Indulge in the luxurious taste of the Hotel de Crillon Chocolate Cake, a decadent dessert that embodies elegance and rich flavors. This iconic cake, originating from one of Paris’s most prestigious hotels, combines velvety chocolate layers with a moist, buttery crumb that melts in your mouth.
Whether you’re celebrating a special occasion or simply craving an exquisite treat, this recipe brings the gourmet patisserie experience right into your home kitchen.
What makes this cake truly stand out is its perfect balance of intense chocolate flavor and delicate texture. Each bite offers a smooth, luscious chocolate experience, enhanced by a glossy ganache glaze that adds a sophisticated finish.
Follow along as we dive into this detailed recipe, sharing tips and variations to help you master this classic French dessert with ease and confidence.
Why You’ll Love This Recipe
This Hotel de Crillon Chocolate Cake recipe is perfect for chocolate lovers seeking a rich yet elegant dessert. The cake layers are incredibly moist without being heavy, thanks to the careful blend of butter, cocoa powder, and quality chocolate.
It’s a recipe that balances indulgence with refinement.
Another reason to love this cake is its versatility — it works beautifully as a centerpiece for celebrations or as an everyday treat to impress family and friends. The ganache topping adds a glossy, professional finish that makes the cake look stunning on any dessert table.
Plus, the recipe is straightforward enough for home bakers of all levels.
Finally, you’ll appreciate how the recipe’s ingredients are accessible, and the instructions are clear, ensuring consistent success. With this cake, you’ll bring a touch of Parisian luxury to your kitchen!
Ingredients
- 200g (7 oz) dark chocolate (70% cocoa), chopped
- 200g (7 oz) unsalted butter, softened
- 200g (1 cup) granulated sugar
- 5 large eggs, separated
- 100g (¾ cup) all-purpose flour
- 30g (¼ cup) unsweetened cocoa powder
- 1 tsp vanilla extract
- Pinch of salt
- For the ganache:
- 150g (5 oz) dark chocolate, chopped
- 150ml (⅔ cup) heavy cream
- 1 tbsp unsalted butter
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- 8-inch (20 cm) round cake pans (2)
- Baking parchment paper
- Sieve for flour and cocoa powder
- Double boiler or heatproof bowl for melting chocolate
- Wire rack for cooling
- Small saucepan for ganache
Instructions
- Preheat your oven to 170°C (340°F). Grease and line two 8-inch cake pans with parchment paper for easy removal.
- Melt the chocolate and butter together. Use a double boiler or microwave in short bursts, stirring until smooth. Set aside to cool slightly.
- Separate the eggs. Place the egg whites in a clean bowl and the yolks in another.
- Whisk the egg whites with a pinch of salt until stiff peaks form. This will give the cake its light texture.
- In a separate bowl, beat the egg yolks with the sugar and vanilla extract until pale and fluffy.
- Gradually fold the melted chocolate mixture into the yolk mixture. Take care to maintain the airiness.
- Sift the flour and cocoa powder together, then gently fold into the chocolate batter.
- Carefully fold the beaten egg whites into the batter in three additions. Use a spatula and fold gently to keep the mixture light and airy.
- Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cake moist.
- Remove from the oven and cool in pans for 10 minutes. Then transfer to a wire rack to cool completely.
- Prepare the ganache: Heat the cream in a small saucepan until it begins to simmer. Remove from heat, add the chopped chocolate and butter, and stir until smooth and glossy.
- Let the ganache cool slightly to thicken. Pour over the top of one cake layer, then place the second layer on top. Pour remaining ganache over the cake, smoothing with a spatula for a glossy finish.
- Chill the cake for at least 1 hour to allow the ganache to set before serving.
Tips & Variations
For a more intense chocolate flavor, use chocolate with at least 70% cocoa content.
To add a touch of elegance, sprinkle edible gold dust or cocoa nibs on top of the ganache before it sets.
- Try adding a teaspoon of espresso powder to the batter to enhance the chocolate depth.
- For a nutty twist, fold in ½ cup finely chopped toasted hazelnuts or almonds into the batter.
- Replace the ganache with a rich chocolate mousse layer for a lighter, airier finish.
- Use raspberry or cherry compote between layers for a fruity contrast.
Nutrition Facts
| Nutrient | Per Serving (1 slice, approx. 1/12 of cake) |
|---|---|
| Calories | 420 kcal |
| Fat | 32g |
| Saturated Fat | 19g |
| Carbohydrates | 30g |
| Sugars | 22g |
| Protein | 5g |
| Fiber | 4g |
| Cholesterol | 110mg |
Serving Suggestions
This cake is best enjoyed slightly chilled or at room temperature with a cup of freshly brewed coffee or a glass of rich red wine. You can also serve it with a dollop of whipped cream or fresh berries like raspberries and strawberries to add a fresh, tangy contrast to the intense chocolate.
For a festive touch, dust the cake lightly with powdered sugar or cocoa powder before serving. It also pairs wonderfully with a scoop of vanilla or salted caramel ice cream for a truly indulgent dessert experience.
Conclusion
The Hotel de Crillon Chocolate Cake is a timeless French dessert that impresses with its luxurious texture and deep chocolate flavor. Whether you’re preparing it for an elegant dinner party or a cozy family gathering, this cake delivers sophistication and indulgence in every bite.
Its relatively simple ingredients and straightforward steps make it accessible to home bakers looking to elevate their dessert repertoire. With the tips and variations provided, you can customize the cake to suit your taste or occasion perfectly.
Give this recipe a try, and bring a slice of Parisian luxury into your kitchen today!
📖 Recipe Card: Hotel de Crillon Chocolate Cake
Description: A rich and moist chocolate cake inspired by the famous Hotel de Crillon. Perfectly balanced with deep cocoa flavors and a smooth chocolate ganache.
Prep Time: PT30M
Cook Time: PT40M
Total Time: PT1H10M
Servings: 8 servings
Ingredients
- 200g dark chocolate (70% cocoa), chopped
- 200g unsalted butter, softened
- 200g granulated sugar
- 4 large eggs
- 100g all-purpose flour
- 50g cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 100ml whole milk
- 1 tsp vanilla extract
- 150g dark chocolate (for ganache)
- 150ml heavy cream
Instructions
- Preheat oven to 180°C (350°F).
- Melt 200g dark chocolate and butter together, then let cool slightly.
- In a bowl, whisk sugar and eggs until pale and fluffy.
- Gradually add the melted chocolate mixture to the eggs, mixing well.
- Sift flour, cocoa powder, baking powder, and salt; fold into the wet ingredients.
- Add milk and vanilla extract; mix until smooth.
- Pour batter into a greased 8-inch cake pan.
- Bake for 35-40 minutes or until a skewer comes out clean.
- Let cake cool completely on a wire rack.
- For ganache, heat cream until just boiling, pour over 150g chopped chocolate, stir until smooth.
- Pour ganache over cooled cake and spread evenly.
- Allow ganache to set before serving.
Nutrition: Calories: 450 kcal per serving | Protein: 6 g | Fat: 32 g | Carbs: 35 g
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