Easy Chantilly and Chocolate Cake – Light, Creamy, and Ready in No Time!
This easy Chantilly and chocolate cake recipe is perfect for when you want something fast, simple, and incredibly delicious. With a light sponge base and creamy toppings, it’s a crowd-pleaser you’ll make again and again.
Ingredients
- 2 egg
- 75 g sugar
- 1/5 cup water
- 100 g flour
- 1 tbsp powdered chocolate
- 1/2 tbsp baking powder
- 5 tbsp milk
Chantilly
- 200 ml fresh cream cold
- 2 tbsp confectionary sugar
Topping
- 150 ml fresh cream
- 150 g dark chocolate
Instructions
- In a bowl combine eggs and sugar using a hand held mixer or a standing one.
- Add water and continue to mix.
- Add flour, powdered chocolate and baking powder.
- Quickly mix together.
- Using a cake tin with a removable bottom and lined with baking paper.
- Bake in hot oven 180C | 356F for about 30 minutes.
- Once baked add milk all over it to keep it moist.
- Let it cool.
Chantilly
- In a cold bowl add fresh cream and mix until starts to harden.
- Add sugar and mix to incorporate. Set aside.
- Spread over the cake base.
Chocolate Topping
- In a small pot add fresh cream and pieces of chocolate.
- Cook until chocolate is fully melted.
- Let it cool down and then spread over cake.
- Refrigerate for 2 hours.