Chocolate Cake with Chocolate Cream
Baking and Desserts | Author's cuisine
⏳ Time
2 hours
🥕 Ingredients
11
🍽️ Servings
8
Description
This cake is a true find for sweet tooths! However, for those on a diet, it is not recommended to indulge too much — the cake turns out to be very rich. Enjoy your meal!
Ingredients
- Liquid dark chocolate - 14.1 oz
- Raw cane sugar - 10.6 oz
- Chocolate eggs - 3 pieces
- Sour Cream - 1.8 oz
- Wheat Flour - ¼ cup
- Baking Powder - 1 teaspoon
- Ground Cinnamon - 1 teaspoon
- Cocoa Powder - 1 teaspoon
- Activated Baking Soda - ¼ teaspoon
- Butter - 7.1 oz
- 10% cream - 10 fl oz
Step by Step guide
Step 1
Melt dark chocolate (200 grams) in a water bath.
Step 2
Beat the butter with the eggs (on low speed, using a mixer), gradually adding the sugar.
Step 3
Continue beating, add sour cream, and slowly pour in the chocolate (beat until smooth).
Step 4
Mix the dry ingredients (flour, cocoa, cinnamon, baking soda, baking powder), sift, and add to the mixture, stirring until homogeneous.
Step 5
Grease the baking pan with butter and dust with cocoa (shake off the excess), pour the batter into the pan and place it in the preheated oven. Bake at 320°F for 1 hour and 20 minutes, using an 18 cm pan.
Step 6
Once the cake is ready, remove it and let it cool slightly, then transfer it to a rack to cool completely, and then cut it in half (if it rises significantly, cut into 3 layers).
Step 7
For the cream, melt dark chocolate (200 grams) in a water bath with the addition of butter.
Step 8
Whip the cream with sugar until frothy, then slowly add the chocolate and beat until smooth.
Step 9
Soak the first (and second) layer with cream (just a light coating is enough), and use the leftovers to coat the top and sides.
Step 10
You can decorate with anything: grated chocolate, sprinkles, whipped cream, condensed milk.
Step 11
Place the finished cake in the refrigerator for 8–10 hours.
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