Cake with cream frosting
Description
Homemade pastries for tea. Bake a “Chocolate Velvet” cake—it looks beautiful and tastes wonderful! The recipe is simple; anyone who wants to can manage it if they wish. Follow the step-by-step recipe and this delicious dessert will grace your table. You can serve it with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Finely chop 120 grams of chocolate. Heat 340 grams of cream in the microwave or in a double boiler.
- 3
Step 3
Place the chocolate in the heated cream and mix until smooth.
- 4
Step 4
If you like, add cognac or rum to the cream–chocolate mixture. Cover with plastic wrap and chill in the refrigerator for a while.
- 5
Step 5
To make the dough, sift the flour and cocoa.
- 6
Step 6
Add sugar, salt, and baking soda, then mix.
- 7
Step 7
Pour the milk into the dry mixture.
- 8
Step 8
Beat 2 eggs, add vegetable oil.
- 9
Step 9
Melt and pour in the butter, add the vinegar, and beat the dough with a mixer.
- 10
Step 10
Pour the batter into a 21 cm springform pan. There is no need to grease the sides of the pan. Level the batter. Bake the cake layer at 165 degrees for 70 minutes. Check doneness with a wooden skewer.
- 11
Step 11
Cool the sponge layer in the pan for 15–20 minutes.
- 12
Step 12
Carefully remove the cake layer from the pan, turn it upside down, and finish cooling it on a wire rack to room temperature. The bottom of the layer will later become the top of the cake.
- 13
Step 13
Cut off the “cap” from the cake layer with a sharp knife; you’ll use it later for the crumb coating. Cut the cake layer into three pieces.
- 14
Step 14
Whip the cream until thickened, add the chocolate cream that was prepared earlier, and whip until uniform.
- 15
Step 15
Add 2 tablespoons of powdered sugar to the cream and beat again until smooth.
- 16
Step 16
Set aside 3–4 tablespoons of cream for frosting the sides. Place in the refrigerator for now.
- 17
Step 17
Take the springform pan again, line the sides with acetate strip, place one cake layer, and spread half the cream over it. Then add the next cake layer, spread the remaining cream, and top with the last cake layer—the one that was the bottom during baking. Lightly press all the layers together with your hand.
- 18
Step 18
To make chocolate glaze, heat 100 ml cream, add 80 grams chocolate, and mix until smooth.
- 19
Step 19
Coat the top of the cake with chocolate glaze when the glaze temperature reaches 35°C. This is the optimal temperature for the glaze to set and stabilize. If bubbles form on the surface of the glaze, you can remove them with a toothpick. Place the cake in a cool place for 5–6 hours.
- 20
Step 20
Place the cut-off top of the cake in the blender.
- 21
Step 21
Pulse the sponge cake into crumbs.
- 22
Step 22
Remove the cake from the mould and acetate tape. Coat the sides with the remaining frosting and sprinkle with sponge cake crumbs. If you like, you can decorate the top of the cake with fresh berries and mint leaves. A beautiful and very tasty cake is ready to grace your festive table.
- 23
Step 23
Remove from the oven and serve warm or at room temperature.