Chocolate Cream Cakes Recipe
Craving a dessert that’s rich, fluffy, and totally indulgent? These Chocolate Cream Cakes are straight-up dreamy—soft chocolate cake, creamy custard, and a double chocolate coating that’s pure bliss. Perfect for parties or sweet cravings in the UK, US, or Australia. Let’s get baking this epic chocolate treat! Want more chocolatey vibes? Check out our Chocolate Brownie Cheesecake or No-Bake Chocolate Tart.
Chocolate Cream Cakes with fluffy cake, creamy custard, and a rich chocolate coating, perfect for dessert lovers
Ingredients for the Cake Batter
The cake is soft and chocolatey—here’s what you need:
- 2 medium eggs – for structure.
- 100 g granulated sugar – sweetens it up.
- 8 g vanilla sugar (1 packet, or 1 tsp vanilla extract) – cozy flavor.
- Pinch of salt – balances sweetness.
- 85 ml sunflower oil – keeps it moist.
- 100 ml milk – adds richness.
- 100 g all-purpose flour – the base.
- 25 g cocoa powder – for chocolatey depth.
- 5 g baking powder – for fluffiness.
Custard
Smooth and creamy custard filling:
- 2 medium egg yolks – for richness.
- 75 g granulated sugar – sweetens it.
- 8 g vanilla sugar (1 tbsp, or 1 tsp vanilla extract) – for flavor.
- 45 g cornstarch – thickens the custard.
- 50 ml milk – for mixing.
- 450 ml milk – for cooking the custard.
Chocolate Ganache
For a silky topping:
- 75 ml heavy cream – for smoothness.
- 150 g milk chocolate – sweet and creamy.
Coating
For that final chocolatey shell:
- 300 g milk chocolate – for coating.
- 50 g dark chocolate – adds depth.
How to Make Chocolate Cream Cakes
These cakes are easier than they look—let’s do this:
- Make the cake batter: In a bowl, whisk 2 eggs, 100 g granulated sugar, 8 g vanilla sugar (or 1 tsp vanilla extract), and a pinch of salt for 4–5 minutes until light and airy. Add 85 ml sunflower oil and 100 ml milk, mix briefly. Sift in 100 g flour, 25 g cocoa powder, and 5 g baking powder, mixing until smooth.
- Bake the cake: Grease a baking pan and line the bottom with parchment paper. Pour in the batter. Bake at 175°C (350°F) for 10–15 minutes, until a toothpick comes out clean. Let cool, then cut into small squares or rounds.
- Make the custard: In a bowl, mix 2 egg yolks, 75 g granulated sugar, 8 g vanilla sugar (or 1 tsp vanilla extract), 45 g cornstarch, and 50 ml milk until smooth. Heat 450 ml milk in a saucepan until boiling, then remove from heat. Gradually whisk in the egg mixture. Return to heat and cook, stirring constantly, until thick. Let cool slightly.
- Assemble the cakes: Slice the cake horizontally or use individual pieces. Spread or pipe a layer of custard over each cake piece. Chill in the fridge for 30 minutes to set.
- Make the ganache: Heat 75 ml heavy cream until almost boiling. Add 150 g milk chocolate, let sit for 1 minute, then stir until smooth. Pour over the chilled cakes, spreading evenly. Chill again for 15 minutes.
- Coat the cakes: Melt 300 g milk chocolate and 50 g dark chocolate together in a double boiler. Dip each cake in the melted chocolate to coat completely. Place on parchment paper to set.
- Chill and serve: Refrigerate the cakes for at least 1 hour to set the coating. Serve chilled for the best texture.
Why These Chocolate Cream Cakes Are a Must-Try
These Chocolate Cream Cakes are a total vibe—fluffy cake, creamy custard, and a double chocolate hit that’s pure indulgence. They’re perfect for parties, gifting, or just treating yourself to something sweet and decadent.
Tips for Perfect Chocolate Cream Cakes
Wanna nail this recipe? Here’s the deal:
- Whisk the eggs and sugar until super airy for a fluffy cake.
- Stir the custard constantly to avoid lumps.
- Chill the cakes before coating to make dipping easier.
- Use a fork to dip cakes in chocolate for a smooth finish.
Frequently Asked Questions
What are Chocolate Cream Cakes?
Chocolate Cream Cakes are fluffy chocolate cakes topped with creamy custard and coated in a double chocolate ganache, perfect for a rich dessert.
How long does it take to make Chocolate Cream Cakes?
Prep and baking take about 45 minutes, plus cooling and chilling time for the custard and coating.
Can I use dark chocolate for the ganache instead of milk chocolate?
Yes, dark chocolate works great for a richer, less sweet ganache.
How do I store Chocolate Cream Cakes?
Store in an airtight container in the fridge for up to 5 days or freeze for up to a month.
Wrapping It Up
These Chocolate Cream Cakes are a straight-up game-changer—rich, creamy, and perfect for any sweet tooth. Whether you’re in the UK, US, or Australia, they’re a must-try dessert. Make ‘em, share ‘em, and let us know how they turn out in the comments! Need more chocolatey treats? Check out our dessert recipes.
