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Chocolate Velvet Cake

Chocolate Sponge Cake Base

  • 193 grams egg yolks
  • 312 grams egg whites
  • 227 grams granulated sugar
  • 8 grams vanilla extract
  • 85 grams cake flour
  • 28 grams unsweetened cocoa powder

In a mixer whip egg yolks to ribbon stage. In a separate mixer bowl, whip egg whites on medium speed until foamy, gradually beat in sugar, then increase speed to high and whip to stiff peaks. Fold the yolks and vanilla the whites. Sift the flour and cocoa over the egg mixture and gently fold to incorporate. Divide batter between two parchment paper lined cookie sheets. Bake for 7 to 9 minutes or until cake springs back when pressed with a finger. Immediately remove the cake form the pans and cool completely.

Cut out in desired shape with a cookie cutter.


Chocolate Velvet Layer

  • 624 grams bittersweet dark chocolate
  • 283 grams hazelnut gianduja chocolate
  • 57 grams unsalted butter
  • 12 liq. oz. heavy cream
  • 37 grams egg yolks
  • 57 grams powdered sugar
  • 60 grams egg whites
    14 grams granulated sugar
  • 1 ½ tsp rum
  • 1 tsp kahlua

In a double boiler melt chocolates and butter. Remove from heat and add cream. In a mixer whip the egg yolks and powdered sugar until they are thick enough to hold peaks. Then add to the chocolate mixture. In a mixer whip egg white and sugar to stiff peaks. Fold in the chocolate mixture, kahlua and rum. Pour out onto a cookie sheet with parchment paper and freeze. Once frozen solid, cut with the same cookie cutter as the cake.


To Serve

Place the velvet layer on top of the cake. Serve with your selection of fruit or chocolate sauce and enjoy!