Cake "Chocolate Fantasy"
8 servings
120 minutes
The 'Chocolate Fantasy' cake is a delicate and aromatic dessert created for true chocolate lovers. Its velvety sponge cake soaked in a soft cream of boiled condensed milk and sour cream offers a rich cocoa flavor complemented by a nutty crunch. This cake embodies culinary inspiration, where each layer is infused with warmth and sweetness. Nuts provide a pleasant texture while the chocolate glaze decorates the surface with an impressive pattern. 'Chocolate Fantasy' will be the perfect addition to cozy tea gatherings and special celebrations, highlighting the festive atmosphere. Its story is one of love for chocolate, homemade baking, and joyful moments to share with loved ones. Enjoy this dessert and let its rich flavor unfold in every bite!
1
Preparing the dough. Beat the eggs with sugar for about 5 minutes. Then add kefir and vegetable oil. Next, add the dry mixture of flour, baking powder, and 4 tablespoons of cocoa, mixing well at the lowest speed of the mixer.
- Chicken egg: 2 pieces
- Sugar: 1 tablespoon
- Kefir: 300 ml
- Vegetable oil: 100 ml
- Wheat flour: 2 glasss
- Baking powder (raising agent): 1 teaspoon
- Cocoa powder: 5 tablespoon
2
Pour the prepared dough into a baking pan; mine is 26 cm, but you can use a smaller diameter if you want the cake to be taller. Line the bottom of the pan with parchment paper and grease it with vegetable oil. Bake in a preheated oven at 180°C for 35 minutes.
3
Preparing the cream. Pour boiled condensed milk, sour cream, and 1 tablespoon of cocoa into a bowl. Whip everything well.
- Dulce de leche (boiled condensed milk): 1 jar
- Sour cream 20% fat: 400 g
- Cocoa powder: 5 tablespoon
4
We take out the ready sponge cake. We cut the cooled sponge cake into 3 parts.
5
We grease the first layer with cream and sprinkle it with finely chopped walnuts on top.
- Walnuts: 200 g
6
We place the second layer on it and do the same with it.
- Walnuts: 200 g
7
Place the third layer on top and coat it with cream on all sides.
- Sour cream 20% fat: 400 g
8
We put the cake in the fridge for 30 minutes to let the cream set a little.
9
Now we take walnuts, chop them, but not too finely, and sprinkle them on the sides. Next, we melt the chocolate; I do this using a regular small bag, then place it in a cup of boiling water. Once the chocolate is ready, we make a small hole and pour it over the top of the cake in circular motions. We melt the chocolate separately. For decoration, I also used chocolate shavings, but this is optional.
- Walnuts: 200 g
- White chocolate: 40 g
- Dark chocolate: 40 g
10
And we put it in the fridge for at least another hour to let the biscuit soak.
11
Enjoy your tea.
