Chocolate cream cake

The chocolate cream cake is a quick and simple dessert, perfect for any occasion, from a lazy afternoon to a family gathering. This recipe combines the fluffy texture of the cake with the richness of a delicious chocolate cream. Start your culinary adventure with the right ingredients and get ready to impress!

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 12

Ingredients for the cake:
- 200 g butter at room temperature
- 150 g powdered sugar
- 4 large eggs
- 200 g flour
- 1 packet baking powder (10 g)
- A pinch of salt
- 50 g high-quality cocoa powder

Ingredients for the chocolate cream:
- 200 g dark chocolate (minimum 70% cocoa)
- 2 tablespoons of oil (preferably sunflower oil or coconut oil for an exotic taste)
- 200 ml whipping cream
- 1 tablespoon of powdered sugar (optional, depending on the sweetness of the chocolate)

Preparation method:

1. Start by preparing the cake. Preheat the oven to 180°C and grease a baking tray (approximately 20x30 cm) with butter and sprinkle with flour or use parchment paper to prevent the cake from sticking.

2. In a large bowl, add the diced butter and powdered sugar. Using an electric mixer, beat at medium speed until you achieve a fluffy cream, light blonde in color, for about 5-7 minutes. This is a crucial step to incorporate air, which will make the cake fluffier.

3. Add the eggs, one at a time, mixing well after each addition. Make sure the eggs are well incorporated before adding the next one.

4. Meanwhile, in a small saucepan, melt the dark chocolate together with the 2 tablespoons of oil over low heat, stirring constantly to prevent burning. Once the chocolate is completely melted, remove the saucepan from the heat and let the mixture cool slightly.

5. In another bowl, sift the flour, cocoa, baking powder, and salt. Incorporate this dry mixture into the butter mixture, alternating with the melted chocolate. Gently mix with a spatula until the ingredients are well combined, being careful not to overmix.

6. Pour the mixture into the prepared tray and level the surface with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

7. While the cake is baking, prepare the chocolate cream. In a bowl, whip the cream with the powdered sugar until it becomes firm but not overwhipped. Add the melted chocolate (which has cooled) and gently mix with a spatula until you achieve a smooth cream.

8. Once the cake has completely cooled, cut it into squares or rectangles and cover each piece with a generous layer of chocolate cream.

Serving suggestion: Sprinkle a little cocoa or grated chocolate on top to add an elegant touch. You can accompany the cake with a scoop of vanilla ice cream or fresh fruits like raspberries or strawberries, which add a delicious contrast to the chocolate cream.

Possible variations: Experiment with white or milk chocolate to create a cream with a different taste. You can also add flavors like vanilla extract or a pinch of coffee to the chocolate cream to enhance the flavors.

This chocolate cream cake recipe will surely become a favorite in your home. Enjoy every bite and savor the sweet moment you created with your own hands!

 Ingredients: 1 package of sponge cake sheets, 700 g of dark cooking chocolate (I used 70% cocoa dark chocolate), 2 packages of butter, 200 g of powdered sugar, 1 vial of rum essence.