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Chocolate Cake with a Lot of Cream

Ivi  VaccaIvi Vacca
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Nadia Galinova
Translated by
Nadia Galinova
Chocolate Cake with a Lot of Cream
Image: Ivi Vacca
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24/05/2022
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Preparation
20 min.
Cooking
40 min.
Тotal
60 min.
Servings
8
"For a chocolate cake, it is important to have lots and lots of cream to make it really tasty and juicy"

Ingredients

  • for the cake layer
  • flour - 7 oz (200 g)
  • baking powder - 1 tbsp (15 g)
  • eggs - 4 pcs.
  • water - 3.4 fl oz (100 ml)
  • sugar - 6.4 oz (180 g)
  • cocoa - 2 tbsp. (unsweetened)
  • oil - 1 tbsp (15 ml)
  • salt - a pinch
  • for the cream
  • sugar - 4.2 oz (120 g)
  • yolks - 3 pcs.
  • milk - 17 fl oz (500 ml)
  • flour - 1.8 oz (50 g)
  • vanilla extract - 1/2 tsp.
  • for the glaze
  • chocolate - 7 oz (200 g)
  • butter - 3.5 oz (100 g)
  • water - 3 1/3 tbsp (50 ml)
  • powdered sugar - 1 cup
  • cocoa - 4 tbsp.
measures

How to cook

Crack the eggs into a bowl and beat them along with the sugar. In another bowl, mix the flour, cocoa, baking powder, oil and water, stir and add it to the egg mixture. Add a pinch of salt.

Prepare a 9.4″ (24 cm) cake tin. Pour 1/2 of the mixture and bake it for 20 minutes at 360°F (180°C). Meanwhile, prepare the cream for the delicious chocolate cake.

Pour the milk into the pot, by setting aside 1/2 cup (100 ml). In a bowl, beat the yolks and sugar, add the other milk and flour. Pour everything into the already warmed milk. Add the vanilla and stir, until the mixture thickens.

Pour the cream over the baked cake layer and place the other part of it on top.

Bake the delicate cake for 25 minutes at 360°F (180°C). Prepare the glaze by melting the chocolate. Mix it with butter and milk. Boil for 3 minutes.

If you do not like chocolate glaze, you can sprinkle it with powdered sugar.

The trick to this chocolate cake with a lot of cream is that the second mixture for the cake layer should be less than the first.

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