From Aux douceurs de Gaelle's kitchen in France. 
Crying Cake
This cake is relatively easy to make, but it does take some time because you need to let it cool completely at each step! It's worth the effort.
Incredibly soft and indulgent.
Why is it called 'Crying Cake'? Simply because when you cut the cake, the weight of the ganache on top makes the whipped cream spill over the slice. And that's why it's called a crying cake.
Crying Cake
This cake is relatively easy to make, but it does take some time because you need to let it cool completely at each step! It's worth the effort.
Incredibly soft and indulgent.
Why is it called 'Crying Cake'? Simply because when you cut the cake, the weight of the ganache on top makes the whipped cream spill over the slice. And that's why it's called a crying cake.
Open in Cookpad AppSteps
- 1
For the chocolate sponge cake: Beat the eggs with the sugar until the mixture becomes pale and triples in volume. Add the milk and oil, and mix again.
- 2
Sift in the flour, baking powder, and cocoa powder. Gently fold with a spatula until the batter is smooth.
- 3
Bake for 30 minutes at 350°F (180°C). Check for doneness and bake longer if needed. As soon as you take the cake out of the oven, poke it with a fork and soak it with the warm milk and cocoa mixture. Let it cool completely.
- 4
Whip the cream until stiff peaks form, add the sugar, and whip again. Spread over the cooled cake and refrigerate.
- 5
In a saucepan, melt the chocolate with the cream. Let it cool slightly, then pour over the well-chilled whipped cream layer. Refrigerate for at least 4 hours before serving.
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