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I made my father a birthday cake with layers of chocolate cake and a cream filling, and on top, I poured oh so tasty chocolate sauce! A feast of cake for any occasion!
Ingredients for 20 cm / 8 inch cake:
cake:
1 cup of chocolate drink powder
4 cups flour
1 bag baking powder (= 10 gram / 0.35 oz.)
1 cup of sugar
3 L eggs
1 cup canola oil
2 cups of water
cream:
500 ml / 2 cups whipping cream
4 Tbsp. sugar or vanilla flavored instant pudding (if you add pudding, no need for flavor extract) OR according to taste
1 tsp. vanilla extract or other extracts (optional)
Chocolate sauce:
100 gram / 0.22 pound bittersweet chocolate
1/2 cup whipping cream
White chocolate, peeled with a peeler
Preparation:
Preheat oven to 180C/350F, turbo.
Mix the chocolate powder, flour, baking powder, and sugar. Add in the oil, water, and eggs and mix until combined. Bake in a round greased 20 cm spring-form pan until a toothpick inserted to the middle comes out clean. For no-spill problems, I wrapped the bottom of the pan with aluminum foil. I had to bake mine for about an hour and 15 minutes in the middle rack of the oven. I suggest you check your cake after 50 minutes.
Once done, take out of the oven, go with a knife in the cake's circumference, so it can be released quickly from the pan and let rest for 10 minutes in the pan. Take out of the pan and set aside until cool. Leave the cake with the pan's bottom and only remove the part that covers the sides.
Meanwhile, prepare the cream:
Whip the cream and sugar or the instant pudding, just until a steady foam is formed and not too stiff (see attached video tutorial). If you want, add a bit flavor extract, and whip just until combined.
Take the cooled cake, cut the rough top to straighten the cake, and cut three even rings from the cake. Use the top and not so pretty cake slice as the bottom, flipping the cake, so the unpretty side faces the bottom. Spread with whipping cream and place another cake layer. Cover again with whipping cream and top with the last layer.
You can brush with sugar syrup before applying the whipped cream to moisten the cakes.
To prepare sugar syrup: cook about 1/2 cup sugar with 1/2 cup water until the sugar dissolves.
Cover the cake with the rest of the cream, try covering as smooth as possible. Transfer to the freezer for 30 minutes.
Towards the end of time, melt the chocolate and whipping cream in the microwave and mix to get a smooth cream. Take the cake out of the freezer and pour the chocolate sauce in the middle. Take a spatula or a spoon and start pushing the chocolate cream to the edges. To make the lovely stripes on the sides, try pushing the chocolate using a spoon in gaps - meaning after you pushed one hand, skip the next place close to it and continue so.
Sprinkle the center of the cake with peeled chocolate. And place in the fridge for a couple of hours and serve.
* On the video, I sliced the cake before it got the chance to spend some time in the fridge. Thus the soft look.
I made my father a birthday cake with layers of chocolate cake and a cream filling, and on top, I poured oh so tasty chocolate sauce! A feast of cake for any occasion!
The chocolate cake is based on this recipe with a lot of changes.
You can eat the cake just after making it. However, it is not much stable. I recommend giving it some rest in the fridge for a couple of hours before slicing it, and in my opinion, it is tastier after it sat in the fridge a bit.
I used in the cake what pastry chefs call Chantilly cream, and what is it exactly? It's just whipping cream whipped with sugar, and you can add to it a flavor: vanilla extract or any other you desire. If you prefer vanilla flavored instant pudding, it is also a good option.
You can eat the cake just after making it. However, it is not much stable. I recommend giving it some rest in the fridge for a couple of hours before slicing it, and in my opinion, it is tastier after it sat in the fridge a bit.
I used in the cake what pastry chefs call Chantilly cream, and what is it exactly? It's just whipping cream whipped with sugar, and you can add to it a flavor: vanilla extract or any other you desire. If you prefer vanilla flavored instant pudding, it is also a good option.
Ingredients for 20 cm / 8 inch cake:
cake:
1 cup of chocolate drink powder
4 cups flour
1 bag baking powder (= 10 gram / 0.35 oz.)
1 cup of sugar
3 L eggs
1 cup canola oil
2 cups of water
cream:
500 ml / 2 cups whipping cream
4 Tbsp. sugar or vanilla flavored instant pudding (if you add pudding, no need for flavor extract) OR according to taste
1 tsp. vanilla extract or other extracts (optional)
Chocolate sauce:
100 gram / 0.22 pound bittersweet chocolate
1/2 cup whipping cream
White chocolate, peeled with a peeler
Preparation:
Preheat oven to 180C/350F, turbo.
Mix the chocolate powder, flour, baking powder, and sugar. Add in the oil, water, and eggs and mix until combined. Bake in a round greased 20 cm spring-form pan until a toothpick inserted to the middle comes out clean. For no-spill problems, I wrapped the bottom of the pan with aluminum foil. I had to bake mine for about an hour and 15 minutes in the middle rack of the oven. I suggest you check your cake after 50 minutes.
Once done, take out of the oven, go with a knife in the cake's circumference, so it can be released quickly from the pan and let rest for 10 minutes in the pan. Take out of the pan and set aside until cool. Leave the cake with the pan's bottom and only remove the part that covers the sides.
Meanwhile, prepare the cream:
Whip the cream and sugar or the instant pudding, just until a steady foam is formed and not too stiff (see attached video tutorial). If you want, add a bit flavor extract, and whip just until combined.
Take the cooled cake, cut the rough top to straighten the cake, and cut three even rings from the cake. Use the top and not so pretty cake slice as the bottom, flipping the cake, so the unpretty side faces the bottom. Spread with whipping cream and place another cake layer. Cover again with whipping cream and top with the last layer.
You can brush with sugar syrup before applying the whipped cream to moisten the cakes.
To prepare sugar syrup: cook about 1/2 cup sugar with 1/2 cup water until the sugar dissolves.
Cover the cake with the rest of the cream, try covering as smooth as possible. Transfer to the freezer for 30 minutes.
Towards the end of time, melt the chocolate and whipping cream in the microwave and mix to get a smooth cream. Take the cake out of the freezer and pour the chocolate sauce in the middle. Take a spatula or a spoon and start pushing the chocolate cream to the edges. To make the lovely stripes on the sides, try pushing the chocolate using a spoon in gaps - meaning after you pushed one hand, skip the next place close to it and continue so.
Sprinkle the center of the cake with peeled chocolate. And place in the fridge for a couple of hours and serve.
* On the video, I sliced the cake before it got the chance to spend some time in the fridge. Thus the soft look.
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