Chocolate Cake with Cream

Directions

1. Preheat your oven. Start by beating the eggs and sugar in a large bowl until light and fluffy.
2. Add the yogurt, flour, and olive oil, mixing gently but thoroughly until a smooth batter forms.
3. Stir in the baking powder with a spatula, folding carefully to maintain the airy texture.
4. Melt the dark chocolate with a small amount of butter in the microwave or a double boiler. Incorporate it into the batter using gentle, enveloping motions.
5. Pour the batter into a greased and lined cake pan. Bake at 120°C (250°F) for 20 minutes, then increase the temperature to 150°C (300°F) and bake for an additional 10–15 minutes. Check doneness with a toothpick—it should come out clean.
6. While the cake bakes, whip the cream with sugar to taste until soft peaks form. Refrigerate until ready to use.
7. Once the cake has cooled, carefully slice it horizontally in half. Spread one layer with jam and the other with the whipped cream. Gently sandwich the layers together.
8. For the ganache, heat the cream and pour it over the couverture chocolate in a microwave-safe bowl or over a double boiler. Stir until smooth.
9. Pour the ganache over the assembled cake, spreading evenly to cover the top and sides. Allow to set slightly before serving.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30–35 minutes
• Total Time: 50–55 minutes
• Servings: 8–10
• Difficulty: Medium

Variations & Substitutions

• Use any jam flavor you like—raspberry or apricot pairs beautifully with chocolate.
• Swap dark chocolate for milk or white chocolate for a sweeter variation.
• Add a layer of chocolate chips or nuts inside the cake for extra texture.

Serving Suggestions