Train cake
Train Cake with Chocolate Cream – A Delight for Anniversaries and Celebrations
Preparation time: 45 minutes
Baking time: 40 minutes
Total time: 1 hour and 25 minutes
Number of servings: 12-14
Welcome to the sweet world of cooking! Today I will share with you a recipe for train cake with chocolate cream, a delicacy that brings joy on both anniversaries and any special occasion. This cake is not just a simple dessert, but a true culinary masterpiece, full of rich flavors and fluffy textures.
A Brief Story About Chocolate Cakes
Throughout history, chocolate cakes have become symbols of celebration and festivity. Their origins are lost in the mists of time, but what we know for sure is that chocolate has fascinated people since ancient times. Whether it’s an anniversary, a wedding, or just a weekend day, a chocolate cake is always an inspired choice.
Ingredients
For the Base
- 8 eggs
- 250 g sugar
- 4 tablespoons oil
- 2 tablespoons cornstarch
- 8 tablespoons flour
- 2 tablespoons cocoa
- 1 baking powder
- 1 vanilla essence
- 1 rum essence
For the Cream
- 200 g milk chocolate
- 350 ml liquid cream
For the Syrup
- 100 ml water
- 100 g sugar
For the Glaze
- 200 g dark chocolate
- 350 ml liquid cream
For the Train
- 200 g flour
- 250 g sugar
- 70 g cocoa
- 450 ml milk
- 35 ml oil
- 1 packet baking powder
For Decoration
- Whipped cream
- Colored coconut
- M&M candies
- Chocolate sticks
Preparing the Train Cake
Step 1: Preparing the Base
1. Separating the eggs: Start by separating the egg whites from the yolks. This is a crucial step as the base will be fluffier.
2. Beating the egg whites: In a large bowl, beat the egg whites with a pinch of salt and sugar until you achieve a firm foam, similar to meringue. This is the key to a light and airy base.
3. Mixing the yolks: In another bowl, mix the yolks with the oil until you get a homogeneous mixture.
4. Combining the ingredients: Pour the yolk mixture over the beaten egg whites and carefully fold using a spatula.
5. Adding the dry ingredients: Sift together the cornstarch, flour, cocoa, and baking powder. Gradually add them to the egg mixture and gently mix to avoid losing the air in the egg whites.
6. Dividing the mixture: Divide the mixture into two bowls. In one, add the vanilla essence, and in the other, the rum essence and cocoa.
7. Baking the bases: Pour each mixture into a baking tray lined with parchment paper (25/35 cm) and bake at medium heat for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let the bases cool.
Step 2: Preparing the Chocolate Cream
1. Melting the chocolate: Break the chocolate into small pieces and place it in a pot along with 200 ml of the liquid cream. Bring to a boil, then remove from heat.
2. Mixing: Stir well until the chocolate is completely melted and homogenized. Let it cool slightly.
3. Adding the cream: When the chocolate mixture starts to thicken, add the remaining whipped cream and mix until you achieve a fluffy cream.
Step 3: Preparing the Syrup
1. Boiling the syrup: In a pot, combine the water with the sugar and bring to a boil. Let it boil for 5 minutes until the sugar is completely dissolved. Let it cool.
Step 4: Preparing the Glaze
1. Melting the dark chocolate: Proceed the same way as with the chocolate cream: place the dark chocolate together with 350 ml of the liquid cream and heat until it reaches boiling point. Stir until homogenized and let it cool.
Step 5: Assembling the Cake
1. Assembling the bases: Place one base on a serving plate, soak it with syrup, then spread some of the chocolate cream. Place the second base on top and repeat the process.
2. Applying the glaze: Pour the chocolate glaze over the cake, ensuring it spreads evenly across the entire surface.
Step 6: Preparing the Train
1. Preparing the bases for the train: Use the previously mentioned base recipe, but bake thinner bases that you can cut into suitable strips.
2. Assembling the train: Stick the strips of base together with whipped cream, shaping them as desired.
Decorating the Cake
1. Decoration: Use the remaining whipped cream to decorate the cake. Sprinkle colored coconut, add M&M candies, and chocolate sticks for a festive and playful look.
Serving
The train cake with chocolate cream is served cold, ideally alongside a cup of coffee or a flavored tea. It is perfect to be enjoyed with friends and family, being an ideal choice for any celebration or anniversary.
Tips and Variations
- Fruit variation: You can add slices of banana or fresh raspberries between the bases for a delicious contrast.
- White chocolate cream: Replace dark chocolate with white chocolate for a sweeter version.
- Nutritional improvements: Add a bit of coconut oil instead of regular oil for an exotic taste and health benefits.
Frequently Asked Questions
- How long does it take to prepare the cake? The total preparation time is about 1 hour and 25 minutes, including baking.
- Can I use other types of chocolate? Of course! You can experiment with dark, white, or milk chocolate, depending on your preferences.
- How do I store the cake? I recommend keeping it in the refrigerator, covered, to prevent it from drying out.
Nutritional Benefits
This cake contains nutrient-rich ingredients, such as eggs, which are a good source of protein, and chocolate, which, in moderation, can provide antioxidant benefits. Additionally, the cream used provides a calorie boost but also a sense of pleasure and satisfaction.
I hope this recipe has inspired you and will bring you joy in the kitchen. Don’t forget to share your creations with loved ones and celebrate every special moment with a delicious train cake! Enjoy!
Ingredients: Base: 8 eggs, 250 g sugar, 4 tablespoons oil, 2 tablespoons starch, 8 tablespoons flour, 2 tablespoons cocoa, 1 teaspoon baking powder, vanilla and rum. Cream: 200 g milk chocolate, 350 ml liquid cream. Syrup: 100 ml water, 100 g sugar. Glaze: 200 g dark chocolate, 350 ml liquid cream. For the train: 200 g flour, 250 g sugar, 70 g cocoa, 450 ml milk, 35 ml oil, 1 packet baking powder. For decoration: whipped cream, colored coconut, M&M candies, chocolate sticks.
