Cake
Description
The “Chocolate Velvet” cake is not very complicated to make, but it requires patience and time. I assure you, your efforts will not be in vain. You will end up with an extraordinarily delicious dessert that will surprise and delight your loved ones and guests. You will not need masses of heavy cream, expensive mascarpone, or almonds to make this cake. The cake is affordable for everyone. Serve cold or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients for making the cake.
- 2
Step 2
Sift the flour into a bowl. Add baking soda and baking powder.
- 3
Step 3
Add the sugar and mix.
- 4
Step 4
Add the eggs.
- 5
Step 5
Pour in refined vegetable oil.
- 6
Step 6
Mix the flour, sugar, baking soda, baking powder, eggs, and butter.
- 7
Step 7
Into a bowl, sift the cocoa powder and pour boiling water over it. Mix thoroughly. There must be no lumps.
- 8
Step 8
Then pour into the batter and mix well again. The cake batter is ready.
- 9
Step 9
Pour the batter into a parchment-lined baking pan. The pan should be 20–22 cm in diameter.
- 10
Step 10
Bake the cake layer in an oven preheated to 175–180 °C for 50–60 minutes. Baking time and temperature depend on your oven. Check doneness with a dry skewer. Let the cake layer cool and rest for 2–3 hours so it firms up and does not crumble.
- 11
Step 11
While the cake layer is baking, prepare the cream. Put cocoa powder and cornstarch into a heavy-bottomed saucepan. If you don’t have cornstarch, substitute flour—but not potato starch.
- 12
Step 12
Add the egg and sugar.
- 13
Step 13
Gradually pour in the milk and mix the ingredients so there are no lumps.
- 14
Step 14
Place the saucepan on the stove and, stirring constantly, cook the cream until thickened. Cool the finished chocolate cream.
- 15
Step 15
Beat soft butter with a mixer. Gradually add the chocolate pastry cream one tablespoon at a time, beating after each addition.
- 16
Step 16
Fluffy, tender chocolate cake cream is ready. Set aside three tablespoons of the cream for decorating and chill.
- 17
Step 17
Trim the top off the chocolate sponge layer to level it. You will need it for the sides of the cake. Then cut the cake into three layers.
- 18
Step 18
Dissolve the sugar in warm water. You may add cognac if you like. The soaking syrup for the sponge layers is ready. Place the springform ring on a serving plate. Lay the first sponge layer. Brush or drizzle it with the syrup and spread with cream.
- 19
Step 19
Brush each cake layer with soaking syrup and cream and assemble the cake. Refrigerate overnight. During this time it will soak through well and become very soft and tender.
- 20
Step 20
The next day, decorate the cake. Put the butter and chocolate in a saucepan and pour in the milk.
- 21
Step 21
Stirring constantly, bring the mixture to a smooth, even consistency.
- 22
Step 22
Using the reserved cream, pipe a pattern along the edge of the cake.
- 23
Step 23
Pour the prepared glaze over the centre. Finely crush the cake trimmings and sprinkle them on the sides of the cake.
- 24
Step 24
Let the glaze set, then serve the cake.
- 25
Step 25
To understand how delicious the “Chocolate Velvet” cake is, you have to try it. The flavor is beyond words!