Chocolate cake with vanilla cream and nuts

Cocoa Cake with Vanilla Nut Cream: A Holiday Delight

Welcome to the sweet and refined world of cakes! Today, I invite you to prepare a cocoa cake with vanilla nut cream, a recipe that combines the fluffy texture of the cake with the intense flavor of the cream. This cake is perfect for any occasion, from birthdays to gatherings with friends, and will surely leave a pleasant impression on everyone who tastes it.

Preparation Time:
- Total time: approximately 2 hours
- Preparation time: 30 minutes
- Baking time: 80-90 minutes
- Number of servings: 12

Recipe History
Cocoa cakes have been loved over time due to their delicious combination of chocolate and vanilla. This recipe, with deep roots in pastry tradition, has been adapted over the years to suit modern preferences. Nuts, an important ingredient, add texture and a distinct flavor, transforming this cake into a true culinary masterpiece.

Ingredients
For the Cake:
- 6 large eggs
- 3 tablespoons sour cream
- 250 g sugar
- 1 teaspoon salt
- 70 g high-quality cocoa
- 200 ml hot espresso coffee
- 1 teaspoon baking soda
- 240 ml oil (preferably sunflower or olive)
- 2 teaspoons vanilla extract
- 220 g flour

For the Cream:
- 2 large eggs
- 5 tablespoons sugar
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract
- 400 ml milk
- 300 ml liquid cream
- 4 tablespoons ground nuts
- 1 tablespoon cocoa for decoration

Preparation
1. Preparing the Cake:
1. In a small bowl, beat the 6 eggs well with 3 tablespoons of sour cream, then set the mixture aside.
2. In a large bowl, combine 250 g sugar, 70 g cocoa, 1 teaspoon salt, and 1 teaspoon baking soda.
3. Prepare 200 ml of espresso coffee and pour it hot over the cocoa mixture. Whisk until the sugar is completely dissolved.
4. Let the mixture cool slightly, then add 240 ml of oil and 2 teaspoons of vanilla extract. Mix until smooth.
5. Sift 220 g of flour and incorporate it into the cocoa mixture. Finally, add the egg and sour cream mixture, mixing gently until smooth.

2. Baking the Cake:
1. Line a round springform pan (28 cm diameter) with parchment paper.
2. Pour half of the batter into the pan and bake in a preheated oven at 190°C for 40-45 minutes. Check if the cake is baked using the toothpick test.
3. Once the cake is baked, let it cool slightly, then transfer it to a wire rack to cool completely.
4. Repeat the process with the remaining batter to obtain two cocoa layers of the same size.

3. Preparing the Vanilla Cream:
1. In a small saucepan, mix the 2 large eggs with 5 tablespoons of sugar and 2 tablespoons of cornstarch.
2. Gradually pour in 400 ml of milk into the egg mixture, whisking continuously.
3. Place the saucepan over medium heat, stirring constantly, until the cream thickens to a pudding-like consistency.
4. Remove from heat and add 1 tablespoon of vanilla extract. Allow the cream to cool well.
5. In another bowl, whip 300 ml of liquid cream until firm, then gradually fold it into the vanilla cream.

4. Assembling the Cake:
1. Cut each layer in half to obtain four layers.
2. On a serving plate, place the first layer and spread it with cream. Sprinkle 2 tablespoons of ground nuts on top.
3. Repeat the process with the other layers, ensuring each layer is well covered with cream and nuts.
4. With the remaining cream, frost the sides of the cake and decorate the top with "puffs" (clusters of cream) and cocoa. Use a fork to create diagonal lines on the sides of the cake for an elegant look.
5. Refrigerate the cake to set the cream before serving.

Practical Tips
- Use room temperature ingredients for better texture of the layers and cream.
- High-quality cocoa is essential for an intense flavor; choose one with a high cocoa percentage.
- If you want a more intense flavor, add a few drops of coffee extract to the vanilla cream.
- The cake can be stored in the refrigerator for up to 3 days, but it will be best if consumed within the first 48 hours.

Pairings and Serving
This delicious cake pairs perfectly with a cup of fresh coffee or a glass of cold milk. You can also serve the cake alongside vanilla ice cream or a fruit sauce for a contrast of flavors.

Nutritional Information
Each slice of cake contains approximately 350 calories. This cake provides a good source of carbohydrates from sugar and flour, protein from eggs, and a healthy dose of fats from oil and nuts.

Frequently Asked Questions
1. Can I use another type of flour?
Yes, you can use whole wheat flour or gluten-free flour, but the texture of the cake will change.

2. How can I make the cake less sweet?
Reduce the amount of sugar in the batter and cream by about 20%.

3. Can I add other ingredients to the cream?
Of course! You can incorporate chocolate chips, fresh fruit, or any other preferred ingredient that complements the flavors.

This cocoa cake with vanilla nut cream is not just a recipe, but an unforgettable experience! Each bite will bring joy and satisfaction, making this treat a favorite among all. Feel free to experiment with your personal twist and enjoy every moment spent in the kitchen! Enjoy your meal!