Chocolate Cake with Eggnog Cream

(41 votes)
Total Time Icon
Total time: 55 min
Preparation Time Icon
Prep time: 20 min
Cooking Time Icon
Cook time: 35 min
Yield Icon
Enough for 1 person

🍓 Ingredients

4 medium-sized Eggs
120 grams Flour
120 grams Sugar
2 tablespoons Cocoa powder
8 leaf Gelatine
4 teaspoons Baking powder
400 milliliters Cream
300 milliliters Egg liqueur
150 grams Dark chocolate
100 grams Sugar
  Chocolate sprinkles
25 grams Palm fat
150 milliliters Cream

🍽 Instructions

Sponge cake base: Beat the eggs with the sugar for about 10 minutes until a white foamy mass is formed.

Then mix the flour with cocoa and baking powder and carefully fold into the egg mixture with a whisk.

Bake the dough in a springform pan 26cm covered with baking paper for about 35 min.

at 180°C in a preheated oven!

Let cool well and then divide once horizontally! For the cream:

Soak the gelatine in cold water, squeeze out and dissolve in a saucepan over low heat with 4 tablespoons of egg liqueur (must not boil in any case).

Gradually stir in the remaining eggnog and chill.

In the meantime, whip the cream with the sugar until stiff. When the eggnog mixture begins to gel, the cream can be folded in. Place the bottom cake layer on a cake plate and surround it with a cake ring, spread the eggnog cream on top. Place the cake lid on top and chill for at least 5 hours, better overnight.

For the topping: Heat 150g of cream, (be careful!!!! not to boil) and melt the dark chocolate with the palmin in it.

Let the mixture cool for about 5 min.

and then carefully spread it on the top cake layer. To decorate the cake:

I like to add chocolate sprinkles to the edge!

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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