The BEST Chocolate Cake I’ve Ever Had (Easy & Creamy) (Page 2 ) | June 19, 2025

 

Directions

1. Prepare the Dough:

• In a large bowl, mix the egg, sugar, and vanilla baking powder.

• Add the cold butter and flour and mix until crumbly using your fingertips.

• Press 2/3 of the dough into the base of a springform pan (20–22 cm).

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• Reserve the remaining 1/3 for the crumble topping.

2. Make the Creamy Chocolate Filling:

• In a saucepan, whisk milk, sugar, cocoa powder, and cornstarch over medium heat until thickened.

• Remove from heat and stir in the melted chocolate until smooth and glossy.

3. Assemble the Cake:

• Pour the chocolate cream over the dough base.

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• Crumble the reserved dough on top and sprinkle with mini chocolate chips.

4. Bake:

• Preheat your oven to 180°C (350°F).

• Bake for 30–35 minutes until golden on top.

• Cool completely before removing from pan.

 Serving Tips

• Dust with powdered sugar for a classic finish.

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• Serve slightly warm with a scoop of vanilla ice cream or a spoonful of whipped cream.

 Variations

• Add a tablespoon of instant espresso to the chocolate filling for a mocha twist.

• Use white chocolate instead of dark for a sweeter flavor.

 Storage

• Store in an airtight container in the fridge for up to 4 days.

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• Best enjoyed at room temperature or slightly warmed.

 FAQs

Q: Can I use pre-made pie crust?
A: Yes! You can use store-bought shortcrust dough if you’re short on time.

Q: Can I freeze this cake?
A: Yes, wrap it tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.

 Prep & Cook Time

• Prep time: 20 minutes

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• Cook time: 35 minutes

• Total: ~1 hour

• Servings: 8 slices

This decadent chocolate tart cake brings the comfort of home-baking with the flair of a pastry shop treat. Make it once, and it’ll become a favorite for every occasion.

Next: Cheesy Ground Beef Penne Pasta

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