Chocolate cake with two creams

Name: Chocolate cake with two creams - Varvara J.
Ingredients: BASE 3 eggs 250 g flour 60 g bitter cocoa 300 g sugar 125 ml oil 125 ml liquid coffee 250 g yogurt half a packet of baking powder 1 teaspoon baking soda BROWN CREAM 30

Dessert - Chocolate cake with two creams by Varvara J. - Recipia

Multi-cream cakes are always in demand in the family, especially on special occasions or when someone comes to visit. I made this two-cream chocolate cake for the first time using a recipe I found online, but I adjusted a few things along the way. I chose to make it in a simple 30x22 cm tray, but the recipe can also be used as a cake if you have patience with the assembly. A clear advantage: it's not complicated, and the combination of moist sponge with two layers of cream is hard to resist. Quick Info Total Time: approximately 2 hours (including cooling) Preparation Time: 30 minutes Baking Time: 25-30 minutes Servings: 12-15, depending on how large you cut the pieces Difficulty: medium Recipe Type: chocolate cake, suitable for events or ordinary days when you want something substantial Ingredients Sponge: 3 eggs 250 g flour 60 g unsweetened cocoa 300 g sugar 125 ml oil 125 ml liquid coffee (without sugar) 250 g yogurt 1/2 packet baking powder 1 teaspoon baking soda Brown Cream: 300 ml liquid cream 300 g dark chocolate (minimum 50% cocoa) 2 tablespoons unsweetened cocoa White Cream: 200 ml liquid cream 200 g white chocolate For Decoration: Cocoa or grated chocolate Preparation Method 1. Sponge 1.1. In a large bowl, sift the flour, cocoa, sugar, baking powder, and baking soda. Mix them with a spoon. 1.2. In another bowl, place the eggs, oil, liquid coffee, and yogurt. Mix them well with a whisk. 1.3. Pour the liquid mixture over the dry ingredients. Mix for 2-3 minutes until you obtain a homogeneous composition. It should be quite liquid, that's how it should be. 1.4. Prepare the tray: grease with butter and dust with flour, or use baking paper. Pour the mixture into the tray. 1.5. Preheat the oven to 175°C. Bake the sponge for 25-30 minutes. Test with a toothpick: if it comes out clean, it's done. Let the sponge cool completely in the tray. 2. Brown Cream 2.1. Place 300 ml of liquid cream in a small saucepan over low heat. When it's hot (but not boiling), add 300 g of broken dark chocolate. Stir until all the chocolate melts. 2.2. Let the cream cool to room temperature. Once completely cool, add 2 tablespoons of cocoa and mix with a mixer. The cream will become fluffy and slightly lighter in color. 2.3. Spread the brown cream over the cooled sponge evenly. Place the tray in the refrigerator. 3. White Cream 3.1. Proceed exactly as with the brown cream: heat 200 ml of liquid cream (do not boil it), then add 200 g of white chocolate. Stir until melted. Let the cream reach room temperature. 3.2. Once completely cooled, mix for 1-2 minutes with a mixer to achieve a fluffier texture. 3.3. Spread the white cream over the brown cream, also in an even layer. 4. Decoration 4.1. Sprinkle cocoa or grate chocolate on top, to taste. Refrigerate the cake for at least an hour before cutting. Why I make the recipe often It's a dessert that holds up well and cuts nicely without the creams running. The ingredients are easy to find, and the result is neither too sweet nor too heavy. The cake is suitable for holidays but also for ordinary days when you crave chocolate. Tips and Variations Tips If you want to remove the cake from the tray to portion it on a plate, use baking paper at the beginning. It’s important that the creams are completely cooled before mixing; otherwise, they won’t become fluffy enough. The coffee in the sponge can be strong or weak; it matters more for taste than for texture. Substitutions You can use sour cream instead of liquid cream if you don’t have anything else on hand. The yogurt in the sponge can be replaced with buttermilk or kefir, but the texture will be slightly different. The dark chocolate in the cream can be replaced with milk chocolate for a sweeter version, but it won’t be as intense. Variations You can add a thin layer of sour jam (raspberry or sour cherry) between the sponge and the brown cream for a flavor contrast. If you want to turn it into a cake, use a round pan and cut the sponge into two or three layers. Serving Ideas It’s good cold, straight from the fridge, but also at room temperature. It goes well with fresh fruit on the side if you want something more refreshing. Frequently Asked Questions 1. The sponge doesn’t rise enough, what should I do? The sponge remains slightly moist and dense, not very fluffy. If you use a smaller tray, it will be a little higher, but the original recipe does not yield a very airy sponge. 2. Can I use vegetable cream? Yes, you can, but the texture and taste of the creams will be slightly different. I still recommend natural cream if you want to taste the chocolate flavor. 3. Can the cake be frozen? I do not recommend freezing. The creams change texture upon thawing and water crystals may appear. 4. Can I replace coffee with milk? Yes, you can use milk instead of coffee. The taste will be milder, without the coffee aroma. 5. How long should it stay in the fridge before cutting? At least an hour, so the creams can set. If you have time, let it sit longer; it will cut cleaner. Nutritional Values Estimate per serving (from 15): Calories: approx. 350-400 kcal Protein: 5-6 g Fat: 22-24 g Carbohydrates: 36-40 g Values are approximate and may vary depending on the chocolate and yogurt used. Storage and Reheating It can be stored in the fridge, covered, for up to 4 days. It doesn’t make sense to reheat it; it is served cold or at room temperature. The creams remain stable if not kept too long in the heat.

Chocolate cake with two creams

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