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1
Prepare the batter
Whisk eggs and sugar until pale and thick. Sift in flour and cocoa powder, then fold gently until no dry streaks remain.
Cake recipe
Chocolate Cream Cake
A soft cocoa sponge layered with smooth cream. This page includes a video, visual steps, metric ingredients, instructions, and notes.
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Watch the method
YouTube video
Step by step
Clear visual method
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2
Bake the sponge
Pour the batter into a lined pan and bake until the center springs back lightly. Cool completely before slicing.
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3
Make the cream
Whip cold cream with mascarpone, sugar, and vanilla until smooth and spreadable. Do not overwhip.
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4
Assemble and chill
Layer sponge and cream evenly. Chill until stable, then finish with cocoa dusting or chocolate curls.
Printable recipe
Chocolate Cream Cake
Metric-only recipe designed for reliable home baking.
Ingredients
- 4 eggs
- 120 g fine sugar
- 85 g cake flour
- 25 g cocoa powder
- 35 g melted butter
- 250 g whipping cream, cold
- 120 g mascarpone
- 35 g icing sugar
- 5 g vanilla extract
Instructions
- Preheat the oven to 170°C. Line a 20 cm round cake pan.
- Whisk eggs and sugar until pale, thick, and ribbon-like.
- Sift cake flour and cocoa powder into the egg mixture. Fold gently.
- Add melted butter and fold until combined without deflating the batter.
- Bake for 25 to 28 minutes, then cool completely.
- Whip cream, mascarpone, icing sugar, and vanilla until smooth and stable.
- Slice the cake, fill with cream, cover the outside, and chill before serving.
Notes
- Use cold cream for the best whipping stability.
- Do not slice the sponge while warm.
- Chill the cake before cutting for cleaner slices.