Cake with cream and chocolate roses

Chocolate Cream Cake with Roses

This chocolate cream cake with fine cream and chocolate roses is more than just a dessert; it is a culinary masterpiece that will impress anyone, regardless of the occasion. Inspired by special moments, such as celebrating the success of a dear friend, this cake becomes a symbol of joy and festivity. Prepare to be swept away by a wave of flavors and textures, as I guide you step by step to create this delicacy.

Preparation time: 30 minutes
Baking time: 70 minutes
Rest time: 2 hours
Total: 3 hours and 40 minutes
Servings: 12

Ingredients

For the base:
- 150 g dark chocolate
- 250 g margarine
- 400 ml soy milk
- 2 bottles of rum flavoring
- 200 g flour
- 100 g cocoa
- 1 packet of baking powder
- 3 large eggs
- 300 g sugar
- A pinch of salt

For the cream:
- 3 egg yolks
- 500 ml soy milk
- 150 g sugar
- 150 g starch
- 2 bottles of vanilla flavoring
- 100 g white chocolate
- 500 g whipped cream
- 2 sachets of whipped cream stabilizer
- 250 g mascarpone
- 1 packet of gelatin sheets

For the modeling chocolate:
- 500 g white chocolate
- 2 tablespoons of honey
- 2 tablespoons of water
- Red, green, and black food coloring
- 1 packet of gelatin sheets
- Powdered sugar with starch (as needed)

Brief History of the Recipe

Chocolate cakes have long been considered luxury desserts, often associated with special occasions. Their creation has evolved from ancient traditions of using chocolate as the main ingredient in sophisticated sweets. This chocolate cream cake not only combines exquisite flavors but also adds a touch of elegance through its delicate decorations.

Detailed Instructions

1. Preparing the Base

We start with the base, which is the foundation of this delicious cake. Here’s how to proceed:

- Double boiler: In a heatproof bowl, add dark chocolate, margarine, soy milk, and rum flavoring. Place the bowl over a pot of boiling water, ensuring that the bottom of the bowl does not touch the water. Gently stir until everything melts and becomes homogeneous.

- Egg foam: In another bowl, whisk the eggs with sugar and a pinch of salt using a mixer until the mixture becomes a light and airy foam. This will add volume and texture to the base.

- Mixing the ingredients: Sift the flour, cocoa, and baking powder together. Incorporate these dry ingredients into the egg mixture, stirring with a spatula. Then, add the melted chocolate mixture, gently mixing until homogeneous.

- Baking: Grease a cake pan with margarine and line it with baking paper. Pour the batter into the pan and bake in a preheated oven at 170 degrees Celsius for about 60-70 minutes. Check with a toothpick; if it comes out clean, the base is ready. Let it cool in the pan.

2. Preparing the Cream

The cream is the heart of this cake, and here’s how to make it:

- Heating the milk: In a saucepan, heat the soy milk. In a separate bowl, mix the egg yolks with sugar and starch. Add 2 bottles of vanilla flavoring.

- Combine: Add the egg yolk mixture to the warm milk, continuously whisking to avoid lumps. Place over medium heat and continue stirring until the cream thickens.

- White chocolate: Once the cream has thickened, add the white chocolate broken into small pieces and stir until completely melted. Let it cool, stirring occasionally to prevent a skin from forming.

- Combine with mascarpone and whipped cream: Once the cream has cooled, incorporate the mascarpone. Whip the cream with the stabilizer and gently fold it into the chocolate cream, mixing from the bottom up.

- Gelatin: Soak the gelatin in cold water for 10 minutes, then gently heat it in a saucepan with a little water, without boiling. Add the gelatin to the chocolate cream, mixing well. Let the cream cool in the refrigerator for 10 minutes.

3. Preparing the Modeling Chocolate

This is the part that will add a special charm to the cake.

- Double boiler: In a bowl, melt the white chocolate together with honey, water, and the chosen food coloring using the double boiler method. Stir until you achieve a homogeneous mixture.

- Gelatin: Soak the gelatin sheets in cold water, then gently heat them, adding them to the chocolate mixture. Mix well and let it cool.

- Forming the modeling chocolate: Add the powdered sugar with starch and start kneading the mixture until it becomes an elastic mass. Wrap in plastic wrap and let it cool in the refrigerator for a few hours.

4. Assembling the Cake

Now that all the components are ready, it’s time to assemble the cake.

- Cutting the base: Using a cake wire, cut the base into three equal layers. No soaking is needed, as the base is already moist and soft.

- Filling between layers: Fill each layer with cream, ensuring it is evenly distributed. Cover the sides with cream, then let the cake rest in the refrigerator for 2 hours.

- Decorating: Shape the roses, leaves, and other forms from the modeling chocolate. Use food coloring to achieve vibrant shades. Place the roses on the cake, lightly moistening the base to help them stick.

Serving

This chocolate cream cake with roses is perfect for special occasions or simply to indulge yourself. You can serve it with a scoop of vanilla ice cream or a caramel sauce for a perfect contrast of flavors. A cup of coffee or flavored tea completes the experience perfectly.

Frequently Asked Questions

1. Can I use dark chocolate instead of white chocolate?
Yes, but the texture and taste of the cake will change. White chocolate adds a touch of sweetness, while dark chocolate will make the cake more intense and less sweet.

2. How can I keep the cake fresh?
Keep the cake in an airtight container in the refrigerator, where it can last up to 5 days. Make sure it is well covered to prevent drying out.

3. Can I replace margarine with butter?
Of course! Butter will provide a richer flavor and a different texture, but make sure to use room temperature butter for easy incorporation.

4. What other ingredients can I use to flavor the cream?
You can experiment with nut, almond, or even berry extracts for a fruity note.

Nutritional Benefits

This cake contains ingredients that can offer certain nutritional benefits. Dark chocolate, for example, is known for its antioxidants, and soy milk is a healthy alternative to traditional milk. Mascarpone cream, although a source of calories, adds a creamy and rich texture, making it an excellent choice for a special dessert.

Possible Variations

You can adapt this recipe to your personal preferences. For example, try replacing white chocolate with milk chocolate or adding a splash of coffee to the chocolate cream for a more intense flavor. You can also experiment with different shapes and colors for the modeling chocolate, creating a unique cake for every occasion.

Conclusion

This chocolate cream cake with roses is a true delight for both the eyes and the taste buds. It will surely become a favorite among family and friends, being perfect for marking important moments in your life. Don’t hesitate to experiment and personalize the recipe; after all, every cake tells a story, and yours deserves to be told with style!

I prepared the cake in 4 stages. 1. The sponge: I melted dark chocolate, margarine, milk, and rum in a double boiler until it became liquid. I beat the eggs with sugar and a pinch of salt until it became a light foam, added sifted flour, cocoa, and baking powder, mixed well, and diluted with the chocolate mixture. I poured it into a cake pan lined with margarine and baking paper, and baked it in a preheated oven at 170 degrees for a little over an hour, until a skewer came out clean. I let it cool in the pan. 2. The cream: I heated the milk, meanwhile mixing the egg yolks with sugar and cornstarch, a packet of vanilla, and combined it with the warm milk. I placed it on the stove and whisked well to avoid lumps until it thickened, added 100g of chopped white chocolate, stirred until it melted completely, and let it cool a bit while stirring occasionally to keep it creamy. I covered it with plastic wrap to prevent a skin from forming. I made sure the cream was well cooled. Then I mixed it with mascarpone and whipped cream with stabilizer packets, added 2 bottles of vanilla essence for a stronger flavor, and mixed well with my cream. I let it rest in the fridge. I added gelatin that I soaked in cold water for 10 minutes and drained well, heated it in a little water until it became syrupy, not boiling, and added it to the cream, mixing well from the bottom up. I let it chill for 10 minutes in the fridge. 3. The fondant: I melted all the white chocolate in a double boiler with honey, water, and food coloring, and when it became a cream, I let it rest and cool with plastic wrap on top, of course in the fridge. When it cooled, I soaked the gelatin sheets for 10 minutes and heated them in a little water until syrupy, not boiling, and added it to the chocolate mixture, kneading it a bit with my hands and some powdered sugar until it became like a ball, then let it chill in the fridge wrapped in plastic for a few hours. 4. Assembly: I cut the sponge into slices using a thread, I got 3 slices. Attention! The sponge should not be soaked because it is soft! Then I filled them with the cold cream from the fridge, also applying cream on the sides and let the cake rest in the fridge for 2 hours. In the meantime, I made the roses and leaves, butterflies, and small flowers, coated them with edible luster dust, and let them harden for several hours, until morning. I mixed the remaining fondant with vegetable charcoal dissolved in a little water and colored the paste with powdered sugar until I achieved a more violet color, rolled it out on the table with plenty of powdered sugar to prevent sticking, and carefully covered the cake, trimming the excess at the edges to save for another time, as fondant lasts longer. I decorated the cake with the roses in the center, moistening their bases with a little water to stick well to the cake surface and not fall off later, and arranged the leaves made with molds, the flowers, and the cake was ready!

 Ingredients: For the base: 150 g chocolate, 250 g margarine, 400 ml soy milk, 2 bottles of rum flavoring, 200 g flour, 100 g cocoa powder, 1 packet of baking powder, 3 large eggs, 300 g sugar, a pinch of salt. For the cream: 3 egg yolks, 500 ml soy milk, 150 g sugar, 150 g starch, 2 bottles of vanilla flavoring and 1 packet, 100 g white chocolate, 500 g whipped cream, 2 packets of whipped cream stabilizer, 250 g mascarpone, 1 packet of gelatin sheets. For the plastic chocolate: 500 g white chocolate, 2 tablespoons of honey, 2 tablespoons of water, red, green, and black food coloring, 1 packet of gelatin sheets, powdered sugar with starch as needed.

 Tags:  chocolate cake