This Profiterole Cake is a rich decadent impressive dessert that will satisfy the cravings of chocolate and profiterole lovers alike.
This delightful cake is made with a moist and chocolatey brownie base, topped with a heavenly combination of chocolate mousse and cream cheese frosting-filled profiteroles. The entire cake is then coated in a smooth chocolate glaze, resulting in a dessert that is both visually stunning and easy to prepare.
The Profiterole Cake brings together the best of both worlds, combining the rich and fudgy brownie with the creamy and airy profiteroles. The contrast between the crisp profiteroles and the velvety chocolate mousse is truly astonishing. Every bite offers a delightful blend of textures and flavors that will leave you wanting more.
What makes this cake even more appealing is its versatility. It is the perfect dessert for any occasion and for any time of the year. Whether you’re celebrating a special event or simply indulging in a sweet treat, this Profiterole Cake is sure to impress.
How to make Profiterole Cake
Start by preparing the cocoa brownie, then prepare the profiteroles and continue with the cream cheese filling. Then prepare the chocolate mousse, assemble the cake and finish with the chocolate glaze.
How to prepare the cocoa brownie
To prepare the cocoa brownie, preheat your oven to 320F (160C) and line the bottom of an 8-inch (20cm) pan with parchment paper. In a medium saucepan, melt the butter over medium-low heat. Add sugar, salt, cocoa powder, and instant coffee, mixing them together. Remove the mixture from heat and let it cool slightly. Incorporate the vanilla extract and add the eggs one at a time, mixing well. Then, add the flour and mix until everything is thoroughly combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs. Allow the brownie to cool completely in the pan.
How to prepare the profiteroles
For the choux pastry, preheat your oven to 350F (180C) and line a baking sheet with parchment paper. Sift the flour and in a saucepan, bring the milk, water, sugar, salt, and butter to a boil. Remove from heat and add all the flour at once, stirring vigorously with a wooden spoon until the mixture is homogenous. Return the saucepan to low heat and continue stirring for 1-2 minutes to remove moisture and until the batter pulls away from the sides of the pan.
Transfer the batter to a large bowl and let it cool slightly. Add the eggs one at a time, carefully incorporating each one until the batter becomes smooth and holds its shape. Fit a pastry bag with a plain tip, around 1/3 inch (9mm) in size, and pipe the dough into 1-inch (2cm) circles on the prepared baking sheet. Bake for 25-30 minutes or until the profiteroles are browned and puffed. Prick each profiterole with a skewer to release steam, then allow them to cool on a wire rack. Once cooled, poke a hole in the base of each profiterole using a small plain tip.
To prepare the cream cheese filling, mix cream cheese in a large bowl until smooth. Add powdered sugar and almond extract, combining them well. In another bowl, whip the cream with an electric mixer until stiff peaks form. Gradually fold the whipped cream into the cream cheese mixture. Transfer the filling into a piping bag fitted with a small plain tip. Fill the cooled profiteroles by piping the cream into the hole and refrigerate until ready to use.
How to prepare the chocolate mousse
For the chocolate mousse, place semi-sweet chocolate and 1 cup (240g) of whipping cream in a heatproof bowl. Set the bowl over a saucepan with simmering water, on low heat, until all the chocolate is melted. In the meantime, dissolve gelatin in cold water and let it swell for 5 to 10 minutes. Dissolve the gelatin over low heat and pour it over the melted chocolate, stirring to combine. Let the chocolate mixture cool completely at room temperature. Whip the remaining 1 1/3 cups (320g) of chilled whipping cream until soft peaks form. Add the melted chocolate mixture and mix until well combined.
How to assemble the Profiterole Cake
To assemble the cake, line the sides of the pan with acetate sheet for easier removal (optional). Spread a few tablespoons of mousse over the cooled brownie. Arrange the profiteroles in a single layer over the entire surface of the cake. Cover with the remaining chocolate mousse and smooth the top. Refrigerate the cake, covered, for 4-6 hours or overnight to allow it to set.
Prepare the chocolate glaze by placing chocolate and cream in a heatproof bowl and melting them over low heat in a pan with simmering water. Remove the cake from the pan and place it on a rack or a bowl placed over a parchment paper-lined baking sheet to collect any excess glaze. Pour the glaze over the top and edges of the cake, using an offset spatula to remove any drips. Decorate the bottom of the cake with grated chocolate and transfer it to a serving platter. Refrigerate for 20-30 minutes to set.
Finally, decorate the cake with profiteroles and the remaining cream cheese frosting. Now, you can indulge in the delightful and exquisite treat you’ve created!
Don’t let the impressive appearance fool you – preparing this cake is easier than you might think. With a few basic ingredients and a little bit of effort, you can create a masterpiece that will wow your friends and family. So go ahead and treat yourself to a slice of this irresistible Profiterole Cake. Savor the pure delight it brings. If you try it out, don’t forget to share the photos with me on Instagram. Would love to see how this cake turns out for you.
Other choux pastry desserts you may like to try
These Chocolate Cream Puffs combine light and airy choux pastry shells with a luscious chocolate cream filling.
This Chocolate Eclair Cake features two layers of fluffy chocolate choux pastry, sandwiched together with a generous silky smooth chocolate custard cream filling.
These Pistachio Raspberry Mini Eclairs are delightful pastries that combine the irresistible flavors of pistachios and tangy raspberries into a bite-sized treat.
For more choux pastry recipes check our collection of 10 Choux Pastry Recipes.
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Berry Cream Cheese Mousse Cake
- 1/2 cup (110g) unsalted butter
- 3/4 cup (150g) sugar
- 1/2 cup (60g) unsweetened cocoa powder
- 1/2 tsp (1g) instant coffee powder
- 1/2 tsp (2g) salt
- 1 tsp (5g) vanilla extract
- 2 eggs
- 1/2 cup (62g) all-purpose flour
- 3 tbsp (40g) unsalted butter
- 3 tbsp (45ml) water
- 3 tbsp (45ml) milk
- 1 tsp (5g) sugar
- 1/4 tsp (1g) salt
- 1/2 cup (62g) all-purpose flour
- 2 eggs
Cream Cheese Filling
- 6 oz (170g) cream cheese , room temperature
- 3 tbsp (25g) powdered sugar
- 1 tsp (5g) almond extract
- 2/3 cup (160g) whipping cream (35% fat) , chilled
- 10 oz (300g) semi-sweet chocolate
- 1 cup (240g) whipping cream
- 2 tsp (8g) gelatin powder
- 3 tbsp (45ml) cold water
- 1 1/3 cup (320g) whipping cream (35% fat) , chilled
- 5.5 oz (150g) semi-sweet chocolate
- 6 oz (170g) whipping cream
- chopped chocolate
- Remaining profiteroles
- Remaining frosting
Prepare the cocoa brownie.
- Preheat oven to 320F (160C) and line the bottom of a 8 inch (20cm) pan with parchment paper.
- Place butter into a medium saucepan and melt over medium-low heat. Add sugar, salt, cocoa powder and instant coffee. Mix to combine and remove from heat. Let cool slightly.
- Add vanilla extract and incorporate eggs one at time. Add flour and mix until well combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted into the center comes out clean or with few crumbs.
- Let the brownie cool completely in the pan.
Prepare the choux pastry for profiteroles.
- Preheat oven to 350F (180C). Line a baking sheet with parchment paper.
- Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil.
- Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous.
- Return the saucepan over low heat and while stirring cook for 1-2 minutes more to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.
- Transfer batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the batter using the wooden spoon or even a stand mixer. It will result in a smooth, homogenous batter which still holds its shape.
- Fit a pastry bag with a 1/3 inch (9mm) plain tip and pipe the dough on the prepared baking sheet into small circles, up to 1 inch (2 cm) diameter.
- Bake for 25-30 minutes until browned and puffed.
- Prick each with a skewer to release steam and allow to cool on a wire rack. When cooled enough poke a hole in the base of each profiterole using a small plain tip.
Prepare the cream cheese filling.
- In a large bowl add cream cheese and mix until smooth.
- Add powdered sugar and almond extract and mix until well combined. In another bowl whip the cream with an electric mixer until it forms stiff peaks. Gradually fold the whipped cream into the cream cheese mixture.
- Pour the filling into a piping bag fitted with a small (5mm) plain tip.
- Fill the cooled profiteroles by piping cream into the hole. Refrigerate until ready to use.
Prepare the chocolate mousse.
- In a heat proof bowl add the semi-sweet chocolate and 1 cup (240g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted.
- Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve gelatin over low heat, pour over the melted chocolate and stir to combine. Let the chocolate mixture cool completely at room temperature.
- Whip the remaining 1 1/3 cup (320g) chilled whipping cream until soft peaks form. Add melted chocolate mixture and mix until well combined.
Assemble the cake.
- Line the sides of the pan with acetate sheet for easier removal. This is optional.
- Spread few tablespoons of mousse over the cooled brownie. Arrange profiteroles in a single layer over the entire surface of the cake. Cover with the remaining chocolate mousse and smooth the top. Cover and refrigerate to set for 4-6 hours or overnight.
Prepare the chocolate glaze.
- Place chocolate and cream in heatproof bowl and place over a pan with simmering water. Melt over low heat.
- Remove the cake from the pan and place it over a rack or simply on a bowl placed over a parchment paper lined baking sheet to collect the excess. Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with chopped chocolate. Transfer the cake to a serving platter and refrigerate for 20-30 minutes.
- Decorate with profiteroles and remaining cream cheese frosting. Enjoy!.