Richard Sax's Chocolate Cloud Cake Recipe
- Daniel
- 5 hours ago
- 3 min read
This is one of those cakes that has quietly stayed with me over the years. It’s Richard Sax’s Chocolate Cloud Cake, and I’ve made it for just about everything. Birthdays, Halloween, Thanksgiving, or even those last-minute moments when I needed something quick but still felt special.
Just outta the oven...
Look how rustic this is...
It’s simple to put together, but somehow always feels like more than the sum of its parts. And most importantly, my kids absolutely love it.
The cake itself is closer to a flourless chocolate cake than a traditional sponge. It relies heavily on whipped eggs for structure, which is what gives it that signature rise, crack, and eventual collapse.
That “crater” in the center is not a flaw, it’s part of its identity. It’s meant to be filled with softly whipped cream, turning the whole thing into something light yet deeply rich at the same time.
What I like most about this cake is how forgiving it is. It doesn’t need to look perfect. In fact, it looks better when it doesn’t. If you’re looking for a dessert that feels impressive but doesn’t require too much effort, this is a good one to keep in your back pocket.
Once you make it, you’ll probably find yourself coming back to it again and again.
Ingredients:
(Make one 8 inch cake)
Dark Chocolate 70% Preferably Callebaut or Valrhona, 225g
Unsalted Butter Softened, 110g
Sea Salt, Pinch
Amaretto / Cognac, 2 TBSP
Fresh Orange Zest, 1 Orange
Instant Coffee Preferably Little's, 1 TSP
Egg Whites, 4
Granulated Sugar, 100g
Egg Yolks, 4
Eggs, 2
Demerara Sugar, 100g
Heavy Whipping Cream, 200g
Icing Sugar, 2 TBSP
Pure Vanilla Paste, 1/2 TSP
Raw Cacao Powder, For Dusting Or Grated Dark Chocolate
Raw Cacao Nibs, For Garnishing
Equipment:
8 Inch Spring Form Round Cake Pan
Oven
Hand / Stand Mixer
Directions:
Preheat and prepare the pan
Preheat your oven to 175°C / 350°F.
Line the bottom of the cake pan with parchment paper.
Do not grease the sides so the cake can rise properly.
Melt the chocolate mixture
Place chocolate and butter in a double boiler over low heat.
Stir until fully melted and smooth.
Remove from heat and mix in salt, liqueur, orange zest, and instant coffee.
Set aside to cool slightly.
Prepare the egg whites
In a clean bowl, whisk the egg whites with a pinch of salt until foamy.
Add granulated sugar gradually and continue whisking until glossy soft peaks form.
Prepare the egg yolk mixture
In another bowl, whisk the egg yolks and whole eggs until light and foamy.
Add demerara sugar and whisk until combined and slightly thickened.
Combine the batter
Add the melted chocolate mixture into the egg yolk mixture and whisk until smooth.
Gently fold in the whipped egg whites in batches.
Fold carefully to keep as much air as possible.
Bake the cake
Transfer the batter into the prepared pan.
Bake for 35 to 40 minutes.
The edges should be set and slightly cracked, while the center remains wobbly.
Do not overbake.
Cool the cake
Remove from the oven and let it cool completely in the pan.
The center will collapse slightly, forming a crater.
Prepare the whipped cream
Whip the cream until soft peaks form.
Add icing sugar and vanilla, then whisk until smooth and fluffy.
Finish the cake
Run a spatula along the sides and unmold the cooled cake onto a serving plate.
Fill the center crater with whipped cream.
I like to scrape off any crumbs on the baking pan and sprinkle onto the whipped cream.
Dust with cacao powder or grated chocolate.
Garnish with cacao nibs if desired.
Chill before serving
Refrigerate briefly so the cake firms up for easier slicing.
Serve
Slice and serve slightly chilled.
Fudgy chocolatelicious...
Chocolatelicious...
1 slice is never enough...
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