Dark chocolate cake with white chocolate cream

8 servings

220 minutes

This cake is a true embodiment of chocolate harmony, where the richness of dark chocolate blends with the tenderness of white cream. Born from European pastry tradition, it embodies the art of flavor balance: deep bittersweet notes of chocolate dough are complemented by the airy creamy texture of white chocolate. Coffee undertones add a special sophistication to the dessert, enhancing the cocoa flavor. This cake is not just a dessert — it's a work of art, perfectly suited for festive occasions or cozy evenings with a cup of aromatic coffee. Its velvety structure and rich taste make every forkful a delight, while the contrast between dark and white chocolate gives it visual elegance. Serving it chilled can further reveal its creamy tenderness and rich chocolate aroma.

Energy value per serving

• Calories: 664.9
• Proteins: 8.1g
• Fats: 45.2g
• Carbohydrates: 55.9g

Ingredients

• Cream 35%: 300 ml
• Sugar: 200 g
• Butter: 150 g
• Wheat flour: 100 g
• White chocolate: 100 g
• Chicken egg: 3 pc
• Sour cream: 3 tbsp
• Cocoa powder: 1.5 tbsp
• Instant coffee: 2 tsp
• Baking powder: 1 tsp
• Dark chocolate 70%: 190 g

Cooking steps

1. Preheat the oven to 160–170 degrees.

2. Dissolve the coffee in 50 ml of warm water.

   Required ingredients:

   • Instant coffee: 2 teaspoons
   • Cream 35%: 300 ml

3. Break 140 g of dark chocolate into pieces and place it in a small saucepan.

   Required ingredients:

   • Dark chocolate 70%: 190 g

4. Cut 140 g of butter into cubes and add it to the chocolate.

   Required ingredients:

   • Butter: 150 g

5. Pour in the dissolved coffee and melt everything together.

   Required ingredients:

   • Instant coffee: 2 teaspoons

6. Mix flour with baking powder, add 100 g of sugar and cocoa.

   Required ingredients:

   • Wheat flour: 100 g
   • Baking powder: 1 teaspoon
   • Sugar: 200 g
   • Cocoa powder: 1.5 tablespoon

7. Whisk the eggs with 80 g of sugar and sour cream, combine with the chocolate mixture and flour, and knead everything together.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 200 g
   • Sour cream: 3 tablespoons

8. Grease the elongated high mold with the remaining butter, fill it with dough, and bake in a preheated oven for one and a half hours, then cool and cut into three layers.

   Required ingredients:

   • Butter: 150 g

9. Melt 200 ml of cream and broken white chocolate in a small saucepan, then add 1 tablespoon of boiling water at the end. Cool the cream and refrigerate for an hour, then whip.

   Required ingredients:

   • Cream 35%: 300 ml
   • White chocolate: 100 g

10. Spread the layers with cream, stack them on top of each other. Place the cake in the refrigerator for 1 hour.

    Required ingredients:

    • Cream 35%: 300 ml

11. Melt the remaining sugar, cream, and broken dark chocolate pieces in a small saucepan, add 1.5 tablespoons of boiling water, then let it cool slightly and pour the chocolate glaze over the cake.

    Required ingredients:

    • Sugar: 200 g
    • Cream 35%: 300 ml
    • Dark chocolate 70%: 190 g