chocolate cake

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
3.4 84
This chocolate cake has really earned its name! Whether in the sponge cake, in the filling or on top as a decoration - chocolate and cocoa in all three layers make this magnificent cake a real cake dream.
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 200 g Dark chocolate coating
  • 3 Eggs (size M)
  • 100 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 50 g Flour
  • 50 g Cornstarch
  • 15 g cocoa powder (approx. 1 1/2 tablespoons)
  • 2 TEASPOONS Baking Powder
  • 500 g Dark chocolate
  • 750 g Whipped cream
  • 7-10 Tbsp Grease

Directions

  1. 1

    Coarsely chop 100 g of couverture and melt in a bowl over a warm water bath. Let cool for 10 minutes.

  2. 2

    Separate eggs. Beat the egg whites and 4 tablespoons of cold water with the whisk of the hand mixer until stiff, adding sugar, vanillin sugar and salt. Stir in the egg yolks one after the other. Add the liquid chocolate coating while stirring.

  3. 3

    Mix flour, starch, cocoa and baking powder, sieve into 2 portions onto the egg foam and carefully stir in with a dough scraper. Pour the mixture into a springform pan (26 cm Ø). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Remove the sponge cake from the edge and let it cool down on a cake rack.

  4. 4

    Meanwhile, chop the chocolate coarsely for the cream. Heat the cream in a saucepan and remove from the heat. Pour the chocolate into the hot cream and melt in it while stirring until a smooth, even chocolate mass is formed. Spread the mass evenly in two mixing bowls, let it cool down and put it in a cool place for at least 3 hours (preferably overnight).

  5. 5

    Chop 100 g chocolate coating and melt in a bowl over a warm water bath. Spread a thin layer of couverture on a marble board or baking tray and leave to stand in a cool place (or briefly in the refrigerator). Then scrape long chocolate rolls or shavings with a spatula, place them on a large plate and chill.

  6. 6

    Cut the sponge cake base in half horizontally. Place the lower cake base on a plate and enclose with a cake ring. Whip 1 portion of chocolate cream with the whisk of the hand mixer for about 1 minute until creamy. Spread the cream on the lower cake base. Cover with the second cake base and chill for approx. 1 hour.

  7. 7

    Whip the 2nd portion of chocolate cream with the whisk of the hand mixer for approx. 1 minute until creamy. Remove the cake from the cake ring and spread with the cream. Chill the chocolate cake for approx. 2 hours. Just before serving, place the chocolate rolls on the cake.

Nutrition Facts

KCAL
440 kcal
CARBS
35 g
FATS
31 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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