Base: We start by preparing a delicious cake base. We pour boiling water over the cocoa and mix well to avoid lumps. This step is essential for achieving an intense cocoa flavor in the base. We let the mixture cool. Meanwhile, we start working on the egg whites, which we beat to a foam with 150 g of sugar until we achieve a firm and glossy consistency. In another bowl, the egg yolks are beaten with 15 g of sugar until they become a light-colored cream, and then we gradually add the oil, continuing to mix to fully incorporate it.
Once the egg yolk and oil mixture is homogeneous, we add the cooled cocoa mixture and gently mix. Finally, we incorporate the flour mixed with baking powder, carefully mixing so as not to lose the air from the egg whites. At this stage, we transfer the beaten egg whites into the mixture, folding with a spatula or wooden spoon from the bottom up, so as to maintain the airy texture of the base.
We pour the mixture into a 28 cm cake pan that we have greased and floured. We place the pan in a preheated oven at 180 degrees Celsius for about 40 minutes, but do not forget to check if the base is baked with the toothpick test. Once baked, we let the base cool, preferably overnight, to achieve a perfect texture.
Cream: For the delicious cream, we heat the liquid cream in a saucepan, without letting it boil. After it has heated well, we set it aside and add the chopped chocolate, stirring constantly until it completely melts. If necessary, we can put the saucepan back on the heat, but carefully. Then, we add the gelatin hydrated in water, mixing quickly to ensure it integrates perfectly. We let the cream cool and cover it with plastic wrap, then we put it in the refrigerator for a night.
Cake Assembly: When the cream is cold and well set, we whip it with a mixer until it becomes fluffy. We cut the base into three equal parts and fill each layer with chocolate cream, also sprinkling chocolate pieces between layers. After assembling the cake, we leave it in the refrigerator for about an hour to set well.
For an elegant look, I prepared a buttercream from 250 g of butter, 350 g of powdered sugar, and a little milk, with which I leveled the cake. This will serve as a base for the marshmallow paste, which will add a touch of sweetness and a sophisticated look. After the cake has been in the refrigerator overnight, we cover it with marshmallow paste and decorate it according to preferences, using caramels or other decorations. The final result will be an impressive cake, perfect for any special occasion.
Once the egg yolk and oil mixture is homogeneous, we add the cooled cocoa mixture and gently mix. Finally, we incorporate the flour mixed with baking powder, carefully mixing so as not to lose the air from the egg whites. At this stage, we transfer the beaten egg whites into the mixture, folding with a spatula or wooden spoon from the bottom up, so as to maintain the airy texture of the base.
We pour the mixture into a 28 cm cake pan that we have greased and floured. We place the pan in a preheated oven at 180 degrees Celsius for about 40 minutes, but do not forget to check if the base is baked with the toothpick test. Once baked, we let the base cool, preferably overnight, to achieve a perfect texture.
Cream: For the delicious cream, we heat the liquid cream in a saucepan, without letting it boil. After it has heated well, we set it aside and add the chopped chocolate, stirring constantly until it completely melts. If necessary, we can put the saucepan back on the heat, but carefully. Then, we add the gelatin hydrated in water, mixing quickly to ensure it integrates perfectly. We let the cream cool and cover it with plastic wrap, then we put it in the refrigerator for a night.
Cake Assembly: When the cream is cold and well set, we whip it with a mixer until it becomes fluffy. We cut the base into three equal parts and fill each layer with chocolate cream, also sprinkling chocolate pieces between layers. After assembling the cake, we leave it in the refrigerator for about an hour to set well.
For an elegant look, I prepared a buttercream from 250 g of butter, 350 g of powdered sugar, and a little milk, with which I leveled the cake. This will serve as a base for the marshmallow paste, which will add a touch of sweetness and a sophisticated look. After the cake has been in the refrigerator overnight, we cover it with marshmallow paste and decorate it according to preferences, using caramels or other decorations. The final result will be an impressive cake, perfect for any special occasion.
Ingredients
Base: 4 tablespoons cocoa, 180 ml boiling water, 6 eggs, 300 g sugar, 120 ml oil, 280 g flour, 1 baking powder. Cream: 500 ml liquid cream, 500 g chocolate, 5 g gelatin. Separately, chocolate and decorate as desired.