Israeli Krembo (Crembo) Cake

With a fudgy chocolate base, luscious whipped vanilla cream, and a chocolate coating, each slice is a celebration of flavors. This is, without a doubt, the best cake I’ve ever had. I only make it when we have guests; otherwise, it’s too dangerous for me because I can’t control myself:-) Share this cake with loved ones and relive the magic of Krembo season anytime of the year..”

Looking for Israeli desserts? Try my Rosalach Cookies, Chocolate Biscuit Balls, and Nostalgic Israeli Birthday Cake.

Ingredients Overview

*The full recipe is in the recipe card below!

Dark chocolate: I highly recommend using a high-quality chocolate bar. You can also use semi-sweet chocolate. The key is to choose chocolate that you enjoy eating on its own.

Butter: Unsalted 

Instant pudding: Only use instant pudding (like Jell-O). You do NOT need to prepare the pudding according to the package directions; follow the recipe instructions (you will only need the powder and the ingredients listed below).

Heavy cream: For the second layer, the colder the cream, the easier and more successful it will whip. Chill the cream, mixing bowl, and whisk attachment in the freezer for 15 minutes before using.

Eggs: Large, at room temperature.

How to store Israeli Krembo (Crembo) Cake?

Refrigerator: Tightly wrap the cake in plastic wrap or aluminum foil, or place it in an airtight container. The cake will stay fresh in the refrigerator for 3-5 days.

Freezer: If you need to store the chocolate cake for an extended period of time, you can freeze it. Tightly wrap the cake in plastic wrap or aluminum foil, or place it in an airtight container. The cake will stay fresh in the freezer for up to 2-3 months.

To thaw a frozen Krembo cake: Place it in the refrigerator for several hours or overnight until it is fully thawed.

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Israeli Krembo (Crembo) Cake

Author Rachel

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Chill Time 6 hours hours

Yield 12

Print Pin Recipe

Description

Krembo cake is a spinoff on individual Israeli Krembos. Impressive, delicious, and easy to make!

Kosher, Dairy

Equipment

• A mixer with whisk attachment OR
• Hand mixer
• 9-inch springform pan (24 cm)
• Parchment paper
• Rubber spatula
• Hand whisk

Ingredients

First layer- the base:

• ▢ 1 stick (110g) unsalted butter plus a little more for greasing
• ▢ 7 oz (200g) dark chocolate chopped or broken into pieces
• ▢ 3/4 cup (150g) granulated sugar 
• ▢ 1/4 Teaspoon salt
• ▢ 4 large eggs at room temperature
• ▢ 3/4 cup (100g) all-purpose flour

 Second layer- the cream:

• ▢ 2 cups (480ml) heavy cream very cold
• ▢ 1/2 cup (120ml) whole milk
• ▢ 8 Tablespoons (80g) instant vanilla pudding such as Jell-O
• ▢ 2 Tablespoons (20g) powdered sugar 

Third layer- the chocolate ganache:

• ▢ 3.5 oz (100g) dark chocolate chopped or broken into pieces
• ▢ 1/2 cup (120ml) heavy cream

Instructions

The Base:

• Preheat oven to 350°F/180°C.
• Line the pan with parchment paper and grease it with butter.
• In a small saucepan, melt the butter with the chocolate over low heat, occasionally whisking until smooth and melted. Let it cool for a few minutes.
• Transfer the chocolate-butter mixture to a large bowl, add sugar and salt, and mix well.
• One at a time, add the eggs and vigorously whisk to incorporate after each one is added.
• Add flour and mix just until everything is combined.
• Spread batter into the prepared pan and flatten the mixture with a spatula. The mixture will be very thick, and that is OK.
• Bake for 15 to 20 minutes. The cake should be puffed and beginning to crack at the edges but still soft to the touch (a toothpick stuck in the center comes out with moist chocolate crumbs).
• Cool to room temperature.

The cream:

• Place the heavy cream, mixing bowl, and whisk (or beaters) from your kitchen mixer to chill in the freezer for 10 to 15 minutes.
• Pour the cream and milk into the mixing bowl.
• Add vanilla pudding and powdered sugar.
• Start your mixer with a low speed to incorporate all ingredients.
• Continue whipping at medium to high speed until soft peaks start to form.
• Spread over the cake and refrigerate for 3 to 4 hours.

The ganache:

• Place the chocolate into a medium bowl.
• Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully. If it boils for even just a few seconds, it will spill out of the pot. When the cream has come to a boil, pour over the chopped chocolate, let it sit for a few minutes, then whisk until smooth and melted.
• Spread the ganache over the cream layer and place the cake back in the refrigerator for 2 to 3 hours to set. Another option is to freeze the cake and, when ready to enjoy, let it sit at room temperature for 20 to 30 minutes before slicing.
• Keep refrigerated up to five days.

Tried this recipe? Tag@mamalivingabroad