Chocolate Chantilly Cake Recipe
Description
Chocolate Chantilly cake is a classic French dessert that has been around since the 1950s. This cake is made up of two layers of light chocolate sponge cake and a creamy chocolate Chantilly filling. The cake is then covered in a rich chocolate glaze that gives it a beautiful shine and texture. The result is an incredibly decadent and delicious cake that everyone will love. It's perfect for special occasions or just for a special treat anytime.
The cake starts with a light, airy chocolate sponge cake. The sponge is made with cocoa powder, sugar, eggs and butter, and is baked until it's golden brown. Once cooled, the two layers of sponge cake are sandwiched together with a creamy chocolate Chantilly filling. The Chantilly filling is a combination of heavy cream, sugar, cocoa powder, and vanilla extract. This combination of ingredients creates a light, fluffy and creamy filling that pairs perfectly with the chocolate sponge.
The cake is then finished off with a shiny, rich chocolate glaze. This glaze is made with cocoa powder, butter, and heavy cream, and is poured over the top of the cake. The result is a beautiful, glossy, and sweet glaze that gives the cake a stunning look. Once finished, the cake is ready to be served and enjoyed by all.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup semi sweet chocolate chips
For the Chantilly Filling:
- 1/2 cup heavy cream
- 1/4 cup sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
For the Glaze:
- 2 tablespoons cocoa powder
- 1 tablespoon butter
- 1/4 cup heavy cream
- 1/4 cup semi sweet chocolate chips
Instructions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a separate bowl, beat together the sugar and butter until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Beat until just combined. Fold in the chocolate chips.
5. Divide the batter between the two prepared cake pans and spread evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes before turning out onto a cooling rack to cool completely.
6. To make the Chantilly filling, beat together the heavy cream, sugar, cocoa powder, and vanilla extract until soft peaks form. Set aside.
7. To make the glaze, melt the butter and cocoa powder together in a small saucepan. Once melted, stir in the heavy cream and bring to a simmer. Remove from heat and stir in the chocolate chips until melted and combined. Set aside to cool.
8. To assemble the cake, place one layer of the cooled cake onto a cake plate or stand. Spread the Chantilly filling onto the cake layer. Top with the second layer of cake. Pour the cooled glaze over the top of the cake, spreading evenly with an offset spatula.
9. Refrigerate the cake for at least an hour before serving.
Notes
- You can substitute the semi sweet chocolate chips for dark chocolate or milk chocolate, depending on your preference.
- You can also substitute the cocoa powder for 1/3 cup of melted chocolate for a richer cake.
- The cake is best served cold, so be sure to refrigerate it before serving.
Nutrition
Serving size: 1 slice
Calories: 350
Total fat: 19g
Saturated fat: 11g
Cholesterol: 63mg
Sodium: 300mg
Total carbohydrates: 41g
Dietary fiber: 2g
Sugar: 26g
Protein: 4g
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