The BEST Chocolate Cake I’ve Ever Had (Easy & Creamy)

This rich chocolate dessert features a crumbly shortcrust base filled with a silky, creamy chocolate center—topped with delicate chocolate chips and a golden crumble. If you’ve been searching for a cake that combines the buttery texture of tart dough with the creamy decadence of a chocolate mousse, look no further.

Inspired by traditional Italian-style dessert tarts, this cake is perfect for birthdays, holidays, or cozy weekend treats. For more ideas like this, check out the Ultimate Creamy Cakes Guide or explore this delightful Chocolate Lovers Collection from Tinsuf.

 Ingredients

For the Dough:

• 1 egg

• 80 g sugar (approx. ⅓ cup)

• 8 g vanilla baking powder (or 1 tsp vanilla + 1 tsp baking powder)

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• 250 g all-purpose flour (approx. 2 cups)

• 100 g cold butter (cubed)

For the Chocolate Filling:

• 500 ml milk (2 cups)

• 4 tbsp sugar

• 4 tbsp cocoa powder

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• 3 tbsp cornstarch

• 100 g dark chocolate (melted)

Topping:

• Mini chocolate chips for garnish

• Powdered sugar (optional)

 Directions

1. Prepare the Dough:

• In a large bowl, mix the egg, sugar, and vanilla baking powder.

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• Add the cold butter and flour and mix until crumbly using your fingertips.

• Press 2/3 of the dough into the base of a springform pan (20–22 cm).

• Reserve the remaining 1/3 for the crumble topping.

2. Make the Creamy Chocolate Filling:

• In a saucepan, whisk milk, sugar, cocoa powder, and cornstarch over medium heat until thickened.

• Remove from heat and stir in the melted chocolate until smooth and glossy.

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3. Assemble the Cake:

• Pour the chocolate cream over the dough base.

• Crumble the reserved dough on top and sprinkle with mini chocolate chips.

4. Bake:

• Preheat your oven to 180°C (350°F).

• Bake for 30–35 minutes until golden on top.

• Cool completely before removing from pan.

 Serving Tips

• Dust with powdered sugar for a classic finish.

• Serve slightly warm with a scoop of vanilla ice cream or a spoonful of whipped cream.

 Variations

• Add a tablespoon of instant espresso to the chocolate filling for a mocha twist.

• Use white chocolate instead of dark for a sweeter flavor.

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 Storage

• Store in an airtight container in the fridge for up to 4 days.

• Best enjoyed at room temperature or slightly warmed.

 FAQs

Q: Can I use pre-made pie crust?
A: Yes! You can use store-bought shortcrust dough if you’re short on time.

Q: Can I freeze this cake?
A: Yes, wrap it tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.

 Prep & Cook Time

• Prep time: 20 minutes

• Cook time: 35 minutes

• Total: ~1 hour

• Servings: 8 slices

This decadent chocolate tart cake brings the comfort of home-baking with the flair of a pastry shop treat. Make it once, and it’ll become a favorite for every occasion.

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