Chocolate Cloud Cake

A deliciously moist and light cake, just the thing for afternoon tea!

Using egg whites, this cake is a light as a feather - or cloud - and is fantastic for an afternoon tea.

Alternatively, at home we have this as a dessert - just cut a slab and serve with fruits of the forest and dollops of fresh cream on the side. Delicious!
ServesPrep / Cooking TimeDifficulty
8 1 hour 20 minutes 2


250g dark chocolate
125g softened butter
6 eggs, 2 whites and 4 separated
175g caster sugar
2tbs Cointreau orange liqueur
Grated zest of 1 orange
500ml double cream
1tsp vanilla extract
1tbs Cointreau


  • Preheat the oven to 180°C
  • Melt the chocolate, by either placing in a bowl in the microwave for 30 seconds or in a pan over a low heat.
  • In a mixing bowl, beat the 2 eggs and 4 egg yolks with 75g caster sugar.
  • Gradually add the chocolate mixture, cointreau and orange zest.
  • In a 2nd bowl whisk the egg whites until foamy.
  • Gradually add 100g caster sugar.
  • Whisk until whites are holding their shape but not too stiff.
  • Lighten the chocolate mixture with a dollop of egg white.
  • Fold the remainder of egg whites into chocolate carefully.
  • Pour into square 23cm springform baking tin.
  • Bake for 40 mins until risen and cracked with centre not wobbly.
  • Cool the cake completely on a wire cake rack.
  • For the topping, whip the double cream until soft.
  • Add Vanilla extract and beat in well.
  • Continue to whisk until cream is firm but not stiff
  • Slice the cake in half carefully and spread the cream on the bottom layer.
  • Place the top layer back on top, then sprinkle with dusted cocoa powder.
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