Dark Chocolate Cake with White Chocolate Cream
Baking and Desserts • European
Description
Dark Chocolate Cake with White Chocolate Cream
Ingredients
- 10% cream 10 fl oz
- Sugar 5 oz
- Butter 5 oz
- Wheat Flour 5 oz
- White Chocolate 5 oz
- Farm fresh eggs 3 pieces
- Sour Cream 3 tablespoons
- Cocoa Powder 1½ tablespoons
- Instant coffee 2 teaspoons
- Baking Powder 1 teaspoon
- 70% Dark Chocolate 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 160–340°F.
Step 2
Dissolve the coffee in 50 ml of warm water.
Step 3
Break 140 g of dark chocolate into pieces and place in a small saucepan.
Step 4
Cut 140 g of butter into cubes and add to the chocolate.
Step 5
Pour in the dissolved coffee and melt everything together.
Step 6
Mix the flour with the baking powder, add 100 g of sugar and cocoa.
Step 7
Whisk the eggs with 80 g of sugar and sour cream, combine with the chocolate mixture and flour, and mix everything together.
Step 8
Grease a long high baking pan with the remaining butter, pour in the batter, and bake in the preheated oven for one and a half hours, then cool and cut into three layers.
Step 9
Melt 200 ml of cream and broken pieces of white chocolate in a small saucepan, adding 1 tablespoon of boiling water at the end. Cool the cream and refrigerate for one hour, then whip.
Step 10
Spread the cream between the layers, stacking them on top of each other. Refrigerate the cake for 1 hour.
Step 11
Melt the remaining sugar, cream, and broken pieces of dark chocolate in a small saucepan, add 1.5 tablespoons of boiling water, then slightly cool and pour the chocolate glaze over the cake.
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