Double chocolate cream cake

Double Chocolate Cream Cake: A Delicacy for Special Moments

Total Time: 2 hours (including cooling time)
Preparation Time: 30 minutes
Baking Time: 30 minutes
Servings: 10-12

Overview
Do you want a dessert that impresses both visually and in taste? The double chocolate cream cake is the perfect answer! This cake is a true explosion of flavor, combining dark chocolate and milk chocolate in a way that will make anyone fall in love with every slice. Whether it’s an anniversary, a party, or just a pampering evening at home, this cake will bring smiles to everyone’s faces.

Recipe History
Chocolate cakes have a long history, dating back to the 19th century when chocolate began to be used in bakeries. Over time, various recipes have evolved, and combinations of chocolate with cream and other flavors have become favorites among sweet lovers. This recipe blends tradition with innovation, offering a cake that combines textures and flavors for an unforgettable culinary experience.

Ingredients
*For the sponge:*
- 5 eggs
- 5 tablespoons sugar
- 3 tablespoons oil
- 5 tablespoons flour
- 1 teaspoon baking powder
- 3 tablespoons chocolate chips (choose a quality option)
- 1 teaspoon vanilla extract

*For the cream:*
- 250 g mascarpone
- 300 ml heavy cream (make sure it is well chilled)
- 100 g dark chocolate + 50 ml heavy cream
- 100 g milk chocolate + 50 ml heavy cream

*For decoration:*
- 300 ml heavy cream
- chocolate chips

Preparation
*Step 1: Preparing the sponge*
1. Start by preheating the oven to 180°C. Prepare a 24 cm round cake pan by lining it with parchment paper.
2. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. It is important that the bowl and utensils are completely clean to achieve perfect meringue.
3. Gradually add the sugar while continuing to beat until the mixture becomes glossy and firm.
4. In another bowl, mix the yolks with 3 tablespoons of oil and the vanilla extract until homogeneous.
5. Gently fold the yolk mixture into the meringue, being careful not to deflate it.
6. Sift the flour and baking powder over the mixture and fold them in with a spatula, taking care not to over-mix.
7. Finally, add the chocolate chips and mix gently.
8. Pour the mixture into the prepared pan and bake for 25-30 minutes or until a tester inserted in the center comes out clean. Let the sponge cool on a wire rack.

*Step 2: Preparing the cream*
1. Melt the dark chocolate over low heat with 50 ml of heavy cream, stirring until smooth. Repeat the process with the milk chocolate.
2. Whip the chilled heavy cream until it starts to thicken. Add a tablespoon of powdered sugar and continue mixing.
3. In another bowl, mix the mascarpone until creamy. Fold in the whipped cream in two stages, mixing gently with a spatula.
4. Divide the cream into two: add the dark chocolate to one part and the milk chocolate to the other, mixing each composition well.

*Step 3: Assembling the cake*
1. Cut the cooled sponge into three equal layers.
2. Place the first layer of sponge in the pan you baked it in, lined with plastic wrap.
3. Spread a layer of dark cream over the first sponge layer. Place the second layer and cover with the milk cream.
4. Top with the last layer and gently press down to settle it.
5. Refrigerate the cake for a few hours, ideally overnight, to allow the cream to set.

*Step 4: Decorating*
1. Whip 300 ml of heavy cream until firm and use it to cover the cake.
2. Decorate with chocolate chips on top, and if you like, you can also add some berries for a color and flavor contrast.

Practical Tips
- Make sure the eggs are at room temperature for a more stable meringue.
- Use high-quality chocolate for a more intense flavor.
- You can replace the mascarpone with ricotta cheese for a lighter version.
- If you want to add a note of freshness, you can incorporate a tablespoon of orange extract into the mascarpone cream.

Frequently Asked Questions
1. Can I use other types of chocolate?
Yes, you can experiment with white chocolate or different flavors, but keep in mind that these will change the final taste of the cake.

2. How can I store the cake?
The cake can be stored in the fridge, covered, for up to 5 days. It is best consumed in the first 2-3 days to enjoy the freshness of the cream.

3. Can I make the cake less sweet?
You can reduce the amount of sugar in the cream or choose chocolate with a higher cocoa content, which is less sweet.

Nutritional Benefits
This double chocolate cream cake, although a rich dessert, also offers some benefits. Dark chocolate is rich in antioxidants, and mascarpone provides a good source of calcium. However, moderation is key.

Serving Suggestions
For a special experience, serve the cake alongside a scoop of vanilla ice cream or with a red fruit sauce, which will add a fresh note and enhance the chocolate flavor.

Now that you have all the necessary information, all that’s left is to get cooking! The double chocolate cream cake will reward you with every slice and will surely become a go-to recipe in your culinary repertoire. Enjoy!