. Decorate creatively with cocoa, berries, or chocolate sauce for a stunning presentation. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze individual slices for up to 2 months.
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