Phenomenal soft cake with chocolate and fruit cream

Phenomenal Soft Chocolate Cake with Fruit Cream

When it comes to desserts, few things can rival a perfect chocolate cake. Today, I will share with you a recipe for a phenomenal soft chocolate cake with fruit cream, which will not only impress your guests but also make you the star of any party. This cake is a true delight, full of flavor, with a velvety texture that melts in your mouth. Let's embark on this culinary adventure!

Recipe History

Chocolate cake recipes have a rich history, with origins that date back to when chocolate was discovered and used in various preparations. This recipe is inspired by great cake design masters like Giulia Guendalini and Donna Hay, who have brought a fresh breath to the art of cake making. Each bite of this cake will tell you about the passion and skill of those who contributed to the popularization of this wonderful dessert.

Preparation Time

- Preparation time: 30 minutes
- Baking time: 60 minutes
- Total time: 90 minutes
- Number of servings: 8-10

Necessary Ingredients

*For the chocolate cake:*

- 150 gr dark chocolate (or 160 gr, according to preferences)
- 250 gr butter or margarine (for an even softer texture, up to 300 gr can be used)
- 300 ml milk (soy or any preferred type)
- 50 ml or 100 ml rum (can be replaced with coffee or milk for children)
- A bottle of rum flavoring
- 200 gr flour 00 (ideal, but regular flour can also be used)
- 100 gr bitter cocoa
- 1/2 packet of baking powder (if using regular flour, use a whole packet)
- 3 large eggs
- 300 gr sugar (can be adjusted to 350 gr, depending on taste)
- A pinch of salt
- Grated orange zest (optional, for a note of freshness)

*For the cream:*

- 3 egg yolks
- 150 gr sugar
- 150 gr starch
- 500 ml milk
- A packet of vanilla
- Lemon zest (for flavor)
- 400 ml liquid cream for whipping
- 2 packets of cream stabilizer
- 250 gr mascarpone
- A bottle of rum flavoring

*For decoration:*

- Strawberries and blackberries (washed and dried)
- Powdered sugar (for decoration)

Step-by-Step Instructions

1. Preparing the Cake
In a large pot over a double boiler, add the broken chocolate, butter, milk, rum, and rum flavoring. Let it melt slowly, stirring occasionally, until you get a homogeneous mixture. Let it cool slightly.

2. Mixing the Dry Ingredients
In a separate bowl, sift the flour, cocoa, and baking powder. Ensure the mixture is uniform to avoid lumps.

3. Preparing the Egg Foam
In another bowl, beat the eggs with a pinch of salt and sugar for about 6 minutes, until foamy and doubled in volume. This is an essential step to achieve a light and fluffy cake.

4. Combining the Mixtures
Gradually add the flour mixture to the egg foam, gently folding from the bottom up. Then, dilute the mixture with the melted chocolate, mixing gently again.

5. Preparing the Cake Pan
Grease a 22 cm round cake pan with margarine and line the bottom and sides with parchment paper. This step is crucial to ensure that the cake rises evenly and comes out easily from the pan.

6. Baking
Preheat the oven to 170 degrees Celsius. Pour the mixture into the pan and place it in the preheated oven on the bottom rack for 60 minutes. Check with a stick if it is done; it should come out clean.

7. Cooling the Cake
Let the cake cool in the pan, covered with a plate or lid, to retain the flavors. This step is essential as the cake absorbs moisture and becomes even softer.

8. Preparing the Cream
In a saucepan, heat the milk with the lemon zest to make an infusion. After 10 minutes, remove the lemon zest. In a bowl, beat the egg yolks with sugar and starch, then dilute with the warm milk. Place on the heat and stir constantly until thickened. Let it cool, covered with plastic wrap.

9. Whipping the Cream
In another bowl, whip the cream with the stabilizer until firm. Gently incorporate the mascarpone and cooled pastry cream. Add the rum flavoring and adjust sweetness with powdered sugar to taste.

10. Assembling the Cake
Cut the cake into three layers using a thread for even cuts. Fill the layers with the prepared cream, alternating carefully.

11. Decorating
Use a piping bag to create a pattern on the edge of the cake, mimicking a fruit basket. Let the cake rest overnight in the fridge to firm up.

12. Serving
Decorate with strawberries and blackberries, dusting powdered sugar on top. It is important not to add the fruits too early to avoid damaging the soft cake.

Practical Tips

- Ingredients: Make sure all ingredients are at room temperature before starting the preparation.
- Baking: If you want an even moister cake, you can add a little milk to the mixture.
- Texture: The cake can be served plain, without cream, for a lighter option, but with a dollop of whipped cream and a few fresh fruits, it will have an elegant appearance.
- Storage: The cake keeps for 3 days at room temperature and 7 days in the fridge. Take it out of the fridge 15 minutes before serving to restore its freshness.

Frequently Asked Questions

1. Can I replace dark chocolate with milk chocolate?
Yes, but keep in mind that the cake will be sweeter and less intense in flavor.

2. How can I make the cake less caloric?
You can reduce the amount of sugar and use margarine instead of butter. Also, a whole wheat flour variant could be a healthier choice.

3. Is it possible to add fruits to the cake mixture?
Yes, you can add small pieces of fruit to the cake batter for added flavor and texture.

Successful Combinations

This phenomenal soft chocolate cake pairs perfectly with a scoop of vanilla ice cream or a caramel sauce. Additionally, a glass of red wine or an espresso coffee will perfectly complete the tasting experience.

I hope this recipe brings you joy and success in the kitchen! Feel free to experiment and add your personal touch. Bon appétit!