Rocky cake with chocolate cream

Name: Rocky cake with chocolate cream
Ingredients: 200 ml water; 150 g butter; 2 tablespoons cocoa; 200 g sugar; 1 packet vanilla sugar (8 g); 1 teaspoon vanilla essence; 4 eggs; 250 g flour; 10 g baking powder; 1/4 teaspoon salt; 200 g butter; 3 tablespoons sugar; 50 ml milk; 100 g chocolate with 55% cocoa; 1 teaspoon rum essence

Dessert - Rocky cake with chocolate cream by Eliana L. - Recipia

Rocky cake with chocolate cream has a soft cocoa base and a layer of chilled cream made with chocolate and butter. The cake stays moist and dark inside, with a thick layer of cream on top; I use soft butter that’s still matte on the surface, because shiny butter is hard to whip. Preparation: 25 minutes. Cooking: 48 minutes. Resting: 5 hours. Total time: 6 hours and 13 minutes. Servings: 12. Approximately 440 kcal and 6 g of protein per serving.

Ingredients

For the cake

200 ml water
150 g butter
2 tablespoons cocoa
200 g sugar
1 packet vanilla sugar (8 g)
1 teaspoon vanilla essence
4 eggs
250 g flour
10 g baking powder
1/4 teaspoon salt

For the cream

200 g butter
3 tablespoons sugar
50 ml milk
100 g chocolate with 55% cocoa
1 teaspoon rum essence

Preparation

1. Put the water, 150 g butter, cocoa, sugar and vanilla sugar in a saucepan. Heat over low heat for 8 minutes, stirring until the butter and sugar have melted, then take the pan off the heat and add the vanilla essence. 2. Leave the mixture for 30 minutes, until cool. Beat in the eggs one at a time, mixing vigorously after each addition, then add the flour, baking powder and salt. 3. Pour the batter into a 23 × 33 cm pan lined with baking paper. Bake at 180°C for 35 minutes, until the cake is baked through and lightly browned at the edges. 4. Leave the cake in the switched-off oven with the door open for 30 minutes, then for another 30 minutes on a wire rack, until completely cool. 5. To make the cream, put 50 g butter, the sugar, milk and chocolate in a saucepan. Heat over low heat for 5 minutes, stirring until the chocolate has melted, then add the rum essence and leave the mixture to cool for 30 minutes. 6. Beat the remaining 150 g butter for 3 minutes, until fluffy. Gradually add the cooled chocolate mixture and beat until the cream is smooth. 7. Spread the cream over the cooled cake and refrigerate for 3 hours. Cut into portions while chilled.

Notes

Cut it while chilled and serve it with unsweetened coffee; the cream is rich enough on its own. It contains gluten, eggs and dairy. A pan measuring approximately 23 × 33 cm gives the cake the right thickness; in a smaller pan, the middle may need a few extra minutes. The butter for the cream should be soft but still matte, not shiny or almost melted, or it will be hard to whip and may stay lumpy. Room-temperature eggs are easier to mix into the cooled cake batter. I make it the evening before serving so it has time to chill all the way through. Keep it covered in the fridge and eat within 3 days.