Chocolate cake with 2 creams

Chocolate Cake with Two Creams – A Sweet Indulgence

Preparation time: 30 minutes
Baking time: 40-45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

Welcome to the sweet universe of cakes! Today, we will indulge in a decadent delight, a Chocolate Cake with Two Creams, that will impress any guest. This recipe is not just a simple dessert, but a true culinary masterpiece that combines dark chocolate with a fine cream and a fluffy texture, perfect for any special occasion. Whether it's an anniversary or simply a family evening, this cake will bring smiles and joy.

The History of Chocolate Cake

Chocolate cakes have a fascinating history, originating from cocoa preparations in the times of the Aztecs, where chocolate was considered a sacred food. Over time, chocolate evolved, becoming a staple ingredient in desserts worldwide. With each recipe like this one, we pay homage to tradition and the passion for sweets.

Ingredients

For the cake:
- 225 g dark chocolate (minimum 70% cocoa)
- 4 eggs
- 2 tablespoons sugar
- 100 g butter (preferably at room temperature)
- 100 g flour
- 1 teaspoon baking powder
- A pinch of salt
- 1 packet of vanilla sugar
- 1 teaspoon grated orange peel

For the dark chocolate cream:
- 350 g dark chocolate
- 50 g butter
- 300 ml liquid cream (29-35% fat)
- 2 tablespoons brandy or chocolate liqueur

For the white chocolate cream:
- 400 g white chocolate
- 50 g butter
- 250 ml liquid cream (29-35% fat)

For the syrup:
- 100 g sugar
- 150 ml water
- 2 tablespoons brandy

For decoration – chocolate curls:
- 100 g dark chocolate
- 2 glazed oranges (optional)

Step-by-Step Preparation

1. Preparing the cake
Start by preparing the pan. Grease a 23 cm round cake pan and line it with parchment paper. This is an essential step to ensure the cake comes out easily after baking.

Preheat the oven to 180°C. Now, let's take care of the chocolate! In a saucepan, melt the chocolate in a bain-marie. Make sure it does not reach boiling point to keep the flavors intact. Once melted, let it cool.

In a separate bowl, beat the egg whites until stiff peaks form. Add a tablespoon of sugar and continue beating until you achieve a firm meringue. This step is crucial to give the cake an airy texture.

In another bowl, cream the butter with the other tablespoon of sugar, vanilla, and a pinch of salt until fluffy. Add the egg yolks one at a time, mixing well after each addition. Incorporate the melted chocolate and mix until homogeneous.

Now, add the flour mixed with baking powder and the orange peel. Finally, gently fold in the beaten egg whites, mixing carefully from the bottom up. This will ensure a light and fluffy cake.

Pour the mixture into the prepared pan and bake for 40-45 minutes. You can check if it's done by inserting a toothpick in the center; if it comes out clean, the cake is perfect. Once baked, let it cool completely.

2. Preparing the syrup
In a small saucepan, combine the sugar with the water and brandy. Simmer on low heat until the sugar is completely dissolved. This syrup will add moisture and flavor to your cake.

3. Preparing the creams
For the dark chocolate cream, add the broken chocolate pieces, butter, and liquid cream to a saucepan. Place over low heat and stir constantly until the chocolate melts. Be careful not to let it boil. Once melted, let it cool and then beat with a mixer until it becomes a fluffy cream. Add the brandy and mix again.

Do the same for the white chocolate cream, but do not add the brandy. This will bring a delicate contrast to your cake.

4. Assembling the cake
Now that all components are ready, it's time to assemble the cake. Cut the cake into three horizontal layers. Place the first layer on a serving platter and lightly soak it with the syrup. Add the dark chocolate cream, reserving some for later to cover the cake.

Place the second layer, soak it again, and add the white chocolate cream. Cover with the last layer of cake and spread the dark chocolate cream over the entire surface.

5. Decoration
To make the chocolate curls, melt the dark chocolate and pour it onto a flat baking sheet. Let the chocolate cool slightly, then use a cheese knife to create the desired shapes. Place the curls on the cake for an elegant look.

For the glazed oranges, boil the sugar and water in a saucepan, add the orange slices, and let them simmer for 20-25 minutes. Carefully remove them and let them cool on parchment paper. Arrange them on the cake for a touch of freshness and color.

6. Serving
The cake can be served plain or with a scoop of vanilla ice cream on the side. You can pair this cake with a glass of sweet wine or a flavored coffee to complete the tasting experience.

Practical Tips
- Make sure all ingredients are at room temperature for a homogeneous mixture.
- Don’t rush to take the cake out of the oven; patience is key to a perfectly baked cake.
- You can experiment with flavors by adding a splash of almond essence or a pinch of cinnamon to the white cream.

Frequently Asked Questions
1. Can the cake be made a day in advance?
Yes, the cake can be made a day in advance, and the flavors will intensify. Make sure it is stored in an airtight container.

2. What other flavors can I use for the creams?
You can add coffee flavor to the dark chocolate cream or try orange essential oil for a fresh note.

3. How can I keep the cake fresh longer?
It is recommended to keep the cake covered in the refrigerator. If you wish to freeze it, make sure it is well wrapped.

Nutritional Benefits
Dark chocolate is rich in antioxidants and can provide cardiovascular benefits. Combined with ingredients like butter and cream, this cake offers an energy source, but it should be consumed in moderation, having approximately 400-500 calories per serving.

In conclusion, this Chocolate Cake with Two Creams is an excellent choice for anyone looking to bring a touch of magic to the kitchen. Each bite is an explosion of flavors and textures that will make any occasion special. Enjoy!