Chocolate cream cake

Chocolate Cream Cake – An Unforgettable Delicacy

When it comes to desserts, few things compare to a well-made chocolate cream cake. This cake is perfect for any occasion, from birthdays to simple family dinners. It combines a fluffy sponge cake with a rich chocolate cream and elegant decor, providing a remarkable culinary experience. Let's discover together how to prepare this delicious cake, step by step!

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 8-10

Ingredients

For the sponge cake:
- 6 fresh eggs
- 180 g granulated sugar
- 180 g all-purpose flour

For the cream:
- 500 ml whole milk
- 4 egg yolks
- 120 g sugar
- 50 g flour
- 2-3 squares of dark chocolate (approximately 70% cocoa)

For soaking:
- Milk (or caramel syrup, to taste)

For decoration:
- 200 ml heavy cream (whipped)
- 2-3 tablespoons of the prepared chocolate cream

A Brief Story

The chocolate cream cake has a rich history, being a popular choice on tables around the world. This recipe, which you will discover today, blends tradition with innovation, paying homage to simple yet flavorful ingredients. Each layer of this cake represents an explosion of textures and flavors, making it a favorite among chocolate lovers.

Step by Step – Preparing the Sponge Cake

1. Beat the eggs: In a large bowl, add the 6 eggs. Using an electric mixer, beat the eggs on high speed for about 5-7 minutes, until they become frothy and double in volume. It is essential for the eggs to be at room temperature for proper whipping.

2. Add the sugar: Gradually incorporate 180 g of granulated sugar while continuing to mix. This step will add sweetness and contribute to the airy texture of the sponge. Continue mixing for about 10 minutes or until the mixture becomes a smooth and glossy cream.

3. Incorporate the flour: Sifting the flour is a crucial step that helps improve the texture of the sponge. Gradually add the flour, gently folding it in with a spatula or wooden spoon, from top to bottom, to maintain the air in the mixture. Avoid overmixing, as this can lead to a dense cake.

4. Prepare the baking pan: Grease and flour a round baking pan (approximately 24 cm). This will prevent the sponge from sticking. Pour the sponge mixture into the pan, smoothing the surface.

5. Bake the sponge: Preheat the oven to 180 °C and place the pan inside. Bake for 30 minutes, testing with a toothpick: insert the toothpick into the center of the sponge; if it comes out clean, the sponge is ready. Once baked, remove it from the oven and turn it out onto a wire rack to cool completely.

Preparing the Chocolate Cream

1. Heat the milk: In a saucepan, heat 500 ml of milk over low heat. It is important not to let it boil rapidly, but to warm it steadily.

2. Prepare the egg yolks: In a separate bowl, mix the 4 egg yolks with 120 g of sugar. Add 50 g of flour and mix well until the mixture is smooth.

3. Combine the mixtures: When the milk is warm, gradually add it to the egg yolk mixture, stirring continuously to prevent the eggs from curdling. It is essential to add the milk slowly to adjust the temperature of the mixture.

4. Thicken the cream: Return the mixture to low heat, stirring constantly. The cream will gradually thicken. When it reaches the desired consistency, remove it from the heat and add the chocolate squares. Stir until the chocolate is completely melted and the cream is smooth.

Assembling the Cake

1. Slice the sponge: Once the sponge has cooled completely, use a sharp knife to cut it into 3 even layers. It is recommended to use a serrated knife to avoid crumbling.

2. Soak the sponge: On a flat plate, place the first layer of sponge and soak it with milk or caramel syrup using a pastry brush or spoon. This step will add moisture and enhance the flavors.

3. Add the cream: Spread a generous layer of chocolate cream over the first layer. Repeat the process with the other layers, ensuring each layer is well soaked.

4. Finish with the last layer: Carefully place the final layer of sponge on top, making sure it is even.

Decorating the Cake

1. Prepare the chantilly: From the chocolate cream obtained, reserve 2-3 tablespoons and mix them with 100 ml of whipped cream. This will become a delicious chocolate chantilly.

2. Decorate the cake: Use the chocolate chantilly to decorate the cake. You can apply it with a spatula or create shapes with a piping bag, depending on your preference. Alternate with whipped cream for an elegant look.

3. Chill: Allow the cake to chill in the refrigerator for at least 1 hour before slicing. This step is essential for the flavors to meld perfectly and to achieve an ideal texture.

Useful Tips

- Choose quality chocolate: The quality of the chocolate used in the cream will influence the final taste of the cake. Chocolate with a high cocoa content (70% or more) will provide an intense flavor.

- Gluten-free option: You can replace all-purpose flour with almond flour or gluten-free flour for a healthier version.

- Customize the soaking: If desired, you can use flavored syrups, such as vanilla or rum, to add a special touch.

- Ideal pairings: This cake pairs perfectly with a strong espresso or mint tea, which will complement the rich flavors of the chocolate.

Frequently Asked Questions

1. Can I use farm eggs? Yes, farm eggs will add extra flavor to the cake.

2. How can I tell when the sponge is done? By doing the toothpick test; if it comes out clean, the sponge is properly baked.

3. What if the cream doesn’t thicken? If the cream doesn’t thicken, let it cook for a few more minutes, stirring constantly.

4. How can I make the cake less sweet? Reduce the amount of sugar in the recipe or use darker chocolate.

Now that you have all the necessary information, all that's left is to get cooking! This chocolate cream cake will surely become a favorite for you and your loved ones. Enjoy every slice!