Chocolate cream cake

Cocoa Cream Cake – A Delicious Treat Easy to Prepare

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

The history of this layered cake with cocoa cream is filled with nostalgia, reminding us of family gatherings and festive meals where desserts were the stars of the evening. This recipe is perfect for those who want to bring a touch of magic to the kitchen without spending hours cooking. I invite you to discover how to prepare a delicious cake with tender layers and a rich chocolate cream that will delight the taste buds of your loved ones.

Ingredients

For the layers:
- 2 eggs
- 10 tablespoons of milk
- 10 tablespoons of oil (choose a neutral oil, such as sunflower oil)
- 10 tablespoons of sugar
- 1 packet of baking ammonia (this helps achieve fluffy layers)
- Flour as needed (approximately 500 g, but adjust according to the dough consistency)

For the cream:
- 1 packet of chocolate pudding (approximately 40 g)
- 500 ml of milk
- 5 tablespoons of sugar
- 1 essence of rum (for an extra flavor)
- 250 g of butter (at room temperature)
- 100 g of powdered sugar

Step-by-Step Instructions

Step 1: Preparing the Layers
1. Mix the eggs with the sugar: In a large bowl, add the two eggs and the 10 tablespoons of sugar. Use an electric mixer to combine the ingredients at medium speed until the mixture becomes frothy and doubles in volume.

2. Add the oil: Gradually try to add the oil, as if you were making mayonnaise. This will ensure an even emulsion and tender layers.

3. Incorporate the milk: Add the 10 tablespoons of milk to the egg mixture and mix until well combined.

4. Add the ammonia and flour: Sprinkle the baking ammonia and start adding flour gradually, mixing well. Adjust the amount of flour until you get a soft dough that can be shaped.

5. Divide the dough: Divide the dough into three equal parts.

6. Bake the layers: Line a large baking tray with parchment paper. Roll out each part of the dough into a thin layer and bake each layer on the back of the tray at high heat for about 5-7 minutes or until they are lightly browned. Depending on the oven, it is important to monitor them to avoid burning.

Step 2: Preparing the Cream
1. Prepare the pudding: In a saucepan, add 500 ml of milk and the 5 tablespoons of sugar. Bring the mixture to a boil, then add the contents of the pudding packet, stirring constantly to avoid lumps. Let it boil for 2-3 minutes until it thickens. Allow the pudding to cool completely.

2. Mix the butter: In a separate bowl, mix the softened butter with the powdered sugar until creamy and airy. This is the ideal time to add the cooled pudding, spoon by spoon, mixing well after each addition.

3. Add the rum essence: For an extra flavor, incorporate the rum essence into the chocolate cream.

Step 3: Assembling the Cake
1. Fill the layers: Take the first baked layer and spread a generous portion of cream on top. Place the second layer over it, repeat the process, and finally cover with the last layer.

2. Cooling: Cover the cake with plastic wrap and refrigerate it to cool well, preferably overnight. This step is essential to allow the flavors to blend perfectly.

Serving Suggestions
The cake can be cut into squares and dusted with powdered sugar for an elegant look. It is delicious served alongside a fragrant coffee or herbal tea. Additionally, vanilla ice cream or chocolate sauce would perfectly complement this dessert.

Possible Variations
If you want to add a twist to the recipe, you can replace the chocolate pudding with vanilla pudding or add some crushed nuts or coconut flakes to the cream for an interesting texture. Also, instead of rum essence, you can experiment with orange or almond essences.

Nutritional Benefits
This cake, with eggs and butter as its main ingredients, is rich in proteins and healthy fats. The chocolate pudding provides antioxidants from cocoa, while the sweetness of the sugar is balanced by the intense aroma of the rum.

Frequently Asked Questions
1. Can I use another type of oil?
Yes, but it is recommended to use oils with a neutral flavor to not alter the taste of the cake.

2. Can I make the cake gluten-free?
Yes, you can replace traditional flour with gluten-free flour, but make sure to adjust the amount according to the instructions on the package.

3. How long does the cake last?
Stored in the refrigerator, the cake will stay fresh for up to 5 days.

Now that you have all the necessary details to prepare this layered cake with cocoa cream, all that’s left is to get to work! Soon, you will enjoy a delicacy that will bring smiles to the faces of your loved ones. Enjoy your meal!