chocolate box cake

Name: chocolate box cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 100 g Milk chocolate; 100 g Dark chocolate; 250 g soft butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 300 g Flour; 50 g Cornstarch; 2 TEASPOONS Baking Powder; 75 ml Milk; 200 g Whole milk couverture; 25 g Coconut oil; 150 g Whipped cream; 7-10 Tbsp Chocolate Rolls; 7-10 Tbsp Fat and flour

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

100 g Milk chocolate
100 g Dark chocolate
250 g soft butter or margarine
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
300 g Flour
50 g Cornstarch
2 TEASPOONS Baking Powder
75 ml Milk
200 g Whole milk couverture
25 g Coconut oil
150 g Whipped cream
7-10 Tbsp Chocolate Rolls
7-10 Tbsp Fat and flour

Directions

1
Finely chop the chocolate. Cream fat, sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix flour, starch and baking powder and stir in alternately with the milk. Fold in chocolate.
2
Grease a box form (30 cm long; 2 litres capacity) and dust with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-65 minutes. Leave to cool in the tin for 10 minutes. Turn out onto a cake rack and allow to cool. Melt the chocolate coating and coconut oil over a warm water bath. Turn the cake over, cover with the chocolate coating and allow to dry. Whip the cream until stiff, fill into a piping bag with star-shaped spout. Spray tuffs onto the cake.
3
Turn out onto a cake rack and allow to cool. Melt the chocolate coating and coconut oil over a warm water bath. Turn the cake over, cover with the chocolate coating and allow to dry. Whip the cream until stiff, fill into a piping bag with star-shaped spout. Spray tuffs onto the cake. Sprinkle with chocolate rolls
4
waiting time approx. 2 hours