How To Cook Chocolate Cake With White And Dark Chocolate Cream - Recipe

Author: Victoria Aly Time for reading: ~2 minutes Last Updated: August 08, 2022

How To Cook Chocolate Cake With White And Dark Chocolate Cream - Recipe

Learn how to cook "Chocolate cake with white and dark chocolate cream". Delicious recipe.

Required products :

520 grams of sugar
375 milliliters of fresh milk
300 grams of unsalted butter
95 grams of cocoa
1/2 teaspoon baking soda
300 grams of self-swelling flour
75 grams of plain flour
4 eggs
2 teaspoons vanilla extract

for the chocolate ganache:

800 grams of dark chocolate
500 ml full-fat confectionery cream (minimum 35% fat content)
80 grams of unsalted butter

for full-fat cream with white chocolate:

200 grams of unsalted butter
250 grams of powdered sugar
1 tablespoon butter
180 grams of white chocolate

Method of preparation :

Preheat oven to 180 degrees.

Prepare two forms with a falling bottom with a diameter of 19.5 cm and grease them with melted butter. Clamp the baking paper on the bottom.

Start by preparing the marshmallows. Put the sugar, milk and butter in a saucepan and place on a hot plate preheated to medium heat. Stir with a wire to melt the sugar and get a soft and smooth cream. Be careful not to boil the liquid! Sift the cocoa and baking soda into the mixture. Stir to combine all ingredients and remove from the heat. Set aside for 5 minutes to cool.

Sift the two types of flour into the chocolate mixture and mix well.

Add the eggs one by one and finally add the vanilla.

Distribute the mixture in the two trays, if there are bubbles from the spill, remove them with a toothpick. Bake for 50-55 minutes until dry. Allow to cool for 3-4 minutes in the mold, then remove on a wire rack and wait for them to cool completely.

To make the ganasha that you will use for the icing on the cake, melt the chocolate, butter and cream in a small bowl over low heat. Stir for 5-8 minutes until the chocolate is completely melted and the mixture is smooth and homogeneous. Pour into a bowl and refrigerate for 3-4 hours until the ganache acquires the consistency of peanut butter.

For the white cream, use a mixer and beat the butter until pale and creamy. Gradually add the powdered sugar - beat until the two products are combined. Gradually add the milk and melted white chocolate, do not stop stirring until all the products are well absorbed and you get a light air cream.

Make the chocolate cream by combining 1/4 cup of ganasha in a bowl with 1/4 cup of white chocolate cream.

Using a serrated knife, flatten the tops of the cake so that there are no bumps and they are completely smooth. Then cut them in half to get 2 marshmallows from each baked pan.

Assemble the cake - put 1/2 tea cup of white cream on the first tray. Place the next loaf on top and spread with the whole amount of chocolate cream, then another loaf, again the full-fat cream with white chocolate and finish with the last loaf.

Beat the ganasha with a mixer to relax and acquire a soft texture. Spread it on the side and top of the cake.

To make the decoration more original, you can put both creams in the bag at the same time - one on the left, the other on the right - so each rose or detail will be two-tone.

Enjoy!

How To Cook Chocolate Cake With White And Dark Chocolate Cream - Recipe

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