Cake with chocolate-butter cream
6 servings
60 minutes
This chocolate-cream cake is a true delight for lovers of rich, velvety flavors. Its history began in the quest for the perfect balance between delicate layers and the rich aroma of chocolate. The soft dough soaked in airy cream with hints of rum creates a harmony of flavors where the sweetness of condensed milk blends with the subtle bitterness of cocoa. This cake will be a decoration for any celebration, perfectly complementing a cup of fragrant coffee or tea. Its uniqueness lies in its simplicity of preparation and deep flavor that unfolds with each bite. The best choice for those who appreciate sophistication and the traditions of home baking.
1
Cream the soft butter with condensed milk, add eggs, flour, and baking powder. Mix everything well — the dough should be not thick, like sour cream.
- Butter: 150 g
- Condensed milk: 1 jar
- Chicken egg: 2 pieces
- Wheat flour: 1 glass
- Baking powder: 1 tablespoon
2
Depending on the size of the mold, bake 3 or 4 layers.
3
For the cream, it is advisable to boil the condensed milk for 1 hour so that the cream is not liquid.
- Condensed milk: 1 jar
4
Whip the cooled condensed milk with butter, add cocoa and rum.
- Condensed milk: 1 jar
- Butter: 150 g
- Cocoa powder: 1 tablespoon
- Rum: 1 tablespoon
5
Spread cream on the layers and also on the sides of the cake.
- Cocoa powder: 1 tablespoon
- Rum: 1 tablespoon
- Condensed milk: 1 jar
- Butter: 150 g
6
Decorate as you wish. Let the cake sit in the refrigerator for 4-6 hours.
- Cocoa powder: 1 tablespoon
- Rum: 1 tablespoon