Belgian chocolate cake 🎂 Quick recipe!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Mix together the sugar, vanilla sugar or vanilla extract, and corn starch.

Add the egg yolks and milk; stir until smooth.

Cook the mixture over medium heat, stirring constantly until it thickens.

Add the butter and mix until fully incorporated and smooth.

Cover the custard with plastic wrap and let it cool completely.

Prepare the dry ingredients: flour, cocoa powder, baking powder, and baking soda; mix well.

In a separate bowl, beat six egg whites and one whole egg until fluffy.

Gradually add the sugar in small portions to dissolve better.

Continue beating until the mixture becomes pale and airy.

Add sour cream or Greek yogurt and vegetable oil to the egg mixture; mix thoroughly.

Combine the wet and dry ingredients.

Pour the batter into a baking tin.

Bake in a preheated oven at 350°F (175°C) for about 40 minutes.

Let the cake cool completely after baking.

Once the custard has cooled, beat it with a mixer for 3 to 5 minutes.

Remove the sponge cake from the tin.

Trim the top layer off the cake.

Slice the sponge horizontally into two even layers.

Assemble the cake by layering the custard between the sponge layers.

Save a bit of the cream for decoration and refrigerate.

Top the cake with chocolate ganache.

Leave the cake in the fridge overnight.

Mix leftover cream with cocoa butter for decoration on the top layer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens