Chocolate and cream cake: the giant version of the best dessert ever!

published on 22 May, 2019 at 10:52

This cake is a perfect dessert that all children and adults love!

INGREDIENTS

For the cake:

3 eggs (separated);

a pinch of salt;

45 g (1.5 oz) sugar;

80 g (2.8 oz) butter, soft;

45 g (1.5 oz) sugar;

50 g (1.7 oz) flour;

40 g (1.4 oz) cornstarch;

40 g (1.4 oz) cocoa powder;

2 tsp baking powder;

½ cup milk.

For the cream:

250 g (8.8 oz) mascarpone;

150 g (5 oz) cream cheese;

1 2/3 cup cream;

50 g (1.7 oz) sugar.

For the chocolate layer:

60 g (2 oz) milk chocolate, melted;

40 g (1.4 oz) cream;

20 g (0.7 oz) butter, melted;

2 cups chocolate cream.

METHOD

Preheat oven to 180C/350F.
Using mixer whip egg whites, with salt and sugar until stiff peaks form.
Separately stir softened butter and leftover sugar until pale. Add egg yolks and stir to combine.
Whisk dry ingredients: flour, cocoa powder, baking powder and cornstarch.
Stir butter and dry ingredients, adding milk in small portions. Carefully fold in egg whites and pour the batter into prepared cake tin.
Bake for 30 minutes, let cool down completely and cut in half.
Whisk mascarpone, cream cheese and sugar. Whip cream and fold it into the cheese mixture.
For the chocolate layer whip cream. Combine melted chocolate with melted butter and add the cream in.
Spread half of the cream over one half of the cake. Pour chocolate layer over, spread leftover cream on top and add another layer of cake. Leave to cool down.
Cover the cake with chocolate cream and decorate to your preference.

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