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Chocolate Cake With Light Chocolate Cream

Chocolate Cake With Light Chocolate Cream


Chocolate Cake With Light Chocolate Cream 


Chocolate cake with light chocolate cream is a delightful dessert that combines the richness of chocolate with the airy texture of cream. The cake itself is typically moist and decadent, while the light chocolate cream adds a creamy and slightly less intense chocolate flavor, creating a perfect balance of sweetness and richness. It's a popular choice for those who love chocolate but prefer a lighter dessert option.


Chocolate cake with light chocolate cream is a popular choice for several reasons:


1. Richness with Lightness: It offers the indulgence of chocolate cake without feeling overly heavy or dense due to the lightness of the cream.


2. Balanced Flavor: The combination of the rich chocolate cake and the lighter chocolate cream creates a balanced flavor profile, satisfying chocolate cravings without overwhelming the palate.


3. Texture Contrast: The moist, dense texture of the cake contrasts nicely with the airy, creamy texture of the chocolate cream, adding interest and complexity to each bite.


4. Versatility: It's a versatile dessert that can be enjoyed on various occasions, from casual gatherings to formal celebrations, appealing to a wide range of tastes and preferences.


5. Visual Appeal: The layers of cake and cream create an attractive presentation, making it visually appealing and tempting to eat.


Overall, chocolate cake with light chocolate cream offers a delicious and satisfying dessert experience that combines the best of both worlds: rich chocolate flavor with a lighter, more delicate texture.


Ingredients:


To make this delectable chocolate cake with light chocolate cream, you will need a few key ingredients and utensils. Start by gathering for :


Chocolate cake:

  • 125 g butter
  • 1 dl water
  • 3 tablespoons of cocoa
  • 1 teaspoon vanilla sugar
  • 4 eggs
  • 250 g of sugar
  • 150 g wheat flour
  • 3 teaspoons baking powder


Milk chocolate cream:

  • 4 eggs
  • 2 dl of heavy cream
  • 250 g of sugar
  • 200 g milk chocolate
  • 250 g butter1
  •  teaspoon vanilla sugar


Decorations:

  • cake sprinkles
  • marshmallows and other optional cake decorations


Once you have everything ready, follow the recipe instructions to create the moist chocolate cake layers and whip up the creamy chocolate filling. Assemble the cake layers with the light chocolate cream in between, and voila! You'll have a heavenly dessert ready to impress your taste buds and delight your guests.


Approach:


Chocolate cake:


Melt the butter in a saucepan together with water, cocoa and vanilla sugar. Take the pot off the stove. Separate the eggs, put the yolks in the pot and beat with an electric mixer. Then mix in sugar, flour and baking powder. Beat the egg whites separately to a white foam and fold this into the dough at the end.


Put the dough in a round shape (24 cm in diameter) with baking paper in the bottom.


Bake the cake at the bottom of the oven at 175°C for approx. 45 minutes (check that it is completely cooked before you take it out of the oven).


Cool the cake in the tin before taking it out and dividing it into 3 bases (see tip).

 

Milk chocolate cream:


For the chocolate cream, put cream, eggs and sugar in a saucepan. Bring the mixture to a boil while stirring.


Remove the pan from the heat and add the divided milk chocolate, butter and vanilla sugar. Let everything melt and stir the cream until smooth. Put the pot with the cream in the fridge overnight (see tips).


The next day, the chocolate cream will have become quite thick in consistency. You can optionally whip it up a bit with an electric hand mixer so it becomes even thicker and airier if you think it is needed.


Fill and decorate the cake with the chocolate cream.


Sprinkle with cake sprinkles and decorate the cake as desired.


Chocolate Cake With Light Chocolate Cream Tips:


As you can see from the recipe, the chocolate cream should be made the night before so that it can sit in the fridge overnight. Then it becomes thicker in consistency so that it has the right spreading consistency. If you find it too runny even after a night in the fridge, it helps to whip it up with an electric hand mixer.


It may also be a good idea to make the cake base the night before, wrap it in plastic and leave it in the fridge overnight. The cake base is much easier to divide into 3 thin cake bases when it is really cold.


There are lots of fun cake decorations to buy for various occasions. I bought what I used for this cake in the Normal store quite a while ago. There I also found delicious chocolate covered marshmallows.


The cake will keep well for a couple of days if stored in the fridge, but cover the cake with plastic so it doesn't dry out. The cake can be frozen.


Enjoy your Chocolate Cake With Light Chocolate Cream


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