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Chocolate Candy Cake – A Sweet Delight

Are you ready to indulge in a heavenly chocolate experience? Look no further! Our Chocolate Candy Cake is a fantastic favorite that will satisfy your sweet cravings. Let’s explore the origins, gather the tools, master the steps, and avoid common mistakes to create a delightful masterpiece.

History and Origins

The roots of the Chocolate Candy Cake lead us to a desire for a rich and delightful dessert. This cake, born from a fusion of traditional recipes, has become a favorite for its irresistible combination of chocolatey goodness and creamy texture.

Tools, People, and Cooking Time

Tools Needed:

  • Springform pan
  • Baking paper
  • Hand mixer
  • Bowl
  • Spatula
  • Knife
  • Plate

Number of People:

This recipe yields a delightful cake, perfect for approximately 8 servings.

Cooking Time:

Preparation: 20 minutes

Baking: 35 minutes

Chilling: 2 hours

Ingredients and Substitutes

For the Ground:

  • 6 eggs (size M)
  • 230g sugar
  • 1 pinch of salt
  • 150g wheat flour (Type 405)
  • 2 tbsp baking cocoa
  • 70g ground hazelnuts

For the Cream:

  • 100g chocolate eggs
  • 500g mascarpone
  • 250g cream
  • 2 tbsp sugar
  • 1 tbsp vanilla extract

Aside From That:

  • 250g cream
  • 350g chocolate eggs


1st Step: Preparing the Ground

Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line the springform pan base (Ø 20 cm) with baking paper. Beat eggs with sugar and salt for at least 4 minutes with the whisk of the hand mixer until foamy.

2nd Step: Creating the Base

Mix the flour with cocoa and nuts and fold into the egg mixture with a spatula. Pour the sponge cake dough into the mold. Bake in the lower third of the preheated oven for approx. 35 minutes. Remove the cake directly from the tin and turn it out onto a baking rack lined with baking paper. Allow to cool completely.

3rd Step: Making the Cream

For the cream, unwrap the chocolate candies and chop them finely. Put aside. Put the mascarpone with the still liquid cream in a bowl and stir. Add the sugar and vanilla extract and continue beating with the whisk of the hand mixer until the cream is stiffly whipped. Stir in chopped chocolate eggs.

4th Step: Assembling the Cake

Halve the sponge cake twice horizontally. Place the bottom layer on a plate. Place the cake ring around. Put almost half of the cream on top and smooth it out with a cake server. Place the second base on top and press down lightly. Add the remaining cream, except 3-4 tablespoons, and smooth it out. Place the last layer on top and spread the reserved cream. Chill in the refrigerator for at least 2 hours.

5th Step: Final Touches

Loosen the cake ring. Roughly chop half of the chocolate candies. Whip the cream. Spread the cake thinly with the cream. Press chopped chocolate eggs onto the edge of the cake. Halve the remaining chocolate eggs and decorate the cake with them.

Top 4 Mistakes People Usually Make and How to Avoid Them

1. Overmixing the Filling:

Avoid overmixing; mix the ingredients until just combined. Overmixing can lead to a less fluffy and more dense texture.

2. Skipping the Chilling Time:

Patience is key. Allow the cake to chill for the recommended time to achieve the perfect consistency.

3. Using Warm Ingredients:

Ensure that the mascarpone and cream are at room temperature. This prevents lumps and results in a smoother cream filling.

4. Neglecting the Swirling Technique:

Take your time while assembling the layers and swirling the cream. This creates an aesthetically pleasing pattern on the cake.

FAQ for 5 Questions about this Recipe

1. Can I use frozen hazelnuts?

Yes, you can. However, ensure they are thawed and properly drained before use.

2. How long can I store the cake?

Store it in the refrigerator for up to 3 days to maintain optimal freshness and flavor.

3. Can I use a different type of chocolate?

Absolutely! Feel free to experiment

with different chocolate varieties to suit your taste preferences.

4. Can I omit the hazelnuts?

Yes, you can omit the hazelnuts or replace them with another nut of your choice.

5. Can I freeze the cake?

Yes, you can freeze the cake for up to a month. Thaw it in the refrigerator before serving for the best results.


Indulge in the sheer pleasure of our Chocolate Candy Cake, a delightful dessert that seamlessly blends rich flavors and creamy textures. With the right tools, quality ingredients, and attention to detail, you’ll create a masterpiece that will leave everyone craving for more. So, embark on this sweet journey, follow the steps diligently, and treat yourself to a slice of pure indulgence. Happy baking!

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