Chocolate Cloud Cake Recipe

Love baking cakes? If you do, you have to try this chocolate cloud cake recipe by Food52. It tastes amazing with its rich chocolatey flavors and has a soft and fluffy texture like a cloud, hence the name. This cake is the perfect dessert recipe to satisfy your sweet cravings.

RELATED: Easy Gluten-Free Chocolate Cake Recipe

The process of making this cake is not the same as your usual cake recipes, as the egg whites are beaten separately and then folded into the batter. It has the same texture as souffle pancakes. The cake will not turn out perfectly smooth, as the middle part will sink as it cools. So if that happens while baking, you know you are doing it right.

Give this cake recipe a try–I am sure you will love it.

Here’s another cake recipe for you: Easy Air Fryer Blueberry Yogurt Cake Recipe

Easy Chocolate Cloud Cake Ingredients

For the chocolate cake:

• 8 oz of best-quality bittersweet chocolate (coarsely chopped)
• 1/2 cup of room-temperature unsalted butter (cut into 1 tablespoon pieces)
• 6 large eggs
• 1 cup of sugar
• 2 tablespoons of cognac or Grand Marnier (optional)
• 1 orange (1 tablespoon of finely grated zest; optional)

For the whipped cream:

• 1 1/2 cups of heavy cream (very cold)
• 3 tablespoons of confectioners’s sugar
• 1 teaspoon of pure vanilla extract
• unsweetened cocoa powder

How to Make Chocolate Cloud Cake

Step 1:

Make the cake. Preheat the oven to 350F with the rack placed in the center. Line the bottom of an 8-inch springform pan with parchment paper. Do not butter the pan and parchment paper.

Step 2:

Melt the chocolate using the double boiler method. Once melted, whisk in the butter until smooth.

Step 3:

In two small bowls, separate the yolk and whites of 4 eggs.

Step 4:

In a large bowl, add the remaining 2 whole eggs, 4 egg yolks, and 1/2 cup of sugar. Whisk until just combined. Slowly whisk in the warm chocolate-butter mixture, followed by the Cognac and orange zest.

Step 5:

Get the egg whites and beat until foamy using a handheld mixer for about 2 minutes. Gradually add the remaining 1/2 cup of sugar and beat until glossy and soft peaks form for about 5 minutes.

Step 6:

Gently fold 1/4 of the beaten egg whites into the chocolate mixture, then gently fold in the remaining whites.

Step 7:

Place the pan on a rimmed baking sheet and bake until the top is puffed and cracked for about 35 to 40 minutes. The center should no longer be wobbly. Once done, let it cool in the pan on the rack. The center will sink as it cools. Let the chocolate cake cool completely on the rack.

Step 8:

Make the whipped cream by whipping the cream, confectioners’ sugar, and vanilla in a large bowl until soft peaks form.

Step 9:

Fill the sunken center with the whipped cream. Dust with cocoa powder. Run the tip of a knife around the edge of the cake, then carefully remove it.

Chocolate Cloud Cake Recipe