Anniversary Cake RC - 10 years (Trio Chocolate Cake)

Name: Anniversary Cake RC - 10 years (Trio Chocolate Cake)
Ingredients: for the base: 2 eggs 2 tablespoons sugar 2 tablespoons flour 2 tablespoons oil 2 tablespoons cocoa 1 teaspoon baking powder for the dark chocolate cream: 200 g dark chocolate 100 ml liquid cream 100 m; chocolate truffles; chocolate-filled rolls; whipped cream; a strip of air bubbles cut to the size of the cake

Desert - Anniversary Cake RC - 10 years (Trio Chocolate Cake) by Gentiana A. - Recipia

Base: We start by beating the eggs with the sugar using a mixer until the mixture becomes creamy and fluffy, with a lighter shade. This is the stage where air is incorporated into the mixture, giving the bases a fine texture. We gradually add the oil, continuing to mix to incorporate it evenly. Next, we add the flour, cocoa, and baking powder, all previously sifted to avoid lumps. We mix with a spatula, using gentle up-and-down motions to keep the air in the mixture. Once homogenized, we pour the mixture into a baking pan with removable edges, having a diameter of 28 cm, and place it in the preheated oven at 180 degrees Celsius. We bake the base for about 25-30 minutes, or until it passes the toothpick test. Once baked, we take the base out of the oven and let it cool on a platter, surrounding it with an adjustable ring for the cake. Dark Chocolate Mousse: In a saucepan, we heat the liquid cream until it reaches boiling point. When it starts to boil, we take it off the heat and add the chopped or grated dark chocolate. We mix well until the chocolate melts completely. We add the 30 grams of powdered sugar and let the mixture cool slightly. Meanwhile, we hydrate the gelatin in cold water, then microwave it for 30-40 seconds until it becomes liquid. We add it to the chocolate mixture and mix well to incorporate it. Once the chocolate mixture has cooled, we combine it with the whipped cream, mixing gently. We pour it over the cooled base and refrigerate the cake for 20 minutes. Milk Chocolate Mousse: We repeat a similar process. We boil the liquid cream again and add the chopped milk chocolate. We mix until smooth, let it cool, then hydrate the gelatin in cold water and heat it. We add it to the chocolate mixture and mix well. We combine the milk chocolate cream with the whipped cream and pour it over the dark chocolate mousse. We let the cake cool for 20 minutes. White Chocolate Mousse: We proceed the same way, boiling the liquid cream again and adding the chopped white chocolate. We add the vanilla essence, homogenize, and let it cool. We hydrate the gelatin and add it to the white chocolate mixture. We mix with the whipped cream and pour it over the milk chocolate mousse, leaving some mixture to coat the cake. We refrigerate the cake, preferably overnight or at least for 6 hours. Decoration: We melt 150 grams of dark chocolate in a double boiler, let it cool slightly, then pour the melted chocolate over a strip with air bubbles cut to the size of the cake. We smooth it with a knife and wait for it to harden. The reserved white chocolate mousse cream for coating the cake is spread on the edges so that the chocolate strip sticks well. We carefully wrap the cake and refrigerate it for 20 minutes, after which the strip comes off easily. We decorate with whipped cream, add truffles, and chocolate-filled rolls, giving the cake a refined and delicious appearance.

Ingredients

for the base: 2 eggs 2 tablespoons sugar 2 tablespoons flour 2 tablespoons oil 2 tablespoons cocoa 1 teaspoon baking powder for the dark chocolate cream: 200 g dark chocolate 100 ml liquid cream 100 m
chocolate truffles
chocolate-filled rolls
whipped cream
a strip of air bubbles cut to the size of the cake

Anniversary Cake RC - 10 years (Trio Chocolate Cake)

Ingredients

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