Classic Chocolate Cake

Hi everyone! It’s been a while since I shared a recipe here, but I recently made a cake my mom passed down to me and I had to try it. From start to finish, it’s ready in under 3 hours — and you can dig in right away!

It’s a moist chocolate cake with a creamy, silky filling that’s perfect for any occasion. One of the things I love most is that the recipe doesn’t call for any butter or an overwhelming amount of sugar, so it’s a bit lighter than your typical chocolate cake.

The recipe is also super versatile — you can easily play around with it by adding nuts, dried fruits, or anything you like. I kept it simple this time and added sour cherries only, per my daughter’s special request!

Enjoy, and feel free to reach out if you have any questions!!

 

 

Ingredients for Sponge Cake:

• 6 large eggs, separated
• 250 g (2 cups) all-purpose flour
• 100 ml (⅓ cup + 1 tablespoon) water
• 120 ml (½ cup) neutral oil (like canola or sunflower)
• 280 g (2 ¼ cups) powdered sugar
• 40 g (6 ½ tablespoons) cocoa powder
• 16 g (1 tablespoon) baking powder
• 2 tablespoons vanilla extract
• Pinch of salt

Ingredients for Chocolate Filling:

• 1 liter (4 ¼ cups) milk
• 200 g (1 cup) granulated sugar
• 6 egg yolks
• 90 g (¾ cup) corn starch (corn flour in UK)
• 2 tablespoons vanilla extract
• Pinch of salt
• 200 g (7 oz) high-quality dark chocolate, chopped
• 200 g (¾ cup) Nutella (optional)

Instructions (Sponge Cake):

1. In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add powdered sugar, one spoon at a time, and continue beating until you have a stiff, glossy meringue.
2. Lightly whisk the egg yolks with the vanilla extract, then gently fold them into the egg white mixture until just combined.
3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
4. Incorporate dry ingredients and liquids:
   Using a spatula or whisk (not a mixer), gradually fold in the dry ingredients and liquids in alternating steps:

• • Fold in 2 tablespoons of the dry mixture.

• • Add a third of the water and gently fold.

• • Add a few more tablespoons of dry mixture.
  • Add half the oil, folding gently.

     5. Continue alternating until all dry ingredients, water, and oil are incorporated.
(This method keeps the batter light and airy.) 

     6. Preheat oven to 160°C (320°F). Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

     7. Let the cake cool completely, then slice into 3 even layers. Set aside while preparing the filling.

Instructions (Chocolate Filling):

1. In a mixing bowl, whisk together the egg yolks, sugar, corn starch, vanilla, and a pinch of salt until light and foamy.
2. In a large saucepan, heat the milk until just before boiling.
3. Slowly pour about ½ of the hot milk into the egg mixture while whisking to avoid scrambling the eggs. Pour this back into the saucepan with the remaining milk.
4. Cook over medium heat, whisking constantly, until the mixture thickens into a pudding-like consistency. This may take about 5-7 minutes.
5. Remove from heat and stir in the chopped dark chocolate until fully melted and smooth.
6. Transfer the filling to a clean bowl and stir occasionally as it cools to prevent a skin from forming. Stirring also ensures the yolks are fully cooked.
7. Optional Nutella addition: Once the filling is cool, fold in the Nutella for extra richness (optional). You can also stir in chopped nuts, dried fruit, or other textures if you like.

 

Assembling the Cake:

1. Place one cake layer on a serving plate.
2. Spread a generous amount of the chocolate filling over the layer.
3. Repeat with the remaining layers.
4. Use the remaining filling to coat the top and sides of the cake.
5. Chill for at least 30 minutes before slicing to help it set.
6. This cake gets even better after 2-3 days, but it’s delicious right away!