Chocolate Cream Cake

 Ingredients: Ingredients for the pastry: 250 gr butter, 275 gr flour sugar, 5 large eggs, 2 sachets vanilla essence, 350 gr flour, 2 sachets baking powder, 25 gr cocoa. Ingredients for the cream: 3 large eggs, 1 cup sugar, 3 tbsp whole milk powder, 1 packet butter (80% fat), 4 tbsp cocoa, 1 sachet vanilla essence. For the syrup: 1 cup water, 2 cups sugar, rum, chocolate liqueur. For the icing: 4 tablespoons flour sugar, 2 tablespoons cocoa, 2-3 tablespoons milk (boiled and cooled).

To create a spectacular cake, it is important to have all the ingredients and tools ready. Start by cutting out three circles from the baking paper, each the size of the bottom of the removable cake pan. Use a compass to draw concentric circles with diameters that are multiples of 3 cm. These discs will be a real help for the even baking of the cake layers.

Once you are done with the baking paper, move on to preparing the batter. In a large bowl, cream the butter with the sugar until it becomes fluffy and light in color. This is the crucial stage, as the incorporated air will give the layers a fluffy appearance. In another bowl, mix the whole eggs with vanilla essence, ensuring that the flavor will add depth to the taste. Combine the two mixtures, carefully homogenizing them. Then, add the sifted flour along with the baking powder, and mix gently.

Divide the dough into two equal parts; one remains white, while to the other, add the sifted cocoa powder, mixing until homogeneous. Place the two doughs in freezer bags, cutting a corner of each bag to form a small hole. Place a greased baking sheet at the bottom of the cake pan, with the design facing down, and start creating circles from the dough, alternating the colors according to the design.

Bake the layers for 12 minutes at a moderate temperature. The sheets should be slightly browned, with one edge white and the other brown. Allow them to cool completely. Meanwhile, prepare the cream: over a double boiler, mix the eggs with the sugar and milk powder until the sugar is completely dissolved and the mixture thickens. Once you have achieved the desired consistency, transfer the cream to a bowl with ice and add the cocoa powder, stirring vigorously to cool it quickly.

In another bowl, press the cold butter against the walls of the bowl to remove excess water, then cream it with vanilla essence until fluffy. Gradually incorporate the cooked cream into the buttercream, mixing patiently to avoid curdling. Leave the cream on the counter to temper, being careful not to put it in the fridge, as it will harden.

For the syrup, bring the water and sugar to a boil, allowing them to boil until the sugar is completely dissolved. After the syrup has cooled, add the rum essence and chocolate liqueur, adjusting the taste to your preference.

Assembling the cake is an essential step: start by soaking a sheet with the brown edge, add half of the prepared cream, then place the white sheet, which should also be well-soaked. Add the remaining cream and cover with the last sheet, which must also be well-soaked. Leave the cake in the fridge for 1-2 hours for the cream to set.

The final step is preparing the glaze. Sift the cocoa powder with the powdered sugar and mix with the cold milk, obtaining a homogeneous mixture. Pour the glaze evenly over the well-cooled cake, using a long, thin-bladed knife to level the surface. Decoration can be done with milk powder roses or whipped cream, thus giving the cake an elegant and appetizing look. Enjoy it with pleasure!

 Tags:  eggs milk unt flour sugar chocolate cocoa christmas and new year's recipes vegetarian recipes cake