Chocolate Cream Cake
Chocolate cream cake is a true classic, a favorite of chocolate lovers worldwide. The unique combination of a soft, cocoa-flavored sponge cake and a rich, silky chocolate cream makes it irresistible. This dessert is an excellent choice for festive occasions, birthdays, or any special event when you crave a truly chocolatey treat.
Ingredients for this recipe
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Preparation Steps
1
Preheat the oven to 350°F (180°C). Grease a 9-inch (22 cm) cake pan and line the bottom with parchment paper.
2
In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3
In another bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4
Alternately add the milk and the flour mixture to the butter mixture, mixing until just combined.
5
Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6
While the cake is baking, prepare the chocolate cream: heat the heavy cream until simmering, then pour it over the finely chopped dark chocolate. Stir until smooth and glossy.
7
Let the cream cool slightly, then stir in the powdered sugar and vanilla sugar.
8
Once the cake has cooled, slice it in half horizontally. Spread the bottom layer with chocolate cream, then top with the other layer.
9
Frost the top and sides of the cake with the remaining chocolate cream, smoothing it evenly.
10
Refrigerate for at least 1 hour to allow the cream to set properly. Slice and serve.
