Chocolate cupcake with cream
4 servings
60 minutes
Chocolate cake with cream is a refined dessert of European cuisine that captivates with its tenderness and rich flavor. The origins of this treat date back centuries when chocolate was considered a privilege of the nobility. Its velvety texture, airy batter with cocoa notes, and rich cream create a harmony of flavors that delights every bite. This cake is perfect for cozy evenings, festive treats, and simply moments of sweet pleasure. The melted chocolate cream adds a special depth of flavor, soaking the layers and making them soft and melt-in-your-mouth. The simplicity of preparation makes it accessible even for culinary beginners, while its versatility allows for experimentation with presentation and additions. Chocolate cake with cream is a small celebration for true chocolate dessert lovers.
1
Cream. Melt chocolate with 120 ml of water in a double boiler. Cool down. Place in the freezer for 1 hour, stirring every 25 minutes. Whip.
- Chocolate: 200 g
- Water: 320 ml
2
Dough. Combine all dry ingredients: flour, cocoa, baking soda, baking powder. In another bowl, mix sugar, oil, water (200ml), vinegar. Add dry ingredients. Mix well. Bake in a preheated oven at 180 degrees for 35-40 minutes.
- Wheat flour: 1.5 glass
- Cocoa powder: 3 tablespoons
- Baking soda: 0.5 teaspoon
- Baking powder (raising agent): 0.5 teaspoon
- Sugar: 1 glass
- Sunflower oil: 50 ml
- Water: 320 ml
- Vinegar: 1 tablespoon
3
Cool the pie and cut it into 2 layers. Soak with cream. Let it rest for a while.
- Chocolate: 200 g
