Gabriela Morales

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Chocolate Cake Filled with Pastry Cream

30 mins
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Are you looking for recipes of cakes with filling? This Chocolate Cake with Pastry Cream is a delicious dessert that is very easy to make.This mouthwatering recipe combines the flavors of the traditional vanilla custard with the dark chocolate of the sponge cake. So that this Chocolate Cake with Pastry Cream is not so cloying, we added some strawberries to the filling and in the decoration. For what event would you like to surprise your guests with this cake?
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10 portions
  • 4 eggs
  • 1 cup sugar
  • 1 1/2 cups butter, melted
  • 1 1/4 cups milk
  • 1 teaspoon liquid vanilla
  • 2 1/4 cups flour
  • 1/2 cups cocoa
  • 3 teaspoons baking soda
  • 1/8 teaspoons salt
  • 4 egg yolks, for the pastry cream
  • 1 cup sugar, for the pastry cream
  • 4 tablespoons cornstarch, for the pastry cream
  • 3 tablespoons liquid vanilla, for the pastry cream
  • 2 cups milk, for the pastry cream
  • 1 cup whipping cream, for the pastry cream
  • 1 tablespoon yellow lemon zest, for the pastry cream
  • 2 envelopes gelatin, for the pastry cream (7 g each), hydrated and melted
  • 1 cup strawberry, washed and sanitized (cut into small cubes)
  • 2 packages cream cheese, (190 each) for the frosting
  • 1 cup Hazelnut cream, for the frosting
  • 3 cups bitter chocolate, for the ganache topping
  • 2 tablespoons butter, for the ganache topping
  • 2 tablespoons bee honey, for the ganache topping
  • to taste strawberry, to decorate
  • to taste peppermint, to decorate
  • to taste Edible golden powder, to decorate


Preheat the oven to 170 °C (338°F)
For the cake, beat the eggs with the sugar and add the butter, milk and vanilla essence, beat until integrated. Add little by little while stirring, the flour, cocoa, baking powder and salt.
Pour the mixture into a baking tray previously greased and floured, bake for 15 minutes and cool.
With the help of a 15 cm diameter pastry ring, cut 3 cake discs. Reserve two complete discs and with the help of a 10 cm diameter dish cut the center of the third disc and reserve.
For the pastry cream, in a bowl mix the yolks with sugar, cornstarch and vanilla essence.
In a pot heat the milk over medium heat, add a spoonful of hot milk to the mixture of yolks and beat to temper. Add the yolks to the pot and cook over low heat moving constantly until thickened. Let cool immediately.
Refrigerate the custard covered with non-stick plastic until it has a thick and firm consistency.
Meanwhile, whisk the cream to bat with the yellow lemon zest until it doubles its volume and reserves.
Once the custard is firm, beat with the help of a blender until the lumps are dissolved, slowly add the whipped cream and whisk gently. Add the unflavored gelatin as a thread and continue beating until it is completely integrated.
For the assembly, place a cake sponge cake on the ring followed by the sponge cake to which you removed the center. Pour the pastry cream mixture in the center and the diced strawberries, spread with the help of a stepped spatula. Cover with the other sponge cake and refrigerate 1 hour.
For the bitumen, beat the cream cheese with the hazelnut cream until you have a soft and smooth frosting.
For the cover, in a bowl mix the whipped cream hot with butter and honey, chill.
Cover the cake with the frosting and smooth with the help of a stepped spatula. Refrigerate 20 minutes or until the bitumen is firm.
Once the bitumen is firm, pour the cover at once and spread with a spatula to cover the cake completely. Decorate with strawberries, mint and edible golden powder, let dry and serve.


On a cake base or platter, decorated with strawberries, and mint leaves .


To unmold your cake in an easier way, place aluminum foil in the base of a pastry ring. Bake the cake at 170 ° C (338F), it is the ideal temperature so that the cakes surface does not rupture. Prepare your pastry cream a day before so that it has the right consistency when you go to fill the cake.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (13)
Наимзаде Асаулова
18/09/2020 16:05:16
21/08/2020 00:05:49
Mi pregunta, por qué el bizcocho sale tan seco???
Lulla Abad Gutierrez
20/04/2020 10:48:42
D Gio Jsca
07/01/2020 11:30:57
Que rico, la prepararé
Adolfo Saucedo
14/10/2019 17:35:01
Muy suave y deliciosa
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