Raw chocolate shortcake

Raw chocolate shortcake


This super easy Chocolate Cake is very simple and delicious.You can bake a 2 layer or 3 layer cake out of this recipe. You will love this simple chocolate cake. Enjoy!


  • Whole egg 120g
  • Fine granulated sugar 90g
  • Soft flour for confectionery 50g
  • pure cocoa powder 10g
  • Unsalted Butter 20g


  • Fresh cream 130g
  • Invert sugar (trimoline) 15g or replace with honey
  • Sweet couverture chocolate flakes 180g
  • Unsalted Butter 25g
  • pure cocoa powder appropriate amount

Ganache monte

  • Ganache 120g
  • fresh cream 300g


  1. Place whole eggs and granulated sugar in a bowl, heat over a double boiler, and stir to warm to around 40℃.
  2. Remove from the boiling water and mix with a hand mixer at high speed until smooth.
  3. Add the sifted flour and mix until there are no lumps.
  4. Add a scoop of the batter to the bowl of melted butter and mix.
  5. Return the mixed batter to the bowl and mix until evenly mixed.
  6. Pour the batter into the prepared mold and bake in the oven at 170℃ for about 25 minutes.
  7. Once baked, remove from the mold and keep cool on a cake cooler.
  8. Ganache : Place the cream and tremolin in a saucepan and heat until just before boiling.
  9. Add to the melted chocolate and mix thoroughly.
  10. When the mixture is even and smooth, add the butter and mix.
  11. Pour 200g into the prepared mold and let it cool and harden in the refrigerator.
  12. Once the ganache has cooled and solidified, spread cocoa powder on a cutting board and remove the ganache from the mold. Sift cocoa powder over the top as well.Cut into 1.5cm squares using a knife warmed in a hot water bath.
  13. Ganache Monte: Combine the remaining ganache (120g) and the fresh cream for the ganache monte, mix well, and let it rest in the refrigerator for 1 hour.
  14. Assembly : Slice the cooled sponge into 1.5cm thick pieces.
  15. Place one piece of sponge in the center of the carousel and use a palette knife to apply a slightly thick layer of ganache.
  16. Layer one sponge layer, apply ganache monte in the same way, and layer another sponge layer.
  17. Using a palette knife, apply a thin layer of ganache monte all around the base.
  18. Perform a nappe so that the entire base is covered neatly. *Be careful not to touch the cream too much at this time as it will become crumbly.
  19. Pour the remaining cream into a piping bag fitted with a nozzle and pipe it.
  20. Finish by decorating the center with 12 pieces of raw chocolate.