Decadent Double Chocolate Bavarian Cake: Your Ultimate Guide to a Dream Dessert
Indulge your deepest chocolate cravings with this spectacular Chocolate Bavarian Cake. This isn’t just a dessert; it’s a meticulously crafted experience for the true chocolate aficionado. Combining a rich, fudgy chocolate brownie base with an intensely smooth and airy dark chocolate Bavarian cream filling (also known as Chocolate Crème Bavaroise), this cake promises an unforgettable journey for your taste buds. Perfect for elevating any special occasion, from holiday gatherings to intimate celebrations, its elegant appearance and luxurious texture make it a show-stopping centerpiece. Get ready to impress your guests and treat yourself to a slice of pure chocolate heaven!
What is a Bavarois Cake? Understanding This Elegant French Dessert
A Bavarois Cake, often referred to as a Bavarian Cream Cake, is a celebrated classic in French patisserie. At its heart lies the exquisite Bavarian cream, a light and airy dessert similar to a mousse but with a distinct preparation method. It begins with a rich Creme Anglaise (a custard sauce made from egg yolks, sugar, and milk), which is then mixed with a gelling agent like gelatin or agar-agar, and finally, delicately folded with whipped cream.
This meticulously prepared Bavarian Cream offers incredible versatility. It can be set on a pre-baked base, as we do in this recipe, or artfully integrated into more complex layered desserts such as an Entremet Cake. The hallmark of a well-made Bavarois is its uniquely light, almost cloud-like texture that still manages to hold its shape perfectly, making it ideal for stunning layered cakes. Unlike a dense cheesecake or a purely liquid panna cotta, a Bavarois offers a delightful melt-in-your-mouth experience that is both rich in flavor and surprisingly refreshing.
The Art of Bavarian Cream (Crème Bavaroise)
The beauty of a Bavarian Cream lies in its adaptable nature, allowing it to be infused with a myriad of flavors. While chocolate and various fruits are popular choices, the core ingredients remain consistent, ensuring its signature smooth and stable consistency:
- Egg Yolks: Provide richness, color, and contribute to the custard base’s emulsification and flavor.
- Sugar: Sweetens the cream and helps stabilize the egg yolks.
- Milk: Forms the primary liquid base for the Crème Anglaise.
- Flavouring Agent: This is where creativity shines! Beyond vanilla, chocolate, or fruits, you could explore coffee, liqueurs, nut pastes, or spices.
- Gelatine or Agar Agar Powder: The crucial gelling agent that gives the Bavarois its structure and allows it to set and hold its shape. Agar Agar Powder is a fantastic plant-based alternative.
- Whipped Heavy Cream: Folded in at the end, it introduces the signature airiness and light texture that defines a Bavarois.
Mastering the Bavarian cream means achieving a perfect balance between its delicate custard base and the light, ethereal whipped cream, resulting in a dessert that is both decadent and remarkably light on the palate.
Creating the Perfect Fudgy Chocolate Brownie Base
For this exquisite Double Chocolate Bavarian Cake, we’re building upon a foundation of pure chocolate bliss: a rich and incredibly fudgy chocolate brownie. This particular brownie recipe is a tried-and-true favorite, prized for its adaptability and ease of preparation. It delivers a dense, moist, and intensely chocolatey layer that perfectly contrasts the light, ethereal Bavarian cream above it.
I’ve previously shared a delightful Mini Chocolate Brownie Bites version of this recipe, showcasing its versatility. As a cake base, it truly shines, offering a satisfying chewiness and deep flavor that complements the smooth mousse. The brownie’s inherent richness and slight chewiness provide a wonderful textural anchor for the airy Bavarian cream, making each bite a symphony of contrasting sensations.
To craft this delectable Brownie Base, simply follow these straightforward steps:
- Begin by melting the high-quality Dark Cooking Chocolate together with the Butter. Once smooth and glossy, set this mixture aside to cool slightly. This step is crucial for achieving that signature fudgy texture.
- In a separate mixing bowl, energetically whisk the Eggs and Sugar until the mixture becomes light and frothy. This aeration contributes to the brownie’s texture. Next, sift in your dry ingredients, which include Plain Flour, Baking Powder, and a pinch of Salt. Sifting prevents lumps and ensures even distribution.
- Gently incorporate the cooled (but still liquid) Chocolate and Butter mixture into your wet ingredients, followed by the Milk. Stir just until everything is combined – overmixing can lead to a tougher brownie.
- Finally, pour the luscious brownie batter into a prepared Round Springform Tin. Bake it at 180°C (350°F) for approximately 15 to 20 minutes, or until a skewer inserted into the center comes out with moist crumbs attached, indicating a perfectly fudgy interior. Allow it to cool completely before topping.
Mastering the Dark Chocolate Bavarian Cream
The crown jewel of this dessert is undoubtedly the luscious Dark Chocolate Bavarois Cream, which will elegantly sit atop our fudgy brownie base. The technique for crafting this exquisite set mousse is classic, with a key variation in our recipe: the use of Agar Agar Powder as the gelling agent, offering a plant-based alternative to traditional gelatin. This choice impacts the setting time and texture, making the process slightly different but equally rewarding. Pay close attention to the temperatures and folding technique for a perfectly light and airy result.
To create this irresistible Chocolate Bavarian Cream, meticulously follow these steps:
- Begin by gently pouring the milk into a medium-sized saucepan and slowly bring it to a simmer, just until it begins to boil around the edges. While the milk heats, whisk the Egg Yolks with the Sugar in a separate heat-proof bowl until pale and slightly thickened. This process is crucial for tempering the egg yolks.
- Once the milk reaches a boil, immediately remove it from the heat. Slowly pour the hot milk over the whisked Egg Yolk and Sugar mixture, whisking continuously and vigorously to prevent the eggs from scrambling. This action tempers the yolks, gradually raising their temperature. Once combined, transfer the mixture back into the pot and return it to low heat. This forms your rich Creme Anglaise base. Continue to stir constantly with a spatula, ensuring the bottom doesn’t scorch, until the custard slightly thickens and coats the back of a spoon. Do not let it boil excessively.
- Just as the cream begins to simmer again, or reaches its thickening point, add the Agar Agar Powder. Whisk vigorously for a full minute to ensure the agar-agar is fully dissolved and activated. Then, promptly remove the pot from the heat.
- Add the finely chopped Dark Chocolate directly into the hot cream. Allow it to sit for a minute to begin melting, then gently stir until the chocolate is completely melted and the cream is smooth, glossy, and uniformly chocolatey. Ensure no lumps remain.
- Transfer the warm chocolate cream into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming and set it aside to cool down completely to room temperature, or even slightly chilled. This cooling step is vital before incorporating the whipped cream.
- While the Set Chocolate Crème Anglaise is cooling, turn your attention to the cream. Pour the Heavy Cream into the bowl of a stand mixer fitted with a whisk attachment (or use a hand mixer). Whisk the cream on medium-high speed until it forms stiff peaks. Be careful not to over-whisk, which can turn it grainy.
- Once the chocolate cream has cooled sufficiently (it should be thick but still pliable), gently fold the Whipped Cream into the chocolate cream in two or three additions using a silicone spatula. The goal is to incorporate the whipped cream’s airiness without deflating it. Use a gentle, sweeping motion, folding from the bottom up. Once uniformly combined, immediately pour the Chocolate Bavarian Cream over your pre-baked and cooled brownie cake base.
- Place the entire cake in the refrigerator to set for a minimum of 3 hours, or ideally overnight. This extended chilling time ensures the Bavarian cream achieves its perfect firm-yet-creamy texture.
Elevating Your Chocolate Bavarois Cake with Creative Decorations
While your Chocolate Bavarian Cake will be utterly delicious and impressive on its own, a thoughtful decoration can transform it into a true masterpiece. The beauty of this dessert lies in its smooth, dark surface, which provides a perfect canvas for creative flourishes. For a touch of vibrant color and a tangy counterpoint to the intense dark chocolate, I opted for charming mini Raspberry Cream Domes, crafted using a fun Semi-Sphere Silicone Mold. Placed artfully in the center, they offer both visual appeal and a burst of fresh flavor.
Beyond the raspberry domes, I love to sprinkle fresh raspberries, a handful of crunchy Cacao Nibs for added texture, and delicate Shredded Coconut over the cake. Here are even more ideas to inspire your own stunning presentation:
- For an even more intense chocolate experience, drizzle a rich dark chocolate ganache or a glossy chocolate coulis over the top. The extra layer of chocolate will satisfy even the most fervent chocoholics.
- Embrace the freshness of berries! A generous scattering of fresh berries like strawberries, blueberries, or blackberries adds vibrant color and a delightful tartness. Alternatively, serve with a homemade berry compote or a bright berry coulis, such as a luscious Strawberry Coulis or a zingy Raspberry Coulis.
- For a sophisticated twist, consider pairing your cake with some tender spiced poached pears. Their subtle sweetness and aromatic spices complement the dark chocolate beautifully.
- Keep it simple yet elegant: a delicate dusting of Espresso Powder can enhance the chocolate notes, or a fine sifting of Icing Sugar can create a beautiful, ethereal finish. Chocolate shavings or curls also add a classic, professional touch.
Explore More Chocolate Delights
If your love for chocolate knows no bounds, you’ll be thrilled to discover more decadent recipes that celebrate this incredible ingredient. From rich brownies to airy chiffon cakes, there’s a chocolate creation for every mood and occasion:
- Chocolate Brownie Bites: Perfect for snacking or party platters.
- Chocolate Raspberry Brownies: A classic flavor combination that’s always a hit.
- Easy Flourless Chocolate Cake: Intense, gluten-free, and utterly divine.
- Chocolate Chiffon Cake: Light, airy, and incredibly moist.
- Orange Brownies: A vibrant citrus twist on a beloved classic.
- Chocolate Loaf with Whipped Ganache: Simple elegance with a luxurious topping.
- Baked Chocolate Tart: A rich, sophisticated dessert for chocolate purists.
- Chocolate Fondant Cake: Individual molten lava cakes that ooze deliciousness.
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Recipe
Double Chocolate Bavarois Cake
Print Recipe
Ingredients
Chocolate Brownie Base
- 100 gr (1/2 cup melted) Butter
- 150 gr (6 oz) Dark Cooking Chocolate
- 2 Eggs
- 25 gr (2 tbsp) Brown Sugar
- 80 gr (1/2 cup) Plain Flour
- 1 teasp. Baking Powder
- 1 pinch Salt
- 120 ml (1/2 cup) Full Fat Milk, optionally, with 1 tbsp of Instant Coffee Powder
Chocolate Bavarois Cream
- 250 ml (1 cup + 1 tbsp) Full Fat Milk
- 3 Egg Yolks
- 20 gr (2 tbsp) Caster Sugar
- 200 gr (7 oz) Dark Cooking Chocolate
- 1 teasp. Agar Agar Powder, see note 1 if you are using Gelatine Powder
- 200 ml (3/4 cup + 2 tbsp) Heavy Thickened Cream (or whipping cream)
Instructions
Chocolate Brownie Base
- Preheat your oven to 180°C / 350°F.
- Melt the Dark Chocolate and Butter together in a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals). Stir until smooth, then set aside to cool slightly.
- In a separate bowl, whisk the Eggs and Brown Sugar until the mixture is light and frothy. Sift in the Plain Flour, Baking Powder, and Salt, then gently fold until just combined.
- Carefully stir in the cooled Melted Chocolate and Butter mixture, followed by the Milk (optionally, whisk 1 tbsp of Instant Coffee Powder into the milk before adding for enhanced flavor). Stir quickly and gently until the batter is homogenous, then pour it into a greased and floured (or parchment-lined) round Springform Pan.
- Bake for 15 to 20 minutes, or until a knife inserted into the center comes out with moist crumbs (not wet batter). This ensures a fudgy interior. Remove from the oven and set aside to cool down completely on a wire rack.
Chocolate Bavarois Cream
- Pour the Milk into a medium-sized pot and slowly heat it over medium heat until it just begins to simmer.
Meanwhile, in a separate heat-proof bowl, whisk the Egg Yolks and Caster Sugar until the mixture is pale and creamy.
- Once the milk starts to boil (small bubbles forming), immediately remove it from the heat. Slowly pour about one-third of the hot milk into the egg yolk mixture while continuously whisking to temper the yolks. Then, pour the tempered egg mixture back into the pot with the remaining milk. Return the pot to low heat.
- Stir the cream constantly with a wooden spoon or spatula. Cook until the cream thickens slightly and coats the back of the spoon (reaching about 82-85°C / 180-185°F). Do not allow it to boil vigorously. Remove from heat, then add the Agar Agar Powder (see note 1 for gelatine instructions) and whisk for one minute to ensure it fully dissolves.
- Immediately add the thinly chopped Dark Chocolate to the hot cream. Let it sit for a minute, then gently stir until the chocolate is completely melted and the cream is smooth and glossy (see note 2). Transfer the chocolate cream into a clean bowl and cover the surface directly with plastic wrap. Set aside to cool down to room temperature.
- In the clean bowl of your stand mixer (or using a hand mixer), pour the Heavy Thickened Cream (or whipping cream). Whisk on medium-high speed until you achieve stiff peaks. Be careful not to over-whisk.
- Once the chocolate cream has cooled (it should be thick but still soft), gently fold the Whipped Cream into the chocolate cream in 2 or 3 additions using a silicone spatula. Use a light, cutting, and folding motion to preserve the airiness of the whipped cream (see note 3). If the whipped cream seems to melt because your chocolate is still too warm, don’t worry – the agar-agar will still set it in the fridge.
- Carefully pour the Chocolate Bavarian Cream evenly over the cooled Chocolate Brownie Base in the springform pan. Gently tap the pan a few times on the counter to release any air bubbles. Place the cake in the fridge to set for at least 3 hours, or ideally overnight, until firm. Keep in the fridge for up to 3 days. Before serving, gently run a thin knife around the edge of the cake and release the springform pan.
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Notes
- Using Gelatine Powder: If you prefer to use Gelatine Powder instead of Agar Agar Powder, the equivalent amount would be 2 ½ teaspoons of gelatine powder. First, “bloom” the gelatine by dissolving it in a small amount of cold water (about 2 tablespoons) and letting it sit for 5-10 minutes. Prepare the Creme Anglaise as instructed, then remove it from the heat. Add the bloomed gelatine to the hot cream and whisk until it is fully dissolved. Then, add the chopped chocolate and stir until melted. Transfer to a clean bowl, cover the surface with plastic wrap, and refrigerate until it cools completely and starts to thicken (this can take 1-2 hours). Once cooled and slightly set, gently fold in the whipped cream.
- Melting Chocolate Tips: Always add your chopped chocolate away from direct heat to prevent it from scorching or seizing. Chopping the chocolate into small, uniform pieces is crucial as it allows it to melt much more quickly and smoothly into the warm cream, ensuring a perfectly homogenous mixture.
- Working with Agar Agar: Agar Agar sets much more rapidly than gelatin, especially as it cools. If you notice your chocolate cream mixture has already started to set significantly before you’re ready to fold in the whipped cream, you can gently and vigorously whisk it to loosen it up. This will help break down any early setting and allow for easier incorporation of the whipped cream, ensuring a smooth Bavarois texture.
Nutrition (per serving)