Whipped cream cake

Cream Cake – A Decadent and Creamy Delight

Who doesn’t love a fluffy cake with chocolate and whipped cream? This cream cake recipe perfectly combines the intense flavors of cocoa with the fine texture of meringue and whipped cream. An ideal choice for any occasion, this cake is sure to impress anyone lucky enough to taste it. Plus, it’s a quick and simple dessert to make, perfect for cooking enthusiasts looking to add a touch of sweetness to their lives.

Before we begin, let’s take a look at the key ingredients and each step of the process. This recipe will yield approximately 12 servings of delicious cake, and the total preparation time will be around 1 hour – a perfect time to enjoy a pleasant evening in the kitchen.

Preparation Time: 20 minutes
Baking Time: 35-40 minutes
Total Time: 1 hour
Number of Servings: 12

Ingredients

For the cake:
- 50 g dark cocoa powder (make sure to use high-quality cocoa for an intense flavor)
- 150 ml boiling water
- 6 eggs (it’s best to use room temperature eggs for better mixing)
- 250 g sugar (you can adjust the amount according to your preferences)
- 120 ml oil (sunflower oil is a good choice, but you can also use olive oil for a distinct flavor)
- 280 g flour
- 1 teaspoon baking powder
- Rum essence (adds a touch of refinement to your cake)

For the syrup:
- 100 g sugar
- 100 ml cold water

For decoration:
- 500 ml heavy cream (make sure it’s very cold for better whipping)
- 2 tablespoons sugar (you can use powdered sugar for quicker dissolving)
- 1 packet of whipped cream stabilizer (optional but recommended to keep the whipped cream firm)
- 50 g dark chocolate (use high-quality chocolate for a delicious sauce)
- A little milk (just enough to reach the desired consistency of the chocolate sauce)

Preparation

Step 1: Preparing the cake

Start by preparing the cocoa. Place 50 g of cocoa in a bowl and pour 150 ml of boiling water over it. Stir constantly until you achieve a smooth mixture without lumps, with an oil-like consistency. Allow the mixture to cool.

In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Add half of the sugar (125 g) and continue mixing until you obtain a glossy and firm meringue. It’s essential to whip the egg whites well to give the cake a fluffy texture.

In a separate bowl, whisk the egg yolks with the other half of the sugar (125 g) until they become a light and fluffy cream. Gradually add the oil and rum essence, mixing gently. Incorporate the cooled cocoa mixture and stir gently.

Sift the flour together with the baking powder and start to fold it into the cocoa mixture, using a spatula and gentle up-and-down motions to avoid deflating the mixture. Finally, add the meringue and gently fold until everything is well combined.

Prepare a baking tray measuring 42/28 cm by lining it with parchment paper, and pour the batter into the tray. Place the tray in a preheated oven at 180°C (medium heat) for 35-40 minutes. Do the toothpick test: if it comes out clean, the cake is ready. Remove the cake from the oven and let it cool on a wire rack.

Step 2: Preparing the syrup

To make the syrup, caramelize the sugar in a saucepan over medium heat, stirring constantly to avoid burning. When the sugar turns golden, extinguish it with 100 ml of cold water, being careful of the steam that forms. Allow the syrup to cool, stirring occasionally to help dissolve the caramelized sugar.

Step 3: Decorating the cake

To prepare the whipped cream, start by beating the very cold cream on low speed until it begins to thicken. Add the sugar and whipped cream stabilizer, then increase the mixer speed and continue mixing until you achieve fluffy and firm whipped cream.

For the chocolate sauce, melt the dark chocolate over low heat, adding a little milk to achieve a liquid consistency. Mix well to avoid lumps.

Step 4: Assembling the cake

Once the cake has completely cooled, cut it into squares or rectangles, depending on your preference. Soak each piece with the cooled syrup, being careful not to soak them too much. Decorate the cake with a generous layer of whipped cream, and drizzle the melted chocolate sauce on top.

Serving Suggestions and Variations

This cream cake is delicious and simple, but you can also add a few variations to give it a touch of originality. For example, you can add fresh fruits, such as raspberries or strawberries, between the layers of whipped cream and cake for a contrast of textures and flavors.

Additionally, you can replace the rum essence with vanilla essence or another favorite flavor. Instead of dark chocolate, feel free to experiment with milk chocolate or white chocolate, each bringing a different note to the cake.

Frequently Asked Questions

1. Can I use whole wheat flour?
Yes, you can use whole wheat flour, but the cake will have a slightly different texture. You may need to adjust the amount of liquid in the recipe.

2. How can I tell if the cake is ready?
Do the toothpick test. If the toothpick comes out clean, the cake is ready. The cake should also spring back when touched.

3. Can I prepare the cake in advance?
Absolutely! The cake can be made a day ahead. Just be sure to keep it covered in the refrigerator to maintain its freshness.

Nutritional Benefits

This cream cake is not only a treat but also a source of energy. The eggs provide quality protein, and cocoa is rich in antioxidants, making it a beneficial ingredient for health. Additionally, the whipped cream adds a fat content, so it’s recommended to consume it in moderation.

In conclusion, this cream cake is not only a quick and simple dessert to make but also a true declaration of love for chocolate. I encourage you to try this recipe and share your experience with loved ones. Each bite will bring a smile to the faces of those who taste it, and your cake will surely become a favorite among family and friends. So, put on your apron and prepare this delicacy with your heart!