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Chocolate cake with chocolate fresh cream is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Chocolate cake with chocolate fresh cream is something which I’ve loved my entire life.
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To begin with this recipe, we have to first prepare a few components. You can cook chocolate cake with chocolate fresh cream using 18 ingredients and 7 steps. Here is how you cook it.
Composition needed to cook Chocolate cake with chocolate fresh cream:
- For chocolate cake
- 200 gr (1 3/4 cup) all purpose flour
- 70 gr NATURAL cocoa powder (non dutch)
- 200 gr granulated sugar / Xylitol
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp himalayan salt
- 2 tsp instan / espresso coffee powder
- 120 ml (1/2 cup) vegetable oil
- 3 eggs (or 2 large)
- 2 tsp vanilla extract
- 1/2 cup hot coffee (from 1 sachet or 1.5 tsp coffee powder
- 1/2 cup buttermilk
- 180 gr (3/4 cup) sour cream
- Fresh cream (put the whisk and bowl in fridge before hand)
- 600 ml double cream or whipped cream (cold)
- 1 cup cocoa powder (I mix with whittard hot chocolate powder as it wasnt enough)
- 1/3 cup icing sugar (you can add or less this to your taste)
Working quickly, place one chocolate cake disc on the bottom of the prepared cake ring. Spread a spoonful of the Bavarian cream evenly on top. Continue alternating between cake and cream, starting and ending with a cake disc. The amount of cake layers you choose to use will determine how much Bavarian cream you add in between each layer.
Steps to make Chocolate cake with chocolate fresh cream:
- Used 9 inch circle pans. Grease both tins with butter, and use cocoa powder to cover all area. Set the oven to 180c
- Mix the dry: In a bowl, shift the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder — whisk together and set aside.
- In another bowl, Mix the wet: put eggs and oil, vanilla together on whisk until combined. Add the buttermilk and sour cream, mix until combined
- Now, Pour the wet ingredients into the dry ingredients (that we set aside before), last add the hot coffee. Whisk or beat on low speed until the batter till combine.
- Divide batter evenly. Bake in middle rack for about 30 minutes till cooked (use toothpick to check). Remove the cakes from the oven and set on a wire rack. Allow to cool in pans before transfer
- Fresh cream: take out all ingredients from fridge to use right away. Put he double cream, cocoa and icing sugar whisk using low setting till mix. Then use middle / high settings. Stop when it stiff. Taste it to your liking.
- You can now decorate the cake. Put the first cake, add the chocolate cream, put another layer of cake. Then the last cream. Decorate as you please. I put some strawberries as we just been to strawberries farm on that weekend. Oh and cherries!
The cake layers are made with white chocolate and whipped cream and flavored with almond extract. The frosting is a white chocolate buttercream. For an exquisite change of pace, substitute raspberry wine cooler for the water in the frosting. Place the chopped chocolate in a medium bowl. In a small, heavy saucepan, add the heavy cream and stir in the powdered sugar.
So that is going to wrap it up for this special food chocolate cake with chocolate fresh cream recipe. Thank you very much for reading. I'm confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
