Chocolate Gateau (Chocolate Cake with Chocolate Cream Filling)

rich chocolate gateau with a few slices missing, served on white cake stand, glasses of milk in the background.

5 from 3 votes

Chocolate Gateau (Chocolate Cake with Chocolate Cream Filling)

This chocolate gateau is incredibly moist and spongy with heavenly rich chocolatey flavours! Learn how to make divine refined sugar-free chocolate gateau with a fluffy chocolate cream filling!

Prep Time30

Cook Time40

Cooling15

Total Time1 25

Course: Dessert

Cuisine: American, European, French, western

Servings: servings

Calories: 472kcal

Author: Sonia

Ingredients

Chocolate gateau sponge

210 g all-purpose flour (or plain flour)
90 g unsweetened cacao powder
2 teaspoon baking soda
1 teaspoon baking powder
Pinch of salt
2 eggs medium at room temperature
260 ml buttermilk
100 ml olive oil or other oil (neutral oil)
270 ml maple syrup (Grade A refined sugar-free) 270ml = 1 cup + 2 tablespoon of maple syrup
1 ½ teaspoon pure vanilla extract
100 ml strong hot coffee regular or decaf – (Naploli nespresso favourite)

Whipped chocolate cream frosting

240 g melted dark chocolate use refined sugar-free chocolate to make without refined sugar
600 ml double/heavy cream

Instructions

Making the Chocolate Sponges

Preheat oven to 180 degrees Celsius (or 350 degrees Fahrenheit). Grease, line and flour two 8-inch cake tins and set aside.
In a large bowl, whisk the eggs for 30 seconds, add buttermilk and whisk for another 30 seconds until combined. Add oil, maple syrup and vanilla and whisk until combined in a uniform mixture. Add the hot coffee and whisk again.
In another large bowl, sift and whisk the flour, cacao powder, baking powder, baking soda (bicarbonate of soda) and salt until no lumps.
Gently, pour the wet ingredients into the dry ingredients.
Using a silicone spatula, fold the wet ingredients into the dry ingredients to combine. You can use a whisk to gently mix the batter and remove any air bubbles if required (but do not overmix the batter).
Pour the cake batter equally into the two cake tins.
Bake for 40 minutes (or until a toothpick/skewer which is inserted in the middle of the cakes comes out relatively clean and only slightly wet).
Remove from the oven and allow to cool in the cake tins for 10-15 minutes, then carefully remove the cakes from the cake tin and transfer to a cooling rack or plate to allow the cakes to cool completely.

Making the Chocolate Cream Frosting

Using a double boiler (see step-by-step for details), melt the chopped cacao butter (or coconut oil).
Once melted, remove from heat and sift in the cacao powder and milk powder. Add the maple syrup and use a silicone spatula to gently mix to combine.
Gently mix with spatula to combine until smooth.
Pour the double (heavy) cream into a pan and heat on medium heat and slowly bring it to a boil. Once the cream comes to a boil, remove from heat.
In stages, pour the cream into the melted chocolate and mix until combined.
Cover with cling film/plastic wrap and allow to cool down to room temperature and then transfer into the fridge to cool completely. Keep refrigerated until cake is baked and cooled.

Whisking the Chocolate Cream Frosting and Assembling Chocolate Gateau

When you are ready to decorate your cake, whisk the chocolate cream for 2-3 minutes or until light and fluffy.
Once the cake has cooled, using a knife or cake slicer, evenly cut each sponge horizontally in half, giving you 4 thin cakes (these will be the layers of sponge).
Divide the whipped chocolate cream frosting into 5 (add 4 of the 5 on top of each sponge, reserve the remaining cream to layer the sides of the cake)
Using a cake spoon or spatula, spread the chocolate cream frosting evenly across each sponge, layer one sponge on top of another and frost the sides of the cake.
Add chocolate chips, sprinkles or your favourite fruit (optional). Serve and enjoy or store in the fridge or freezer.

Notes

Recipe Notes

Preparing cake tins: Grease the cake tins with oil or butter, then line them with parchment/baking paper. After lining them, grease again and flour. This helps the cake release cleanly from the cake tins.
Line the cake tins (and the shelf): if you are using a Springform pan – these are not 100% leakproof. Line both the tins and the shelf to make sure the cake batter does not leak
Coffee: use any strong hot coffee, I like the Nespresso Napoli capsule made as a “lungo” for its strong taste.
Whisk the wet ingredients first: it is best to mix the dry ingredients after whisking the wet ingredients as the cacao powder activates the baking soda.
Sift dry ingredients: this adds more air into the mixture and removes any lumps flour and powder lumps
Allow cakes to completely cool before adding chocolate frosting: this will help the frosting stay in place. You may wish to allow the cakes to come to room temperature and place in the fridge or freezer for 10 minutes to cool them completely.
Store in fridge or freezer: you can store in the fridge for up to 5 days (place the cake on a plate and use a cake cover or large bowl to cover) or in the freezer for up to 3-4 months (see above for tips and details).

Nutrition