If you’re looking for a chocolate cake that’s rich, moist, and layered with irresistible textures, this Chocolate Cake Recipe is exactly what you need. With a soft cocoa sponge, a buttery cream syrup soak, fluffy ricotta and whipped cream layers, crunchy roasted peanuts, and a glossy chocolate topping, this cake feels bakery-worthy yet is simple enough to make at home.
It’s the kind of dessert that steals the spotlight at gatherings, celebrations, or cozy family moments. Every bite melts in your mouth and delivers deep chocolate flavor balanced with creamy sweetness and a hint of crunch.
Table of Contents
Ingredients
- 4 eggs
- Pinch of salt
- 100 grams of sugar
- 100 grams of flour
- 40 grams of cocoa
- 100 grams of sugar (for the syrup)
- 30 grams of butter
- 100 ml of warm cream
- 70 grams of ricotta cheese
- 30 grams of powdered sugar
- 150 ml whipping cream
- 80 grams of chocolate (for melting)
- 60 grams of roasted peanuts
- 150 grams of chocolate (for melting)
Instructions
- Preheat your oven to 180 degrees Celsius.
- In a bowl, beat the eggs with a pinch of salt until fluffy.
- Gradually add 100 grams of sugar while continuing to beat until well incorporated.
- Sift in the flour, cocoa, and gently fold into the egg mixture until combined.
- Pour the batter into a greased 18 cm cake pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the syrup by melting 30 grams of butter with 100 grams of sugar in a saucepan. Once melted, stir in 100 ml of warm cream until smooth. Let it cool down.
- In a separate bowl, mix together the ricotta cheese and powdered sugar until smooth.
- In another bowl, whip the whipping cream until stiff peaks form.
- Melt 80 grams of chocolate and let it cool slightly.
- Once the cake is baked and cooled, poke holes in it using a fork and pour the syrup over the cake, allowing it to soak in.
- Spread the ricotta mixture over the top of the cake, followed by the whipped cream.
- Sprinkle roasted peanuts over the whipped cream layer.
- Melt 150 grams of chocolate with a bit of vegetable oil, then pour it and smooth it out.
- Refrigerate the cake for at least 1 hour before serving.
Tips for the Best Chocolate Cake
- Let the cake cool completely before adding the syrup so it absorbs evenly without breaking.
- Use good-quality chocolate for melting to achieve a smooth, glossy topping.
- Chill before slicing for clean, beautiful layers.
Serving & Storage
Serve this chocolate cake chilled for the best texture and flavor. It pairs beautifully with coffee, tea, or a glass of milk. Store leftovers covered in the refrigerator for up to 3 days.
Enjoy your delicious homemade chocolate cake with your loved ones! 🍫🍰
If you try this recipe, it’s sure to become a favorite in your dessert collection.
Chocolate Cake
A rich, moist chocolate cake layered with fluffy ricotta, whipped cream, and crunchy roasted peanuts, topped with a glossy chocolate coating.
Ingredients
For the Cake
- 4 pieces eggs
- 1 pinch salt
- 100 grams sugar
- 100 grams flour
- 40 grams cocoa
For the Syrup
- 100 grams sugar
- 30 grams butter
- 100 ml warm cream
For the Cream Layers
- 70 grams ricotta cheese
- 30 grams powdered sugar
- 150 ml whipping cream
For the Topping
- 80 grams chocolate for melting
- 60 grams roasted peanuts
- 150 grams chocolate for melting
Instructions
Preparation
- Preheat your oven to 180 degrees Celsius.
- In a bowl, beat the eggs with a pinch of salt until fluffy.
- Gradually add 100 grams of sugar while continuing to beat until well incorporated.
- Sift in the flour, cocoa, and gently fold into the egg mixture until combined.
- Pour the batter into a greased 18 cm cake pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Syrup Preparation
- While the cake is baking, prepare the syrup by melting 30 grams of butter with 100 grams of sugar in a saucepan.
- Once melted, stir in 100 ml of warm cream until smooth. Let it cool down.
Cream Preparation
- In a separate bowl, mix together the ricotta cheese and powdered sugar until smooth.
- In another bowl, whip the whipping cream until stiff peaks form.
- Melt 80 grams of chocolate and let it cool slightly.
Assembly
- Once the cake is baked and cooled, poke holes in it using a fork and pour the syrup over the cake, allowing it to soak in.
- Spread the ricotta mixture over the top of the cake, followed by the whipped cream.
- Sprinkle roasted peanuts over the whipped cream layer.
- Melt 150 grams of chocolate with a bit of vegetable oil, then pour it and smooth it out.
- Refrigerate the cake for at least 1 hour before serving.
Notes
Let the cake cool completely before adding the syrup for even absorption. Use good-quality chocolate for a smooth, glossy topping. Chill before slicing for clean, beautiful layers.
