Chocolate Bento Cake
6 servings
120 minutes
Chocolate bento cake is a small culinary masterpiece created for individual enjoyment. Its history traces back to the Japanese bento tradition, where small portions of food are beautifully packaged. This cake captivates with its harmony of flavors: delicate chocolate batter combining cocoa, vanilla, and sour cream is framed by airy cream made from cream cheese and whipped cream. The light sweetness balancing the rich chocolate and soft creamy texture makes it an ideal addition to tea time. Decorated with food coloring or chocolate shavings, it becomes not just a treat but a reflection of personal style. Perfect for cozy moments, gifts, and special days, this cake fills the day with warmth and sweet pleasure.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Grease a 12 cm diameter mold with butter and line it with parchment paper.
3
Sift flour, cocoa, baking soda, and baking powder into a large bowl, add salt and sugar.
- Wheat flour: 65 g
- Cocoa powder: 15 g
- Baking soda: 0.5 teaspoon
- Baking powder (raising agent): 0.5 teaspoon
- Salt: 0.3 teaspoon
- Sugar: 70 g
4
Mix hot water, sour cream, vegetable oil, egg, and 0.5 teaspoon of vanilla paste until smooth.
- Vanilla bean paste: 1.5 teaspoon
- Boiling water: 60 ml
- Sour cream: 60 g
- Vegetable oil: 20 ml
- Chicken egg: 1 piece
5
Add the liquid ingredients to the dry ones and knead the dough.
6
Transfer the dough to a mold and send it to the oven for 30 minutes. Check readiness with a skewer.
7
Let the cake stand for 10 minutes, then cool completely on a rack.
8
For the cream, whip the cream cheese, vanilla paste, cream, and 60 grams of powdered sugar until smooth.
- Cream cheese (curd cheese spread): 300 g
- Whipping cream 33%: 75 ml
- Icing sugar: 60 g
- Vanilla bean paste: 1.5 teaspoon
9
Set aside 2 tablespoons of cream and color it with your favorite food dye. It can be used to decorate the cake or make inscriptions.
- Food colouring: to taste
10
Cut the cooled cake, spread with cream, and stack the layers on top of each other. Place in the refrigerator for 20 minutes (or in the freezer for 10) to let the cream set and make it easier to work with the cake.
11
Also cover the cake with cream on the sides. Send the cake back to the fridge for 20 minutes.
12
Decorate the cake before serving. Serve with tea.
- Chocolate: to taste