A delicious Italian chocolate cake filled with cream and topped with chocolate ganache and fresh raspberries. I made this cake for my husband's birthday, and it was very much appreciated.
Song of the day: I Love You Always Forever - Donna Lewis
In Italy we do not have many layer cakes with icings and frostings. Even for birthdays. We usually keep it simple. Mostly, the birthday cake is a Pan di Spagna cut in two filled with custard and topped with whipped cream.
Torta Paradiso
This Double Chocolate Italian Cream Birthday Cake is the chocolate version of the popular Torta Paradiso, a classic Italian cake from the 19th century, with an incredible soft and tender texture. The addition of cocoa gives it a scrumptiousness that was the perfect vehicle for the fillings and toppings. Torta Paradiso is not quite a "sponge cake". Its texture is actually not spongy at all, but crumbly and melt-in-your-mouth. According to my husband it tastes like a truffle...
Let's get started with the cake
To start, I used a bowl and a handheld mixer, but you can use the stand mixer fitted with the whisk attachment, if you prefer.
- Whip the butter, icing sugar, and vanilla paste for at least 5 minutes. It has to be nice and frothy.
- With the mixer on low, add the eggs, one at a time, waiting to add the next only when the previous is completely incorporated. Then, continue mixing for 3 more minutes until the batter is smooth and fluffy.
- Next, add the cocoa, that you have previously sifted together with the flour, potato starch, baking powder, and salt. Mix on low until incorporated.
- Pour the batter into the previously greased and floured pan. I used an 8-inch (20 cm) pan with a removable bottom. A springform pan works great, too.
- Bake the chocolate cake at 345° F (175°C) for about 25-35 minutes, the time really depends on the oven. The cake is cooked when it detaches from the sides, a nice crust forms, and a cake tester inserted in the center comes out clean.
- Remove from the oven and let cool on a rack. Tip: cut the cake in two at least after 2 hours, better yet, make the cake the day before, leave it in an airtight container, and cut it the day after. Handle the cake gently, it is very delicate.
Fillings and toppings
This delicious Italian chocolate cake has a filling made of raspberry jam, topped by a layer of "crema al latte", which is nothing but whipped cream mixed with condensed milk and honey. The topping is a luxurious chocolate ganache followed by fresh raspberries.
Assembly:
- Cut the cake in half with a long serrated knife.
- Spread raspberry jam on the bottom half, followed by the cream.
- Place the top half of the cake on and gently press.
- With a spatula, spread the chocolate ganache on top, allowing it to drip over the sides where it may. This makes for a beautiful presentation, allowing the filling to be seen. If you like, you can cover it all, you have enough ganache to do that.
- Lastly, place the raspberries covering the top.
- Place in the fridge until ready to use. Take out half an hour before serving.
Double Chocolate Italian Cream Birthday Cake
Almost every Italian cake I know is finished with a dusting of icing sugar. Therefore, even on this birthday cake, I sprinkled some on the raspberries. You can add it or not, it's totally up to you. What you really need, though, in order to make it a birthday cake is to add some kind of a topper, or simply candles. I found this fun happy birthday decoration in Rome, in a store called Flying Tiger Copenhagen (love that store!). It was perfect to finish off the cake for my husband.
Double chocolate delight
The cake is decadent, rich, and chocolatey. When you cut into it, it reveals a crumbly texture and a dreamy luscious cream filling. Once you try that cream, you will want to make it often, for many other purposes. It is thick and deliciously sweet, which counterbalance the not too sweet cake. The chocolate ganache is velvety and luxurious, and the fresh raspberries give a nice touch of freshness.
This cake was a birthday cake, however, it can be a delicious end to a wonderful meal.
PrintDouble Chocolate Italian Cream Birthday Cake
A delicious Italian chocolate cake filled with cream and topped with chocolate ganache and fresh raspberries. I made this cake for my husband's birthday, and it was very much appreciated.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 8-10 servings 1x
- Category: Dessert, cakes
- Method: Baking
- Cuisine: Italian
Ingredients
For the cake:
- 100 g farina 00 or unbleached all-purpose flour
- 50 g unsweetened cocoa
- 50 g potato starch
- 200 g unsalted butter at room temperature
- 200 g icing -powdered- sugar
- 2 large eggs
- 2 egg yolks
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- 1 tsp baking powder
- pinch of salt
For the cream (crema al latte):
- 200 g whipping (heavy) cream, cold
- 60 g condensed milk, cold
- 1 tsp honey
For the chocolate ganache:
- 150 g semi sweet chocolate chips
- 100 g whipping (heavy) cream
Instructions
For the cake:
- Whip the butter, icing sugar and vanilla paste for 5-10 minutes. It has to be nice and frothy.
- With the mixer on low, add the eggs, one at a time, waiting to add the next only when the previous is completely incorporated. Then, continue mixing for 3 more minutes until the batter is smooth and fluffy.
- Next, add the cocoa, that you have previously sifted together with the flour, potato starch, baking powder, and salt. Mix on low until incorporated.
- Pour the batter into the previously greased and floured pan. I used an 8-inch (20 cm) pan with a removable bottom. A springform pan works great, too.
- Bake the chocolate cake at 345° F (175°C) for about 25-35 minutes, the time is merely indicative and depends on the oven. The cake is cooked when it detaches from the sides, a nice crust forms, and a cake tester inserted in the center comes out clean.
- Remove from the oven and let cool on a rack. Be gentle when handling the cake, it is very delicate. Tip: better to make the cake the day before, leave it in a cake dome, and cut it the day after.
For the cream filling (crema al latte):
- Whip the cream until stiff.
- Add the condensed milk and honey.
- Gently mix with a spatula from bottom to top movements just until all the ingredients are blended together. Keep it in the fridge until ready to use.
For the chocolate ganache:
- If you're using a chocolate bar, coarsely chop the chocolate. I used mini chocolate chips.
- Add the cream to a saucepan and bring to a scalding boil.
- Turn off the heat, remove from the stove and pour the chocolate into the cream. Whisk until the mixture is smooth and lump free.
- Let it cool 1-2 hours before using to top the cake.
Assembly:
- Cut the cake in half with a long serrated knife.
- Spread a layer of raspberry jam on the bottom half, followed by the cream.
- Place the top half of the cake on and gently press.
- With a spatula, spread the chocolate ganache on top, allowing it to drip over the sides where it may. This makes for a beautiful presentation, allowing the filling to be seen. If you like, you can cover it all, you have enough ganache to do that.
- Lastly, place the raspberries covering the top.
- Place in the fridge until ready to use. Take out half an hour before serving.
Notes
Divide the process in two days: make the cake the day before, wrap it in plastic or leave in an airtight container, then cut it in two the day after. Handle the cake gently, it is very delicate. Make the cream and chocolate ganache the day of the assembly.
Have butter and eggs at room temperature.
The cake itself is a great coffee cake. Just dust with icing sugar and enjoy. If you want, you could also make the cake, cut in two, and fill with the cream. It is delicious!
If you prefer to top the cake with other fruit, a mix of berries would also be perfect.
I love baking and kneading dough because it takes me to a happy place in my soul.
Ramya says
Will be making this soon can i use vegan butter condensed milk coconut cream as am dairy free i love chocolate italian food soooooooooo much i never had double chocolate italian cream birthday cake before perfect for my birthday on 19 September and my after office snacks sorry to comment on your recipes again i love commenting on your recipes will dm you guys if i make this and let you guys know how it goes Thanks Ramya
Thank you! Yes, Ramya, that would work with the substitutions and it will make a great birthday cake! Let us know!