Chocolate Dream Cake

Layered Chocolate Cake - An Unforgettable Culinary Experience

Do you want to join the exclusive club of pastry chefs? I suggest you start with a decadent chocolate cake, a masterpiece that will delight the taste buds of your loved ones. This recipe is inspired by the famous creations from pastry competitions, but it is perfectly adapted to be made at home, with accessible ingredients and simplified techniques. I invite you to discover step by step how to turn your dream into reality!

Preparation time: 1 hour
Baking time: 30 minutes
Total time: 1 hour and 30 minutes
Number of servings: 12

Ingredients

*For the Base:*
- 4 eggs
- 2 tablespoons cold water
- 6 tablespoons sugar
- 4 tablespoons flour
- 3 tablespoons cocoa
- 1 packet baking powder
- Juice of 1/2 lemon
- A pinch of salt

*For the Dark Chocolate Cream:*
- 300 g dark chocolate
- 250 ml liquid cream
- 40 g butter/margarine
- 5 g gelatin granules
- 50 ml cold water

*For the Milk Chocolate Cream:*
- 300 g milk chocolate
- 250 ml liquid cream
- 40 g butter/margarine
- 5 g gelatin granules
- 50 ml cold water

*For the White Chocolate Cream:*
- 300 g white chocolate
- 250 ml liquid cream
- 40 g butter/margarine
- 5 g gelatin granules
- 50 ml cold water

*For the Smaller Base (optional):*
- 200 g chocolate
- 170 ml liquid cream
- 25 g butter/margarine
- 3 g gelatin granules
- 30 ml cold water

*For the Syrup:*
- 100 ml water
- 3 tablespoons powdered sugar
- 1/2 vial rum essence

Recipe History
The chocolate cake has a rich and fascinating history, evolving over the centuries from a simple combination of chocolate and flour to the complex masterpieces we encounter today. This layered cake, with its creaminess and intense chocolate flavor, has become a symbol of sweet delights, served on holidays, anniversaries, and special moments. Therefore, every slice you savor is part of a global culinary tradition, a true feast for the senses.

Preparing the Base
1. Preheat the oven to 180°C and prepare the cake pan (preferably 24 cm in diameter). Grease it with oil and dust it with flour to prevent sticking.
2. In a large bowl, beat the eggs together with 2 tablespoons of cold water, sugar, and a pinch of salt, using a whisk or mixer, until the mixture becomes frothy and doubles in volume.
3. Gradually add the flour and cocoa, sifting them in, mixing with a silicone spatula or wooden spoon to avoid lumps.
4. Reactivate the baking powder with the lemon juice and incorporate it into the mixture. Mix gently until everything is homogenized.
5. Pour the mixture into the prepared pan and place it in the oven for about 30 minutes. Check if it is baked by inserting a toothpick into the center; if it comes out clean, it is done.
6. Once baked, let the base cool in the pan for 10 minutes, then remove it and allow it to cool completely on a rack.

Creating the Cream
*For each type of cream, follow the same techniques, adapting the ingredients accordingly:*
1. Hydrate the gelatin in cold water, letting it sit for 5-10 minutes.
2. Melt the chocolate in a bain-marie, meaning in a bowl placed over a pot of hot water, being careful not to touch the water.
3. Whip the liquid cream, but not completely, leaving it slightly softer so it doesn't harden too much in the cream.
4. Once the chocolate has melted, add the butter and mix well, then remove the bowl from the heat. Add the hydrated gelatin and mix well.
5. Incorporate the whipped cream, gently folding from the bottom up to retain the air in the cream.

Assembling the Cake
1. Cut the base in half horizontally, preferably the day after baking to make cutting easier.
2. Prepare the syrup by boiling the water together with the powdered sugar and rum essence. Let it cool.
3. Place the first half of the base on a serving plate and soak it well with the prepared syrup.
4. Pour the dark chocolate cream over the base, smoothing it with a spatula, then refrigerate to set.
5. Repeat these steps with the milk chocolate cream, and then with the white chocolate cream, alternating the layers.
6. Once everything is assembled, leave the cake in the refrigerator for at least 1 hour to set well.

Decorating and Serving
1. Once the cake has set, remove the rings from the pan and decorate as desired. You can use grated chocolate, fresh fruits, or whipped cream.
2. Serve it with a glass of cold milk or a cup of strong coffee, and each slice will be an explosion of flavors.

Practical Tips
- Choose quality ingredients: Use premium chocolate to achieve an intense and rich flavor.
- Patience in assembly: Ensure that each layer of cream is well set before adding the next.
- Personalize the recipe: You can add vanilla or coffee flavoring to the creams for an extra touch of flavor.

Frequently Asked Questions
- Can I use milk chocolate instead of dark chocolate? Yes, you can replace dark chocolate with milk chocolate, but the cake will be sweeter.
- What other creams can I use? You can experiment with fruit creams, such as raspberry or mango, for a fresh variant.

Nutritional Benefits
This chocolate cake, while indulgent, can provide antioxidants from dark chocolate, plus healthy fats from butter and cream. However, moderation is essential, considering the sugar and calorie content.

So, don't hesitate to play with the ingredients and add a personal touch to this extraordinary recipe. Every cake you create is not just a delicacy but also an opportunity to create memorable moments around the table. Enjoy!