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.
1
Preheat the oven to 160–170 degrees.
2
Dissolve the coffee in 50 ml of warm water.
- Instant coffee: 2 teaspoons
- Heavy cream 35% fat: 300 ml
3
Break 140 g of dark chocolate into pieces and place it in a small saucepan.
- 70% dark chocolate: 190 g
4
Cut 140 g of butter into cubes and add it to the chocolate.
- Butter: 150 g
5
Pour in the dissolved coffee and melt everything together.
- Instant coffee: 2 teaspoons
6
Mix flour with baking powder, add 100 g of sugar and cocoa.
- Wheat flour: 100 g
- Baking powder (raising agent): 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.
- 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.
- 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.
- Heavy cream 35% fat: 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.
- Heavy cream 35% fat: 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.
- Sugar: 200 g
- Heavy cream 35% fat: 300 ml
- 70% dark chocolate: 190 g
