Chocolate Flake Cake
A decadent chocolate flake cake layered with pastry cream and flavored with Tia Maria, topped with chocolate flakes for a rich, elegant dessert. Perfect for special occasions.
Ingredients
Instructions
- Preheat oven to 350°F.
- Lightly butter and flour an 8 1/2-inch spring-form cake pan.
- Place sugar in a stainless steel bowl and set over a saucepan half filled with hot water.
- Add eggs to the bowl.
- Over low heat with the water simmering, whisk for 4 to 5 minutes until mixture thickens and expands in volume.
- Use an electric hand mixer if desired.
- When the mixture forms ribbons, transfer the bowl to the counter.
- Sift 1 cup of flour over the mixture and fold in using a spatula until all traces are gone.
- Sift in the remaining flour and fold in.
- Gradually add clarified butter while folding until all traces are incorporated.
- Pour the batter into the prepared cake pan and bake in the middle of the oven for 35 to 40 minutes, or until the cake is done.
- Let the cake stand for 5 minutes, then unmold and cool on a wire rack.
- Once cooled, slice off a layer from the cake.
- Sprinkle Tia Maria over the bottom layer and cover with pastry cream.
- Replace the top layer of the cake and sprinkle with more liqueur.
- Ice the outside of the cake with the remaining pastry cream.
- Top with chocolate flakes and chill for two hours.
Tips & Substitutions
For a lighter texture, ensure the egg-sugar mixture is well-aerated when whisking. If you don't have Tia Maria, you can substitute it with coffee liqueur or omit it entirely for a non-alcoholic version. Make sure to sift the flour to avoid lumps in the batter, and consider using a rubber spatula for folding to maintain the batter's airiness.
Serving Suggestions
Serve slices of the cake chilled, garnished with additional chocolate flakes on top. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. For a festive touch, consider serving it alongside a cup of coffee or with festive treats like Candied Violet to enhance the dessert experience.
Storage & Reheating
Store the Chocolate Flake Cake in an airtight container in the refrigerator for up to 3 days. If you need to reheat it, place individual slices in the microwave for about 10-15 seconds until just warmed, but avoid overheating to keep the cake moist.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Flake Cake contains roughly 508 calories, with 4g protein, 39g carbohydrates, and 38g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of iron and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake in advance?
Yes, the Chocolate Flake Cake can be made a day ahead. Once assembled, allow it to chill in the refrigerator. This allows the flavors to meld beautifully. Just remember to keep it covered to prevent it from drying out.
What should I do if my cake sinks in the middle?
If your cake sinks, it may have been underbaked or overmixed. Ensure you follow the baking time closely and perform the toothpick test for doneness. If you notice sinking, it’s best to adjust your mixing technique and oven temperature for future attempts.
Can I use another type of flour?
While cake flour is recommended for its fine texture, you can use all-purpose flour, but the cake may be denser. For a gluten-free option, consider using a gluten-free flour blend, adjusting the liquid slightly if necessary to maintain the right batter consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).