# Chocolate Cake

Recipe by [Ostap Melnyk](https://fridge.menu/en/u/ostapmelnyk)

A rich chocolate sponge split into two layers, filled with a chocolate mousse and finished with cream and fresh berries.

Servings: 10 · Prep 20 min · Cook 60 min · Desserts

Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Chocolate Cake](https://image.fridge.menu/adaptations/f8mrfbp1/2b2a01366bf39ba6bdd9a1e51f0b5d04e361c28d3eb2720d3ae1f0a6c16b3d91.jpg)

## Ingredients

- 150 g [Butter](https://fridge.menu/en/i/butter)
- 50 g [Dark chocolate](https://fridge.menu/en/i/dark-chocolate)
- 4 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 1 pcs [Vanilla pod](https://fridge.menu/en/i/vanilla-pod) — seeds scraped out
- 150 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 80 g [Plain flour](https://fridge.menu/en/i/flour)
- 50 g [Ground almonds](https://fridge.menu/en/i/almond-flour)
- 1 tbsp [Cocoa powder](https://fridge.menu/en/i/cocoa-powder) — unsweetened
- 2 tsp [Baking powder](https://fridge.menu/en/i/baking-powder)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 2 pcs [Gelatine](https://fridge.menu/en/i/gelatin) — gelatine leaves
- 2 pcs [Egg whites](https://fridge.menu/en/i/egg-whites)
- 250 ml [Double cream](https://fridge.menu/en/i/whipping-cream)
- 125 g Milk chocolate — finely chopped
- 3 pcs [Egg yolks](https://fridge.menu/en/i/egg-yolk)
- 50 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 400 ml [Double cream](https://fridge.menu/en/i/whipping-cream) — whipped to soft peaks
- 125 g [Strawberries](https://fridge.menu/en/i/strawberry)
- 125 g [Blueberries](https://fridge.menu/en/i/blueberry)
- 125 g [Raspberries](https://fridge.menu/en/i/raspberry)
- 1 bunch [Mint](https://fridge.menu/en/i/mint) — fresh

## Steps

1. Melt the butter over low heat, remove from the heat and stir in the chocolate. (5 min)
2. Separate the eggs into whites and yolks. Whisk the whites to stiff, airy peaks. (3 min)
3. Slice the vanilla pod lengthways with a knife, scrape out the seeds and mix them with the sugar. (2 min)
4. Whisk the vanilla, sugar and yolks until light and fluffy. Fold in the melted butter and chocolate. (3 min)
5. Mix the flour, cocoa, baking powder and salt. Add to the batter and gently fold in the egg whites, trying to keep the air in. (2 min)
6. Spread the batter into a 22cm tin and bake at 170°C for about 40 minutes. (40 min)
7. Let the cake cool in the tin, then slice it into two layers once fully cooled. (30 min)
8. Soak the gelatine leaves in cold water for 10 minutes. (10 min)
9. Whisk the egg whites to stiff peaks. Whip the cream to soft peaks. Melt the chocolate over a bain-marie on low heat. (5 min)
10. Whisk the yolks with the sugar until light and fluffy. (3 min)
11. Squeeze out the gelatine and melt with 1 tbsp water over low heat. Cool and mix with the egg mixture.
12. Slowly fold in the melted chocolate. Gently add the cream a little at a time, then fold in the egg whites in batches, keeping the volume of the foam. (3 min)
13. Place the bottom layer in the tin and spread the mousse over it. Chill for 2 hours. (120 min)
14. Place the top layer on the cake. Chill for at least 2 hours. (120 min)
15. Pipe cream around the sides of the cake with a star-tipped piping bag and decorate the top with berries and mint. (5 min)

Published 2026-10-08

https://fridge.menu/en/r/chocolate-cake-f8mrfbp1

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