I usually make this cake when I need something chocolatey without too much complication. I've always liked the combination of a moist base and a dense frosting, even if it's not the most visually appealing cake I can make. I prepare it quickly, and it turns out reliably every time, without surprises in the oven. Plus, it fits almost any occasion.
Quick Info
Total time: about 1.5 hours
Preparation time: 25-30 minutes
Baking time: 40-50 minutes (depending on the oven)
Servings: 12-15
Difficulty: medium
Recipe type: homemade dessert, suitable for occasions or weekends
Ingredients
For the base:
- one quality milk chocolate
- 50 g butter
- one cup of sugar
- 400 ml milk
- one packet of cocoa powder
- 6 eggs
- 2 cups of flour
- one packet of baking powder
- one tablespoon of cognac
- essences to taste (optional)
For the frosting:
- 50 g butter
- 100 ml liquid cream
- one chocolate with 85% cocoa
- one teaspoon of sugar (optional)
Preparation method
1. Break the milk chocolate into small pieces and place it in a pot with the butter and sugar. Put the pot on low heat and stir until they start to melt.
2. When everything is combined, add the milk and cocoa. Continue mixing until you have a uniform mixture.
3. Let the mixture simmer gently for about 5 minutes after it starts boiling, just enough to thicken slightly. Stir occasionally to prevent sticking.
4. Turn off the heat and let the mixture cool to room temperature.
5. In the meantime, separate the eggs. Whip the egg whites until stiff.
6. When the chocolate mixture has cooled, incorporate the egg yolks, mixing vigorously.
7. Sift the flour with the baking powder and add it to the mixture. Also add the cognac and, if using, the essences.
8. Finally, fold in the whipped egg whites in two or three batches, using wide movements.
9. Pour the mixture into a buttered baking pan.
10. Bake at 170-180°C until it passes the toothpick test – ideally, the base should be slightly moist inside, with a few crumbs on the toothpick, not completely dry. Usually, I leave it a little “softer” because it continues to cook a bit while the oven is still warm.
11. While the cake is in the oven, prepare the frosting: melt the 85% cocoa chocolate and butter in a small pot over low heat. Add the sugar (if using). When everything is melted, pour in the liquid cream and let it simmer for 2-3 minutes until it thickens. Let the frosting cool, but not in the fridge.
12. Allow the cake to cool completely in the pan. Then remove it and cut it. Pour the frosting on top and let it chill in the fridge for about an hour before serving.
Why I make this recipe often
It’s the kind of cake that doesn’t require special ingredients and almost always turns out well. The base stays moist, the frosting is dense, and it can be kept in the fridge without hardening too much. I can cut it into small or large pieces, depending on what I have on hand.
Tips and variations
Tips
- Don’t use low-quality chocolate, especially for the base; the difference is noticeable.
- Let the chocolate mixture cool well before adding the eggs, so you don’t cook them.
- If the base seems too liquid, leave it in the oven for another 5 minutes, but don’t let it dry out.
- The frosting is easier to work with if you pour it over the base when it’s slightly warm, not ice-cold.
Substitutions
- The liquid cream in the frosting can be replaced with liquid sour cream if you don’t have cream.
- If you’re not using alcohol, you can skip the cognac; it won’t affect the structure of the base.
- You can use only vanilla or rum essence, depending on your preference.
Variations
- Instead of milk chocolate for the base, you can use dark chocolate for a more intense flavor.
- If you want a crunchier texture, add chopped nuts to the base.
- For the frosting, you can use a combination of milk and dark chocolate, not just dark.
Serving ideas
- It goes well plain, at room temperature.
- It can be decorated with coconut flakes or a little coarse salt on top of the frosting.
- You can turn it into a layered cake if you slice and stack it, but I usually leave it as a simple cake.
Frequently asked questions
1. Can I use only dark chocolate for the base?
Yes, you can, but the cake will be denser and have a more intense cocoa flavor. You might want to add a little extra sugar, to taste.
2. What kind of pan works best?
A medium-sized rectangular pan, greased with butter. No need for parchment paper if you grease it well.
3. Do I need to use a mixer for the egg whites?
It’s recommended to whip them until very stiff and to aerate the mixture.
4. Can I leave it without frosting?
Yes, the base is moist enough to be eaten plain.
5. How long does it last in the fridge?
It keeps well for 2-3 days, but the frosting may become firmer. It’s best to take it out 10 minutes before serving.
Nutritional values
Approximately per serving (out of 15): about 220-250 kcal. Carbohydrates: 28-30 g, proteins: 4-5 g, fats: 10-12 g. These are approximate values, considering the main ingredients and portioning.
Storage and reheating
It can be stored in the fridge, in a closed container, for up to 3 days. I do not recommend freezing, as the base loses its texture. For serving, it’s best to bring it to room temperature. The frosting can soften slightly if left for a few minutes on the counter.
Quick Info
Total time: about 1.5 hours
Preparation time: 25-30 minutes
Baking time: 40-50 minutes (depending on the oven)
Servings: 12-15
Difficulty: medium
Recipe type: homemade dessert, suitable for occasions or weekends
Ingredients
For the base:
- one quality milk chocolate
- 50 g butter
- one cup of sugar
- 400 ml milk
- one packet of cocoa powder
- 6 eggs
- 2 cups of flour
- one packet of baking powder
- one tablespoon of cognac
- essences to taste (optional)
For the frosting:
- 50 g butter
- 100 ml liquid cream
- one chocolate with 85% cocoa
- one teaspoon of sugar (optional)
Preparation method
1. Break the milk chocolate into small pieces and place it in a pot with the butter and sugar. Put the pot on low heat and stir until they start to melt.
2. When everything is combined, add the milk and cocoa. Continue mixing until you have a uniform mixture.
3. Let the mixture simmer gently for about 5 minutes after it starts boiling, just enough to thicken slightly. Stir occasionally to prevent sticking.
4. Turn off the heat and let the mixture cool to room temperature.
5. In the meantime, separate the eggs. Whip the egg whites until stiff.
6. When the chocolate mixture has cooled, incorporate the egg yolks, mixing vigorously.
7. Sift the flour with the baking powder and add it to the mixture. Also add the cognac and, if using, the essences.
8. Finally, fold in the whipped egg whites in two or three batches, using wide movements.
9. Pour the mixture into a buttered baking pan.
10. Bake at 170-180°C until it passes the toothpick test – ideally, the base should be slightly moist inside, with a few crumbs on the toothpick, not completely dry. Usually, I leave it a little “softer” because it continues to cook a bit while the oven is still warm.
11. While the cake is in the oven, prepare the frosting: melt the 85% cocoa chocolate and butter in a small pot over low heat. Add the sugar (if using). When everything is melted, pour in the liquid cream and let it simmer for 2-3 minutes until it thickens. Let the frosting cool, but not in the fridge.
12. Allow the cake to cool completely in the pan. Then remove it and cut it. Pour the frosting on top and let it chill in the fridge for about an hour before serving.
Why I make this recipe often
It’s the kind of cake that doesn’t require special ingredients and almost always turns out well. The base stays moist, the frosting is dense, and it can be kept in the fridge without hardening too much. I can cut it into small or large pieces, depending on what I have on hand.
Tips and variations
Tips
- Don’t use low-quality chocolate, especially for the base; the difference is noticeable.
- Let the chocolate mixture cool well before adding the eggs, so you don’t cook them.
- If the base seems too liquid, leave it in the oven for another 5 minutes, but don’t let it dry out.
- The frosting is easier to work with if you pour it over the base when it’s slightly warm, not ice-cold.
Substitutions
- The liquid cream in the frosting can be replaced with liquid sour cream if you don’t have cream.
- If you’re not using alcohol, you can skip the cognac; it won’t affect the structure of the base.
- You can use only vanilla or rum essence, depending on your preference.
Variations
- Instead of milk chocolate for the base, you can use dark chocolate for a more intense flavor.
- If you want a crunchier texture, add chopped nuts to the base.
- For the frosting, you can use a combination of milk and dark chocolate, not just dark.
Serving ideas
- It goes well plain, at room temperature.
- It can be decorated with coconut flakes or a little coarse salt on top of the frosting.
- You can turn it into a layered cake if you slice and stack it, but I usually leave it as a simple cake.
Frequently asked questions
1. Can I use only dark chocolate for the base?
Yes, you can, but the cake will be denser and have a more intense cocoa flavor. You might want to add a little extra sugar, to taste.
2. What kind of pan works best?
A medium-sized rectangular pan, greased with butter. No need for parchment paper if you grease it well.
3. Do I need to use a mixer for the egg whites?
It’s recommended to whip them until very stiff and to aerate the mixture.
4. Can I leave it without frosting?
Yes, the base is moist enough to be eaten plain.
5. How long does it last in the fridge?
It keeps well for 2-3 days, but the frosting may become firmer. It’s best to take it out 10 minutes before serving.
Nutritional values
Approximately per serving (out of 15): about 220-250 kcal. Carbohydrates: 28-30 g, proteins: 4-5 g, fats: 10-12 g. These are approximate values, considering the main ingredients and portioning.
Storage and reheating
It can be stored in the fridge, in a closed container, for up to 3 days. I do not recommend freezing, as the base loses its texture. For serving, it’s best to bring it to room temperature. The frosting can soften slightly if left for a few minutes on the counter.