Cake with lots of chocolate

Chocolate Cake: An Irresistible Delight for Sweet Lovers

Preparation time: 30 minutes
Baking time: 25 minutes
Cooling time: 4 hours (minimum)
Total time: 4 hours and 55 minutes
Number of servings: 12

Welcome to the world of fine desserts! Today, I invite you to prepare a chocolate cake, a decadent dessert that will delight any chocolate lover. With a fluffy base filled with white and dark chocolate mousse, this cake promises to be the star of any festive meal. Whether it's an anniversary, a holiday, or simply a day when you want to treat yourself, this chocolate cake will make every taste bud happy!

A brief introduction to the world of chocolate

Chocolate has a fascinating history, having been used since ancient times for its nutritional benefits and delicious taste. Over time, it has evolved from a bitter drink to sophisticated desserts, and today it is an essential ingredient in sweet dishes. Chocolate cake is a classic of gastronomy, and the combination of white and dark chocolate makes this cake a perfect choice for those who appreciate the complexity of flavor.

Necessary ingredients

For the base:
- 6 eggs
- 10 tablespoons of sugar
- 3 tablespoons of oil
- 2 tablespoons of dark cocoa
- 4 tablespoons of flour
- 1 teaspoon of baking powder
- 1 pinch of salt

For the white cream:
- 200 g white chocolate
- 200 ml liquid cream (Hulala)
- 1 teaspoon gelatin
- 2 tablespoons coconut
- 2 tablespoons lemon juice

For the dark cream:
- 400 g dark chocolate (bitter)
- 300 g liquid cream
- 1 teaspoon gelatin

For the syrup:
- 100 g sugar
- 200 ml water
- lemon juice
- vanilla essence

Step-by-step instructions

Step 1: Preparing the base

1. Start by separating the egg whites from the yolks. In a large bowl, beat the egg whites with the sugar until a firm foam forms. This step is essential for getting a fluffy base.
2. In another bowl, cream the yolks with a pinch of salt, then gradually add the oil, mixing constantly, like mayonnaise.
3. Carefully combine the two mixtures, gently folding to maintain the airiness.
4. Incorporate the flour, cocoa, and baking powder, gently mixing with a spatula until homogeneous.
5. Prepare a cake pan (ideally 24 cm) greased with oil and dusted with flour. Pour the batter into the pan and bake for 20-25 minutes in a preheated oven at 180°C. Check with a toothpick if it's baked.
6. After baking, remove the base from the pan and let it cool completely on a rack.

Step 2: Preparing the white cream

1. In a pot, bring the liquid cream to a boil. Once it starts boiling, turn off the heat and add the broken white chocolate. Stir until completely melted.
2. In another container, hydrate the gelatin in cold water, then dissolve it in a double boiler. Add the dissolved gelatin to the white chocolate mixture.
3. Let the mixture cool, then refrigerate for at least 4 hours.
4. After it has cooled, whip the cream with a mixer until it doubles in volume. Fold in the coconut and lemon juice, then refrigerate again.

Step 3: Preparing the dark cream

1. Repeat the same process as for the white cream: heat the liquid cream, add the dark chocolate, and dissolve the gelatin. Let it cool and refrigerate for 4 hours.
2. Whip the cream with a mixer after it has cooled.

Step 4: Preparing the syrup

1. In a saucepan, caramelize the sugar until it turns golden. Once caramelized, extinguish it with water and let it boil until the sugar dissolves.
2. Add vanilla essence and lemon juice to taste. Let the syrup cool.

Step 5: Assembling the cake

1. Cut the base into three equal layers.
2. Place the first layer on a platter and lightly soak it with the prepared syrup.
3. Add half of the dark cream, then place the second layer. Soak again and spread the white cream on top.
4. Place the last layer, soak it, and spread the remaining dark cream over the entire surface of the cake, including the edges.
5. Use almond flakes and small balls made from the white and dark cream for decoration. For the white balls, add coconut to the white cream, and for the dark ones, add crushed almonds and roll them in cocoa.

Useful tips for a perfect result

- Make sure all ingredients are at room temperature before starting the preparation. This helps with better emulsification and homogenization.
- Use high-quality chocolate to achieve an intense and refined taste.
- The base can be prepared a day in advance, and the cake assembly can be done on the serving day.
- If you want a less sweet version, opt for dark chocolate with a higher cocoa percentage.

Frequently asked questions

1. Can I use another type of flour?
Yes, you can use gluten-free flour, but make sure to add a binding agent like xanthan gum.

2. How can I store the cake?
The cake keeps well in the refrigerator for 3-4 days, covered with plastic wrap.

3. Is it possible to make the cake less caloric?
You can replace the cream with a lower-fat version and use chocolate with a lower sugar content.

Delicious combinations

To complete the tasting experience, this chocolate cake pairs perfectly with vanilla ice cream or a berry sauce. A cup of coffee or a glass of light red wine can further enhance the sweet moment.

Now that you have all the necessary information, all that's left is to get to work! The chocolate cake awaits you to enjoy and share with your loved ones. Bon appétit!