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Double Chocolate Italian Cream Birthday Cake-feature-cake-view from the top

Double Chocolate Italian Cream Birthday Cake

  • Author: Nicoletta
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 8-10 servings 1x


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.



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


For the cake:

  1. Whip the butter, icing sugar and vanilla paste for 5-10 minutes. It has to be nice and frothy.
  2. 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.
  3. Next, add the cocoa, that you have previously sifted together with the flour, potato starch, baking powder, and salt. Mix on low until incorporated.
  4. 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.
  5. 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.
  6. 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):

  1. Whip the cream until stiff.
  2. Add the condensed milk and honey.
  3. 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:

  1. If you're using a chocolate bar, coarsely chop the chocolate. I used mini chocolate chips.
  2. Add the cream to a saucepan and bring to a scalding boil. 
  3. Turn off the heat, remove from the stove and pour the chocolate into the cream. Whisk until the mixture is smooth and lump free.
  4. Let it cool 1-2 hours before using to top the cake.


  • 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.


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.

  • Category: Dessert, cakes
  • Method: Baking
  • Cuisine: Italian

Keywords: cocoa, cake, italian, dessert, birthday cake, cream, ganache, chocolate, sweet

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