It’s time again for a really chocolaty chocolate cake. Sometimes there are days when you just need a big piece of chocolate (or chocolate cake) and everything is good again, a soul comforting piece so to speak 😉 As a base I baked a super moist, super chocolaty and at the same time super simple chocolate cake. The cake is alone already a true chocolate dream. But of course I have him still filled with a delicious chocolate cream and covered with chocolate cream.
Ingredients:
For the chocolate cake :
125 g butter
125 g sugar
1 sachet of vanilla sugar
Mark of a vanilla pod or vanilla flavoring
2 eggs (size S)
75 g ground almonds
25 g flour
40 g cocoa
For the filling :
75 g dark chocolate
200 g cream cheese
125 g powdered sugar
10 g cocoa
For the chocolate cream :
200 g white chocolate
125 g whipped cream
Also
cocoa for dusting
Chocolate shavings for sprinkling
Preparation:
For the chocolate cream, roughly chop the white chocolate. Heat the cream and melt the chocolate in it while stirring. Allow to cool slightly and then place in the refrigerator overnight.
For the cake, line a springform pan (20 cm diameter) with baking paper and grease the edges. Preheat the oven to 175° (top/bottom heat). Cream butter, sugar and vanilla sugar with the whisk of a hand mixer for 15 minutes until thick and creamy. Stir in the eggs one at a time. Stir in vanilla pulp. Mix flour, almonds and cocoa and stir in briefly but thoroughly. Pour batter into the pan and smooth out. Bake in hot oven for about 45 minutes. Once again I did not remember the time. It may be that it was even 60 minutes in the tube. Just check in time and do the test. Remove from the pan and let cool on a cooling rack.
For the filling, roughly chop dark chocolate and melt in a hot water bath. Then allow to cool slightly. Mix cream cheese, powdered sugar and cocoa until smooth. Add the melted chocolate and stir in.
Cut the cake in half horizontally once and place the base on a cake plate. Spread the base with the chocolate cream cheese. Place the lid on top and chill the cake for 2 hours.
Whip the chocolate cream with the whisk of a hand mixer and spread it all over the cake. Chill again for one hour. Finally, dust the cake with cocoa and sprinkle with the chocolate shavings.
