Choco Cream Cake Recipe

Name: Choco Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cake flour; ¾ cup Equal sugar substitute; ⅓ cup cocoa powder; ¾ teaspoon baking soda; ½ teaspoon iodized salt; ¾ cup evaporated milk; ¾ teaspoon vinegar; ¼ cup butter; 1 egg; ½ teaspoon vanilla extract; 200 ml cream, chilled; 1 tablespoon Equal sugar substitute; 850 g fruit cocktail; 1 teaspoon unflavored gelatin, dissolved in; 1 tablespoon hot water; 200 ml cream, chilled; ¼ cup confectioners' sugar; ¼ teaspoon vanilla extract; 2 ½ tablespoons cocoa powder; 1 teaspoon unflavored gelatin, dissolved in; 1 tablespoon hot water

Servings: persons

1 cup cake flour
¾ cup Equal sugar substitute
⅓ cup cocoa powder
¾ teaspoon baking soda
½ teaspoon iodized salt
¾ cup evaporated milk
¾ teaspoon vinegar
¼ cup butter
1 egg
½ teaspoon vanilla extract
200 ml cream, chilled
1 tablespoon Equal sugar substitute
850 g fruit cocktail
1 teaspoon unflavored gelatin, dissolved in
1 tablespoon hot water
200 ml cream, chilled
¼ cup confectioners' sugar
¼ teaspoon vanilla extract
2 ½ tablespoons cocoa powder
1 teaspoon unflavored gelatin, dissolved in
1 tablespoon hot water

1
Cake: Preheat oven to 350oF.
2
Grease and flour an 8-inch round pan.
3
Combine first 10 ingredients in a bowl.
4
Beat with mixer for 30 seconds on low speed and 3 minutes on high speed.
5
Pour in pan.
6
Bake for 30 minutes (or until a toothpick inserted in the center of the cake comes out clean).
7
Cool.
8
Slice.
9
Frost with cream mixture.
10
Pipe with chocolate mousse.
11
Refrigerate before serving.
12
Cream: Whip Cream with sugar.
13
Fold in Fruit Cocktail and gelatin mixture.
14
Chocolate Mousse: Whip Cream with vanilla.
15
Add confectioner's sugar, cocoa and gelatin mixture.
16
Whip until stiff peaks form.

868

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup cake flour, ¾ cup Equal sugar substitute, ⅓ cup cocoa powder, ¾ teaspoon baking soda, and more.

Yes, Choco Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Choco Cream Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions