Delice cake: a chocolate dessert to die for
published on 24 March, 2023 at 20:30
INGREDIENTS
For the cake:
60g (½ cup) all-purpose flour
80g (½ cup) cornstarch
40g (4 tbsp) cocoa powder
7g (1 ½ tsp) baking powder
3 eggs
160g (3/4 cup) sugar
60ml (3 tbsp) vegetable oil
For the filling:
220g (⅔ cup) hazelnut cream
160ml (½ cup + 2 tbsp) full-fat cream
60g (3 ½ tbsp) mascarpone cheese
60g (½ cup) powdered sugar
For the coating:
110g (1 cup) dark chocolate
110ml (⅓ cup+1 tbsp) full-fat cream
METHOD
1. Preheat the oven to 180°C/350°F. Grease one 20 cm cake pan and cover it with parchment.
2. Beat eggs with sugar and vegetable oil until pale.
3. In another bowl whisk flour, baking powder, cornstarch, and cocoa powder.
4. Add dry ingredients to the wet and mix to combine. Pour the batter into a prepared pan and bake for 40 minutes.
5. Let the cake cool down completely, remove it from the pan, and cut it into two equal parts.
6. For the cream, whip all of the listed ingredients together until stiff. Transfer into a piping bag.
7. Spread a thick layer of hazelnut paste on the bottom layer of the cake, pipe the cream on top, and smooth it out with a spatula. Top with another layer of the cake.
8. For the ganache coating, melt chocolate and cream in the microwave and pour the ganache on top of the cake. Spread to cover the sides, then chill the cake until the outer layer has set.
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Cookist wow’s second cookbook is here! 😍
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For the cake:
60g (½ cup) all-purpose flour
80g (½ cup) cornstarch
40g (4 tbsp) cocoa powder
7g (1 ½ tsp) baking powder
3 eggs
160g (3/4 cup) sugar
60ml (3 tbsp) vegetable oil
For the filling:
220g (⅔ cup) hazelnut cream
160ml (½ cup + 2 tbsp) full-fat cream
60g (3 ½ tbsp) mascarpone cheese
60g (½ cup) powdered sugar
For the coating:
110g (1 cup) dark chocolate
110ml (⅓ cup+1 tbsp) full-fat cream
METHOD
1. Preheat the oven to 180°C/350°F. Grease one 20 cm cake pan and cover it with parchment.
2. Beat eggs with sugar and vegetable oil until pale.
3. In another bowl whisk flour, baking powder, cornstarch, and cocoa powder.
4. Add dry ingredients to the wet and mix to combine. Pour the batter into a prepared pan and bake for 40 minutes.
5. Let the cake cool down completely, remove it from the pan, and cut it into two equal parts.
6. For the cream, whip all of the listed ingredients together until stiff. Transfer into a piping bag.
7. Spread a thick layer of hazelnut paste on the bottom layer of the cake, pipe the cream on top, and smooth it out with a spatula. Top with another layer of the cake.
8. For the ganache coating, melt chocolate and cream in the microwave and pour the ganache on top of the cake. Spread to cover the sides, then chill the cake until the outer layer has set.
------------------------------------------------------------------------
About us:
‘Cookist’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.
Subscribe to Cookist: http://cooki.st/LaxZR
Enjoy with us: http://cooki.st/U93B4
Follow us:
Facebook: https://www.facebook.com/CookistWow/
Instagram: https://www.instagram.com/cookistwow
For any content use please feel free to contact
licensing@ciaopeople.com
Cookist wow’s second cookbook is here! 😍
Buy it on Amazon to discover the 50 easiest and most delicious recipes ever + 16 exclusive recipes you can’t miss out on 👉 https://cooki.st/togetherisbetter
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