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The Ultimate Chocolate Cream Cake

Sophia
A rich, comforting chilled dessert featuring soft cocoa sponge soaked in milk, topped with fluffy whipped cream and a silky chocolate glaze.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 4 minutes
Servings 12
Calories 310 kcal

Ingredients
  

For the Cake Base

  • 4 large eggs Room-temperature eggs work best.
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 3 tablespoons cocoa powder
  • 1 packet baking powder Approximately 2 teaspoons
  • 1 packet vanilla sugar Or 1 teaspoon vanilla extract

For Soaking the Cake

  • 1 1/2 cups milk Use whole milk if possible. Cold or room-temperature milk works fine.

For the Whipped Cream Layer

  • 2 packets whipped cream powder
  • 1 1/2 cups cold milk Make sure the milk is very cold.

For the Chocolate Sauce

  • 1 packet chocolate sauce mix
  • 2 1/2 cups milk
  • 80 g dark or milk chocolate Chopped, or use semi-sweet chocolate chips.

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 170 degrees Celsius (340 degrees Fahrenheit). Grease a rectangular or square baking dish lightly with butter or cooking spray.
  • In a deep bowl, beat the eggs and sugar for approximately 4 to 5 minutes. The mixture should become pale, thick, and foamy. You should be able to see ribbons falling from the beaters when lifted.
  • Sift the flour, cocoa powder, baking powder, and vanilla into the egg mixture. Gently fold everything together using a spatula. Use light, sweeping motions to avoid deflating the batter.
  • Pour the cake batter into the prepared baking dish. Spread it evenly with a spatula. Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool for a few minutes after removing it from the oven. While it is still slightly warm, pour the milk evenly over the entire surface. Allow the cake to absorb the milk completely as it cools.
  • Meanwhile, prepare the whipped cream. In a clean bowl, combine the whipped cream powder with the cold milk. Beat on high speed until thick and creamy. Spread this cream evenly over the cooled, soaked cake.
  • Next, prepare the chocolate sauce according to the package instructions using the 2 1/2 cups of milk. Once it has thickened, remove it from the heat and stir in the chopped chocolate until fully melted and smooth.
  • Let the chocolate sauce cool to room temperature. Do not pour hot sauce over the cream, or it will melt and ruin the layers. Once cooled but still pourable, pour it over the whipped cream and smooth the top with a spatula.
  • Refrigerate the assembled cake for at least 3 to 4 hours, preferably overnight. Chilling allows the layers to set and the flavors to meld together.
  • Before serving, sprinkle grated chocolate over the top if desired. Slice into squares and enjoy cold.

Notes

Refrigerate for at least 3 to 4 hours, preferably overnight. Store covered in the refrigerator for up to four days. Individual slices can be frozen for up to two months.