Chocolate cake with vanilla pudding

Chocolate cake with vanilla pudding: an irresistible delight for any occasion

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

In a world full of refined desserts, chocolate cake with vanilla pudding stands out with its simplicity and delicious combination of flavors. It’s the kind of cake that brings back joyful childhood memories, when the aroma of cocoa intertwined with vanilla in every corner of the house. This cake has just one flaw: it disappears too quickly! So, let’s get to work and create this simple yet absolutely delicious treat!

Ingredients needed

For the batter:
- 2 large eggs
- 12 tablespoons of sugar
- 12 tablespoons of oil
- 12 tablespoons of milk
- 2 tablespoons of cocoa
- 12 tablespoons of flour
- 1 teaspoon of baking powder
- 1 packet of vanilla sugar

For the vanilla pudding:
- 2 packets of vanilla pudding
- 600 ml milk
- 3-4 tablespoons of sugar

For decoration:
- 1 cup of sour cream
- 200 g powdered sugar
- 2 packets of vanilla sugar

Preparation

Step 1: Preparing the pudding

1. In a small bowl, dissolve the vanilla pudding powder in a few tablespoons of cold milk, mixing well to avoid lumps.
2. In a larger pot, add the remaining milk along with the sugar. Place the pot over medium heat and bring to a boil.
3. Once the milk starts to boil, add the pudding mixture. Stir continuously with a whisk or silicone spatula to prevent lumps from forming. Continue stirring until the pudding thickens.
4. Once thickened, remove the pudding from the heat and let it cool without stirring, allowing a thin film to form on top, which will prevent a crust from forming.

Step 2: Preparing the batter

1. In a large bowl, beat the eggs together with the sugar and vanilla sugar using a mixer. Continue mixing until the mixture becomes frothy and light in color.
2. Add the oil and milk, mixing well to incorporate them.
3. In another bowl, combine the flour, cocoa, and baking powder. Sifting these ingredients will ensure a fluffy texture for the cake.
4. Pour the flour mixture over the egg mixture and gently fold with a spatula or wooden spoon until fully combined.

Step 3: Assembling the cake

1. Preheat the oven to 180 degrees Celsius and prepare a baking tray lined with parchment paper.
2. Pour the batter into the tray, leveling it out evenly.
3. Take the pot with the vanilla pudding and slice it into thin strips. Place each strip of pudding over the batter, distributing it evenly.
4. Place the cake in the preheated oven and bake for about 30 minutes. To check if it’s done, you can do the toothpick test: if it comes out clean, the cake is ready.

Step 4: Decorating the cake

1. After the cake has cooled slightly, prepare the sour cream topping. In a bowl, mix the sour cream with the powdered sugar and vanilla sugar until it becomes a smooth and fluffy mixture.
2. Pour the sour cream topping over the cooled cake, leveling it with a spatula.
3. Let the cake cool completely, then slice and serve with great pleasure.

Helpful tips

- Flour: Use type 000 or 550 flour for a fluffier cake.
- Cocoa: Choose high-quality cocoa, preferably unsweetened, to achieve an intense flavor.
- Sour cream: You can use fermented sour cream for a richer taste or substitute with whipped cream for a lighter dessert.
- Variations: Add ground nuts or chocolate to the batter for added texture. You can replace the vanilla pudding with chocolate pudding for a decadent variation.

Calories and nutritional benefits

This cake contains approximately 250 calories per serving, depending on the portion size and ingredients used. Flour and eggs provide carbohydrates and proteins, while sour cream adds healthy fats. The vanilla pudding adds extra flavor and sweetness, being a source of calcium due to the milk.

Pairings and serving

Chocolate cake with vanilla pudding pairs perfectly with a cup of coffee or a fragrant tea. Additionally, vanilla ice cream or a dollop of whipped cream alongside the cake transforms the dessert into an unforgettable culinary experience.

Frequently asked questions

- Can I use plant-based milk? Yes, you can substitute cow's milk with almond or coconut milk, adjusting the sugar amount according to its sweetness.
- How can I store the cake? The cake keeps well in the refrigerator for 2-3 days, but it is best enjoyed fresh.

This chocolate cake with vanilla pudding is perfect for any celebration or moment of indulgence. Each serving offers a delicious blend of flavors and textures that will delight any palate. So, don’t hesitate to make it and enjoy every bite! Enjoy your meal!