Chocolate cake

Chocolate Cake with White Chocolate Cream – A Delicacy for Heart and Soul

There are days when we want to indulge in something truly special, and this chocolate cake with white chocolate cream is the perfect choice! With a fluffy base and two types of delicious creams, this dessert is sure to impress any guest. Whether it's an anniversary, a celebration, or simply an afternoon spent with loved ones, this cake will surely become everyone's favorite.

Preparation time: 30 minutes
Baking time: 30-35 minutes
Cooling time: 4 hours
Number of servings: 12

Ingredients needed for the base:
- 6 large eggs
- 6 tablespoons of sugar
- 8 tablespoons of flour
- 3 tablespoons of oil
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract

Ingredients needed for the chocolate ganache:
- 300 ml heavy cream
- 200 g dark chocolate

Ingredients needed for the white chocolate ganache:
- 400 ml heavy cream
- 200 g white chocolate
- 1 packet of cream stabilizer
- 1 teaspoon vanilla extract

Ingredients needed for decoration:
- Fondant

Step by Step: Preparing the Base

1. Preparing the ingredients: Start by separating the egg whites from the yolks. It is essential that all ingredients are at room temperature for optimal texture. Make sure you have all the ingredients at hand.

2. Beating the egg whites: In a large bowl, add a pinch of salt over the egg whites and beat them with a mixer on medium speed until frothy. This process may take a few minutes.

3. Adding the sugar: When the egg whites start to become firmer, gradually add the sugar while continuing to mix. Continue until you achieve a glossy and firm meringue.

4. Incorporating the yolks: Add the beaten yolks with vanilla extract to the egg white mixture. Use a spatula to gently fold the ingredients together with upward movements to keep the air in the egg whites.

5. Adding the flour: Sift the flour mixed with the baking powder and gently fold it into the mixture, again using upward movements. It is important not to overmix to avoid losing air in the egg whites.

6. Baking the base: Preheat the oven to 180°C. Pour the mixture into a baking pan lined with parchment paper and bake for 30-35 minutes or until a toothpick comes out clean. The base should be lightly golden on the edges.

7. Cooling: Once the base is baked, let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Preparing the Chocolate Ganache

1. Melting the chocolate: Break the dark chocolate into small pieces and place it in a pot along with 300 ml of heavy cream. Place the pot over low heat and stir constantly until the chocolate is completely melted and the mixture is smooth.

2. Cooling: Once the cream is homogenized, set it aside to cool. After it has cooled, place the cream in the refrigerator for a few hours.

3. Beating the cream: When the cream is well chilled, take it out of the refrigerator and whip it until you achieve a fluffy and airy texture.

Preparing the White Chocolate Ganache

1. Melting the white chocolate: Break the white chocolate into pieces and repeat the process similar to the dark chocolate ganache. Add 400 ml of heavy cream and stir until completely melted.

2. Cooling and mixing: Similar to the previous one, let the cream cool and then place it in the refrigerator for a few hours. Once it is well chilled, add the cream stabilizer and vanilla extract, then whip it until it becomes fluffy cream.

Assembling the Cake

1. Cutting the base: Once the base has cooled completely, cut it into two equal parts.

2. Soaking and adding the cream: Place the first part of the base on a serving platter. You can lightly soak it with a sugar water syrup or a little coffee for added flavor. Add a generous layer of chocolate ganache cream, then cover with the second part of the base.

3. Adding the white chocolate cream: On top of the cake, add another layer of white chocolate ganache cream. You can spread it evenly with a spatula.

4. Decorating: Use fondant to decorate the cake. You can let your imagination run wild and create various shapes and colors.

Practical Tips:
- Make sure the ingredients are of high quality, especially the chocolate, to achieve an intense flavor.
- If you want an extra flavor, you can replace the vanilla extract with almond or orange extract.
- The cake can be stored in the refrigerator, covered, for 3-4 days. In fact, the flavor becomes even more intense as it rests!

Frequently Asked Questions:
- Can I use store-bought chocolate for the ganache? Yes, but choose chocolate with a high cocoa content for a more intense flavor.
- How can I make the cake more diet-friendly? You can replace sugar with natural sweeteners and use light cream.
- What drinks pair well with this cake? A sweet wine or an espresso coffee are excellent choices!

This chocolate cake with white chocolate cream is undoubtedly a delicious choice that will bring a smile to anyone's face. You can serve it plain or share it with loved ones, bringing them a piece of your heart. Every bite is a true explosion of flavors, and the combination of dark chocolate and white chocolate will surely be loved by everyone. Enjoy it with pleasure!