Chocolate cake with chocolate cream
8 servings
120 minutes
Chocolate cake with chocolate cream is a true embodiment of culinary luxury. This recipe combines the rich flavor of dark chocolate with the delicate texture of airy cream. The cake's base features a harmonious blend of butter, cinnamon, and cocoa that gives the dessert a warm, slightly spicy aroma. The preparation process requires patience: the long baking of the layer, its soaking and cooling—all these make the flavor deeper and richer. The cream made from whipped cream and melted chocolate adds velvety softness to the dessert, while decoration with chocolate shavings or whipped cream turns it into a true feast for the eyes. This cake is perfect for special occasions when you want to indulge yourself and your loved ones in true chocolate delight.
1
Melt 200 grams of dark chocolate in a water bath.
- Dark chocolate: 400 g
2
Beat the butter with the eggs (on low speed, using a mixer), and gradually add sugar.
- Butter: 200 g
- Chicken egg: 3 pieces
- Cane sugar: 300 g
3
Continue whisking, add sour cream and pour in chocolate in a thin stream (whisk until smooth).
- Sour cream: 50 g
- Dark chocolate: 400 g
4
Mix the dry ingredients (flour, cocoa, cinnamon, soda, baking powder), sift, and add to the mixture, stirring until homogeneous.
- Wheat flour: 0.3 glass
- Cocoa powder: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Baking soda: 0.3 teaspoon
- Baking powder (raising agent): 1 teaspoon
5
Grease the baking pan with oil and sprinkle with cocoa (shake off the excess), pour the batter into the pan and place it in a preheated oven. Bake at 160 degrees for 1 hour and 20 minutes using an 18 cm pan.
- Butter: 200 g
- Cocoa powder: 1 teaspoon
6
After the cake is ready, take it out and let it cool a bit, then transfer it to a rack to cool completely, and then cut it in half (if it rises a lot, cut it into 3 parts).
7
For the cream, melt dark chocolate (200 grams) in a water bath with added butter.
- Dark chocolate: 400 g
- Butter: 200 g
8
Whip the cream with sugar until frothy, then slowly add the chocolate and whip until smooth.
- Cream 30% fat: 300 ml
- Cane sugar: 300 g
- Dark chocolate: 400 g
9
Soak the first (and second) layer with cream (spread it thinly enough), and use the leftovers to coat the top layer and sides.
- Cream 30% fat: 300 ml
10
You can decorate with anything: grated chocolate, sprinkles, whipped cream, condensed milk.
- Dark chocolate: 400 g
11
Place the finished cake in the refrigerator for 8–10 hours.
