Crying Cake

Ingredients

• 4 pcs Eggs (fresh eggs, at room temperature)
• 150 g Granulated sugar (granulated)
• 120 ml Whole milk (at room temperature)
• 80 ml Neutral vegetable oil (e.g. canola or sunflower oil)
• 1 pinch Salt (fine salt)
• 150 g All-purpose flour (sift before use)
• 60 g Unsweetened cocoa powder (30 g for the batter, 30 g for the milk‑cocoa)
• 5 g Baking powder (about 1 tsp)
• 250 ml Milk for the syrup (whole milk)
• 300 ml Heavy cream (whipped) (well chilled)
• 30 g Powdered sugar (for the whipped cream)
• 200 g 70% dark chocolate (coarsely chopped)
• 150 ml Heavy cream (ganache) (to heat)
• 1 tsp Vanilla extract (optional)

Instructions

1. Prepare the ingredients and equipment

   Measure all ingredients, take the pan out of the refrigerator and preheat the oven to 180°C. Gather the bowls, whisk, spatula, sieve, saucepan and fork.

   Time: PT5M

2. Whisk eggs and sugar

   In the large bowl, whisk the eggs with the sugar until the mixture becomes pale, fluffy and doubles in volume.

   Time: PT5M

3. Incorporate the liquids

   Add the milk, oil and pinch of salt to the egg‑sugar mixture, then mix gently until homogeneous.

   Time: PT2M

4. Sift the dry ingredients

   Sift the flour, cocoa powder and baking powder over the bowl.

   Time: PT3M

5. Fold in the dry ingredients

   With the spatula, gently fold the dry ingredients into the wet mixture until you obtain a smooth, homogeneous batter.

   Time: PT5M

6. Prepare the pan

   Generously butter the 20 × 30 cm pan and pour the batter, spreading it evenly with the spatula.

   Time: PT2M

7. Bake the cake

   Bake the cake for 30 minutes at 180°C. Check doneness by inserting a knife tip that should come out dry.

   Time: PT30M

   Temperature: 180°C

8. Pierce the cake

   Remove the cake from the oven, place it on a rack and pierce it all over with a fork to allow the syrup to be absorbed.

   Time: PT2M

9. Prepare the milk‑cocoa syrup

   In a saucepan, heat 250 ml of milk with 30 g of unsweetened cocoa, stirring constantly until fully dissolved.

   Time: PT5M

10. Soak the cake

    Pour the hot syrup over the still‑warm cake, distributing it gradually so the cake absorbs it completely.

    Time: PT5M

11. Cool and refrigerate

    Let the cake rest for 30 minutes at room temperature, then place it in the refrigerator for 30 minutes to finish absorption.

    Time: PT5M

12. Prepare the whipped cream

    In a cold bowl, whisk 300 ml of heavy cream with 30 g of powdered sugar until stiff peaks form.

    Time: PT5M

13. Spread the whipped cream

    Spread the whipped cream over the completely cooled cake in an even layer.

    Time: PT5M

14. Heat the cream for the ganache

    Heat 150 ml of heavy cream in a small saucepan until it simmers (small bubbles around the edge).

    Time: PT5M

15. Combine chocolate and hot cream

    Pour the hot cream over the 200 g of coarsely chopped dark chocolate, let rest 1 minute then stir until you obtain a smooth, glossy ganache.

    Time: PT2M

16. Slightly temper the ganache

    Let the ganache cool for 5 minutes; it should remain fluid but not too hot to avoid melting the whipped cream.

    Time: PT5M

17. Pour the ganache

    Pour the ganache over the cake covered with whipped cream; it will flow down the sides like tears.

    Time: PT5M

18. Final rest

    Return the cake to the refrigerator for at least 4 hours before serving so the ganache sets.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Granulated sugar: cane sugar
• Instead of Whole milk: almond milk
• Instead of Neutral vegetable oil: melted butter
• Instead of All-purpose flour: whole wheat flour
• Instead of Unsweetened cocoa powder: Dutch‑process cocoa
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Milk for the syrup: almond milk
• Instead of Heavy cream (whipped): coconut cream (for lactose‑free version)
• Instead of Powdered sugar: granulated sugar
• Instead of 70% dark chocolate: milk chocolate for a milder version
• Instead of Heavy cream (ganache): soy cream (for vegan version)
• Instead of Vanilla extract: vanilla bean

Equipment Needed

• Large mixing bowl
• Whisk or electric mixer
• Spatula (silicone spatula)
• Sieve
• 20 × 30 cm cake pan
• Oven
• Fork (for piercing)
• Small saucepan
• Spatula for ganache
• Spatula for spreading whipped cream

Critical Steps — Do Not Skip

• Whisk the eggs and sugar until pale and voluminous
• Fold in the dry ingredients without over‑mixing
• Pour the milk‑cocoa syrup over the warm cake
• Achieve a fluid but not too hot ganache before pouring

Chef Tips from the Video

• Use high‑quality chocolate (minimum 70% cocoa) for a glossy ganache
• Sifting the cocoa with the flour prevents lumps in the batter
• For a more dramatic “tears” effect, let the ganache be slightly warm before pouring

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, for up to 4 days.

Freezer: Wrap tightly and freeze for up to 1 month.

Room temperature: At room temperature only for 2 hours, otherwise the whipped cream will liquefy.

Make-Ahead Tips

• The milk‑cocoa syrup can be prepared ahead and kept warm
• Whipped cream keeps for 2 hours in the refrigerator before being spread
• Ganache can be made the day before, then gently reheated before use