Chocolate cake with chocolate cream
10 servings
30 minutes
Chocolate cake with chocolate cream is the embodiment of the sophistication of Austrian cuisine. Its history is rooted in the traditions of the famous Viennese pastry art, inspired by the legendary 'Sacher' cake. The airy, tender sponge is infused with cocoa aroma, while the velvety cream made from butter and cocoa powder adds delightful richness. Each piece melts in your mouth, leaving a deep chocolate aftertaste. This dessert is perfect for special occasions and celebrations and makes an exquisite addition to a cup of aromatic coffee. Almond flakes or chocolate shavings serve as a finishing touch, adding textural variety. This cake evokes delight and turns any tea party into a true celebration of flavor.
1
Preheat the oven to 170 degrees. Grease two round baking pans (20x3.5 cm) with softened butter. Line the bottom and sides with non-stick baking paper. Sift flour, cocoa powder, and salt into a bowl. Set aside.
- Wheat flour: 225 g
- Cocoa powder: 25 g
- Salt: pinch
2
Mix the butter and sugar until light and fluffy using a paddle attachment in a mixer on high speed. Switch to low speed and slowly add the eggs (this should take about 10 minutes in total). Turn off the mixer. Using a rubber spatula or a large metal spoon, add the flour and cocoa powder to the mixture (one third at a time). Mix thoroughly.
- Butter: 250 g
- Sugar: 250 g
- Chicken egg: 4 pieces
3
Divide the mixture between two baking pans, leveling the tops. Place in the center of the oven (preferably on the same level) and bake for 25 minutes. The dough is ready if no traces remain after inserting a skewer. Let cool for 10 minutes without removing from the pans. Then remove from the pans, place on a rack to cool, and then remove the parchment paper.
4
To prepare the cake, sift 200 grams of powdered sugar and 2 tablespoons of cocoa powder into a bowl, whip 100 grams of unsalted softened butter to achieve a light and airy cream. Join two pieces of dough with two-thirds of the cream. Add 2 tablespoons of cocoa powder to the remaining cream, and mix in 1 teaspoon of milk. Spread on top of the cake, then sprinkle the edges with almond flakes or grated chocolate.
- Cocoa powder: 25 g
- Butter: 250 g