Chocolate cake

Chocolate Cake with Fine Cream and Decadent Glaze

Preparation time: 1 hour
Baking time: 1 hour
Total time: 2 hours
Number of servings: 12-14

Welcome to the sweet world of desserts! Today, I will guide you step by step in preparing a delicious chocolate cake that will surely be the star of any festive meal. This recipe is a perfect combination of fluffy layers, a velvety chocolate cream, and a glossy glaze that will leave everyone speechless. Get ready to impress your guests!

The history of chocolate cake is fascinating, with deep roots in pastry tradition. Over time, cakes have evolved from simple combinations of flour and eggs to elaborate masterpieces, often decorated with fine creams and shiny glazes. Today, chocolate cake is a symbol of celebration and joy, and each slice tells a story of love and passion for cooking.

Ingredients

For the cake layers:
- 1 and a half packs of butter (375 g for the layer)
- 500 g brown sugar (you can adjust the amount according to your preferences)
- 8 eggs for the large layer and 4 eggs for the small layer
- 1 teaspoon baking soda
- 10 tablespoons flour (may vary, add as needed)
- 225 g yogurt
- 250 g dark chocolate, melted over steam
- 5 tablespoons cocoa
- 2 tablespoons rum essence
- 2 tablespoons vanilla essence

For the chocolate cream:
- 1.5 liters of milk
- 8 egg yolks
- 300 g sugar
- 3 tablespoons cocoa
- 7 tablespoons cornstarch
- 1 pack of butter (standard size)

For the syrup:
- 300 g sugar
- Juice from one lemon
- 2 tablespoons rose water

For the glaze:
- 1 pack of butter
- 100 g powdered sugar
- 1 tablespoon cocoa

For the fondant:
- 1 pack of gelatin
- 2 tablespoons honey
- 2 tablespoons solid palm oil
- Powdered sugar (approximately 500 g, more or less, depending on the desired consistency)

Necessary utensils
- 2 cake pans (one large and one small)
- Mixer
- A spatula
- Pots
- Mixing bowls
- A sieve for flour
- A baking tray

Step by Step Instructions

Preparing the layers
1. Preparing the ingredients: Make sure the butter is at room temperature. This step is crucial as it will help achieve a fluffy texture. Also, the bowl in which you mix the ingredients should be well degreased to prevent sticking.

2. Mixing butter with sugar: In a large bowl, add 375 g of butter and mix well until creamy. Gradually add 500 g of brown sugar and continue mixing until the mixture is smooth and fluffy.

3. Incorporating the eggs: Add the eggs one by one, ensuring that each egg is well incorporated before adding the next.

4. Adding dry ingredients: Sprinkle in the baking soda and add 10 tablespoons of flour, mixing gently. Follow with the yogurt, melted chocolate, cocoa, and the remaining flour. Mix until you achieve a homogeneous composition similar to that of a loaf cake.

5. Baking the layers: Divide the mixture into the two cake pans (one large and one small) and place them in a preheated oven at 180 degrees Celsius for about 25-30 minutes. Check with a toothpick to see if they are baked (the toothpick should come out clean).

Preparing the chocolate cream
6. Boiling the milk: In a pot, heat 1.5 liters of milk. Meanwhile, in a bowl, mix the egg yolks with 300 g of sugar, 3 tablespoons of cocoa, and 7 tablespoons of cornstarch.

7. Creating the cream: Once the milk is hot, add the egg yolk mixture and stir continuously until the cream thickens. Let it cool slightly, then add one pack of butter and mix until completely melted.

Preparing the syrup
8. Boiling the syrup: In a small pot, combine 300 g of sugar and 2 tablespoons of water. Allow to boil until the sugar completely dissolves. Add the lemon juice and rose water. Let it boil for another 5 minutes, then let it cool.

Assembling the cake
9. Cutting the layers: Once the layers are completely cooled, cut each layer into three slices. Place the first layer on a plate and soak it with the prepared syrup.

10. Adding the cream: Spread a generous layer of chocolate cream over the first layer, then repeat the process with the other layers. Finally, cover the entire cake with the remaining cream.

Preparing the glaze
11. The glaze: In a bowl, mix one pack of butter with 100 g of powdered sugar and 1 tablespoon of cocoa. Spread the glaze evenly over the cake and refrigerate for one hour.

Fondant
12. Preparing the fondant: Hydrate the gelatin in water for 5 minutes. Then, in a pot, add water and place the gelatin cup in a water bath, stirring gently until dissolved. Add the honey and palm oil, mixing to combine. Pour the mixture into a bowl with powdered sugar and mix until you obtain an elastic paste.

Serving
After the cake has cooled and the glaze has set, you can decorate it with the fondant, creating shapes and patterns that put your personal touch on the dessert. Serve it with a glass of cold milk or a cup of coffee for a delicious contrast.

Useful tips
- Choose quality chocolate: The taste of the cake significantly depends on the chocolate you use. Choose high-quality dark chocolate for an intense flavor.
- Adjust sweetness: If you prefer a sweeter cake, you can add more sugar or opt for chocolate with a higher sugar content.
- Experiment with flavors: You can add flavors like orange essence or mint to the chocolate cream for an extra touch of flavor.

Frequently asked questions
1. Can I replace butter with a vegan alternative? Yes, you can use vegan margarine or coconut oil.

2. How can I keep the cake fresh longer? Store the cake in an airtight container in the fridge, where it can last for a few days.

3. Can the cake be frozen? Yes, you can freeze the layers, but it is recommended to let them thaw completely before assembling.

Now that you have all the necessary information, all that's left is to get cooking! This chocolate cake recipe will not only satisfy your sweet tooth but will also bring moments of joy and togetherness around the table. Enjoy!