Soft Chocolate Cream Cake with Almonds

 

Soft Chocolate Cream Cake with Almonds

This easy homemade cake is soft, creamy, and full of comforting flavor. Made with basic pantry ingredients, it comes together quickly and delivers a wonderful texture: a fluffy sponge, a smooth chocolate filling, and a light topping of almonds or hazelnuts for extra crunch.

It’s the kind of dessert that works for any day of the week—simple enough to make without much effort, yet delicious enough to serve to guests.

Why you’ll love it

• Quick and easy to prepare
• Made with everyday ingredients
• Soft sponge and silky chocolate cream
• Perfect for family dessert, weekend baking, or unexpected visitors
• Rich taste with very little effort

Ingredients

For the cake batter

• 2 eggs
• 1 pinch of salt
• 8 g vanilla sugar
• 100 g sugar
• 60 ml oil
• 70 ml milk
• 160 g flour
• 7 g baking powder

For the topping before baking

• Chocolate chips or chocolate flakes
• Almond flakes and/or chopped hazelnuts

For the chocolate cream

• 1 tablespoon sugar
• 1 tablespoon cocoa powder
• 1 tablespoon starch or cornstarch
• 250 ml milk
• 60 g dark chocolate
• 1 teaspoon butter

Method

1. Make the batter

In a mixing bowl, whisk the eggs with the salt, vanilla sugar, and regular sugar until well combined. Add the oil and milk, then stir again.

Sift together the flour and baking powder, then add them to the wet ingredients. Mix until the batter becomes smooth and lump-free.

2. Bake the cake

Pour the batter into a greased and floured baking pan, about 18 × 27 cm in size. Scatter chocolate chips and almond flakes or chopped hazelnuts over the top.

Bake in a preheated oven at 180°C for around 30 minutes, or until the cake is lightly golden and baked through.

3. Prepare the chocolate cream

In a small saucepan, combine the sugar, cocoa powder, and starch. Slowly pour in the milk, stirring constantly to avoid lumps.

Place the pan over low heat and cook the mixture until it thickens. Remove from the heat, then add the dark chocolate and butter. Stir until everything melts and the cream is smooth. Let it cool before using.

4. Assemble the cake

Once the cake has cooled completely, slice it horizontally into two layers.

Spread the chocolate cream over the bottom half, then place the second layer on top. Finish with a dusting of powdered sugar if desired.

Helpful tips

• For a deeper flavor, add a little rum essence to the chocolate cream.
• You can use plant-based milk and dairy-free chocolate if you want a different variation.
• Keep the cake in the refrigerator for 2 to 3 days, covered well so it stays fresh.

Why this cake is worth making

• It’s ready in under an hour
• The texture is soft and delicate
• The chocolate filling gives it a pastry-style feel
• The ingredients are simple and easy to find
• Every bite is creamy, light, and satisfying

This is one of those cakes that proves you don’t need complicated techniques to make something truly delicious.