chocolate cake

Name: chocolate cake
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 500 g Dark chocolate; 600 g Whipped cream; 1/8 l Milk; 250 g soft butter or margarine; 250 g Sugar; 4 Eggs (size M); 100 g Cornstarch; 250 g Flour; 40 g Cocoa powder; 1 package Baking Powder; 3 TABLESPOONS Orange liqueur; 100 g Dark chocolate coating; 7-10 Tbsp Cocoa; 7-10 Tbsp Cape gooseberries and coloured sugar; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

500 g Dark chocolate
600 g Whipped cream
1/8 l Milk
250 g soft butter or margarine
250 g Sugar
4 Eggs (size M)
100 g Cornstarch
250 g Flour
40 g Cocoa powder
1 package Baking Powder
3 TABLESPOONS Orange liqueur
100 g Dark chocolate coating
7-10 Tbsp Cocoa
7-10 Tbsp Cape gooseberries and coloured sugar
7-10 Tbsp Grease

Directions

1
Chop 400 g chocolate. Heat the cream and melt the chocolate in it. Divide into 2 high mixing bowls and chill overnight. Heat milk. Chop 100 g chocolate. Melt in the milk while stirring, let cool down. Stir fat and sugar until creamy.
2
Add eggs alternating with 50 g starch one by one. Mix 50 g starch, flour, cocoa and baking powder. Alternate with the chocolate milk and stir in briefly. Fill the dough into a greased springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Let it cool down. Cut the cake base horizontally 2 times. Sprinkle the cake base with liqueur. For the cream, whip the chocolate cream briefly with the whisk of the hand mixer. Spread the bottom cake base thinly. Place the second cake base on top and spread the cream thinly again. Place the third cake layer on top. Spread the rest of the cream all around the cake.
3
Cut the cake base horizontally 2 times. Sprinkle the cake base with liqueur. For the cream, whip the chocolate cream briefly with the whisk of the hand mixer. Spread the bottom cake base thinly. Place the second cake base on top and spread the cream thinly again. Place the third cake layer on top. Spread the rest of the cream all around the cake. Chill the cake for 1 hour. Melt the chocolate coating in a hot water bath. Spread very thinly on 2 pre-cooled boards. Place in the refrigerator for about 1/2 hour and shape into rolls with a spatula. Dust the cake with cocoa and sprinkle with chocolate rolls. Decorate with Cape gooseberries and coloured sugar
4
Chill the cake for 1 hour. Melt the chocolate coating in a hot water bath. Spread very thinly on 2 pre-cooled boards. Place in the refrigerator for about 1/2 hour and shape into rolls with a spatula. Dust the cake with cocoa and sprinkle with chocolate rolls. Decorate with Cape gooseberries and coloured sugar