Recipe Cake with butter cream and chocolate
This year, among other recipes, for Easter I also made this cake with butter cream and chocolate, which in the first phase wanted to be an Amandina . In the meantime I realized that I don't have time to make the fondant and then I decided to change and instead of cocoa I put (a little! 😀) chocolate in butter cream. In the end, it wasn't very far from Amandina, almost the same Marie with another hat! :)))))
chocolate cake with buttercream frosting
- 5 eggs
- 5 tablespoons sugar
- 5 tablespoons flour
- 2 tablespoons cocoa
- 3 tablespoons oil
- 1/2 teaspoon baking powder
- 3 yolks
- 150 g sugar
- 100 g dark chocolate
- 200 g butter
- esenta de rom
- 50 g sugar
- ~ 100 ml water
- 100 g dark chocolate
- 50 g butter
- 50 ml cream for whipped cream / liquid whipped cream
Preparation Cake with butter cream and chocolate:
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, at the maximum speed of the mixer. When the foam has hardened well, add the powdered sugar and mix until the foam becomes dense and shiny. The egg white foam will hold well on the mixer blades.
Separately rub the yolks with the oil and rum essence, until we obtain a stable emulsion. We pour this emulsion over the egg whites. If the egg whites are beaten well and correctly, the emulsion will remain on top, it will not be left at the bottom. We turn the mixer to the lowest speed and we easily homogenize the composition.
Sift the flour together with the cocoa and baking powder over the egg composition. Put the mixer aside and mix everything with a spatula, lightly, with movements from bottom to top.
Pour the composition into a tray (20/30 cm) lined with baking paper and put the tray in the oven over medium heat, for about half an hour, until the top becomes firm to the touch. It can be tested with a toothpick.
Remove the top on a grill, with the bottom up, remove the baking paper and leave to cool.
The sugar is caramelized. Set aside the fire and pour the water. Leave to cool and the caramel melts.
Rub the yolks with the sugar until they turn white. The mixture is boiled on a steam bath until it thickens, without boiling. Set aside and leave to cool.
The broken chocolate melts the pieces over low heat together with the butter. The mixture is then mixed until it becomes creamy. To this mixture add the egg cream and mix well until smooth. It is flavored with rum essence.
Chocolate Icing for Butter Cake:
The broken chocolate melts together with the whipped cream and butter. When the mixture reaches the boiling point, set aside, mix and leave to cool.
The cooled countertop is cut in two parts. Syrup each part. We keep a part of the cream for decoration, we put the rest on one of the countertops and we cover with the second one. Refrigerate until the cream hardens.
The cake is portioned as desired. Each cake is individually glazed and garnished with a drizzle of cream.
- Before serving, the cake is left at room temperature for a while.
Good appetite! 😉