Vertical Chocolate Cake

A Slice of Heaven: Vertical Chocolate Cake

Are you ready to elevate your dessert game? The Vertical Chocolate Cake is not only a feast for your eyes but also a decadent treat that will satisfy any chocolate lover’s cravings! This cake is characterized by its unique vertical presentation, which adds flair and excitement to your dessert table. Whether you’re celebrating a special occasion or simply indulging in a sweet treat after dinner, this cake is sure to impress your family and friends.

Did you know that vertical cakes have become a popular trend among bakers and pastry chefs? They make stunning centerpieces for parties and events, often leaving guests awestruck at their height and design. This delightful dessert is special because it combines rich chocolate flavors with elegant presentation, making it perfect for anyone who’s looking to wow their guests—or just themselves!

If you’ve enjoyed cakes like our classic Chocolate Lava Cake or rich Red Velvet Cake, you’re in for a treat with this Vertical Chocolate Cake! Its creamy layers, moist texture, and chocolatey goodness are all the reasons to dive into this recipe. So, grab your mixing bowl, and let’s get baking!

What is Vertical Chocolate Cake?

So, what’s the deal with this charmingly named Vertical Chocolate Cake? It’s called “vertical” because, as you might have guessed, the cake is layered and rolled into a vertical shape rather than the usual flat layers. You might wonder, “Is it a cake or a piece of art?” And the answer is yes to both! This cake is a delightful blend of chocolate and creativity, perfect for impressing the guests at your next gathering. A wise person once said, “The way to a man’s heart is through his stomach,” and let me tell you, this cake will certainly help you break down those walls! Ready to make something show-stopping? Let’s dive into this delicious recipe together!

Why You’ll Love This Vertical Chocolate Cake

There are three standout reasons why this Vertical Chocolate Cake deserves a spot in your baking repertoire:

1. Satisfy Your Chocolate Cravings: Imagine biting into a soft, velvety piece of cake layered with creamy chocolate goodness. This cake brings rich flavors and textures that make each slice an indulgent experience.
2. Cost-Effective and Fun: Instead of picking up an expensive cake from the bakery, this recipe allows you to create a stunning dessert at home without breaking the bank. Plus, it’s a fun activity for families or friends who love to bake together!
3. Customizable Toppings: The beauty of this cake is its versatility! You can elevate it with various toppings like fresh fruit, whipped cream, or a drizzle of chocolate ganache. Just like our other delightful desserts, such as Chocolate Mousse Cake, there’s always room for creativity.

So, roll up your sleeves, gather your ingredients, and let’s get started on making this show-stopping dessert!

How to Make Vertical Chocolate Cake

Quick Overview

This Vertical Chocolate Cake is an easy yet impressive dessert that incorporates simple techniques to achieve its stunning look. With a preparation time of about one hour, plus baking time, you’ll have a delightful cake that will leave everyone asking for seconds!

Key Ingredients for Vertical Chocolate Cake

• For the Cake:
  • 5 egg whites
  • 50 g sugar (for egg whites)
  • 5 egg yolks
  • 50 g sugar (for egg yolks)
  • 85 g sifted flour
• For the Syrup:
  • 100 g water
  • 100 g sugar
  • Rum (to taste)
• For the Cream:
  • 300 g milk
  • 3 egg yolks (for cream)
  • 30 g cornstarch
  • 65 g sugar (for cream)
  • Vanilla paste
  • 100 g milk chocolate
• For the Swiss Meringue Cream:
  • 80 g egg whites
  • 160 g sugar (for Swiss meringue cream)
  • 160 g butter
  • 120 g 70% chocolate

Step-by-Step Instructions

1. Prepare the Cake Base: Start by beating 5 egg whites with 50 g of sugar until you achieve stiff peaks. In a separate bowl, beat 5 egg yolks with another 50 g of sugar until creamy. Gradually fold in the sifted flour and carefully add the egg whites, combining gently using enveloping movements.
2. Bake the Cake: Pour the cake batter into a greased 30×40 cm tray and bake in a preheated oven at 210 degrees Celsius for about 11 minutes. The cake should spring back when lightly touched.
3. Make the Syrup: In a small saucepan, combine 100 g water, 100 g sugar, and a splash of rum. Bring to a boil and then remove from heat to cool.
4. Prepare the Cream Filling: In a saucepan, combine 300 g milk, 3 egg yolks, 30 g cornstarch, 65 g sugar, and a splash of vanilla paste. Heat gently while stirring until thickened, then mix in 100 g of melted milk chocolate until smooth.
5. Assemble the Cake: Once the cake is baked, brush it generously with the syrup. Spread a thin layer of the cream filling and cut the cake into three strips, each about 10 cm wide. Roll these strips carefully to create a vertical cake.
6. Make Swiss Meringue Cream: In another bowl, combine 80 g egg whites and 160 g sugar and heat gently, stirring constantly, until reaching 74 degrees Celsius. Remove from heat, beat until cool, and then incorporate 160 g butter one piece at a time before adding 120 g of melted dark chocolate. This should create a silky, luscious cream.
7. Finish the Cake: Cover your assembled vertical cake with the Swiss Meringue cream, smoothing it out for an elegant finish.

What to Serve Vertical Chocolate Cake With

Looking for the perfect accompaniments to your Vertical Chocolate Cake? Pair it with a scoop of vanilla ice cream to help balance the richness of the chocolate. Fresh fruit like raspberries or strawberries can add a refreshing tartness that beautifully complements the sweetness. Also, a warm cup of coffee or a rich hot chocolate would make for a delightful pairing!

Top Tips for Perfecting Vertical Chocolate Cake

• Choose Quality Ingredients: Using high-quality cocoa powder and chocolate will make a noticeable difference in flavor.
• Don’t Rush the Meringue: Take your time when making the Swiss meringue cream; the fluffiness comes from properly beating the egg whites, so get those peaks just right!
• Experiment with Fillings: Switch up the fillings if you’re feeling adventurous—try berry compote or another flavored cream to add a unique twist.

Storing and Reheating Tips

To store your Vertical Chocolate Cake, place any leftovers in an airtight container in the refrigerator. It should stay fresh for up to 3 days. If you need to keep it for longer, consider freezing individual slices. Wrap them well in plastic wrap and place them in a freezer-safe bag; they can last up to a month! To reheat, let slices sit at room temperature for about 15 minutes before enjoying, or pop them in the microwave for a few seconds to warm slightly.

So, are you ready to embark on this delicious baking adventure? Your family and friends are going to be thrilled when they see (and taste) this beautifully crafted Vertical Chocolate Cake!

A Slice of Heaven: Vertical Chocolate Cake

Are you ready to elevate your dessert game? The Vertical Chocolate Cake is not only a feast for your eyes but also a decadent treat that will satisfy any chocolate lover's cravings! This cake is characterized by its unique vertical presentation, which adds flair and excitement to your dessert table.

Print Recipe Pin Recipe

Ingredients

  

• For the Cake:
• 5 egg whites
• 50 g sugar for egg whites
• 5 egg yolks
• 50 g sugar for egg yolks
• 85 g sifted flour
• For the Syrup:
• 100 g water
• 100 g sugar
• Rum to taste
• For the Cream:
• 300 g milk
• 3 egg yolks for cream
• 30 g cornstarch
• 65 g sugar for cream
• Vanilla paste
• 100 g milk chocolate
• For the Swiss Meringue Cream:
• 80 g egg whites
• 160 g sugar for Swiss meringue cream
• 160 g butter
• 120 g 70% chocolate

Instructions

 

• Prepare the Cake Base: Start by beating 5 egg whites with 50 g of sugar until you achieve stiff peaks. In a separate bowl, beat 5 egg yolks with another 50 g of sugar until creamy. Gradually fold in the sifted flour and carefully add the egg whites, combining gently using enveloping movements.
• Bake the Cake: Pour the cake batter into a greased 30x40 cm tray and bake in a preheated oven at 210 degrees Celsius for about 11 minutes. The cake should spring back when lightly touched.
• Make the Syrup: In a small saucepan, combine 100 g water, 100 g sugar, and a splash of rum. Bring to a boil and then remove from heat to cool.
• Prepare the Cream Filling: In a saucepan, combine 300 g milk, 3 egg yolks, 30 g cornstarch, 65 g sugar, and a splash of vanilla paste. Heat gently while stirring until thickened, then mix in 100 g of melted milk chocolate until smooth.
• Assemble the Cake: Once the cake is baked, brush it generously with the syrup. Spread a thin layer of the cream filling and cut the cake into three strips, each about 10 cm wide. Roll these strips carefully to create a vertical cake.
• Make Swiss Meringue Cream: In another bowl, combine 80 g egg whites and 160 g sugar and heat gently, stirring constantly, until reaching 74 degrees Celsius. Remove from heat, beat until cool, and then incorporate 160 g butter one piece at a time before adding 120 g of melted dark chocolate. This should create a silky, luscious cream.
• Finish the Cake: Cover your assembled vertical cake with the Swiss Meringue cream, smoothing it out for an elegant finish.