Recipes

Double Chocolate Cream Cake

Double Chocolate Cream Cake is a decadent layered dessert that brings together the richness of chocolate sponge, fudgy brownie, crunchy almond nougatine, and luscious chocolate cream. Crafted using Rich's Premium Truffle and Rich's Chocolate Whip Topping, this recipe delivers an indulgent chocolate experience with a perfect balance of moist cake, creamy filling, and crunchy textures. Its premium taste and elegant presentation make it an excellent choice for bakeries, cafés, restaurants, dessert counters, and celebration cakes.

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SERVES 10

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PREP TIME 45 minutes

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COOKING TIME 30 minutes

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DIFFICULTY Medium

FEATURED PRODUCTS

  1. ELEMENT 1: BROWNIE SPONGE
  2. 90 gms Dark Chocolate
  3. 50 gms Butter
  4. 45 gms Flour
  5. 15 gms Sugar
  6. 6 gms Cocoa Powder
  7. 50 gms Whole eggs
  8. 2 ml Vanilla Extract
  9. 20 ml Cooking Oil
  11. ELEMENT 2: ALMOND NOUGATINE
  12. 50 gms Roasted almonds
  13. 10 gms Water
  14. 70 gms Sugar
  16. ELEMENT 3: CAKE ASSEMBLING
  17. 150 gms – Rich's Premium Truffle
  18. 250 gms – Rich's Chocolate Whip Topping
  19. 200 gms – Baked Brownie
  20. 100 gms – Chocolate Sponge
  21. 60 ml – Sugar Syrup
  22. 120 gms – Almond Nougatine
  23. 100 gms Brownie Cubes
  24. 20 gms Cocoa Powder
  1. ELEMENT 1: BROWNIE SPONGE
  2. Melt chocolate and butter together and keep it aside for cooling.
  3. Take eggs, sugar, and vanilla extract together in a whipping machine bowl.
  4. Whip until the sugar is completely dissolved.
  5. After the sugar dissolves properly, pour the melted chocolate and mix it suitably.
  6. Mix all dry ingredients in a bowl and fold it in egg mixture.
  7. Mix suitably until batter is smooth & lump free.
  8. Finally, pour oil into the batter and mix properly.
  9. Baking at 175°C for approximately 25 to 30 min or until done.
  10. Remove from the oven and allow it to cool down properly on a cooling rack.
  12. ELEMENT 2: ALMOND NOUGATINE
  13. Take sugar, add water & cook until caramelized.
  14. Add roasted crushed almonds & mix.
  15. Remove on silpat mat & spread to cool down.
  17. ELEMENT 3: CAKE ASSEMBLING
  18. Melt Rich's Premium Truffle and pipe on brownie base.
  19. Sprinkle almond nougatine and place chocolate sponge layer.
  20. Soak chocolate sponge with sugar syrup.
  21. Finish cake with whipped Rich's Chocolate Whip Topping.
  22. Decorate finished cake with brownie cubes & sprinkle cocoa powder.

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