Chocolate cake with vanilla cream

Chocolate Cake with Vanilla Cream – A Delicacy for the Holidays

Preparation time: 40 minutes
Baking time: 35 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

The cake you are about to prepare is not just a dessert, but a true celebration of flavor and texture. With a cocoa meringue base, a smooth vanilla cream made with condensed milk, and a rich chocolate cream, this cake is perfect for birthdays or any special occasion.

The history of chocolate cake is fascinating. Throughout the centuries, chocolate has been associated with moments of indulgence and celebration. From Aztec rituals, where chocolate was consumed as a bitter drink, to modern cakes, chocolate has evolved and become a staple ingredient in desserts worldwide.

Ingredients

For the base:
- 6 egg whites
- 125 g sugar
- 100 g finely ground nuts
- 100 g flour
- 200 g dark chocolate (74%)
- 200 g butter (82%)
- a pinch of salt
- 5 g baking powder
- a pinch of baking soda
- 1 teaspoon lemon juice

For the syrup:
- 450 ml water
- 50 g sugar
- 2 teaspoons rum essence

For the vanilla cream:
- 6 egg yolks
- 100 g sugar
- 50 g vanilla sugar
- 3 teaspoons vanilla essence
- 1 l milk
- 75 g cornstarch
- 25 g flour
- a pinch of salt
- 300 g butter (82% fat)

For the dark chocolate cream:
- 400 g dark chocolate
- 400 ml sweetened liquid cream
- a pinch of salt
- 250 g mascarpone
- 2 teaspoons rum essence
- sugar paste flowers for decoration
- 14 cocoa ladyfingers

Preparation

Step 1: Preparing the base
1. Preheat the oven: Start the oven at 180 degrees Celsius.
2. Melting the chocolate: In a heatproof bowl, break the chocolate into small pieces and add the butter. Place the bowl over a water bath and stir until smooth. Let the mixture cool.
3. Preparing the meringue: Separate the egg whites from the yolks. Add a pinch of salt to the egg whites and beat until foamy. Gradually add the sugar, continuing to beat until you achieve a firm meringue.
4. Incorporating the ingredients: Using a spatula, fold the meringue into the chocolate mixture. Gradually add the ground nuts, the baking soda dissolved in lemon juice, and the sifted flour along with the baking powder. Gently mix until combined.
5. Preparing the baking pan: Line a baking tray with parchment paper at the bottom, grease the sides with oil, and dust with powdered sugar. This trick helps the base to release more easily.
6. Baking: Pour the mixture into the tray and bake for 30-35 minutes. Check with a toothpick to see if it is baked. Let the base cool in the tray for 10-15 minutes.

Step 2: Preparing the vanilla cream
1. Mixing the yolks: Whisk the egg yolks with a pinch of salt and sugar. Add a little cold milk and the flour mixed with cornstarch.
2. Thickening the cream: Bring the remaining milk to a boil and gradually add it to the yolk mixture. Cook the cream, stirring continuously, until it thickens. Add the vanilla essence and cover with plastic wrap, letting it cool.
3. Incorporating the butter: Once the cream is completely cooled, fold in the softened butter mixed with vanilla sugar until you achieve a smooth cream.

Step 3: Preparing the dark chocolate cream
1. Heating the cream: Heat the cream, being careful not to let it reach boiling point.
2. Melting the chocolate: Break the chocolate into small pieces and add it to the warm cream. Mix well until smooth. Add the rum essence and let it cool.
3. Finishing the cream: When the mixture is cooled, beat until creamy and add the mascarpone, mixing well.

Step 4: Assembling the cake
1. Slicing the base: Cut the base into two equal parts.
2. Soaking: Place half of the base on a serving platter and surround it with a removable ring. Soak it with the syrup made from water and sugar, adding the rum essence.
3. Adding the creams: Spread half of the vanilla cream over the base, then place the soaked ladyfingers. Add the remaining vanilla cream, reserving a little for decoration. Place the other half of the base, previously soaked.
4. Cooling the cake: Refrigerate the cake for about an hour to allow the layers to set well.

Step 5: Decorating the cake
1. Removing the ring: After an hour, remove the removable ring.
2. Decorating with dark chocolate cream: Spread half of the dark chocolate cream on the cake, then use the rest to decorate the top with a piping bag, creating roses.
3. Celebration message: With the reserved vanilla cream, write "Happy Birthday!" on the cake and secure the sugar paste roses.

Practical tips
- Choose quality chocolate: Good dark chocolate will make a difference in the final taste of the cake.
- Use room temperature ingredients: Both butter and eggs will incorporate better into mixtures if they are at room temperature.
- Be careful with baking: Every oven is different, so check the cake with a toothpick to ensure it is baked correctly.

Calories and nutritional benefits
Since this cake contains chocolate, butter, and eggs, it is high in calories, but it also brings nutritional benefits due to the antioxidants in chocolate and the proteins in eggs.

Possible variations
- Add fruits: You can add layers of fresh fruits, such as strawberries or raspberries, between the creams for an extra freshness.
- Change flavors: Instead of rum essence, you can use orange essence for a different taste.

Frequently asked questions
1. Can I use milk chocolate instead of dark chocolate?
- Yes, but the cake will be sweeter and less intense in flavor.
2. What can I do if I don't have mascarpone?
- You can use well-drained cottage cheese or cream cheese as an alternative.
3. How long can I keep the cake in the fridge?
- The cake keeps well in the fridge for 3-4 days.

This chocolate cake with vanilla cream is not just a delicious dessert, but also a culinary experience that will bring joy and smiles to any table. Enjoy it with a cup of coffee or a glass of sweet wine for a perfect combination. Bon appétit!

 Ingredients: For the base: 6 egg whites, 125 g sugar, 100 g finely ground walnuts, 100 g flour, 200 g dark chocolate (74%), 200 g butter (82%), a pinch of salt, 5 g baking powder, a pinch of baking soda, 1 teaspoon lemon juice. For the syrup: 450 ml water, 50 g sugar, 2 teaspoons rum essence. For the vanilla cream: 6 egg yolks, 100 g sugar, 50 g vanilla sugar, 3 teaspoons vanilla essence, 1 l milk, 75 g starch, 25 g flour, a pinch of salt, 300 g butter with 82% fat. For the dark chocolate cream: 400 g dark chocolate, 400 ml sweetened liquid cream, a pinch of salt, 250 g mascarpone, 2 teaspoons rum essence, sugar paste flowers for decoration, 14 cocoa ladyfingers.

 Tags:  chocolate cake with vanilla cream cakes eggs flour sugar cocoa chocolate