Extra Chocolate Cake

by Book Recipe
Extra Chocolate Cake

Extra Chocolate Cake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

Extra Chocolate Cake
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Extra Chocolate Cake

Rating: 5.0/5
( 1 voted )
Serves: 8 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat



  • 5 eggs
  • 300 g of sugar
  • 1 vanilla sugar (or 1 tsp vanilla extract)
  • 340 g of all-purpose flour
  • 4 tablespoons unsalted cocoa powder
  • 200 ml of milk
  • 1 baking powder (12 g)


  • 1200 ml of milk
  • 200 g of sugar
  • 1 vanilla sugar (or 1 tsp vanilla extract)
  • 200 g of cooking chocolate
  • 250 g of butter
  • 200 g of grounded walnuts


  • 75 g of butter
  • 150 g of cooking chocolate
  • 2 tablespoons of oil
  • 2 tablespoons of water


  • 3 boxes per 112 g Milka Lila stix
  • 160 cm tape to connect
  • 6-7 balls Ferrero Rocher
  • 7-8 balls Giotto
  • 3 pralines of Witors Golden
  • 1 Praline Milka Heart
  • 90 g Chocko flips



  1. Heat the oven to 190°C. Prepare the 28 cm diameter baking sheet with baking paper.
  2. Mix sugar with eggs. Add vanilla sugar and mix it. Add flour, cocoa, and milk and continue mixing.
  3. Finally, add the baking powder (through the strain - not to the chin) and make a little more of it.
  4. Add the mixture to the prepared mold and bake for 45 minutes. Test with the toothpick if it is baked (should be dry). Cool.


  1. Put the milk to a boil. Add sugar, vanilla sugar, cooking chocolate, and butter. Reduce fire and mix.
  2. When chocolate and butter are melted, add nuts. Heat for one more minute and stir.


  1. While cooking the dressing, prepare the mold.
  2. Cover the mold with the foil to prevent the dressing from the leak. Cut the chilled biscuits twice to get three equal layers. Put the first layer, pour it over with a hot overflow (almost half the overflow), put another layer, pour it over with a hot overflow (almost to the end of the overflow), sprinkle with the fork to better absorb the dressing, put the third layer over with the rest of the hot overflow. This layer will be lower when the cake is turned upside down - so it does not drench as much as the previous two), also lightly squeeze it with the fork to better fill the dressing.
  3. Cover the hot cake with the foil and allow it to cool to room temperature, then place it in the refrigerator (best 24 hours).
  4. The next day turns the cake on the tray, remove the mold and foil.
  5. Make the chocolate glaze. Put butter to dissolve. When it comes to boil extinguishing the fire. Add the cooking chocolate, stir. Add oil, stir. Add water, stir. This glaze is smooth and shiny. Pour the cake with a glaze of chocolate (from above and around with a spoon).
  6. Sort the sticks to each other around the cake. You have to do this quickly while the glaze is still wet to stick nicely. Put the straw around the cake and tuck it up. On the top of the cake put Ferrero Rocher balls, Giotto balls, pralines, chocolate flips …
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