Chocolate gateau - this is a sinfully delicious chocolate cake layered with a chocolate-heavy cream filling.
Making a chocolate gateau cake is easier than you might think. It looks impressive, but the cakes are easy to make (the best chocolate cakes ever, by the way), and the filling is made with only heavy cream and two sorts of chocolate.
Reader comment - Sunny: "Back here again and (you can refer to my comment back in 2018 as proof) this is really the best chocolate cake ever!! Going to be baking this for maybe the 5th time - for me, that’s a lot - for my dad’s birthday this week".
It is also my favorite chocolate cake, together with this Chocolate Cake with Cream Cheese Frosting.
Jump to recipe
Ingredients for the cake
Coffee: You will not taste the coffee instead, but it's a key ingredient. When added to the batter, coffee boosts the chocolate taste of baked goods.
Cocoa powder: Make sure it is the unsweetened kind used for baking and not drinking cocoa.
Buttermilk: It helps leaven the cake, makes it tender, and adds flavor.
Oil: I am a big fan of baking cakes with oil; it makes them incredibly moist and helps keep them fresh for a bit longer.
Ingredients for the filling
Chocolate: Buy good brands to make the filling, and only the kind of chocolate you would enjoy eating. There is so much of it in the filling that you can taste the chocolate itself, so it has to be something good.
How to make a chocolate gateau?
How to make chocolate cream?
You will have to make the filling one day in advance, as it needs time to set in the fridge.
- Chop the chocolate very finely (1).
- Pour the heavy cream into a small pot, slowly bring it to a boil, take off the heat, and add the chocolate to the cream.
- Stir slowly until the chocolate has melted (2).
- Place a piece of plastic foil directly over the cream (so that it doesn't form a “skin”), let the mixture get cold, and then place it in the fridge until the next day (3).
- When ready to use (the next day), whisk the cream mixture until stiff with an electric mixer, just as you would normally whisk heavy cream.
How to make the cake layers?
- Preparations: Preheat the oven to 180°C/ 360°F. Butter and flour 2 springforms or cake pans of 20 cm/8-inch diameter.
- Brew one cup of strong coffee.
- Mix and sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl (4).
- Combine buttermilk, oil, eggs, and vanilla extract, preferably in a jug or in another bowl (5).
- Pour this mixture slowly over the dry ingredients, whisking with an electric mixer at a very low speed (7).
- Add the hot coffee and stir with a spatula very shortly until the ingredients are just combined. Make sure to scrape the bottom of the bowl.
- Divide the mixture into two equal parts (I use the scale to make sure I divide the mixture evenly) and pour into the two prepared forms (8).
- Bake for about 40-45 minutes until a toothpick inserted in the middle of the cake comes out relatively clean. It can still be a bit wet, but it should not be covered in chocolate.
- Cool in the pan for a while, then transfer the chocolate cakes to wire racks and let cool completely.
How to assemble the chocolate gateau?
- Cut each cake into two equal slices (9).
- Whisk the chocolate-heavy cream mixture until stiff with the electric mixer like you typically whisk the cream (10).
- Place one cake layer on a platter. Add some chocolate cream, the second cake layer, and so on (11).
- Cover with the remaining chocolate cream; you should use about half of it for layering the cake and half for covering the whole cake (See Expert Tips to learn about the parchment paper you see in the picture).
- Decorate the cake to your liking. I used dried strawberries and meringues crushed between my fingers, chopped pistachios, and hazelnut brittle.
This recipe is part of the Harry Potter series; my interpretation of the chocolate gateau Ron Wesley stuffs his face with in the 6th book of the series. Try Harry's Pumpkin Pasties or Hagrid's Rock Cakes, too.
Tips
Always use a digital kitchen scale in baking; it guarantees the best results (the Amazon affiliate link opens in a new tab).
Don't be tempted to add sugar to the filling, even if you might think it could be sweeter. The cake itself is sweet enough so that the filling should not be sweeter than it already is.
Make in advance: Both chocolate cream and chocolate gateau can be made one day in advance.
- Let the cakes cool on a wire rack, wrap them tightly in plastic foil to prevent them from drying out, and refrigerate them until the next day.
- If it's not too warm, you can also keep them at room temperature until the next day; just make sure you wrap them well.
Parchment paper: Use two pieces of parchment paper to cover the serving platter to keep it clean while filling and decorating the chocolate gateau.
- Cut two pieces of paper and place them on the platter, overlapping them a little. Once you've finished filling and decoration, pull them out carefully and gently so that the cake stays put on the platter. This saves you the more difficult task of transferring the cake to a clean platter.
Chocolate Gateau
Equipment
- 2 springforms or cake pans of 20 cm/8-inch diameter
Ingredients
Chocolate cream filling:
- 500 ml heavy cream 2 cups
- 100 g milk chocolate 3.5 oz, Note 2
- 100 g dark chocolate 70 - 75 % cocoa 3.5 oz
Chocolate cake:
- 210 g all-purpose flour 7.5 oz/ 1 ¾ cups
- 400 g granulated sugar 14 oz/ 2 cups
- 85 g unsweetened cocoa powder 3 oz/ ¾ cups
- 2 teaspoons baking soda
- 1 teaspoons baking powder
- ½ teaspoon salt
- 250 ml buttermilk 8.5 fl.oz/ 1 cup
- 120 ml vegetable oil 4 oz/ ½ cup
- 2 eggs large
- 1 teaspoon vanilla extract
- 250 ml hot coffee 8.5 fl.oz/ 1 cup
Decoration (optional, you can decorate as you like):
- dried strawberries
- meringues
- chopped pistachios
Instructions
Chocolate cream filling:
- Start one day in advance by making the filling.
- Ganache: Chop the chocolate very finely. Pour the heavy cream into a small pot, carefully bring to a boil, take off the heat, and add the chocolate to the cream. Stir slowly until the chocolate has melted. Place a piece of plastic foil directly over the chocolate cream (so that it doesn't form a "skin"), let the mixture cool completely, then place it in the fridge until the next day.100 g milk chocolate/ 3.5 oz + 100 g dark chocolate 70 - 75 % cocoa/ 3.5 oz + 500 ml heavy cream/ 2 cups
Chocolate cake:
- You could bake the cakes one day in advance as well. Let them cool completely, then wrap them tightly in plastic foil to prevent them from drying out.
- Preheat the oven to 350°F/ 180°C. Butter and flour 2 springforms or cake pans of 20 cm/8-inch diameter. Brew one cup of strong coffee.
- Dry ingredients: In a large bowl, mix and sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt.210 g all-purpose flour/ 1¾ cups + 400 g granulated sugar/ 2 cups + 85 g unsweetened cocoa powder/ ¾ cup + 2 teaspoons baking soda + 1 teaspoons baking powder + ½ teaspoon salt
- Wet ingredients: Combine the buttermilk, oil, eggs, and vanilla extract, preferably in a jug or another bowl. Slowly pour this mixture over the dry ingredients, whisking with an electric mixer at a very low speed.250 ml buttermilk/ 1 cup + 120 ml vegetable oil/ ½ cup + 2 eggs + 1 teaspoon vanilla extract
- Combine: Add the hot coffee and stir with a spatula very shortly until the ingredients are just combined. Make sure to scrape the bottom of the bowl as well in the process. Divide the mixture into two equal parts (I use the scale to make sure I divide the mixture evenly) and pour it into the two prepared forms.250 ml hot coffee/ 1 cup
- Bake for about 40-45 minutes until a toothpick inserted in the middle of the cake comes out relatively clean, it can still be a bit wet, but it should not be covered in chocolate. Let cool in the pan for a while, then transfer the cakes to wire racks and let cool completely.
Assemble the chocolate gateau:
- Cut cakes: When the cakes are completely cooled, cut each one into two equal slices.
- Whip the chocolate-heavy cream mixture until stiff with the electric mixer like you would typically whisk heavy cream.
- Assemble the cake: Place one cake layer on a cake platter. Add some of the chocolate cream, then the second cake layer, cream, third cake layer, cream again, last cake layer. Cover the cake with the remaining chocolate cream, you should use about half of it for layering the cake and half of it for covering the whole cake.
- Decorate the cake to your liking. I used dried strawberries and meringues crushed between my fingers, some chopped pistachios, and some hazelnut brittle.dried strawberries + meringues + chopped pistachios
Notes
- Measurements: Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).
- Chocolate: For a genuine taste, I recommend using German/European style chocolate (Milka, Lindt – German, Belgian, or Swiss chocolate).
Hilary Colls says
This cake is amazing. I made 4 layers and didn't split them
Doubled the amount of filling and did this as my tins are much larger than what you specified. It turned out amazing but so heavy to lift. I hope it can be frozen and thawed out portion by portion as it's too big for any containers I have. So moist and my son is oogling it. He loves chocolate. We are in New Zealand and the ingredients you said to use are easily obtainable here but I use Whittakers (New Zealand Brand) Milk Chocolate and Lyndt for dark. Got 18 portions and hope it lasts a long time. Visitors will all be feasting on it. Thank you.
Adina says
Thank you so much for the feedback, Hilary, I am so happy you all like the cake; it is one of our favorites too.
Myaha says
It's 4am and here I am browsing recipes even though I don't have the required tools and ingredients to make it. Looks very yummy. Bookmarked for now. Hopefully I can taste it in the future.
Thanks for the recipe!
Adina says
Thank you for the comment, I hope you get to bake the cake soon.
Megan M says
**Do NOT make this gateau!!!**
Whatever you do- don't make this gateau. If you do, then the people you serve it to will insist on you making it all the time. And you'll already be too busy from spending all your time making it for yourself. ⭐⭐⭐⭐⭐
100/10. Can't wait to make it again. Thank you ❤❤❤
Adina says
Hi Megan. Thank you so much for the nice feedback. I have the same problem with this cake, everybody insists I bake it, so I rarely have the chance to bake other chocolate cakes.
Chef Ruthy🤗 says
Is very yummy, moist and very easy to make.
I reduced my sugar quantity because am taking care of elderly people.
Thank you so much.
Looking forward is trying out more of ur recipes🤗
Adina says
I am happy to hear it! Thank you.
Magdalena says
@Adina,
Hi Adina. I just finished the cake. Not tasted yet , it’s for my son -in law birthday .
I made a mistake and added 200 g of both chocolates in double cream. O boy, that was rock hard next day, so I checked the recipe. Boiled another 500ml of cream and mixed it in. Now I have soo much leftovers, but it worked perfectly.
Adina says
Hi Magdalena. I am glad it worked in the end. I hope you enjoy it!
Laurel says
I did not chill cream/chocolate mixture overnight. I made it only 3 hours in advance and whipped it in a chilled mixing bowl with a chilled whisk attachment until fluffy. I also added Kirsch-soaked cherries in center layers before adding cream. It was great! I also only baked mine for about 28 minutes and it was perfect.
Sarah says
Hi, I was wondering how far ahead you could make this? Ive been asked to make one but I’m away the weekend that it’s needed so would have to make it 3 days before. Would it last fully assembled in a fridge for that length of time?
Adina says
Hi Sarah. The cake itself will keep in the fridge for 3 days (well covered in aluminum foil), but the frosting is made with heavy cream, and I can't recommend keeping that for 3 days. You could make the cake and use chocolate buttercream instead of my filling; buttercream keeps better.
Sarah says
@Adina, thanks for your help!
Kalani says
Hi
I have made this cake before and it turned out great, thanks for sharing! I am going to make it again today but didn’t start off yearly with the cream, will it not think if I whip it after 10hrs in the fridge?
Adina says
Hi, Kalani. 10 hours should be ok, I guess. Good luck!
sunny says
back here again and (you can refer to my comment back in 2018 as proof) this is really the best chocolate cake ever!! I didn’t really enjoy chocolate-based desserts before this but now when chocolate cake cravings hit, it’s always the one from this recipe ?
going to be baking this for maybe the 5th time - for me, that’s a lot - for my dad’s birthday this week. sending thanks all the way from Southeast Asia for this recipe!
Adina says
Wow, Sunny, thank you so much. Reading this is making me happy! It's my number one chocolate cake as well. Just like you, I'm not much into chocolate, but I love this cake!
Nadira dawood says
Hi!I'm so glad I found this recipe. I'm currently making it for my husband's birthday.. I made the filling yesterday n placed in the refrigerator, I wanted to know how much Stabiliser to add and when to add it?
Adina says
Hi Nadira. You can add it when you beat the filling, 1 small envelope should be enough. It's not always necessary, it depends on the fat percentage of the heavy cream, if it's over 36% the cream should be stable enough. If the fat percentage is only about 30% (like regular heavy cream in Germany), then you should use some stabilizer.
Nadira dawood says
@Adina,HI!When I first made this cake it was delicious, I made the gateaux with only milk choc... But I have an order for it and used dark and milk choc as stated in the recipe but my ganache isn't looking smooth what do I do? Please help h
I whipped it and added some Stabiliser as well
Adina says
Hi Nadira. It's strange, maybe it's the brand of chocolate? Or maybe the chocolate just didn't melt well enough in the cream? To avoid clumps that won't melt quickly enough, I often process the chocolate in the food processor, so that everything is small and even. But it's really difficult to say what went wrong from afar. The stabilizer is only to help the ganache keep its shape if too soft, it should not affect the smoothness. Unless you noticed that it happened after you added the stabilizer. Try microwaving a very small amount of the ganache for just 1-2 seconds. Stir well and see if the clumps are gone, in this case, it's probably the chocolate that hasn't melt well enough. Whip the sample to see how it works and if all goes well, you should be able to proceed with the rest, preferably in smaller batches. I can't guarantee that this will work, but it's probably what I would try before I'd start again with a fresh batch of ganache.
Nadira dawood says
@Adina, thank you for replying! Maybe it was the chocolate, I don't eat dark choc but since the recipe called for it I used it & I used Lindt dark choc so you can imagine how upset I was when it Flopped. I tried and failed to rectify the ganache.Oh well, I guess you win some and you loose some. I'm still an amateur and have tons to learn. Thank you so much for the lovely recipe and for sharing, it was delicious when I made it with only milk choc ?! Take care
Nadira dawood says
@Adina, does the ganache need to come to room temp before whipping?
Adina says
Hi Nadira. Yes, it should be room temperature. If it works better for you with milk chocolate, you can always use that.
Virginia says
Hello! This looks delicious! I'm really looking forward to making this cake but I have one concern - the recipe asks for HOT coffee. Last time I made a chocolate cake where recipe asked for hot water it made strange reaction almost immediately after pouring the water into the batter. The batter became super gooey but I baked it anyway. It turned out flat, compact and not edible...
Adina says
Hi Virginia. It never happened to me and I baked this cake like a million times. I make the coffee before I start with mixing the batter, so it has a few minutes of cool time, I really never noticed anything strange. Happy baking!
Adina says
Hi Karolina. I'm m sorry about that. Yes, you should take the cream out of the fridge earlier, it will soften as it comes to room temperature. I will add that to the recipe.
Karolina says
I made a cake but I had trouble with chocolate filling. It was very hard and I couldn’t even beat it with mixer? Do you know why? Should I take it out from fridge earlier before assembling cake?
Amanda Barker says
Hi,
I'm really excited to try making this but I have a question about the coffee. I'm not a coffee drinker, does it need to be added? What kind of coffee? I have some decaff at my house for my Mam when she visits, but should I use some of her 'fancy' coffee? What do you recommend for a non coffee drinker?
Thanks
Adina says
Hi Amanda. Decaff is fine, you don't need anything special. The coffee enhances the chocolate flavor, but you will not actually taste the coffee itself. You could use water instead, but in my experience, you can always taste when a cake was made with water, I don't like using it, generally.
Barbara Key says
Thanks for your reply. Oven preheated and cakes baked immediately. They do look super moist so looking forward to feedback from my social club as I bake for them. The most peaked one will go on the top and just putting whipped cream between the two layers before a chocolate icing on the top. I don’t think I could possibly cut each layer in two. May give the recipe another go and lower the temperature more, bake for longer and put a circle of parchment paper on top. Thanks again.
Adina says
You are welcome, Barbara.
Barbara Key says
Hi there. Just taken the cakes out the tin to finish cooling. I baked at 160 degrees fan oven. The cakes are peaked and not very tall. I probably could lower the oven temperature by 5 degrees but how can I get a higher lift to my cakes. Followed the recipe apart from using caster sugar instead of granulated. Thank you. Barbara
Adina says
Hi Barbara. The cakes are rather dense and moist, not airy like a sponge cake, so they are not particularly tall, but they should not be completely flat either. Was the oven preheated and did you bake the cakes immediately after stirring the batter? If not, the baking powder will lose its power while waiting for the heat.
I never had problems with peaks when baking this cake, if there is a very light dome, I will let the cake cool on the wire rack upside down, so that the dome will flatten. Lowering the oven temperature (and baking the cake slightly longer to make up for the temperature loss) mostly helps. Generally, the best method I found against the domes on top of the cakes is to use baking strips or wet kitchen paper wrapped in a layer of aluminum foil and fastened to the cake tin with safety pins or something that holds them together. In my experience, this peaks happen mostly when baking nut cakes. I hope this helps.