A Chocolate Cake recipe that will make you famous.
Valentine’s Day is close and I know you’re all looking for cake ideas to impress your partner after a romantic dinner.
So my recipe is a sweet, delicious and romantic dessert. Yup, today I’ll show you …
How to make Chocolate Cake at home
First of all, I’ve made the cake’s base a delicious dark chocolate brownie. Then I’ve added white chocolate ganache and raspberry jam. Finally, I’ve added the fresh berries that gave the chocolate cake a fresh fruity flavor and balanced its taste. And that’s about it, really. Simple, right? Sounds rather easy to make the perfect chocolate cake.
When it comes to having their desserts, people are split into two. Ones that like them full of chocolate and the ones that like them loaded with fruits (also called fresh desserts). With this chocolate cake, you are sure to satisfy them all because it has plenty of both and its taste is perfectly balanced, so it’s not too sweet and not too fruity.
And to make it even better, did you know that dark chocolate is a good aphrodisiac? That’s what makes it the perfect dessert for a romantic dinner 🙂
Note that this chocolate cake recipe is not only the perfect dessert for a romantic dinner. It’s also an excellent choice for birthdays, family get-togethers or any special occasion for that matter. Your partner, family, guests, everybody will love you for it. Trust me, I was a pastry chef, I know the power of sugar. Everybody loves the guy that makes desserts.
I’ve had the chocolate cake after this delicious duck, which is a great recipe for any romantic dinner.
Small tip: Pair it with a glass of red wine and please put some thought into the decor (like a few scented candles, flowers... you know what I'm talking about). Most of all, don't forget that every little detail can make an experience unforgettable. Don't rely solely on the chocolate cake :)
- Chocolate Chia Pudding
- Rainbow cheesecake with matcha, turmeric, and blueberries
- Baked Ricotta with honey and figs
- Apple tart with toffee sauce
It’s worth noting that the chocolate cake is not the usual 30-minute dessert. This means that you will need to put a bit of time into cooking this recipe, but trust me it’s worth it.
I know some of you are always on the run and might not have the time to cook this cake. Hence you might want to try this easy dessert recipe, which you can make in under an hour (or the even faster 30-min crepes recipe). It’s crazy delicious and you can make it in large batches and keep it in the fridge for up to 5 days. Definitely worth a try.
The Chocolate cake recipe is simple and easy-to-follow. And I’ve also made a short video with the steps. So even if you lack cooking skills, stick to the instructions and I’m sure you’ll make a great cake.
If you need advice or help with the chocolate cake, just drop a line on my Facebook page.
Now I want to know what’s your dessert idea for a romantic dinner?
Chocolate Cake Video Recipe
Chocolate Cake with Fresh Berries
- 1 ½ cups (250g) dark chocolate - 70% cocoa solids
- 2 ¼ sticks (9oz / 250g) unsalted butter - plus extra for greasing
- 1 cup (8oz / 225g) self-raising flour
- 1 ¼ cups (9oz / 250g) golden caster sugar
- 1 ¼ (250g / 9oz) soft light brown sugar
- 2 tbsp cocoa powder
- ⅔ cup (5.5oz/165ml) buttermilk
- 4 large free-range eggs
- 1 ⅓ cups (9oz / 250g) fresh mixed berries
- ⅓ cup (75g / 2.5oz) raspberry jam
WHITE CHOCOLATE GANACHE
- 1 cup (150g/5.5oz) white chocolate
- ⅔ cup (150ml / 5.5oz) double cream
- Preheat the oven to 150ºC/gas 2. Grease and line the base of a 23cm cake bottom-loose tin.
- Break the chocolate into a saucepan, cube and add butter. Melt them on a low heat and mix until combined.
- In a large mixing bowl, stir the flour, sugars and cocoa until well combined.
- Whisk the buttermilk into the melted chocolate mixture, then add the eggs and mix them together.
- Put everything into the flour-sugar mixture and whisk until you get a smooth batter.
- Pour it into the cake tin and bake it for around 1 hour 15 minutes, or until cooked through. Stick a skewer in the middle of it and it should come out clean.
- Let the cake cool in the tin for 10 minutes, then place it on a wire rack to cool completely.
- Meanwhile, let's make the ganache:Break the chocolate into a bowl.
- Pour double cream into a small pan and heat it gently. Just before it starts bubbling, remove the cream from the heat and pour it over the chocolate (never add the chocolate to the cream because it will seize).
- Mix with a spatula until completely combined. Leave the ganache to cool completely in the fridge, until it thickens. Split it, half for the filling, half for coating the cake.
- Using an electric mixer or whisk, beat half of the cooled ganache for 3 to 5 minutes, until light and fluffy.
- To assemble, place the cold cake on a board and cut it horizontally across the middle, using a long serrated knife.
- Put one of the cake's layers onto a plate or stand, cut-side up. Put 3-4 spoons of raspberry jam and spread it evenly. On the other layer, add 3 generous dollops of white chocolate ganache. Spread it evenly.
- Sandwich the sponge layers together and place the cake on a wire rack in a tin.
- Pour the other half of chocolate ganache on the cake.
- Top the cake with fresh berries.
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