Dark Chocolate Cake with White Chocolate Cream
Baking and Desserts | European cuisine
⏳ Time
3 hours 40 minutes
🥕 Ingredients
11
🍽️ Servings
8
Description
Dark Chocolate Cake with White Chocolate Cream
Ingredients
- 10% cream - 10 fl oz
- Sugar - 7.1 oz
- Butter - 5.3 oz
- Wheat Flour - 3.5 oz
- White Chocolate - 3.5 oz
- Farm fresh eggs - 3 pieces
- Sour Cream - 3 tablespoons
- Cocoa Powder - 1½ tablespoons
- Instant coffee - 2 teaspoons
- Baking Powder - 1 teaspoon
- 70% Dark Chocolate - 6.7 oz
Step by Step guide
Step 1
Preheat the oven to 160–338°F.
Step 10
Spread the cream between the layers, stacking them on top of each other. Refrigerate the cake for 1 hour.
Step 11
Melt the remaining sugar, cream, and broken pieces of dark chocolate in a small saucepan, add 1.5 tablespoons of boiling water, then slightly cool and pour the chocolate glaze over the cake.
Step 2
Dissolve the coffee in 50 ml of warm water.
Step 3
Break 140 g of dark chocolate into pieces and place in a small saucepan.
Step 4
Cut 140 g of butter into cubes and add to the chocolate.
Step 5
Pour in the dissolved coffee and melt everything together.
Step 6
Mix the flour with the baking powder, add 100 g of sugar and cocoa.
Step 7
Whisk the eggs with 80 g of sugar and sour cream, combine with the chocolate mixture and flour, and mix everything together.
Step 8
Grease a long high baking pan with the remaining butter, pour in the batter, and bake in the preheated oven for one and a half hours, then cool and cut into three layers.
Step 9
Melt 200 ml of cream and broken pieces of white chocolate in a small saucepan, adding 1 tablespoon of boiling water at the end. Cool the cream and refrigerate for one hour, then whip.
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