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Dark Chocolate Cake

Dark Chocolate Dream Cake Recipe


  • 6 eggs
  • 180g Granulated sugar
  • 170g Cake flour
  • 40g Cocoa powder
  • 50g Sugar
  • 100g Water
  • 1 tsp Cointreau
  • Dark Chocolate
  • 60g Milk
  • 60g Butter


  1. In a heat-resistant bowl, combine butter and milk, and warm in a water bath at 50ºC until melted.
  2. In a pot, combine 50g of sugar, water, and Cointreau. Boil over the stove to make the cake syrup. Let cool once boiled.
  3. Sift cake flour and cocoa powder. Preheat oven to 170ºC.
  4. Make cocoa genoise: In a heat-resistant bowl, place eggs and add granulated sugar. Put over the water bath at 40ºC. Whisk using a wire whisk until it becomes lighter in color.
  5. Add sifted cake flour and cocoa powder to the mixture. Mix well using a rubber spatula.
  6. Add warmed butter and milk. Mix well.
  7. Separate the batter into two parts and place in a round cake mold over a tray with oven paper.
  8. Bake in a preheated oven at 170ºC for about 35 minutes.
  9. After baking, remove the oven paper and let cool. Once cooled down, slice into two equal parts. Brush cake syrup over the surface of the baked cakes.
  10. Lastly, apply DLA Dark Chocolate filling between the cake layers and coat the entire cake.
  11. Enjoy your Dark Chocolate Dream Cake!


Q: Can I use a different type of chocolate for the frosting?
A: Yes, you can use your preferred type of chocolate for the frosting, but ensure it complements the richness of the cake.

Q: Can I omit the Cointreau from the syrup?
A: Yes, you can omit the Cointreau or substitute it with a different liqueur or flavoring of your choice, or simply use water.

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Q: How long can I store the cake?
A: The cake can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure it is properly covered to prevent drying out.