{"id":178331,"date":"2025-11-21T19:30:43","date_gmt":"2025-11-21T08:30:43","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=178331"},"modified":"2025-11-18T18:14:23","modified_gmt":"2025-11-18T07:14:23","slug":"best-chocolate-cake-recipes-around-world","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/best-chocolate-cake-recipes-around-world\/","title":{"rendered":"Best Chocolate Cake Recipes From around the World"},"content":{"rendered":"<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/watch?v=yhwNegwpQ_U?rel=0\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<h1>Bolo De Brigadeiro (Brazil)<\/h1>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444363-550x413.jpg\" alt=\"Bolo de brigadeiro cake chocolate cake of brazil\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-178336\" data-wp-pid=\"178336\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444363-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444363-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444363-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444363-1536x1152.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444363-2048x1536.jpg 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444363-scaled-1200x900-cropped.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444363-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<strong>Cake <\/strong><br \/>\n4 Eggs<br \/>\n240mL (8.12 fluid ounces) Water<br \/>\n80mL (2.71 fluid ounces) Oil<br \/>\n180g (6.35 ounces) Sugar<br \/>\n67g (2.36 ounces) Cocoa Powder<br \/>\n240g (8.47 ounces) All-Purpose Flour<br \/>\n1 Tablespoon or 15g (0.53 ounces) Baking Powder<\/p>\n<p>Preheat oven to 180C (356 degrees Fahrenheit).  In a bowl add the eggs, water, oil, sugar and cocoa powder into a bowl and mix well.  Sift in the flour and baking powder and stir until combined.  Pour into 2x 8&#8243; greased lined baking tins.  Bake until a skewer inserted into the centre comes out clean.<\/p>\n<p>Allow to cool then level the tops of cakes and split each one into two equal layers.<\/p>\n<p><strong>Filling<\/strong><br \/>\n790g (27.87 ounces) Sweetened Condensed Milk (2 cans)<br \/>\n200g (7.05 ounces) Cream<br \/>\n100g (3.53 ounces) Dark Chocolate<br \/>\n150g (5.29 ounces) Milk Chocolate<br \/>\n100g (3.53 ounces) Cream<br \/>\nCombine the sweetened condensed milk, 200g (7.05 ounces) of cream and chocolates in a pan and stir continuously over heat until it boils and thickens, approximately 7 minutes.<br \/>\nMeasure 130g (4.59 ounces) of this mixture and put it in the fridge (use for making the balls by rolling in sprinkles once cold).<br \/>\nWith the remaining mixture add the 100g (3.53 ounces) of cream and whisk through.<\/p>\n<p><strong>Sugar Syrup<\/strong><br \/>\n180 mL (6.09 fluid ounces) Water (3\/4 cup)<br \/>\n30 g (1.06 ounces) Sugar (2 tablespoons)<\/p>\n<p><strong>Topping<\/strong><br \/>\nMake on the day of assembly<br \/>\n390g (13.76 ounces) Sweetened Condensed Milk (1 can)<br \/>\n300g (10.58 ounces) Cream (1 and 1\/2 cans)<br \/>\n100g (3.53 ounces) Dark Chocolate<br \/>\n100g (3.53 ounces) Milk Chocolate<br \/>\n80g (2.82 ounces) of Sugar<\/p>\n<p>Combine all ingredients in a pan and heat, stirring continuously, until boiled and thickened.<\/p>\n<p><strong>Assembly<\/strong><br \/>\nChocolate Sprinkles<\/p>\n<p>Line an 8&#8243; deep tin with plastic wrap.  Place a slice or cake at the bottom and sprinkle with sugar syrup.  Add 1\/3 of the filling, cake, syrup, 1\/3 of the filling, cake, syrup, remaining filling, cake and syrup.  Wrap in plastic wrap and refrigerate overnight.<\/p>\n<p>Make the topping and cool to room temperature.  Remove the cake from the fridge, unwrap and cover in the topping.  Add sprinkles to the edges.  Roll spoons of the thick filling, that you reserved in the fridge, in the sprinkles to make balls.  Place on top of the cake.<br \/>\n<div id=\"attachment_178335\" style=\"width: 297px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-178335\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/bolo-de-brigadeiro-inventor-287x300.jpg\" alt=\"bolo de brigadeiro \" width=\"287\" height=\"300\" class=\"size-medium wp-image-178335\" data-wp-pid=\"178335\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/bolo-de-brigadeiro-inventor-287x300.jpg 287w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/bolo-de-brigadeiro-inventor-550x575.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/bolo-de-brigadeiro-inventor-768x802.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/bolo-de-brigadeiro-inventor-1470x1536.jpg 1470w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/bolo-de-brigadeiro-inventor-300x313.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/bolo-de-brigadeiro-inventor.jpg 1881w\" sizes=\"(max-width: 287px) 100vw, 287px\" \/><p id=\"caption-attachment-178335\" class=\"wp-caption-text\">Helo\u00edsa Nabuco de Oliveira inventor of brigadeiros<\/p><\/div>\n<h1>Chocolate Ripple Cake (Australia)<\/h1>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444417-scaled-e1762448007793-550x363.jpg\" alt=\"australian chocolate ripple cake\" width=\"550\" height=\"363\" class=\"aligncenter size-large wp-image-178338\" data-wp-pid=\"178338\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444417-scaled-e1762448007793-550x363.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444417-scaled-e1762448007793-300x198.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444417-scaled-e1762448007793-768x507.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444417-scaled-e1762448007793-1536x1013.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444417-scaled-e1762448007793-2048x1351.jpg 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444417-scaled-e1762448007793-400x264.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n2 packets of Arnott&#8217;s Choc Ripple biscuits<br \/>\n600ml thickened cream<br \/>\n(optional alcohol or coffee to flavour the biscuits)<br \/>\nFresh berries, to serve<br \/>\nPreparation:<br \/>\nWhip the cream in a large bowl.<br \/>\nSpread cream onto one side of a biscuit, then sandwich with another biscuit. Repeat this process, placing the biscuits on their side around the edge of a lined 8&#8243; springform tin to form a wreath shape.<br \/>\nCover the top and any visible biscuits with enough cream to cover. Chill overnight.<br \/>\nRemove the side of the springform tin. Place a serving plate on top and carefully invert. Spread the remaining cream over the wreath and top with fresh berries.<\/p>\n<h1>Garash Cake (Bulgaria)<\/h1>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444435-550x413.jpg\" alt=\"Bulgarian Garash Cake\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-178339\" data-wp-pid=\"178339\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444435-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444435-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444435-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444435-1536x1152.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444435-2048x1536.jpg 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444435-scaled-1200x900-cropped.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444435-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<strong>Walnut daquoise<\/strong><br \/>\n7 egg whites<br \/>\n150g (5.29 ounces) sugar<br \/>\n290g (10.23 ounces) ground walnuts (or other nuts)<br \/>\n40g (1.41 ounces) corn starch or corn flour<br \/>\nPreheat the oven to 170C (338 degrees Fahrenheit).<br \/>\nWhisk the egg whites and sugar until you have a stable glossy meringue.  Fold in the ground nuts and corn flour.<br \/>\nPipe 6 x 8&#8243; discs onto baking paper, spreading with a spatula.  Tip: before piping turn your baking paper over and draw an 8&#8243; circle by tracing around a baking tin.<br \/>\nBake for 12\u201315 minutes, or until golden.  They should not be crispy and dry, still a little soft and cakey is fine as long as they are cooked.<\/p>\n<p><strong>Chocolate Filling<\/strong><br \/>\n160g (5.64 ounces) sugar<br \/>\n7 egg yolks<br \/>\n175mL (5.92 fluid ounces) cream<br \/>\n200g (7.05 ounces) dark chocolate<br \/>\n150g (5.29 ounces) butter<br \/>\nYou can add a couple of tablespoons of cognac or other alcohol if desired, I did not.<br \/>\nWhisk together the sugar and egg yolks.  In a separate bowl break the chocolate into pieces.  In a pan heat the cream and pour over the chocolate, allow to sit for a few minutes and then stir well.  Once all the chocolate is melted add the butter and whisk to combine.  Allow to cool at room temperature until it is a little thicker, but not cold.<\/p>\n<p>On a cake stand place one of the dacquoise discs, cover in filling and continue to stack the discs in this way, alternating with filling.  Spread filling over the sides and refrigerate.  Also refrigerate left over filling and once cold use some to smooth the sides.  If you still have more filling you can whip that later and use it to pipe swirls on top.<\/p>\n<p><strong>Glaze<\/strong><br \/>\n100g (3.53 ounces) chocolate<br \/>\n100g (3.53 ounces) butter<br \/>\nPlace in a bowl and melt int eh microwave.  Stir until combined.  Pour over the whole cake.<\/p>\n<p>Pipe swirls of left over filling on top and add a walnut to each one.<\/p>\n<h1>Castella Cake (Japan)<\/h1>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/PotPlayerMini64_SsD93AZNPJ-550x310.jpg\" alt=\"castella cake japan\" width=\"550\" height=\"310\" class=\"aligncenter size-large wp-image-178341\" data-wp-pid=\"178341\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/PotPlayerMini64_SsD93AZNPJ-550x310.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/PotPlayerMini64_SsD93AZNPJ-300x169.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/PotPlayerMini64_SsD93AZNPJ-768x433.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/PotPlayerMini64_SsD93AZNPJ-1536x866.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/PotPlayerMini64_SsD93AZNPJ-2048x1154.jpg 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/PotPlayerMini64_SsD93AZNPJ-1200x675-cropped.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/PotPlayerMini64_SsD93AZNPJ-400x225.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n5 eggs, separated<br \/>\n40g (1.41 ounces) flour<br \/>\n25g (0.88 ounces) cocoa powder<br \/>\n55g (1.94 ounces) butter<br \/>\n25g (0.88 ounces) dark chocolate<br \/>\n75mL (2.54 fluid ounces) milk<br \/>\n55g (1.94 ounces) sugar<br \/>\nPreheat oven to 155C (311 degrees Fahrenheit)<br \/>\nPlace the egg whites in the freezer to chill.  In a pan melt the butter until it is bubbling.  Turn off the heat and add the flour and cocoa powder, mix well and then add the chocolate and stir until melted.  Adding the flour to the hot butter partially cooks the starch in the flour, reducing the amount of gluten that can form, which helps gives this cake its texture.<br \/>\nAdd the milk and egg yolks and whisk until smooth.<br \/>\nWhip the egg whites until soft peaks form, then take a generous spoonful and mix it into the chocolate mixture to thin it a bit.  Gently fold in the rest of the egg whites. Pour the mixture into the lined cake tin and place that tin into a deep tray and add water until it comes about half way up the sides of the cake tin.<\/p>\n<p>Bake until a skewer inserted into the center comes out clean.<\/p>\n<h1>American Mud Cake<\/h1>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444411-550x413.jpg\" alt=\"american mudcake recipe\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-178343\" data-wp-pid=\"178343\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444411-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444411-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444411-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444411-1536x1152.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444411-2048x1536.jpg 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444411-scaled-1200x900-cropped.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444411-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<strong>Cake<\/strong><br \/>\n227g (8.01 ounces) butter<br \/>\n198g (6.98 ounces) 72% cacao dark chocolate, chopped<br \/>\n400g (14.11 ounces) sugar<br \/>\n60g (2.12 ounces) cocoa powder<br \/>\n300mL (10.14 fluid ounces) strong hot coffee or hot water plus 1 tablespoon instant coffee powder<br \/>\n1 tablespoon vanilla extract<br \/>\n3 large eggs<br \/>\n285g (10.05 ounces) all-purpose flour<br \/>\n1 teaspoon baking powder<br \/>\n1\u00bd teaspoons baking soda<br \/>\n1\/4 teaspoon salt<\/p>\n<p>Preheat the oven to 180C (356 degrees Fahrenheit).<br \/>\nMelt the butter and chocolate in the microwave. Whisk in the sugar and cocoa powder. Add the hot coffee and vanilla and whisk until smooth. Add the eggs and whisk together.<br \/>\nSift the flour, baking powder, baking soda, and salt. and stir through the chocolate mixture until combined and there is no more visible flour.<\/p>\n<p>Mix briefly to combine. With the mixer on low speed, gradually pour in the chocolate mixture. Once added, beat on medium-high speed for 1 minute.<br \/>\nPour into two 8&#8243; lined cake tins and bake for 35\u201340 minutes, or until a skewer inserted into the center comes out clean. <\/p>\n<p><strong>Sour Cream Chocolate Frosting<\/strong><br \/>\n130g (4.59 ounces) sour cream<br \/>\n100g (3.53 ounces) sugar<br \/>\n150g (5.29 ounces) corn syrup or glucose syrup<br \/>\n1 tablespoon vanilla extract<br \/>\n340g (11.99 ounces) unsalted butter, softened<br \/>\n100g (3.53 ounces) cocoa powder<br \/>\n450g (15.87 ounces) icing sugar<\/p>\n<p>Combine the sour cream, sugar, and corn syrup in a microwave-safe bowl. Heat for 30 seconds and stir, repeat until the sugar is dissolved.<br \/>\nIn a mixer bowl, beat the butter with a paddle attachment until creamy. Mix in the cocoa powder and vanilla until smooth. Add the sour cream mixture and beat for 30 seconds to combine. Add the icing sugar and whip for 1 minute.<\/p>\n<h1>Kladdkaka (Sweden)<\/h1>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444400-550x413.jpg\" alt=\"kladdkaka recipe swedish chocolate cake\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-178345\" data-wp-pid=\"178345\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444400-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444400-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444400-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444400-1536x1152.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444400-2048x1536.jpg 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444400-scaled-1200x900-cropped.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444400-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n200g (7.05 ounces) butter<br \/>\n270g (9.52 ounces) caster sugar<br \/>\n60g (2.12 ounces) cocoa powder<br \/>\n\u00bd teaspoon salt<br \/>\n3eggs<br \/>\n90g (3.17 ounces) all-purpose flour<br \/>\nPreheat the oven to 175\u00b0C (347 degrees Fahrenheit).<br \/>\nMelt the butter in a pan, remove from the heat. Stir in the sugar, cocoa, and salt and eggs. Add the flour and stir until smooth.  Pour into a lined 8&#8243; spring form baking tin and bake for about 20 minutes. The cake should not bake all the way through, it should still be soft in the center.<br \/>\nLeave in the tin and let cool completely.  Cover and refrigerate until you are ready to serve.<br \/>\nServe with whipped cream.<\/p>\n<h1>Panpepato (Italy)<\/h1>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444377-550x413.jpg\" alt=\"italian chocoalte cake recipe 400 years old panpepato\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-178347\" data-wp-pid=\"178347\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444377-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444377-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444377-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444377-1536x1152.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444377-2048x1536.jpg 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444377-scaled-1200x900-cropped.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444377-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n75g (2.65 ounces) mixed dried fruit<br \/>\n60mL (2.03 fluid ounces) dessert wine like marsala<br \/>\n75 hazelnuts<br \/>\n75g (2.65 ounces) almonds<br \/>\n75g (2.65 ounces) other nuts of choice (walnuts, pecan, pistachios)<br \/>\n75g (2.65 ounces) dark chocolate<br \/>\n150g (5.29 ounces) honey<br \/>\n1 tsp cinnamon<br \/>\n1\/2 tsp nutmeg<br \/>\n1\/4 tsp cloves<br \/>\n1\/4 tsp ground pepper<br \/>\n100g (3.53 ounces) flour<br \/>\n40g (1.41 ounces) unsweetened cocoa powder<br \/>\nPreheat the oven to 150C (302 degrees Fahrenheit)<br \/>\nCombine the dried fruit and dessert wine in a pan and heat until it boils.  Turn off the heat and leave to cool.<br \/>\nPlace the nuts on a baking tray and toast in a slow oven, 150C (302 degrees Fahrenheit), for 15 minutes.  Once they are done increase the oven temp to 180C (356 degrees Fahrenheit).<br \/>\nChop the chocolate and place into a bowl.  Warm the honey and pour it over the chocolate.  Stir until smooth.  Add the spices, nuts, fruit, flour and cocoa powder and stir until combined.  This will be very thick.  Tip into a lined 8&#8243; baking tin and press down firmly.  Bake at 180C (356 degrees Fahrenheit) for 20 minutes.  <\/p>\n<h1>Sacher Torte (Austria)<\/h1>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444424-scaled-e1762452777732-550x263.jpg\" alt=\"Austrlain origianl sacher torte recipe from sacher hotel\" width=\"550\" height=\"263\" class=\"aligncenter size-large wp-image-178349\" data-wp-pid=\"178349\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444424-scaled-e1762452777732-550x263.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444424-scaled-e1762452777732-300x143.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444424-scaled-e1762452777732-768x367.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444424-scaled-e1762452777732-1536x734.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444424-scaled-e1762452777732-2048x979.jpg 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444424-scaled-e1762452777732-400x191.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<strong>Cake<\/strong><br \/>\n130g (4.59 ounces) dark chocolate<br \/>\n1 vanilla pod<br \/>\n150g (5.29 ounces) butter<br \/>\n100g (3.53 ounces) icing sugar<br \/>\n6 eggs, separated<br \/>\n100g (3.53 ounces) castor sugar<br \/>\n140g (4.94 ounces) plain flour<\/p>\n<p>200g (7.05 ounces) apricot jam<\/p>\n<p>Preheat oven to 150\u00b0C (302 degrees Fahrenheit).<br \/>\nMelt the chocolate in the microwave. Scrape the seeds out of a vanilla pod. In a separate bowl whip the butter, icing sugar and vanilla seeds together.<br \/>\nWhisk in the egg yolks egg yolks and melted chocolate.<br \/>\nBeat the egg whites with the castor sugar until stiff, then fold into the chocolate mixture. Sift the flour over the top and fold in the flour and beaten egg whites.<br \/>\nPour into an 8&#8243; lined springform pan and bake in the oven for 10\u201315 minutes, turn the heat up to 170C (338 degrees Fahrenheit) and bake for a further 50 minutes or until a skewer inserted into the centre comes out clean<br \/>\nRemove the cake from the oven and loosen the sides and tip onto a wire rack to cool.<\/p>\n<p>Split the cake into two or three layers. Warm the jam and stir until smooth. Stack the cake layers iwth apricot jame in between and cover teh sides with jam as well.<\/p>\n<p><strong>Glaze<\/strong><br \/>\nNote this is the amount of glaze you need to cover the cake, but you will need to double this if you want to be able to pour it on smoothly.<br \/>\n150 g (5.29 ounces) dark chocolate<br \/>\n200g (7.05 ounces) castor sugar<br \/>\n125mL (4.23 fluid ounces) water<\/p>\n<p>Break the chocolate into pieces and put into a bowl.  Put the castor sugar and water into a pan and boil over high heat for approximately 3 minutes (soft ball stage). Take the sugar syrup off the heat and pour over the chocolate.  Wait a minute for the chocolate to melt then stir well.<\/p>\n<p>Use immediately.  Place the cake onto a tray and pour the glaze all over the cake.  Leave to set in the fridge before moving to a plate.<\/p>\n<h1>Trianon Chocolate Royal Cake<\/h1>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444397-550x413.jpg\" alt=\"trianon chocolate royal french cake recipe ann reardon how to cook that\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-178351\" data-wp-pid=\"178351\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444397-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444397-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444397-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444397-1536x1152.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444397-2048x1536.jpg 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444397-scaled-1200x900-cropped.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/11\/P1444397-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p><strong>Almond and hazelnut dacquoise<\/strong><br \/>\n60g (2.12 ounces) icing sugar<br \/>\n12g (0.42 ounces) cornstarch<br \/>\n35g (1.23 ounces) ground hazelnuts<br \/>\n35g (1.23 ounces) ground almonds<br \/>\n2\u00a0large egg whites (about 70g (2.47 ounces))<br \/>\n30g (1.06 ounces) sugar<\/p>\n<p>Preheat oven to 200C (392 degrees Fahrenheit) and line a baking tray with baking paper.<br \/>\nSift the icing sugar and cornstarch into a bowl and then mix with the ground almonds and hazelnuts.<br \/>\nIn a medium bowl whip egg whites and sugar until soft peaks form. Gently fold in the almond mixture.<br \/>\nPipe into an 8&#8243; round disc and bake for 12 minutes until golden. Let cool completely.<\/p>\n<p><strong>Paillete Feuilletine <\/strong><br \/>\n1 Egg white<br \/>\nbutter, melted<br \/>\ncornstarch<\/p>\n<p>Weigh the egg white.  Then add the same amount of melted butter and cornstarch so you have equal quantities of all three ingredients.  Whisk together well.  Using a spatula spread thinly and evenly onto a silpat and bake until golden.  break into smaller pieces and store in an airtight jar until needed.  <\/p>\n<p><strong>Praline Paste<\/strong><br \/>\nNote because this is such a small amount it is hard to blend, it would be easier to make more and save some for later use.<br \/>\n50g (1.76 ounces) whole hazelnuts<br \/>\n50g (1.76 ounces) whole almonds<br \/>\n70g (2.47 ounces) sugar<br \/>\n1\u00a0tbsp water<br \/>\nPreheat the oven to 150C (302 degrees Fahrenheit).<br \/>\nPlace the nuts onto a  baking tray and roast for 15 minutes.  In a pan heat sugar and water over medium-high heat until turns golden brown. Stir in nuts to coat with the caramel.  If it crystalizes continue to stir over heat until the sugar melts again.  Tip onto baking paper to cool completely.<br \/>\nBlend for about 10 minutes until it forms a smooth thick paste.  <\/p>\n<p><strong>For the crunchy Layer<\/strong><br \/>\nPraline paste made above<br \/>\n80g (2.82 ounces) Paillete Feuilletine<br \/>\n45g (1.59 ounces) milk chocolate, melted<br \/>\nCombine all the ingredients and stir well.  Line the edges of an 8&#8243; spring form tin with acetate.  Place the dacquoise on the bottom, spread the crunchy mixture over the top.<\/p>\n<p><strong>Chocolate Mousse<\/strong><br \/>\n1\/2\u00a0tbsp\u00a0gelatin powder<br \/>\n2\u00a0tbsp cold water<br \/>\n150g (5.29 ounces) dark chocolate<br \/>\n150g (5.29 ounces) milk chocolate<br \/>\n240g (8.47 ounces) whipping cream<br \/>\n320g (11.29 ounces) cream<br \/>\nMix together the gelatine and water in a bowl and set aside.<br \/>\nPlace the chocolate and 240g (8.47 ounces) of cream into a bowl and microwave for 30 seconds, stir and repeat until the chocolate is melted.<br \/>\nHeat the gelatin mixture in the microwave until it is melted, watch carefully so it does not bubble over.  Stir into the chocolate mixture.  Let cool to room temperature.<br \/>\nWhip the remaining cream and fold into the chocolate mixture.  Pour over the crunchy layer and place in the freezer overnight.<\/p>\n<p><strong>Cocoa mirror glaze<\/strong><br \/>\n12g (0.42 ounces) gelatin powder<br \/>\n60mL (2.03 fluid ounces) water<br \/>\n200g (7.05 ounces) sugar<br \/>\n60g (2.12 ounces) cocoa powder<br \/>\n120mL (4.06 fluid ounces) whipping cream<br \/>\n80mL (2.71 fluid ounces) water<br \/>\nMix the gelatin with the water and set aside.<br \/>\nIn a pan heat the remaining ingredients and stir until the sugar is dissolved.  Add the bloomed gelatin and stir to combine.  Allow to cool to room temperature.  Then take the cake out of the freezer, remove the tin and acetate.  Rest the cake on a bowl or wide cup over a tray and pour the glaze over the top.  Note if the glaze is too hot it will melt a layer of the mousse and slide off.  If it is too cold the gelatine will set and become thick.  If your glaze is too cold and has set, heat a small amount of it in the microwave and stir back into the rest until it is smooth.<\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/best-chocolate-cake-recipes-around-world\/\"><img decoding=\"async\" width=\"150\" src=\"\" class=\"alignleft wp-post-image tfe\" alt=\"\" title=\"\" \/><\/a><p>Bolo De Brigadeiro (Brazil) Cake 4 Eggs 240mL (8.12 fluid ounces) Water 80mL (2.71 fluid ounces) Oil 180g (6.35 ounces) Sugar 67g (2.36 ounces) Cocoa Powder 240g (8.47 ounces) All-Purpose Flour 1 Tablespoon or 15g (0.53 ounces) Baking Powder Preheat oven to 180C (356 degrees Fahrenheit). In a bowl add the eggs, water, oil, sugar and cocoa powder into a bowl and mix well. Sift in the flour and baking powder and stir until combined.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142],"tags":[3961,31,3957,3959,3958,952,3960,3962],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/178331"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=178331"}],"version-history":[{"count":13,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/178331\/revisions"}],"predecessor-version":[{"id":178432,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/178331\/revisions\/178432"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=178331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=178331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=178331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}