Name: Quick chocolate cake with cream frosting – simple and inexpensive recipe
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 5 eggs; 3 tablespoons water; 2 tablespoons good-quality unsweetened cocoa; 8 tablespoons all-purpose flour; 8 tablespoons brown sugar; 300 ml whipping cream (min. 31%); 2 tablespoons cocoa; 1 teaspoon instant coffee; 2 tablespoons sugar; 5 tablespoons milk; 2 whipping cream stabilizers; 200 ml whipping cream; approx. 100 g chocolate shavings or grated chocolate

Separate the egg whites from the yolks. Whip the egg whites into stiff peaks. Beat the yolks with the sugar until pale and frothy, then add the water, cocoa and flour. Mix the batter briefly and finally gently fold in the egg-white foam so that the batter remains airy.

Pour the batter onto a baking sheet lined with parchment paper (approx. 30 × 40 cm). Bake in an oven preheated to 180 °C for approximately 25–30 minutes. After baking, let the cake base cool completely.

In a bowl, mix the cocoa, instant coffee, sugar and milk into a smooth paste. Whip the whipping cream until stiff, gradually fold in the cocoa mixture and finally add the whipping cream stabilizers. The cream should be firm and smooth.

Spread the cooled cake base evenly with the chocolate cream.

Whip the remaining cream until stiff, spread it over the cream and sprinkle the surface with chocolate shavings or grated chocolate. Chill the cake in the refrigerator for at least 1–2 hours.

Quick chocolate cake with cream frosting – simple and inexpensive recipe

Quick chocolate cake with cream frosting – simple and inexpensive recipe

For 12 portions

Ingredients

Cocoa batter:

Chocolate cream:

For decoration:

Preparation procedure

Total preparation time

Number of servings

Tips for best results

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