Full chocolate Cake

Made with St-Allery® Liquid Butter Blend

Cooking Time

60 mins

Serving Suggestion

14 people


Allergy information

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How to make Full chocolate Cake


Heat the cream and honey to 30°C. Add the cream to the sugar and eggs and mix. Sift the flour with the almond powder and baking powder and cocoa powder. Add to the eggs and mix until homogeneous. Heat up the St-Allery liquid with the chocolate until melted and add to the mixture. Add in mould and bake for 35 min at 160°C    


Make the chocolate ganache by boiling the cream with the sugar and glucose. Pour on the chocolate and St-Allery Liquid. Mix with an immersion blender until homogeneous and let the ganache cool down. Apply a thin layer on the cake and put the cake in the freezer.


Prepare the chocolate glazing by melting the chocolate and add the sunflower oil. Let it cool down to 32°C and glaze the frozen cake. Decorate as desired.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Chocolate cake:
300 g honey (invert sugar)
600 g cream
1100 g eggs
600 g sugar
300 g almond powder
700 g flour
32 g baking powder
100 g cocoa powder
400 g dark chocolate
280 g St-Allery Liquid Butter Blend
Chocolate ganache:
500 g dark chocolate
500 g cream
120 g sugar
120 g glucose
120 g St-Allery Liquid Butter Blend
Chocolate glaze:
1000 g dark chocolate
150 g sunflower oil

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