Chocolate Cake with Chocolate Cream

Baking and Desserts | Austrian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chocolate cake with chocolate cream

Ingredients

Wheat Flour - 7.9 oz
Cocoa Powder - 0.9 oz
Salt - a pinch
Butter - 8.8 oz
Sugar - 8.8 oz
Chicken Egg - 4 pieces

Step by Step guide

Step 1

Preheat the oven to 338°F. Grease two round baking pans (20x3.5 cm) with softened butter. Line the bottom and sides with sheets of non-stick parchment paper. Sift the flour, cocoa powder, and salt into a bowl. Set aside.

Step 2

Mix the butter and sugar until light and fluffy using a paddle attachment on high speed in a mixer. Switch to low speed and gradually add the eggs (this should take about 10 minutes in total). Turn off the mixer. Using a rubber spatula or a large metal spoon, sift the flour and cocoa powder into the mixture (one third at a time). Mix thoroughly.

Step 3

Divide the mixture between two baking pans, smoothing the tops. Place in the center of the oven (preferably on the same rack) and bake for 25 minutes. The batter is done when a toothpick inserted comes out clean. Leave to cool for 10 minutes without removing from the pans. Then, remove from the pans and transfer to a wire rack to cool completely, and then remove the parchment paper.

Step 4

To decorate the cake, sift 200 grams of powdered sugar and 2 tablespoons of cocoa powder into a bowl. Beat 100 grams of unsalted softened butter until light and fluffy. Use two-thirds of the cream to sandwich the two layers of cake together. Mix 2 tablespoons of cocoa powder into the remaining cream, adding 1 teaspoon of milk. Spread this mixture over the top of the cake, then sprinkle the edges with almond flakes or grated chocolate.