Chocolate Cloud Cake Recipe

Ingredients

Pan size: 6-inch round springform pan (15cm diameter, 6cm high)
Serves about 4–5 people.
For other pan sizes, use our Pan Size Converter Tool.

☞ Cake

• 70% bittersweet chocolate 113g (4 oz)
• Unsalted butter 55g (2 oz), cut into small pieces and softened
• 3 large eggs
• Granulated sugar 100g (3.5 oz)
• Cointreau 10g (0.35 oz) (optional; you can substitute brandy or rum)
• Cocoa powder and chocolate shavings, for garnish

☞ Chantilly Cream

• Heavy cream 180g (6.3 oz)
• Powdered sugar 15g (0.5 oz)

Check the nutrition info for this recipe with our Nutrition Calculator.

How to Make Chocolate Cloud Cake

For tips on making Chantilly Cream, see our Snow-filled Chiffon Cake video.

1. Line the bottom and sides of the pan with parchment paper. For springform pans, lining just the bottom is fine (✩ White parchment paper works best for a cleaner finish ✩).
2. Place the chocolate in a heatproof bowl. Fill a small pot with water (making sure it won’t touch the bowl) and bring it to a boil, then reduce to low heat. Place the bowl over the pot to melt the chocolate gently. Once melted, remove from heat.
3. Add the softened butter to the chocolate and stir until smooth.
4. Separate 2 eggs, putting the yolks in one bowl and the whites in another. Add the third whole egg, half of the sugar (about 50g/1.75 oz), and Cointreau to the yolks. Lightly whisk until blended, but do not whip.
5. When the chocolate has cooled slightly, gradually stir in the egg yolk mixture until fully combined. The batter should be slightly thick; if it’s too runny, let it cool a bit longer before folding in the egg whites.
6. Beat the egg whites on medium speed for 1 minute. Gradually add the remaining sugar in three parts, beating for 30 seconds after each addition. Finally, beat on low for another 30–60 seconds until the meringue is glossy and forms soft peaks (about 3–3.5 minutes total; adjust depending on your mixer).
7. Gently fold the meringue into the chocolate mixture in 2–3 additions. Use a spatula to scoop from the bottom and fold carefully until just combined—do not overmix.
8. Pour the batter from about 8 inches above into the pan to fill about two-thirds full. Smooth the top with a spatula.
9. Preheat the oven to 350°F (175°C) and bake for 18–22 minutes. If your oven only adjusts in 10°F increments, bake at 355°F (180°C) but reduce the time by a few minutes. Every oven is different—adjust as needed for yours.
10. When done, leave the cake in the pan to cool completely on a wire rack—do not unmold while warm!
11. Once cool, pile the whipped cream into the sunken center, shaping it like fluffy clouds. Dust with cocoa powder and chocolate shavings. Serve chilled for best results, and store in the fridge—do not keep at room temperature.

Watch the full video tutorial: Classic American Chocolate Cloud Cake

Chocolate Cloud Cake FAQ & Tips

While this cake is simple, a few key tips ensure it turns out light and moist every time. Here are answers to common questions to help you get perfect results.

How do you get that crisp top crust? Why didn’t mine turn out?

The signature crisp top on a Chocolate Cloud Cake forms when the meringue and sugar dry out under high heat. If you reduce the sugar too much, overmix the meringue, or bake at too low a temperature, moisture stays trapped and the crust won’t form properly.
Other factors like parchment paper rising above the cake, a too-shallow cake layer, poorly whipped meringue, or over-folding can also affect the crust.

Can I reduce the sugar? Will it affect the cake?

You can slightly reduce the sugar—this version already cuts about 30% less sugar than the original recipe.
Reducing it too much may prevent the crisp crust from forming and can make the cake less moist. If you prefer a less sweet taste, try using 70% or darker chocolate instead of cutting too much sugar.

How stiff should the egg whites be? What if they deflate?

For this cake, whip the egg whites to a soft, glossy peak—not too stiff. The meringue should feel smooth and flexible, making it easy to fold into the chocolate batter. If you whip it too stiff, it can clump and be harder to fold, which may cause overmixing and deflating.
If the meringue deflates, the cake may sink more than usual and turn out dense instead of airy.

Is the center supposed to be wet? How do I know it’s done?

Yes! The center should stay slightly moist—it firms up into a mousse-like texture as it cools.
To check for doneness: when you gently shake the pan, the edges should be set and the center should jiggle slightly. The internal temperature should reach at least 190°F (88–90°C). Overbaking will make the cake dry and crumbly.

Can I skip the Cointreau? What can I use instead?

Yes, you can leave out the Cointreau. You can also substitute with rum, brandy, or a bit of orange zest for extra aroma. The liqueur just adds flavor; the structure won’t be affected if you skip it.

What if I don’t have a springform pan? Can I use a regular pan?

Absolutely. If you use a standard cake pan, line it with a large piece of parchment paper so you can lift the cake out gently. The crisp crust is delicate and shouldn’t be inverted, so avoid flipping it. The final look may be a bit rustic, but the taste will be the same.

How should I store it? Can I refrigerate or freeze it?

Best stored refrigerated for 2–3 days. The flavor is best on days 1–2; by day 3, the crust may soften a bit.
You can freeze it for up to 1 month. Thaw for about 10–15 minutes before eating. If you’ve already added the Chantilly cream, be aware that freezing can slightly change the texture, so storing the cream separately is recommended.

What if I use a different pan size? How do I adjust?

Use our handy Baking Pan Size Converter to recalculate ingredient amounts.
Generally, the oven temperature stays the same. Smaller pans need less baking time; larger pans need more. If the batter is spread too thin, the crust might not form properly, so adjust your bake time as needed.

Chocolate Cloud Cake Recipe Video