Heavenly Chocolate Bliss Cake

Heavenly Chocolate Bliss Cake


Heavenly Chocolate Bliss Cake

Heavenly Chocolate Bliss Cake


  • For the Sponge Cake:
  • 6 large eggs
  • 1 cup (200g) fine sugar
  • 1 1/4 cups (150g) all-purpose flour
  • 1/4 cup (30g) dark cocoa powder
  • 3 1/2 tablespoons (50ml) vegetable oil
  • 1 teaspoon baking powder
  • For the Cream:
  • 1 cup (250ml) milk
  • 2/5 cup (80g) sugar
  • 1 packet vanilla sugar
  • 1 1/4 cups (300g) softened butter
  • 2 1/2 cups (320g) powdered milk
  • For the Chocolate Glaze:
  • 5.3 ounces (150g) milk chocolate
  • 1/3 cup (80ml) heavy cream
  • 1.8 ounces (50g) white chocolate
  • 1 tablespoon (15ml) heavy cream


  1. Preheat your oven to 340°F (170°C), and grease a 10x10-inch (25x25 cm) baking pan.
  2. In a bowl, sift together the flour, cocoa powder, and baking powder.
  3. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar while continuing to beat until well combined.
  4. Reduce the mixer speed and add the egg yolks one at a time, followed by the vegetable oil. Mix until combined.
  5. Gently fold in the dry ingredients until just incorporated. Pour the batter into the prepared baking pan and bake for 35-40 minutes.
  6. Once baked, remove the sponge cake from the oven and immediately flip it onto a flat surface from a height of about 16 inches (40 cm). Let it cool, then slice it in half horizontally.

For the Cream:

  1. Take the butter out of the fridge beforehand.
  2. In a saucepan, combine the milk and sugars. Heat until the sugars dissolve, then let it cool.
  3. In a mixing bowl, beat the softened butter until creamy (about 5 minutes). Gradually add the cooled milk mixture and powdered milk, alternating between the two, and continue mixing until smooth.


  1. Spread the cream over one half of the sponge cake, then place the other half on top.
  2. Prepare the chocolate glaze by melting the milk chocolate with the heavy cream, and separately melting the white chocolate with the tablespoon of heavy cream.
  3. Pour the milk chocolate glaze over the cake, then drizzle the white chocolate over the top.
  4. Chill the cake in the fridge for at least 6 hours before serving.

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