Chocolate cake with buttercream
Description
Homemade baking for tea. The cake turns out quite tall, so if your pan doesn’t have very high sides, extend them with parchment paper. To do this, cut a strip 5–7 cm taller than the sides and line the inside wall with it, overlapping. That way, even if the batter rises, the paper won’t let it “escape.” Dark bittersweet chocolate works best—it balances the sweetness of the condensed milk. Melt it in a double boiler, stirring. The sponge is quite moist, but if you like very “raw” cakes, you can soak it with a soaking syrup. Cream liqueur is ideal if it’s not for children. You can serve it with tea or coffee.
Instructions
- 1
Step 1
Prepare all the ingredients needed to make a chocolate cake with buttercream.
- 2
Step 2
In a bowl, mix the flour, cocoa, baking powder, and salt.
- 3
Step 3
In another deep bowl break the eggs, pour in the milk and vegetable oil. Mix everything until smooth.
- 4
Step 4
Add the sugar and whisk everything together until dissolved.
- 5
Step 5
Combine the liquid with the dry mixture and stir everything thoroughly until you have an even batter with no lumps.
- 6
Step 6
Continue stirring and pour in boiling water. Mix thoroughly until you have a thin liquid batter. Don’t worry—that’s normal.
- 7
Step 7
Grease a 22 cm springform pan with vegetable oil and dust with flour. Line the bottom with a circle of parchment paper and pour in the batter. Tap it gently on the work surface a few times to release air bubbles. Bake in a hot oven at 180°C for 50–60 minutes, until done.
- 8
Step 8
Remove the baked sponge cake from the oven and leave it in the pan for another 10 minutes. Then unmould it and cool completely on a wire rack. After that, cut it into three layers and trim the dome on top.
- 9
Step 9
For the frosting, beat soft butter at high speed for 1–2 minutes. While continuing to beat, gradually pour in condensed milk.
- 10
Step 10
While whisking, pour the melted, cooled chocolate into the bowl. Keep whisking until everything is smooth and airy like whipped cream.
- 11
Step 11
Spread the sponge layers with cream, stacking them on top of one another. Use the remaining cream to coat the sides and top of the cake, then smooth the surface evenly.
- 12
Step 12
Decorate the cake to your liking. I decorated mine with chopped nuts and white chocolate. I coated the sides with dried and ground trimmings. Chill in the refrigerator for several hours so the flavors can meld (soak in).
- 13
Step 13
The baked goods are ready. Serve with tea.