I have a particular fondness for the bento cake: this simple little cake, quite tall, which gives the impression of having made a real "showcase" pastry when in reality, it is based on a very classic recipe.
The mini format of the recipe requires precision, but without overthinking it: two biscuit discs, a cream, a neat assembly, and you're done!
For this chocolate version of the recipe, I stuck to the basics: a soft cocoa sponge cake (like a butter sponge, easy to make) and a whipped dark chocolate ganache. Whipped ganache is my go-to for a super smooth, not-too-sweet, and above all, very pleasant texture: it holds its shape, but melts quickly.
Since I also cook with what's in season, I add a touch of pear (diced) between the layers. Chocolate and pear is a classic combination that works without overpowering the cake. And for a bit of crunch, some finely crushed roasted hazelnuts: it really livens things up without turning the bento cake into a complicated dessert.
You can decorate it simply (spatula, spoon, a little piping): the idea is a cute cake, not a competition item. And if you chill it for 10 minutes before cutting, you'll have perfectly clean slices, with layers that hold together just right.
Chocolate Bento Cake
4
people33
minutes22
minutes510
kcal55
minutesA recipe for mini chocolate layer cakes, moist and bursting with cocoa, topped with a light chocolate cream. Bento-sized: small, neat, and perfect for sharing between two… or four in more manageable portions.
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Ingredients
2 eggs
80 g of sugar
60 g of flour
20g of unsweetened cocoa powder
6 g of baking powder
60g butter of
1 pinch of salt
120g of dark chocolate (60-70%)
220g - fat liquid cream (30% fat), divided into 1/3 + 2/3
1 pear (approx. 160g net each), cut into small dice
40g of hazelnuts
1 1 teaspoon of vanilla extract or 1 sachet of vanilla sugar
Preparation steps
- Prepare the oven to 170°C. Butter and flour a 14-15cm round cake tin (or line it with baking paper).
- Roast the hazelnuts in the oven (on a baking sheet) for 6 to 8 minutes until fragrant. Let them cool slightly, then finely chop them.
- Melt the butter and let it cool slightly. In a bowl, mix flour, cocoa, baking powder and salt.
- In a bowl, whisk the eggs with the sugar and vanilla for 3 to 4 minutes: the mixture should thicken and become lighter in color. It doesn't need to be a perfectly smooth, glossy meringue, just a nice foam.
- Add the sifted powders (flour/cocoa/yeast) in 2 batches, mixing gently with a spatula to keep the air in.
- Pour the warm melted butter in a thin stream, mixing just enough to incorporate it. Pour into the mold and smooth the surface.
- Bake for 18 to 22 minutes. Check with a knife: it should come out clean. Unmold, then let cool completely on a wire rack.
- While the biscuit cools, prepare the whipped ganache: chop the dark chocolate in a bowl. Heat 80g of cream until it just begins to simmer, pour it over the chocolate, wait 1 minute, then mix until you have a smooth ganache.
- Next, add 140g of cold cream to the ganache and mix. Cover with cling film, pressing it directly onto the surface, and place in the freezer for 10 minutes (or in the refrigerator for 25-30 minutes) so that it is thoroughly chilled before whipping.
- Cut the cooled biscuit into 2 even discs. If the top is domed, level it with a bread knife.
- Whip the very cold ganache (at medium speed) until it reaches a firm but supple cream texture: stop as soon as it holds together, otherwise it will curdle.
- Assembly: Place the first disc on top, spread a layer of ganache. Distribute the diced pears, then sprinkle with half of the crushed hazelnuts. Place the second disc on top and press down very lightly.
- Cover the top and sides with the remaining ganache (using a spatula or spoon). Create a simple finish: smooth or with small waves. Sprinkle the remaining hazelnuts on top.
- Chill for 10 minutes before cutting for clean slices.
📊 Nutritional Information
1 serving (approx. 150g)
| Nutrient | Value |
|---|---|
| Calories | 510 kcal |
| Proteins | 7g |
| Carbohydrates | 46g |
| including sugars | 30g |
| Lipids | 34g |
| including saturated fatty acids | 18g |
| Fibers | 5g |
| Sodium | 140mg |
| Vitamins | |
| Vitamin A | 12% AJR |
| Vitamin B2 | 18% AJR |
| Vitamin E | 10% AJR |
| Minerals | |
| Magnesium | 20% AJR |
| Iron | 18% AJR |
| Phosphorus | 16% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If you want the bento cake recipe to be even "cleaner" when assembling, wrap the cake in the freezer for 5 minutes before smoothing the ganache: it sets just enough to work with without crumbs.
💡 Chef's Tips
For a firm, whipped chocolate ganache, everything must be cold when you start whipping (including the bowl if possible). If the bento cake cream becomes grainy, stop, let it rest in the refrigerator for 5 minutes, then resume whipping gently.
🔄 Variations
- Coffee version of bento cake: replace the vanilla with 1 teaspoon of instant coffee in the hot cream of the ganache.
- Fruit-free recipe: remove the pear and double the hazelnuts (80g) by placing them only between the layers of your chocolate Bento cake.
