Chocolate cream cake :)

Name: Chocolate cream cake :) - Alis D.
Ingredients: White Base: 3 eggs; 5 tablespoons of flour; 5 tablespoons of sugar; 1 packet of vanilla sugar; 1 packet of baking powder. Cocoa Base: 4 eggs; 5 tablespoons of flour; 6 tablespoons of sugar; 1 packet of vanilla sugar; 1 packet of baking powder; 1 tablespoon of cocoa. Cream: 1 packet of chocolate cream; 170 ml of milk; 70 ml of liquid cream. For decoration: liquid cream; 1 tablespoon of rum essence; dark chocolate.

Dessert - Chocolate cream cake :) by Alis D. - Recipia

I made this cake a few times when I felt like something chocolatey, but didn't want to complicate things too much. It's a two-layer dessert, one with cocoa and one plain, plus a quick cream from a packet. It doesn't always look spectacular on the first try, but it's good and doesn't require complicated ingredients. It's useful to have a mixer and a suitable tray on hand; otherwise, it's really simple to make. Quick info Total time: 1 hour and 20 minutes, including cooling and assembling. Preparation time: 30 minutes Baking time: 2 x 20-25 minutes Servings: 12-14, depending on how you cut the cake Difficulty: medium Recipe type: homemade cake, chocolate dessert Ingredients White layer: 3 eggs 5 tablespoons sugar 1 packet vanilla sugar 5 tablespoons flour 1 packet baking powder 1 tablespoon vanilla essence Cocoa layer: 4 eggs 6 tablespoons sugar 1 packet vanilla sugar 5 tablespoons flour 1 tablespoon cocoa 1 packet baking powder 1 tablespoon rum essence Cream: 1 packet chocolate cream type Ole 170 ml milk 70 ml liquid cream For decoration: liquid cream (amount to taste) 1 tablespoon rum essence dark chocolate (for grating) Preparation method 1. White layer Break the 3 eggs and separate the egg whites from the yolks. Beat the egg whites with a mixer until stiff peaks form, then gradually add the sugar. When the mixture is shiny, add the yolks one by one, along with the vanilla essence, vanilla sugar, flour, and baking powder. Gently fold with a spatula from the bottom up, being careful not to deflate the egg whites. 2. Baking the white layer Line a suitable tray with baking paper, pour in the mixture, and level it. Bake in a preheated oven at medium heat (180°C) for 20-25 minutes, until it starts to color and passes the toothpick test. Let it cool in the tray. 3. Cocoa layer Repeat the same process as for the white layer: separate the eggs, beat the egg whites with sugar, then add the yolks, vanilla sugar, flour, baking powder, rum essence, and cocoa one by one. Mix gently. 4. Baking the cocoa layer Prepare a tray with baking paper and pour in the mixture. Bake at medium heat for 20-25 minutes. Cool the layer before filling it. 5. Chocolate cream Mix the Ole cream packet with milk and liquid cream. Blend until you get a thick cream. If it seems too thick, you can add a little milk – I once had it turn out thicker than I wanted. 6. Decoration Whip the liquid cream separately, adding the rum essence once it starts to thicken. Finally, gently fold in the grated dark chocolate, being careful not to melt the chocolate from the heat of the cream. 7. Assembly Place the cocoa layer at the bottom. Spread the chocolate cream evenly over it. Place the white layer on top, then spread the remaining cream (or all of it if you have enough). Finally, cover with whipped cream and grated chocolate as evenly as possible. 8. Cooling Let the cake chill in the fridge for at least an hour before slicing. It cuts better after being chilled. Why I make this recipe often I like that I don't spend too much time on cooked creams or ganache, and it still turns out delicious. It's perfect when I have guests or want something more substantial for dessert. It can also be made a day in advance without any issues; it doesn't dry out quickly. Tips and variations Tips Use room temperature eggs for fluffy layers. When making the cream, don't add all the whipped cream at once so you can adjust the consistency to taste. If the cream seems too thick, add a little milk and mix briefly. Substitutions The rum essence in the layer can be replaced with almond or orange essence. The chocolate cream from the packet can be swapped with any instant cream (not pudding, as it will be too soft). Vanilla sugar can be replaced with natural vanilla extract, but it's not mandatory. Variations You can add fresh fruits between the layers if you want something fresher. You can use inverted layers, meaning place the white layer at the bottom and the cocoa one on top. If you don't want to make two layers, bake a single layer and slice it horizontally. Serving ideas It's good with coffee or tea, straight from the fridge. It can be cut into small cubes for dessert platters. The whipped cream on top can also be grated with milk chocolate if you don't have dark chocolate. Frequently asked questions 1. Can I use another cream instead of Ole? Yes, any instant chocolate cream works, but don't use classic pudding as it will come out too liquid. 2. How long does the cake last in the fridge? It stays good for 2-3 days; I have never kept it longer. 3. If I don't have liquid cream, can I use vegetable cream? Yes, that works too, but the taste will be different. 4. What tray is suitable for the layers? A medium-sized tray (approximately 20x30 cm) works best so that the layer doesn't come out too thick. Nutritional values Approximately, per serving of cake (out of 12 servings): about 250-300 kcal, with 4-5 g of protein, 30-35 g of carbohydrates, and 12-15 g of fat. The data varies depending on the cream used, how much chocolate you add for decoration, and how much cream you use for assembly. Storage and reheating Store in the fridge, covered, for up to 2-3 days. Freezing is not recommended. There's no point in reheating it; it is served cold. If the layer seems harder the next day, let it sit for 10 minutes at room temperature before serving.