My Secret Chocolate Cake – a delicious recipe with Egg whites, sugar, Egg yolks, flour, Milk, Butter. Easy to follow and perfect for any occasion.
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1
Preparation: Line a cake tin with parchment paper (or you can use wrapping paper!)
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2
If the paper won't stay on the bottom of the tin, spread oil on the tin first and then the paper will stick to it.
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3
Keep the eggs in the refrigerator until you need them.
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4
Apparently, they whip up better that way!
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5
Put the egg whites in a bowl and break it up with a handheld mixer.
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6
Please be sure to use a clean bowl.
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If there's any oil or moisture on it, the egg whites won't whip up!
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8
When the air bubbles in the egg whites are even, add half the sugar and keep beating.
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9
When it's fluffy add the rest of the sugar, and keep beating until you have a finely textured, shiny meringue.
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10
If peaks form on the meringue when you take out the handheld mixer, it's good!
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11
Add egg yolks to the meringue.
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12
Incorporate them well.
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13
Sift the cake flour into the batter, and fold it in with a rubber spatula, scooping up from the bottom.
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14
Use a cut-and-fold motion while turning the bowl.
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15
Don't knead the batter whatever you do!
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16
Put butter and milk in a heatproof bowl.
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17
Cover with plastic wrap, and microwave for a minute and a half.
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18
You can heat it in a small pot too.
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19
When it's warmed through, sift in cocoa powder using a tea strainer and dissolve.
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20
It's an extra step, but be sure to use the strainer!
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21
Mix well until the cocoa powder has completely dissolved!
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22
Make sure there are no lumps.
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23
Add the Step 9 mixture to the bowl in Step 6 little by little (if you add it all at once the cocoa powder and butter will sink to the bottom.)
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24
Mix in quickly, scooping up the batter from the bottom while turning the bowl.
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25
Don't knead the batter during this step either.
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26
Pour the batter into the lined cake tin.
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27
The batter stuck to the bowl doesn't rise well, so pour it around the perimeter of the tin where it will bake faster.
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28
Drop the tin from a height onto the work surface 4 to 5 times to eliminate any air pockets, then smooth out the surface.
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29
Bake for 30 to 40 minutes in a preheated 170C oven.
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30
When a bamboo skewer poked in the middle comes out clean, it's done!
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31
As soon as it comes out of the oven, drop the cake tin onto a work surface from a 30 cm height, to prevent the spongecake from shrinking.
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32
Put a tightly wrung out moist kitchen towel on your work surface, and take the spongecake out of the tin.
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33
Place the cake bottom side up and peel off the paper.
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34
Invert the cake tin over the cake again, and leave for 2 to 3 minutes.
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35
This is to flatten out the surface, and also to distribute the moisture in the cake evenly.
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36
Remove the tin and paper off.
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37
Invert the cake and place on a cooling rack.
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38
Cover with a tightly wrung out kitchen towel and leave to cool.
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39
When the spongecake has cooled, slice into 3 even pieces horizontally.
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40
It's easier to slice after letting it rest for a day.
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41
Store in a plastic bag to prevent it from drying out.
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42
How to slice the spongecake cleanly: Mark the sides vertically with a knife so that you can re-stack the layers later.
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43
If you don't have a cake slicer: Insert toothpicks where you want to slice through the cake, starting with the upper layer, spacing the toothpicks evenly (in 4 to 8 places).
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44
Slice through the cake on top of the toothpicks horizontally.
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45
Slice the lower layer in the same way.
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46
Re-stack the layers, following the vertical marks you made in Step 19.
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47
Tip: If you flip the bottom layer over, put the middle layer on top, and the top layer in the middle, the cake will be easier to decorate.
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48
Make the chocolate cream: Put the cream in a small pot, and heat over a low flame.
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49
When it has warmed take it off the heat (it should just be bubbling around the edges!)
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50
Add the finely chopped chocolate and stir to melt.
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51
Stir the cream and chocolate to melt.
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52
When it has cooled down a bit, optionally add a little liqueur.
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53
See Step 42.
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54
You can make hot chocolate with the chocolate left in the pan.
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55
See.
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56
Put the bottom of the pan in a bowl of ice water, and let it cool down while stirring with a whisk until the chocolate cream is thick enough to use as icing.
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57
You could beat the cream if you like too.
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58
Spread plenty of the chocolate cream on the cut sides of the sponge cake from Step 23!
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59
Be very generous!
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The cake will become very moist.
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61
Lots of cream.
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62
Spread the chocolate cream on the top and sides too, and we're 90% done.
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63
When the chocolate cream has firmed.
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64
If it doesn't firm up fast enough, put the cake in the refrigerator, dust the cake with cocoa powder through a tea strainer.
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To dust the sides, lift the cake up and hold it diagonally as you dust.
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When the chocolate cream has firmed up again, slice the cake and serve.
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67
Dip your knife in hot water and wipe off the moisture to cut the cake cleanly.
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68
The cake keeps for 2 to 3 days.
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It's great the day it's made, but is even more delicious the next day!
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The chocolate cream melds with the spongecake, and it's moist and sublime!
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To store the cake: Cover loosely with plastic wrap and keep at room temperature.
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72
Use a cake box or even a paper bag!
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73
In the summer, store in the vegetable compartment of the refrigerator.
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74
To make a 12 cm diameter cake: Use 1/2 the ingredients of the 18 cm cake.
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75
Here I decorated the sides with a box of chocolate twigs.
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(4 twigs x 12 bags = 48)
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To make a 15 cm diameter cake: Halve the amount of ingredients used for the 20 cm cake.
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I decorated with this cake with hearts, which I was inspired by.
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To make a 21 cm diameter cake: Recalculate the amounts based on 5 eggs Or multiply the amounts for the 18 cm cake by 1.5.
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80
Bake for 30 to 40 minutes.
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81
The cake here is decorated on the sides with biscottes (light crispy cookies).
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To make a 12 cm diameter cake plus a 15 cm diameter cake: Use the amount of ingredients specified for the 18 cm or 20 cm cakes (I prefer the latter).
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Baking time is about 30 to 35 minutes.
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This cake is decorated on the sides with almond praline and macarons.
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To make mini-cakes: Cut the spongecake with a 5.5 cm circular cutter to make mini-cakes.
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86
These cakes are rolled on the sides in crushed almond praline.
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For a tin with 500 ml capacity, calculate the ingredient amounts needed for 1 egg.
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On fresh cream: Animal or vegetable based heavy cream is OK, as is whipping cream.
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Coffee cream or coffee creamer is not OK.
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On chocolate: You can use sweet baking chocolate, regular chocolate bars (milk or dark, whichever you prefer) or bite sized chocolates (bulk packs) etc.
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On liqueurs: Try adding 1 teaspoon of rum and 1 and 1/2 teaspoons of brandy to the basic chocolate cream.
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More on liqueurs: In Step 27, before spreading the chocolate cream, try sprinkling a little liqueur on the cut sides of the sponge cake.
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It will make the cake very fragrant and grown-up.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3 Egg whites (large), 120 grams Granulated sugar, 3 Egg yolks (large), 80 grams Cake flour, and more.
Yes, My Secret Chocolate 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.