Chocolate cake with whipped cream and Mars bars
Chocolate cake with whipped cream and Mars bars Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour Servings: 12 If you're looking for a dessert that will impress, this chocolate cake with whipped cream and Mars bars is the perfect choice. With a soft base, creamy fillings, and a glossy glaze, this dessert not only looks wonderful but its taste will leave you with delicious memories. Whether you serve it at a birthday, a gathering with friends, or simply as a treat after a long day, this cake will surely become your favorite. The history of chocolate cakes takes us back to baking traditions that have evolved over the centuries. From simple cocoa cake recipes to elaborate combinations with whipped cream and surprise ingredients, each variation has been adapted and improved, offering an unforgettable experience. Ingredients *For the base (3 layers)*: - 6 eggs - 6 tablespoons of sugar - 6 tablespoons of flour - 3-4 tablespoons of cocoa - 3 tablespoons of oil (or melted butter) - 10 g baking powder *For the ganache cream*: - 200 g dark chocolate (Milka is recommended for a more intense flavor) - 250 ml liquid cream (I use Meggle for a creamy texture) *For the whipped cream with Mars*: - 200 ml cream - 5 g gelatin - 3 Mars bars (cut into small cubes) - 50 g grated chocolate *For the glaze*: - 100 g chocolate - 2 tablespoons milk - 1 tablespoon butter *For the syrup*: - 150 ml water - 100 g sugar - rum (optional, for added flavor) Preparation steps 1. Preparing the base Start by preheating the oven to 180°C (160°C if using a fan oven). Choose a rectangular baking dish (about 22x33 cm) and line it with parchment paper. In a large bowl, beat the eggs with a pinch of salt and sugar using a mixer until the mixture doubles in volume and becomes frothy. This is when your base will acquire a fluffy and airy texture. Add the melted butter (or oil) and mix well to combine. In another bowl, mix the flour with the baking powder and cocoa, being careful not to form lumps. Then, gently fold the dry ingredient mixture into the egg mixture. Divide the batter into three equal parts and pour them into the baking dish. Bake each layer for about 10-12 minutes, or until a toothpick comes out clean. Once baked, let them cool on a rack. 2. Preparing the ganache cream In a small saucepan, combine the liquid cream with the chocolate. Place the mixture over low heat, stirring constantly until the chocolate melts completely. Be careful not to let it boil. Once melted, transfer the cream to another container and refrigerate for 2-3 hours. After it has cooled, take the cream out of the fridge and whip it until you achieve a creamy, slightly airy consistency. Whip 50 ml of cream to stiff peaks and gently fold it into the chocolate cream. This combination will provide a rich and velvety texture to your dessert. 3. Preparing the whipped cream with Mars Hydrate the gelatin by placing it in a cup with 2 tablespoons of water for 10 minutes. Meanwhile, whip the remaining cream to stiff peaks. After the gelatin has hydrated, you can dissolve it for a few seconds in the microwave or over a bain-marie. Add the dissolved gelatin to the whipped cream, gently mixing until incorporated. Cut the Mars bars into small cubes and mix them with the whipped cream and grated chocolate. This cream will add a decadent flavor and an interesting texture to your cake. 4. Preparing the syrup In a saucepan, add water and sugar, boiling them until the sugar completely dissolves. Let the syrup cool slightly, then add rum for added flavor. This syrup will help moisten the layers of the base, making them more moist and flavorful. 5. Assembling the cake On a serving platter, place the first layer of the base and lightly soak it with the prepared syrup. Spread the ganache cream evenly over the first layer. Place the second layer of the base, soak it again, and add the whipped cream with Mars. Cover with the last layer of the base, which you will also soak. Refrigerate the cake for 2-3 hours or even overnight, so that all the flavors blend harmoniously. 6. Preparing the glaze For the glaze, melt the chocolate with the milk and butter over a bain-marie, stirring until smooth. Let the glaze cool slightly, then pour it evenly over the cake. Place the cake back in the fridge until the glaze sets. 7. Serving Once the glaze has set, you can slice the cake. You can decorate it with chocolate candies or a bit of grated chocolate for an attractive appearance. Serve this cake with a glass of cold milk or a cup of coffee for the perfect contrast. Useful tips - Make sure all ingredients are at room temperature for a more even cake. - You can experiment with other types of chocolate, such as milk chocolate or white chocolate, to customize the flavor. - Instead of Mars bars, you can use other types of chocolate with fillings, such as Snickers or Twix, to vary the flavor. - If you want a healthier dessert, you can reduce the amount of sugar in the base or use whole wheat flour. - This cake keeps well in the fridge for a few days, making it perfect for preparing in advance. Frequently asked questions - What can I use instead of gelatin? You can use agar-agar as a vegan alternative to traditional gelatin. - How can I make the cake less sweet? You can reduce the amount of sugar in the layers and in the chocolate cream. - Can the cake be frozen? Yes, you can freeze the cake before adding the glaze. Once thawed, add fresh glaze for a perfect look. Now that you have all the necessary information, it's time to start cooking! I assure you that every bite of this chocolate cake with whipped cream and Mars bars will be a true feast for the senses. Enjoy!
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