Luxurious bitter chocolate cake with creamy milk chocolate ganache: a rich and decadent treat

Luxurious bitter chocolate cake with creamy milk chocolate ganache: a rich and decadent treat

This chocolate cake recipe features a rich, moist bittersweet chocolate base topped with a smooth, creamy milk chocolate ganache. It's a perfect fusion of intense chocolate flavors that blend into a sublime dessert experience. The dense texture of the cake and the silky finish of the ganache make it a truly luxurious treat.


Why you'll love it:

Chocolate lovers will love this cake for its deep, robust chocolate flavor and velvety ganache. It's the ultimate chocolate experience, both satisfying and indulgent. The recipe also includes a dairy-free option, making it versatile for different dietary needs without sacrificing decadence.

Perfect occasion:

This cake is ideal for celebrations such as birthdays, anniversaries or any special occasion that calls for a standout dessert. It's also perfect for holiday gatherings, where a rich, chocolatey dessert can be the star of the dessert table.

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Decorating Tips:

For an extra touch of elegance, sprinkle the ganache with a light dusting of cocoa powder or chocolate shavings once it has set. You can also decorate the cake with fresh berries like raspberries or strawberries for a pop of color and a tangy touch that complements the chocolate perfectly.


  • 250 grams of chopped bitter chocolate
  • 150 grams of butter cut into cubes
  • 4 eggs
  • 1 cup of sugar
  • 1/2 cup cocoa powder
  • 1/2 cup vanilla pudding mix
  • 1/4 teaspoon of salt
For the Ganache:
  • 100 grams of milk chocolate
  • 60 ml of heavy cream
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For a dairy-free version:
  • Replace the butter with margarine or a non-dairy butter substitute
  • Use bitter chocolate instead of milk chocolate for the ganache
  1. Preheat the oven to 170 degrees Celsius (338 degrees Fahrenheit). Butter and line a 22cm cake tin with baking paper.
  2. In a microwave-safe bowl, combine the bitter chocolate and butter. Melt in short bursts in the microwave, stirring until smooth.
  3. In a mixer, beat the eggs, salt and sugar at high speed until light and fluffy. Reduce the speed and gradually add the melted chocolate and butter.
  4. Sift the cocoa powder and vanilla pudding mix over the mixture, then beat on low speed until well combined.
  5. Pour the batter into the prepared cake tin and bake for 30 minutes at 170 degrees Celsius.
  6. Let the cake cool completely in the pan, then remove and transfer to a serving plate.
  7. For the ganache, melt the milk chocolate and heavy cream together in the microwave in 20-second pulses. Mix well and pour over the cooled cake.
  8. Store the cake in an airtight container at room temperature.


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