Easter Cake

Easter Chocolate Cake with Whipped Cream and Eggnog

Preparation time: 30 minutes
Baking time: 45-50 minutes
Total time: 1 hour and 20 minutes (plus cooling time)
Servings: 12

Easter is approaching, and for this special occasion, I invite you to create a decadent cake together that will surely be the star of the festive table. This chocolate cake, with a whipped cream and eggnog filling, is the perfect combination of rich chocolate and delicate cream, enhanced by the distinct flavor of eggnog. It's a simple recipe, yet it makes a striking visual and taste impact.

The history of chocolate cake and eggnog is filled with tradition. In many cultures, sophisticated desserts are prepared for special occasions, and chocolate cakes have become symbols of celebration. Eggnog, on the other hand, adds a touch of elegance and an unmistakable flavor, perfect for celebrating the moment.

Ingredients:

For the cake:
- 1 packet Dr. Oetker dark icing
- 250 g butter
- 300 g flour
- 2 packets Dr. Oetker baking powder
- 1 packet Dr. Oetker cocoa powder (50 g)
- 250 g sugar
- 1 packet Dr. Oetker vanilla sugar
- 4 eggs
- 125 ml milk

For the chocolate cream:
- 200 g dark cooking chocolate
- 200 g heavy cream

For the eggnog cream:
- 400 ml heavy cream
- 1 packet Dr. Oetker Bourbon vanilla sugar
- 1 packet Dr. Oetker gelatin
- 100 ml water
- 125 ml eggnog

For soaking:
- 6 tablespoons eggnog (optional, but recommended for intense flavor)

For decoration:
- 1 tablespoon powdered sugar

Preparation:

1. Chocolate cream:
We start by preparing the chocolate cream, as it needs to chill. In a saucepan, heat 200 g of heavy cream over medium heat until hot but not boiling. Remove from heat and add 200 g of chopped chocolate. Stir well until the chocolate is completely melted. Let the mixture cool, then cover it and refrigerate overnight or for at least 3 hours.

2. Cake:
For the cake, you can prepare it the night before to make slicing easier. In a double boiler, melt 250 g of butter together with the chocolate icing. In a separate bowl, mix the dry ingredients: 300 g of flour, 250 g of sugar, 2 packets of baking powder, 1 packet of vanilla sugar, and 1 packet of cocoa powder. Add the eggs and gradually mix in the milk with a hand mixer on medium speed. Finally, fold in the melted butter with the icing.

Pour the batter into a round cake pan (26 cm) lined with parchment paper and bake in a preheated oven at low to medium heat for 45-50 minutes. It's important to check with a tester to see if the cake is done, and if it browns too quickly, you can reduce the baking time.

Once the cake is ready, remove it from the oven and let it rest in the pan for a few minutes, then carefully remove it, peel off the parchment paper, and place it on a serving platter. Allow it to cool completely.

3. Eggnog cream:
Meanwhile, prepare the eggnog cream. In a small bowl, soak 1 packet of gelatin in 100 ml of water for 10 minutes. Then, add the eggnog, stir, and place the bowl over a double boiler to dissolve the gelatin. From the resulting mixture, set aside 4-5 tablespoons.

In another bowl, whip 400 ml of heavy cream with 1 packet of vanilla sugar, starting on low speed and gradually increasing until you achieve a firm consistency. Add the gelatin and eggnog mixture and mix again until combined.

4. Assembling the cake:
Now we are ready to assemble the cake. Cut the cake into three equal layers (the middle layer will be cut into a bunny shape and placed on top). Place the first layer on a serving platter and soak it with 3 tablespoons of eggnog. Whip the chocolate cream until creamy and spread it over the first layer. Place the second layer on top, soaking it again with eggnog. Next, spread the eggnog cream evenly.

The reserved layer, cut into a bunny shape (to add a festive detail), is placed on top of the eggnog cream. Pour the gelatin and eggnog mixture into the gaps in the cake for added moisture and flavor. Finally, dust the cake with powdered sugar for an elegant finish.

5. Cooling:
The cake should chill in the refrigerator until the next day or at least for 3 hours to allow the flavors to develop and the cream to set.

Serving suggestions:
Serve this cake as is, or alongside a scoop of vanilla ice cream or a warm cup of cocoa. It's a perfect dessert to conclude a festive meal, but just as suitable for a gathering with friends.

Tips and tricks:
- If you prefer a less sweet cake, you can reduce the sugar in the batter or the chocolate cream.
- Experiment with various liqueur flavors, such as amaretto or rum, to give your cake a unique touch.
- Make sure the cake is completely cooled before slicing to avoid crumbling.

Nutritional information:
This cake recipe contains calories primarily from sugar, butter, and chocolate, but also provides calcium from milk and cream. It is an energy-rich dessert, perfect for enjoyment in moderation during the holidays.

Now that you have all the necessary information, all that's left is to get cooking! This chocolate, whipped cream, and eggnog cake will bring a touch of joy and refinement to your Easter celebrations. Enjoy and have a magical Sunday!