This delicious and simple Chocolate Cloud Cake by Nigella Lawson is the perfect indulgence for any occasion. With a rich, creamy whipped cream topping and a light, airy texture, it’s a treat that’s both decadent and easy to make. You can even add a splash of Cointreau or orange zest for extra flavor!
Ingredients Needed:
For the Cake:
- 250 grams of dark chocolate
- 125 grams unsalted butter (softened)
- 6 large eggs (2 whole, 4 separated)
- 175 grams caster sugar
- 2 tablespoons Cointreau (optional)
- Grated zest of 1 orange (optional)
For the Cream Topping:
- 500 millilitres double cream
- 1 teaspoon vanilla extract
- 1 tablespoon Cointreau (optional)
- ½ teaspoon unsweetened cocoa powder (for sprinkling)
How To Make Chocolate Cloud Cake?
- Preheat the Oven: preheat the oven to 180°C / 350°F (160°C / 320°F for fan ovens), gas mark 4. Line the bottom of a 23cm / 9-inch springform cake tin with baking parchment.
- Melt the Chocolate and Butter: melt the dark chocolate in a double boiler or microwave, and let the softened butter melt into the warm chocolate.
- Mix the Cake Ingredients: Beat the 2 whole eggs and 4 egg yolks with 75g / 1/3 cup of caster sugar. Gently stir in the melted chocolate mixture, Cointreau (if using), and orange zest (if using).
- Whisk the Egg Whites: in another bowl, whisk the 4 egg whites until foamy. Gradually add the 100g / 1/2 cup of caster sugar and whisk until the whites hold their shape but are not too stiff.
- Fold in the Egg Whites: lighten the chocolate mixture with a spoonful of the egg whites, then carefully fold in the rest of the whipped egg whites. Pour the mixture into the prepared tin.
- Bake the Cake: bake for 35-40 minutes / 35-40 mins, or until the cake is risen, cracked, and the center is no longer wobbly. Cool the cake in the tin on a wire rack; the middle will sink as it cools.
- Prepare the Cream Topping: once the cake has cooled, whip the double cream until soft, then add the vanilla extract and Cointreau (if using), and continue whisking until the cream is firm but not too stiff.
- Assemble the Cake: carefully remove the cake from its tin. Don’t worry about cracks or rough edges—this is part of the “crater” look. Fill the crater with the whipped cream, gently spreading it towards the edges.
- Final Touch: dust the top of the cake lightly with unsweetened cocoa powder, using a tea strainer.
Recipe Tips:
- Use Good Chocolate: Choose dark chocolate with at least 70% cocoa solids for a rich, tasty cake.
- Don’t Overwhisk the Egg Whites: Whisk the egg whites until they hold their shape, but are not too stiff, to avoid a dry cake.
- Cool the Cake Properly: Let the cake cool in the tin; it will sink in the middle, which creates the perfect space for cream.
- Whip the Cream Right: Whip the cream until it’s firm but not too stiff so it holds its shape in the cake.
- Use Fresh Ingredients: Fresh eggs and cream help the cake rise and taste its best.
How To Store:
Let the leftover Chocolate Cloud Cake cool completely to room temperature. Once cooled, cover it tightly with plastic wrap or place it in an airtight container and store it in the fridge for up to 3 days.
Nutrition Facts:
- Calories: 144 kcal
- Total Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 187mg
- Sodium: 99mg
- Potassium: 100 mg
- Total Carbohydrate: 5g
- Dietary Fiber: 2g
- Sugars: 0.3g
- Protein: 19g
Try More Nigella Lawson Recipes:
- Nigella Chocolate Fridge Cake Recipe
- Nigella Amaretto Chocolate Cake Recipe
- Nigella Banana And Chocolate Chip Cake Recipe
Nigella Chocolate Cloud Cake Recipe
Description
This delicious and simple Chocolate Cloud Cake by Nigella Lawson is the perfect indulgence for any occasion. With a rich, creamy whipped cream topping and a light, airy texture, it’s a treat that’s both decadent and easy to make. You can even add a splash of Cointreau or orange zest for extra flavor!
Ingredients
For the Cake:
For the Cream Topping:
Instructions
- Preheat the Oven: preheat the oven to 180°C / 350°F (160°C / 320°F for fan ovens), gas mark 4. Line the bottom of a 23cm / 9-inch springform cake tin with baking parchment.
- Melt the Chocolate and Butter: melt the dark chocolate in a double boiler or microwave, and let the softened butter melt into the warm chocolate.
- Mix the Cake Ingredients: Beat the 2 whole eggs and 4 egg yolks with 75g / 1/3 cup of caster sugar. Gently stir in the melted chocolate mixture, Cointreau (if using), and orange zest (if using).
- Whisk the Egg Whites: in another bowl, whisk the 4 egg whites until foamy. Gradually add the 100g / 1/2 cup of caster sugar and whisk until the whites hold their shape but are not too stiff.
- Fold in the Egg Whites: lighten the chocolate mixture with a spoonful of the egg whites, then carefully fold in the rest of the whipped egg whites. Pour the mixture into the prepared tin.
- Bake the Cake: bake for 35-40 minutes / 35-40 mins, or until the cake is risen, cracked, and the center is no longer wobbly. Cool the cake in the tin on a wire rack; the middle will sink as it cools.
- Prepare the Cream Topping: once the cake has cooled, whip the double cream until soft, then add the vanilla extract and Cointreau (if using), and continue whisking until the cream is firm but not too stiff.
- Assemble the Cake: carefully remove the cake from its tin. Don’t worry about cracks or rough edges—this is part of the “crater” look. Fill the crater with the whipped cream, gently spreading it towards the edges.
- Final Touch: dust the top of the cake lightly with unsweetened cocoa powder, using a tea strainer.
Notes
- Use Good Chocolate: Choose dark chocolate with at least 70% cocoa solids for a rich, tasty cake.
- Don’t Overwhisk the Egg Whites: Whisk the egg whites until they hold their shape, but are not too stiff, to avoid a dry cake.
- Cool the Cake Properly: Let the cake cool in the tin; it will sink in the middle, which creates the perfect space for cream.
- Whip the Cream Right: Whip the cream until it’s firm but not too stiff so it holds its shape in the cake.
- Use Fresh Ingredients: Fresh eggs and cream help the cake rise and taste its best.
Nigella Chocolate Cloud Cake