Chocolate Cake with White Chocolate Filling

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Chocolate Cake with White Chocolate Filling
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Health Score:
4,0 / 10
1 hr
ready in 1 hr 40 min.
Ready in


For the mold
Pastry flour
For the base
100 grams butter
8 eggs (separated)
1 pinch salt
300 grams sugar
3 teaspoons Vanilla sugar
½ organic lemon (zested)
200 grams Pastry flour
100 grams Cocoa
1 teaspoon Baking powder
For the cream
100 grams white Couverture
½ liter milk
½ Vanilla bean
3 egg yolks
120 grams sugar
40 grams vanilla pudding mix
300 grams softened butter
For soaking
200 grams Raspberry jam
4 tablespoons raspberry Brandy
For the garnish
250 grams white Couverture
How healthy are the main ingredients?

Preparation steps


For the cake: Preheat the oven to 170°C (approximately 325°F). Grease a springform pan and dust with flour or line with parchment paper. Melt the butter and set aside. Whip the egg whites until stiff and chill.


Whisk the egg yolks, salt, sugar, vanilla sugar and lemon zest until thick and doubled in volume. Fold in the egg whites. Combine the flour, cocoa powder and baking powder, sift over the egg mixture and fold in. Fold in the melted butter. Fill the prepared springform pan with batter and bake for 35-40 minutes. Let cool slightly in the mold then invert onto a wire rack to cool completely.


For the cream filling: Chop the chocolate. Cut the vanilla bean in half, scrape the seeds into a saucepan, add the vanilla bean pod and 2/3 of the milk and bring to a boil, stirring occasionally.


Meanwhile, whisk the egg yolks, sugar, pudding powder and remaining milk together then stir into the boiling milk. Bring back to a boil and set aside. Remove the vanilla bean pod and let the cream cool to room temperature. Beat the butter until fluffy and incorporate the vanilla cream, a spoonful at a time. For soaking: Push the raspberry jam through a sieve and mix with the raspberry liqueur.


Cut the cake into 3 horizontal layers. Place the first layer on a cake plate, place a cake ring around the cake, soak with 1/3 of the raspberry syrup, spread 1/5 of the cream filling over top then repeat with the 2 remaining cake layers.


Set 5 tablespoons cream filling aside. Spread the remaining over the sides and top of the cake. Transfer the reserved filling to a piping bag and pipe a decorative border on the cake. Chill.


For the chocolate curls: Melt the chocolate over a hot water bath. On a large board or work surface, spread the chocolate evenly and thinly and leave to set. With a large knife or spatula, scrape off large chips and drape over the center of the cake. Serve chilled.