Today we celebrated our little girl, who recently turned 10 years old. The cake was according to the celebrations' requests: with milk chocolate and colored candies. I couldn't help myself and I still decorated the cake with dark chocolate. :))
For the countertop:
50 g of black cocoa
150 ml of water
200 g sugar
120 ml oil
220 g flour
1 teaspoon baking powder
For chocolate cream:
300 g milk chocolate
500 g mascarpone
500ml liquid cream
100 ml liquid cream
100g dark chocolate
Method of preparation:
Heat 300ml liquid cream to near boiling point. Turn off the heat and add 300g of broken chocolate pieces and mix well. Allow to cool completely and refrigerate for a few hours (or overnight).
For the top, put the cocoa in a bowl and pour the boiling water, stirring constantly, until smooth, then leave to cool. More photos can be found here . Strain the composition so that it does not remain cocoa lumps. Beat the egg whites hard with a pinch of salt. Add half the amount of sugar and mix until a glossy meringue is obtained. Rub the yolks with the other half of the sugar until they become white and creamy. Gradually add the oil, rum essence, then the cooled cocoa composition.
Incorporate the flour mixed with baking powder and at the end, in 2-3 installments, the meringue.
Pour the composition into a tray (23 cm in diameter) lined with baking paper. Place the tray in the oven over medium heat (180 degrees Celsius) for about 40 minutes, until the top becomes firm to the touch. Remove to a grill and leave to cool.
Remove the chocolate cream from the refrigerator and mix for 1-2 minutes, then add the mascarpone cream and cocoa and mix the composition.
Separately mix the remaining liquid cream (200ml) in half (until it hardens a little), then add over the chocolate cream and mix the composition.
The cooled worktop is cut in 3 horizontally.
Place a countertop on the tray, inside an adjustable cake ring, pour chocolate cream (approx. 250g) and level, then place the second countertop, pour chocolate cream (approx. 250g), level, and place the third countertop.
Put a little chocolate cream on top (about 150g) and level, then put the plate in the refrigerator.
Leave to cool for 1-2 hours.
Before undoing the ring, carefully move it around with a knife to peel off the edges.
Decorate the cake according to your imagination with the remaining chocolate cream. Coat the walls of the cake (keeping the cream for a few moats).
Heat 100ml liquid cream to near boiling point. Turn off the heat and add 100g of broken chocolate pieces and mix well. Allow to cool and then pour over the cake, letting it run a little on the walls of the cake.
Make a few halves with the remaining chocolate cream and sprinkle the colored candies and chocolate hearts.