Excellent recipes for the best French cakes from Paris. Try them with us

You can find the best Parisian cake recipes right here.

If you are looking for the perfect sweet spot after a hearty lunch or just something to eat for a birthday party, these are the recipes just for you.

Chocolate and cocoa are in the main role here and they fulfill it perfectly.

Enjoy your meal!

Simple Parisian Chocolate Cake

Let’s start with an easy and quick cake. You can enhance its taste even more if you use high-quality chocolate, preferably with a cocoa content of more than 55%.

What will we need

1. 125 g of cooking chocolate
2. 2 tablespoons plain flour
3. 3 spoons of milk
4. 125 g of butter
5. 125 g granulated sugar
6. 2 egg whites
7. 2 egg yolks
8. Pinch of salt

Method

1. Preheat the oven to 180 degrees
2. Grease the cake pan with butter
3. Melt the chocolate and milk in a large pot over a water bath
4. Then add the butter and, stirring constantly, let the chocolate melt
5. Remove the pot from the stove, mix in the sugar and egg yolks
6. Stir to combine and then sift in the flour
7. In a separate bowl, whisk the egg whites with salt
8. Carefully work the snow into the chocolate mixture and mix well
9. Pour the chocolate batter into the prepared mold and put it in the oven
10. Bake the cake for 30-35 minutes

A true Parisian cake

Chocolate everywhere you look. The chocolate body, chocolate cream and chocolate frosting make this cake an absolute chocolate bomb. Exactly the way the French do it in their kitchen.

What will we need

For the dough

1. 110 g of almond flour
2. 90 g of sugar was enough
3. 30 g plain flour
4. 3 eggs
5. Yolk
6. White
7. 50 g of powdered sugar
8. 2 tablespoons butter (melted)

For syrup

1. A spoonful of instant coffee
2. 5 tablespoons of warm water
3. 50 g of granulated sugar
4. 3 spoons of brandy or cognac

For the cream

1. A spoonful of instant coffee
2. 125 ml of water
3. 150 g of granulated sugar
4. 4 egg yolks
5. 230 g butter (softened)

Chocolate topping

1. 125 g of butter
2. 200 g of cooking chocolate

For decoration

1. 280 g chocolate chips (or chopped chocolate)
2. 110 ml of maple syrup

Method

1. Preheat the oven to 200 degrees
2. Grease the cake pan and line the bottom with baking paper
3. In a large bowl, mix together the almond flour, granulated sugar, plain flour, all the eggs, egg yolk and mix until everything is combined
4. In a separate bowl, beat the egg whites with powdered sugar until thick
5. Mix the snow into the almond dough
6. Add melted butter and mix again
7. Pour the uniform dough into the prepared, greased mold and spread it in the mold using a spatula
8. Bake the carcass for 5-7 minutes and then remove it from the oven
9. Turn the carcass out onto a wire rack and let it cool
10. For the coffee syrup, mix instant coffee with a tablespoon of water
11. Stir the coffee until it dissolves
12. Pour the remaining water into a saucepan, add sugar and bring to a boil
13. Stir the mixture until the sugar dissolves
14. Then remove the mixture from the heat, stir in the dissolved coffee and add the alcohol
15. We will let it cool down
16. Mix instant coffee, a spoonful of water to the cream and stir until the coffee dissolves
17. Heat the rest of the water in the pot again and dissolve the sugar in it
18. Bring water and sugar to a boil so that crystals begin to form
19. Then immediately remove from the heat
20. In a separate bowl, beat the egg yolks, add the syrup and mix slowly
21. Add the coffee mixture and beat at high speed
22. The cream may be more runny, that’s okay
23. When the cream has cooled, add pieces of butter and beat at high speed
24. A thick butter cream will form
25. For the chocolate coating, melt the chocolate and butter in a water bath
26. Stir the mixture until smooth, then set the chocolate aside and let it cool
27. To assemble the cake, we cut the body into three equal-sized parts
28. Brush the basic body with coffee syrup, then spread it with Paris cream
29. We place the second body, spread it with coffee syrup and anoint it with chocolate glaze
30. Place the last body on top and cover it with coffee syrup
31. Spread the top of the cake and its edges with the remaining Parisian whipped cream
32. Let the cake rest in the fridge for 30 minutes
33. Melt the remaining chocolate in a water bath, add maple syrup and mix
34. Pour the chocolate mixture over the cake

Cake with Parisian cream

A Parisian cake that is perfect for a birthday. A two-tiered beauty that is filled with delicious chocolate cream and chocolate sprinkles.

What will we need

On the corpus

1. 250 g plain flour
2. 400 g of granulated sugar
3. 65 g of cocoa
4. 2 teaspoons of baking soda
5. A teaspoon of baking powder
6. Pinch of salt
7. 85 ml of oil
8. 215 ml of buttermilk
9. 215 ml of hot water
10. 2 eggs
11. 2 teaspoons of vanilla extract

For the cream

1. 170 g butter (softened)
2. 200 g of powdered sugar
3. 2 teaspoons of vanilla extract
4. 85g cooking chocolate (melted and cooled)
5. 3 eggs

For decoration

1. chocolate flakes or sprinkles

Method

1. Preheat the oven to 170 degrees
2. Grease two cake tins, sprinkle them with cocoa and line the bottoms with baking paper
3. Mix all the dry ingredients in a bowl so that they combine
4. In a medium-sized bowl, whisk together all the wet ingredients
5. We have to pour the hot water slowly so that the eggs don’t start to boil
6. We begin to pour the wet ingredients into the dry and gradually mix them all together
7. Then pour the batter evenly into the prepared molds and place in the oven
8. Bake for approximately 45 minutes and continuously test with a skewer
9. Then take out the carcasses and let them cool for 10 minutes in the molds
10. Then take them out of the molds and put them on a wire rack to cool
11. Rub butter and sugar on the chocolate cream, add melted chocolate and vanilla
12. We beat everything together and gradually start adding and beating the eggs
13. The cream will be quite liquid, place the whole bowl in the fridge for at least 30 minutes
14. Using a pastry bag, layer chocolate cream on each layer and sprinkle with chocolate sprinkles and place the bodies on top of each other
15. Store the cake in the fridge and take it out only when it is ready to serve

Paris cake with chocolate cream

A somewhat atypical cake that consists of two different bodies. Classic sponge cake and chocolate cake. At the same time, this recipe gives us more space for experiments. For example, we can make a cake with light sponge cake and cocoa cream or ala zebra.

What will we need

For a classic body

1. 4 eggs
2. 6 spoons of sugar
3. 7 spoons of plain flour
4. 2 tablespoons of water
5. A teaspoon of baking powder

For the chocolate body

1. 4 eggs
2. 6 spoons of sugar
3. 4 tablespoons plain flour
4. 3 spoons of cocoa
5. 2 tablespoons of water
6. A teaspoon of baking powder

For the cream

1. 200 ml of whipping cream
2. 200 g of powdered sugar
3. 250 g of butter
4. 100 g of cocoa

Method

1. Grease the cake pan with butter and line the bottom with baking paper
2. We separate the whites from the yolks
3. Beat the egg yolks with sugar, then add water and mix
4. Beat the egg whites until stiff
5. Add flour and baking powder to the yolks
6. Add snow to this mixture
7. Pour the resulting dough into a greased mold and bake at 180 degrees for approximately 20 minutes
8. We continuously test the skewers
9. When we remove the body, let it cool completely
10. We repeat the procedure with the second corpus, when we add cocoa to the yolk mixture
11. For the Paris cream, put the cream and sugar in a saucepan and heat it to high temperature
12. Boil this mixture for approximately 7 minutes
13. Add the butter and continue cooking for another 5 minutes
14. Remove the cream from the stove, add the cocoa and stir until a smooth cream is formed
15. Let it cool to room temperature and then put it in the fridge
16. When the cream acquires a thick consistency, we beat it with a mixer so that it is spreadable
17. Grease the cooled bodies with cream and layer them on top of each other, smear the entire perimeter of the cake with the rest of the cream
18. Decorate according to your preferences, for example with grated chocolate

Light Parisian cake

A simple recipe that you will have ready in a few steps. The cream is as easy to prepare as the body itself. The cake is perfect as a quick sweet spot after a hearty family lunch.

What will we need

On the corpus

1. 125 g of butter
2. 200 g of cooking chocolate
3. 3 tablespoons of water
4. A teaspoon of baking powder
5. 40 g plain flour
6. 30 g of cocoa
7. 4 egg yolks
8. 4 egg whites
9. A teaspoon of vanilla extract
10. Pinch of salt

For the cream

11. 250 ml of whipping cream
12. A spoonful of cocoa

Method

1. Preheat the oven to 180 degrees
2. Grease a cake tin with butter and line its bottom with baking paper
3. Melt the butter in a large pot
4. When the butter has melted, stir in the chopped chocolate and stir until smooth.
5. As soon as it dissolves, add 2 tablespoons of water, baking powder, flour and cocoa
6. In a separate bowl, beat the egg yolks with sugar, a spoonful of water and vanilla extract
7. Mix the egg yolks into the chocolate mixture
8. Next, beat the egg whites and salt until stiff
9. Mix the snow into the chocolate mixture to form a uniform dough
10. Pour the dough into the prepared form and bake in the oven for 25-30 minutes
11. When we take out the body, let it rest for 5 minutes in the form
12. Then take it out of the mold and let it cool completely
13. For decoration, mix whipped cream and cocoa
14. We beat them into a thick whipped cream foam
15. Cut the carcass in half, spread it with whipped cream and cover with the other half of the carcass
16. Spread the rest of the Parisian whipped cream on the top of the cake (or we can use a pastry bag and arrange the whipped cream)

Mini chocolate cakes

The recipe for the Parisian cake in its mini version. These cakes are filled with luxurious salted caramel and decorated with chocolate cream.

What will we need

On the corpus

1. 165 g of sugar
2. 200 g plain flour
3. 30 g of cocoa
4. 2 teaspoons of baking powder
5. Pinch of salt
6. 2 eggs
7. 160 g of buttermilk
8. 110 g of oil (really GRAMS)
9. A teaspoon of vanilla extract
10. 125 g cooking chocolate (chopped)

For the caramel cream

1. 100 g of granulated sugar
2. 125 ml whipping cream
3. 75 g butter (softened)
4. Pinch of salt

For cocoa cream

1. 155 g butter (softened)
2. 280 g of powdered sugar
3. 30 g of cocoa
4. 35 ml g whipping cream
5. Pinch of salt

Method

1. Preheat the oven to 210 degrees
2. In a medium bowl, sift sugar, flour, cocoa powder, baking powder and salt.
3. Stir to combine the ingredients
4. In a large bowl, whisk the eggs, buttermilk, oil and vanilla
5. Add the dry ingredients to the wet ingredients and mix
6. Stir in the chocolate
7. Pour the batter into the prepared muffin tins
8. Bake for about 5 minutes at 210 degrees and another 15 minutes at 180 degrees
9. Take them out of the oven and let them cool
10. Make a hole in each cake using a pastry decorating tip (about ¾ of its height)
11. For the salted caramel cream, heat the sugar in a saucepan until it dissolves and caramelizes
12. Meanwhile, heat the cream and vanilla in a small mug
13. After the sugar has caramelized, add the heated cream and mix until a smooth cream is formed
14. Remove from heat, add butter, salt and stir until everything is combined and forms a smooth caramel cream
15. Transfer the cream to a pastry bag
16. Fill each hole in the cake with caramel cream
17. Beat the butter on top of the cocoa cream
18. Add icing sugar, cocoa powder, cream and salt
19. Transfer the cocoa butter cream to a pastry bag
20. And decorate all the tops of the cakes with cream

Be VERY careful not to overcook these chocolate bodies. Always try to remove the casings from the oven when small moist crumbs of the casing are caught on the stick you are testing the dough with.