Anniversary Cake RC - 10 Years (Cake with cocoa cream, dark chocolate cream, and white chocolate)

Name: Anniversary Cake RC - 10 Years (Cake with cocoa cream, dark chocolate cream, and white chocolate)
Ingredients: Base: 6 eggs; 200 g sugar; 280 g flour; 50 g black cocoa; 150 ml water; 120 ml oil; 1 teaspoon baking powder; rum essence; a pinch of salt. Cocoa cream: 200 g butter; 150 g sugar; 50 g black cocoa; 125 ml water; 4 egg yolks; rum essence. Dark chocolate cream: 200 g dark chocolate; 200 ml liquid cream; 250 g mascarpone; 2 packets vanilla sugar. White chocolate cream: 200 g white chocolate; 200 ml liquid cream; 250 g mascarpone; 2 packets vanilla sugar. Syrup: 8 tablespoons sugar; 500 ml water; rum essence.

Desert - Anniversary Cake RC - 10 Years (Cake with cocoa cream, dark chocolate cream, and white chocolate) by Pamela N. - Recipia

The countertop: We start by preparing the filling, the essence of this delicious cake. Pour the boiling water over the cocoa powder and stir vigorously until smooth, then leave to cool completely. Separate the egg whites from the yolks, being careful not to leave any traces of yolk in the whites. In a large bowl, beat the egg whites with a pinch of salt until foamy. Gradually add in the sugar, continuing to mix until you have a stiff, glossy meringue that will give the batter a fluffy texture. In a separate bowl, begin to whisk the yolks, adding the oil, rum essence and baking powder, which has been lightly dampened with a little vinegar or lemon juice. Finally fold in the cooled cocoa mixture. Fold the yolk mixture into the egg whites with a spatula, taking care to keep the air in the meringue. Finally, add the flour, mixing gently. Pour the mixture into a 20-22 cm diameter baking pan (in my case, a rectangular one) and bake in a preheated oven at 180°C for about 40 minutes. Test with a toothpick to make sure the top is cooked through. Cocoa cream: Start to prepare the cocoa cream by adding the water over the cocoa and sugar, then put the mixture on a low heat. Stir constantly until it thickens, being careful not to let it stick to the pan. In another bowl, beat the egg yolks with a mixer, then gradually add them over the cocoa cream, stirring constantly. Continue to simmer until the mixture thickens. Once it has cooled, blend the butter until fluffy and creamy, then fold in the cooled yolk mixture, mixing well. Finally, add the rum essence for extra flavor. Dark chocolate cream: In a saucepan, bring the liquid whipping cream to the boil. Add the chocolate broken into small pieces and stir until completely melted and smooth. Leave to chill for a few hours in the refrigerator, preferably overnight. The next day, blend the cream until aerated and smooth, then add the mascarpone and vanilla sugar, continuing to blend until stiff. Do the same with the white chocolate cream. Syrup: To create a delicious syrup, put the sugar on the heat and caramelize it. Once it's a golden color, turn off the heat with water and let it boil until completely dissolved. Allow the syrup to cool, then add the rum essence. Assembling: Once the cake has cooled, cut it into three equal parts. Drizzle each layer with the rum syrup, and apply white chocolate cream on one layer and dark chocolate cream on the other. Finally, coat the cake in the cocoa cream and decorate as you like, using grated chocolate, nuts or fruit for a special look. Our cake is now ready to enjoy!