Chocolate cake

Chocolate cake with delicious cream: a festive recipe

When it comes to celebrating special moments, a chocolate cake is a must. This cake was created for my husband's birthday, an occasion that deserves a dessert to match, even if time wasn’t on my side. Nevertheless, I dedicated myself to preparing this chocolate cake, using a personalized recipe for the base and a cream inspired by LaviniaN, which was simply delicious. Although the final appearance wasn’t perfect, the taste was certainly memorable. So let’s begin our journey through the sweet world of this cake!

Preparation time: 45 minutes
Baking time: 30 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

Ingredients

For the base:
- 8 eggs (at room temperature)
- 8 tablespoons powdered sugar
- 4 tablespoons unsweetened cocoa powder
- 12-14 tablespoons flour
- 1 teaspoon baking powder
- 1/2 cup milk (about 125 ml)
- 4 tablespoons melted butter

For the cream:
- 500 g chocolate (choose a quality chocolate with a high cocoa content)
- 50 g unsweetened cocoa powder
- 500 g liquid cream

For the glaze:
- 100 g chocolate
- 1 tablespoon butter
- 4 tablespoons milk

Preparing the base

1. Separating the eggs: Start by separating the egg whites from the yolks. It’s important that the egg whites are in a clean bowl, free of grease, to achieve a firm foam.

2. Beating the egg whites: Using a mixer, beat the egg whites until you achieve a stiff foam. A useful trick is to add a pinch of salt to stabilize the egg whites.

3. Preparing the yolk mixture: In another larger bowl, mix the yolks with the powdered sugar until they become a fluffy, light-colored cream. This is the stage where the sugar will dissolve, and the mixture will become airy.

4. Adding dry ingredients: Add the melted butter and mix well. Sift the flour, cocoa powder, and baking powder together and incorporate them into the yolk mixture. Gently mix using a spatula until homogeneous.

5. Incorporating the egg whites: Now, add the beaten egg whites to the yolk mixture, being careful to fold them in with a spatula, from the bottom up, so as not to lose the air from the egg whites. This will give the base a fluffy and airy texture.

6. Baking the bases: Pour the mixture into a baking pan lined with parchment paper or greased with butter. Preheat the oven to 180°C and bake the base for about 30 minutes. Do the toothpick test: insert it into the center of the base and if it comes out clean, the base is ready. Once baked, let the base cool completely on a rack.

Preparing the cream

1. Melting the ingredients: In a heat-resistant bowl, place the finely chopped chocolate, cocoa powder, and liquid cream. Place the bowl over a double boiler, stirring constantly until the chocolate melts completely and the mixture becomes homogeneous. It’s essential not to let the mixture boil, as high temperatures can ruin the cream's texture.

2. Cooling the cream: Once melted, let the cream cool, ideally refrigerate it until the next day, to harden and achieve the perfect consistency for filling the cake.

Assembling the cake

1. Cutting the base: Once the base has completely cooled, cut it into two or three layers, depending on the desired height. You can use a serrated knife or a piece of thread to achieve precise cuts.

2. Filling with cream: Place the first layer of the base on a serving platter and spread a generous portion of chocolate cream. Repeat with the other layers, ensuring you have enough cream to fill the cake.

3. Glazing the cake: For the glaze, place the chocolate, butter, and milk over low heat, stirring continuously until you have a smooth and glossy mixture. Pour the glaze over the cake, ensuring you cover all parts well. If desired, you can decorate the cake with melted white chocolate for an elegant look.

Useful details and variations

- Calories and nutritional benefits: Each slice of cake contains approximately 450-500 calories, depending on the ingredients used. Chocolate, especially dark chocolate, is rich in antioxidants and can provide health benefits, such as improving cardiovascular health.

- Frequently asked questions:
- Can I use white chocolate instead of dark chocolate? Absolutely, but the cake will be sweeter.
- How can I keep the cake fresh? You can keep it in the refrigerator, covered with plastic wrap, for up to 5 days.
- Can I add fruits to the cream? Yes, you can add pieces of berries or bananas for a fresh taste!

- Serving: This cake pairs perfectly with a scoop of vanilla ice cream or a glass of red wine. Try serving it with a cup of coffee or tea to balance the sweetness of the chocolate.

Personal note: Every time I prepare this cake, I’m reminded of the beautiful moments spent with loved ones. It’s more than just a dessert; it’s a way to bring a smile to the faces of those I love. So don’t hesitate to add a personal touch, perhaps a photo of your loved ones alongside your cake or even a story related to the special occasion for which it was prepared. Thus, each slice will carry a precious memory.

I hope this recipe inspires you to create sweet and memorable moments in your kitchen! Enjoy!