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Cardinal Sin Chocolate Cake

How to make Cardinal Sin Chocolate Cake

3 from 2 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine Filipino
Servings 5 servings


  • 285 grams 10 ounces semi-sweet chocolate, broken into small pieces
  • 1/2 cup 115 grams butter, cut into 8 pieces
  • 6 large eggs separated at room temperature
  • 1 cup granulated sugar
  • 1 tablespoon creme de cacao kahlua or dark rum
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups whipping cream well chilled
  • 3 Tbsp. powdered sugar


  • Place rack in the lower third of oven; preheat oven to 375 °F. Butter and flour a 9-inch spring form pan.
  • In double boiler top over simmering water, melt chocolate with butter. Keep chocolate warm over a pan of warm water.
  • In a large bowl of mixer, beat egg yolks at high speed. Gradually add 3/4 cup of the granulated sugar, beating until mixture is pale yellow and thick, 4-6 minutes. Add chocolate mixture to yolk mixture; beat until completely smooth.
  • Add creme de cacao and vanilla; beat until blended. In a medium bowl of mixer, beat egg whites at high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry peaks form.
  • Fold egg whites gently but thoroughly into chocolate mixture. Pour evenly into reserved pan; smooth top.
  • Bake 15 minutes. Reduce oven temperature to 350 °F and bake another 15 minutes. Reduce oven temperature to 250 °F and bake 30 minutes longer. (Total baking time is 1 hour.) Turn oven off; leave cake inside with oven door propped open for 30 minutes. Remove cake from oven and cover with damp paper towel; let stand for 5 minutes.
  • Remove towel and let cake cool completely. Dome of cake will crack and collapse; this is normal. Press top down lightly to smoothen. Remove spring form pan and transfer cake to serving platter.
  • In chilled bowl of mixer, whip cream on high speed until soft peaks form. Gradually add 1 1/2 tablespoons of the powdered sugar, beating until stiff peaks form.
  • Just before serving, dust top of cake with remaining powdered sugar. Serve cake at room temperature with whipped cream.