Chocolate Cream Cake
Description
The recipe won't take much time. Cornmeal and buttermilk give the cake a tender, moist texture. When using coarse‑ground cornmeal, the bake will be grainy and denser; when using fine‑ground cornmeal, it will be more delicate and airy. This cake goes well with a large glass of milk. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Preheat the oven to 175 °C and spray two 20 cm round pans with cooking spray. In a large bowl sift together the flour, cornmeal, baking powder, baking soda, salt, sugar and brown sugar.
- 2
Step 2
2. In a medium bowl, beat the butter, kefir, vanilla extract, and eggs until smooth.
- 3
Step 3
3 Add the egg mixture to the flour mixture and stir until no large lumps remain in the batter (a few small lumps are permissible).
- 4
Step 4
4. Divide the dough among the prepared pans and bake for 25‑30 minutes. Cool the layers in the pan for 10 minutes, then remove them onto a rack to cool completely.
- 5
Step 5
5. Meanwhile, prepare the chocolate cream. In a large bowl, beat together the melted chocolate and butter until a creamy consistency.
- 6
Step 6
6. Add vanilla extract, cocoa, powdered sugar and beat. Slowly pour in the buttermilk and beat until the cream reaches the desired consistency. If the cream turned out very thick, add a few drops of milk.
- 7
Step 7
7. When the layers have cooled, place them on top of each other and spread with cream.
- 8
Step 8
8. Spread cream over the top and sides of the cake. Garnish as desired.