Ann Reardon

Best Chocolate Cream Cake Recipe

Best Chocolate Cream Cake


chocolate cream cake

YUMMM! Crispy chocolate base topped with a hazelnut dacquoise, chocolate cremeux, chocolate rectangles and whipped milk chocolate.

Every now and then you find a dessert that is just perfect.  It looks amazing, tastes divine, has a variety of textures and of course the shopping list has to include chocolate!  Lots of chocolate!  Such a dessert does not tend to fall in the easy, quick to make category but on the upside you can make this well ahead of your planned event and freeze it, so it need not create any stress on the day. That reminds me there are still a couple of pieces in the outside freezer, would you like to try some?

… Mmmm, so good…

Sorry, I got distracted there.

Be warned this recipe makes 20 large serves. You could always halve the recipe but why would you want to do that when you can host a dessert evening for friends or failing that donate some to the church cafe or local old peoples home. After you have had a slice or two of course, and perhaps pop one in the freezer for later.

Chocolate Chantilly Recipe

500g (17.64 ounces) or 2 cups plus 1 Tbsp and 2 tsp cream 35% fat
180g (6.35 ounces) milk chocolate, chopped

Bring the cream to the boil and pour it over the chopped milk chocolate, leave to sit for a couple of minutes and then stir gently until smooth.  Place in the fridge overnight.Whisk with an electric mixer until a little lighter in colour and forms smooth peaks.


Crispy Base Recipe

180g (6.35 ounces) or 1/2 cup plus 2 Tbsp Nutella
140g (4.94 ounces) Milk Chocolate
70g (2.47 ounces) Dark Chocolate
30g (1.06 ounces) or 1 cup rice bubbles
chocolate cream
Melt the chocolates and mix with the nutella.  Add the rice bubbles and stir well.

Pour onto a baking tray lined with baking paper.  Place another sheet of baking paper over the top.  Using your hands flatten the mixture, then using a rolling pin roll to about 3 mm thick and the size of your frame or container.   Place in the freezer.


Hazelnut Dacquoise Recipe

200g (7.05 ounces) or 1 1/2 cups plus 1 Tbsp and 1 tsp icing (powdered) sugar
200g (7.05 ounces) or 1 3/4 cups plus 2 Tbsp and 2 tsp ground hazelnuts
250g (8.82 ounces) or 7 egg whites
2g (0.07 ounces) cream of tartar (a pinch)
60g (2.12 ounces) or 1/4 cup plus 1 tsp sugar
100g (3.53 ounces) or 3/4 cup hazelnuts, roughly chopped

chocolate cream cake

Sift together the icing sugar and the hazelnut meal.

In a separate bowl whisk together the egg whites, sugar and cream of tartar until stiff peaks form.

Gently fold the icing sugar and hazelnut meal into the egg whites.
layered dessert
Spread the dacquoise to about 1cm (0.39 inches) thickness to the size of your frame or container, sprinkle with crushed hazelnuts.
chocolate cream cake
Sprinkle with a little icing sugar and bake at 170C (338 degrees Fahrenheit) for around 20 minutes or until golden.  Remove from oven and leave to cool.

chocolate cream cake

Chocolate Cremeux Recipe

Chocolate cremeux is like a rich creamy chocolatey custard, not as sickly as a layer of ganache but richer than a mousse. Click on the title for the link to the Cremeux recipe.

Assembly Part 1 –

If using a frame: Place frame on top of your crispy base.  Smooth a thin layer of chocolate cremeux over and then top with the dacquoise.  Pour the remaining chocolate cremeux over the dacquoise and jiggle slighlty to smooth and level.  Place in the freezer.

If using a rectangle container:  Trim the dacquoise and crisp base so that they will fit inside the container.  Line the container with plastic wrap along the bottom and sides lightly spray with oil.  Pour most of the chocolate cremeux into the container and jiggle to smooth.  Top with the dacquoise, hazelnut layer down, next a thin layer of the remaining cremeux and lastly the crispy base.  Freeze.

Chocolate Rectangles

400g (14.11 ounces) Milk Chocolate

Take two sheets of baking paper or aluminium foil and mark on them the size of your frame or container.  Next using a ruler divide into equal sized rectangles the size you want your portions to be.  There is not need to draw the lines through the middle of the baking sheet just draw cutting guide lines at the edges so once your chocolate is on it you know where to cut.

Temper your chocolate, follow the link to the post on how to temper chocolate if you are not sure what tempering is or how to temper.  Spread chocolate over your sheets of aluminum foil to the size of the frame. Leave on the bench

Once it is firm but not yet hard cut with a knife, use a ruler and the guidelines you drew earlier to make perfectly even rectangles.  Place in fridge until crisp.

Assembly Part 2

Take the base part out of the freezer, and remove from the frame or container.  Put a long sharp knife in a tall container of hot water. Place one row of chocolate rectangles along the top of one edge and cut this strip.  Cut between each rectangle and then repeat with the rest of the base.

Place the chantilly cream in a piping bag fitted with a round nozzle and pipe six dots onto each rectangle.  Top with another sheet of chocolate.  Pipe a swirl of  chantilly cream on top and add a roasted hazelnut and chocolate swirl.  For chocolate decoration tutorial see this earlier post.


My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

38 Comments View Comments

  1. Be cuz of u my daughter will be sooooo happy thank you !!

  2. Thnx again sooooool much

  3. LOVELY recipe love it thanks ann I will specially try this for my daughters birthday she wanted something chocolaty for night dessert this will help a lot !! Thanks sooo much !! Very special recipe thnx love it soooo much

  4. This looks so tasty I will try ❤️❤️ Thanks ann for this wonderful tasty recipe

    • Hi Marisa, Thanks for the feedback.

  5. Thank you Ann for your delightful creations and for your generosity in sharing all your creations with us. You are a reflection of our loving Heavenly Father. Thank you again.

  6. Please make video about this.. thanks

  7. Yum !

  8. I made this about 3 weeks ago, one of the harder and more complex recipes I attempted. I had to remake the cremeux since the first batch separated, but in the end it came out great like all your recipes always do <3. It wasn't as pretty as yours though since i got lazy and didn't measure out the pieces properly xD

    • i choose wrong pic D:

      • Well done Mimiko they look great

        • Xo xo I love u ann Are u a Australian or a British

          • Hi Marisa, Ann is Australian.

    • You just reminded me how delicious these are i will haev to find an excuse to make some. Great job.

  9. Yours recipes are amazing. With out freezing can we assemble the
    layers together.

  10. Can you substitute almond meal of hazelnut? My sister is allergic.

    • Yes you can as long as it is really finely ground

  11. Can U Make A Cake like this ? Please Comment !! Please Please Please Please Comment !! 😀

  12. Can U

  13. I Cannot Make Vanila Essence Can \Not Buy Also And Cannot Take |Vanila Beans What Should I DO???! 😀

    • Hi Hannu, you do not need vanilla for this recipe

  14. Good morning Ann
    Your website is superb!)I am from Russia)
    What university have you graduated from?)you really have a talent and thank you for share your talent with us)
    Looking forward to your reply

    • hi victoria, thanks for your kind word, I graduated from a uni in Australia with a degree in nutrition and food science and then did a post grad in dietetics.

  15. I would love to see this recipe in a video form! Pleasssseee! 🙂 I love your videos and recipes, I’ve been inspired by a lot of your work. Keep it up 🙂

  16. am a big fan really big fan and i want you please to post your recipe of strawberry butter cream frosting on your web site and were to get a piping bag in nigeria and the ingredients for the following recipe’s vanilla butter cream frosting,fresh raspberry butter cream frosting,basic butter cream frosting,coconut butter cream frosting,popping sugar butter cream frosting,banana butter cream frosting,mickey mouse cup cakes,fondant ingredients,home made ice cream,magic chocolate lava cake,choclate cream slice,milk shakes,whip cream

  17. hello ann,
    i am a HUGE fan of your youtube channel could you please pleaseplease make this desert as a video on your youtube channel???
    please please 🙂

  18. Hi Ann, can i use the choc chantilly to fill n make chocolate filled cream puffs..?

    • Hi Joanne yes you can but it doesn’t have a strong chocoalte flavor. If you want a rich chocolate use whipped ganache (make ganaceh, cool overnight and whip with electric beaters)

  19. Hi Anne
    Thanks for all the recipes you post I like baking and now I am feeling more confident to do so after all step by step explanation and pictures can’t wait to try some of it but then no one can stop me !! my question here what is the size of your tray or frame you use for these recipe thanks

    • Hi Reema, the cake frame I used was 35cm x 25cm

  20. This is one of the yummy cake. my children like chocolate so i prepared this at home it was very soft and spongy. they loved it thanks a lot for this posting.

    • Great thanks for taking the time to come back and write a comment sunidhi

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