Chocolate Tart Cake Recipe

Chocolate tart cake is a rich Mediterranean dessert made with a light cocoa sponge base topped with a smooth dark chocolate ganache. This stunning bake relies on single cream and bitter chocolate to create a glossy glaze that sinks slightly into the soft cake beneath.

The first time I made this, I poured the glaze on whilst it was hot and it soaked straight through the sponge. Now I always let the ganache cool completely to room temperature before pouring it over the cake base. That’s the difference between a clean, distinct layer and a soggy sponge.

The amount of fat in the batter is doing more work than you’d think. Without it, the cocoa powder would absorb every bit of moisture and leave the sponge heavy. I ran this through the Recipe quality reference_2.txt to double-check the ratios, and using equal parts oil and milk keeps the crumb perfectly bouncy.

Chocolate Tart Cake Ingredients

For the Sponge Base

• 2 medium eggs
• 100g (3½oz) caster sugar
• 120ml (4fl oz) full-fat milk
• 120ml (4fl oz) vegetable oil
• 125g (4½oz) plain flour
• 1 tsp vanilla extract
• 2 tsp baking powder
• 3 tbsp cocoa powder
• 15g (½oz) butter, for greasing the tin

For the Ganache Glaze

• 200ml (7fl oz) single cream
• 200g (7oz) dark chocolate, broken into small pieces

How To Make Chocolate Tart Cake

1. Beat the eggs: Whisk the medium eggs and caster sugar together in a large mixing bowl for three minutes using an electric hand mixer until the pale yellow mixture looks thick and holds a trail.
2. Add the liquids: Pour the full-fat milk, vegetable oil, and vanilla extract into the beaten egg mixture and whisk on low speed for twenty seconds until combined.
3. Incorporate dry ingredients: Sift the plain flour, baking powder, and cocoa powder directly into the wet bowl, then fold gently with a spatula until the white flour pockets disappear.
4. Bake the sponge: Grease a fluted tart tin thoroughly with the butter, pour the smooth batter inside, and bake at 175°C (345°F/Gas Mark 3½) for 15 to 20 minutes until a wooden skewer inserted into the centre comes out clean. Leave it to cool completely in the tin on a wire rack before turning it upside down onto a serving plate.
5. Melt the chocolate: Pour the single cream into a small saucepan over low heat on the hob, bring it just to the point of simmering, then drop the dark chocolate pieces inside and stir constantly until the mixture runs smooth and shiny. Remove the saucepan from the heat immediately so the chocolate does not burn.
6. Chill and decorate: Pour the cooled ganache into the indentation of the sponge cake, spread it evenly with the back of a spoon, and rest the tart inside the fridge for at least two hours until the top sets firm. Take the cake out of the fridge twenty minutes before slicing so the chocolate glaze softens slightly.

Recipe Tips

• Grease every ridge. Rub softened butter into every single groove of your tart tin because cocoa-heavy sponges stick much faster than plain vanilla versions.
• Watch the cream. Do not let the single cream boil on the hob because high heat splits the fat molecules and turns your ganache greasy.
• Tap the tin. Give the filled tin two sharp thuds against the kitchen worktop before baking to force hidden air bubbles to rise and pop.
• Cool the base. Make sure the sponge feels cold to the touch before flipping the tin or the delicate rim of the cake will tear away.
• Slice with heat. Dip your sharp knife into a jug of hot water and wipe it dry with kitchen roll before making each cut for clean bakery-style slices.

What To Serve With Chocolate Tart Cake

This rich chocolate slice pairs nicely with a handful of tart fresh raspberries or sliced strawberries to balance the dark cocoa flavour. You can also add a spoonful of whipped double cream or a scoop of vanilla bean ice cream on the side.

How To Store Chocolate Tart Cake

Fridge

Keep the cake inside an airtight container in the fridge for up to four days. Cover the cut edges with greaseproof paper to stop the exposed sponge drying out.

Reheat

Do not heat this dessert in the oven or microwave because the ganache top will melt into a liquid puddle. Instead, let the slices sit on the worktop for half an hour to bring them to room temperature naturally.

Freeze

Wrap the unglazed sponge base tightly in clingfilm and freeze for up to two months. Defrost it overnight in the fridge before making a fresh batch of cream glaze to pour on top.

Chocolate Tart Cake Nutrition Facts

Per serving (1 of 8): Calories: 420, Protein: 5g, Fat: 28g, Carbohydrates: 37g, Sugar: 22g, Sodium: 110mg. Estimated. May vary based on ingredients and cooking methods.

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