I haven't made a chocolate cream cake in a long time 😀 I really missed so much chocolate 😉 but I kept my appetite for yesterday when I celebrated our little Ioana. A dear little and beloved, big lover of chocolate, like deh! the Apple does not fall far from the tree :))
I would venture to say that I found the perfect chocolate cake recipe , sweet and hearty, with incredible flavors and textures… And only those who ate know what I'm talking about! 😉 I didn't get it yesterday, but today we also wish "happy birthday" to all those who celebrated their name day. Health and only good!
ioana chocolate cake recipe
- For the countertop:
- 50 g black cocoa
- 150 ml water
- 6 eggs
- 200 g sugar
- 120 ml oil
- 280 g flour
- 1 teaspoon baking powder
- esenta de rom
- For cocoa cream:
- 50 g black cocoa
- 125 ml water
- 150 g sugar
- 200 g butter
- 4 yolks
- esenta de rom
- For the white worktop:
- 4 egg whites
- 4 tablespoons sugar
- 2 tablespoons flour
- 50 g coconut
- vanilla essence
- For chocolate cream:
- 200 g dark chocolate
- 200 ml cream for whipped cream / liquid whipped cream
- 250 g mascarpone
- 1 tablespoon vanilla sugar
Preparation Ioana chocolate cake:
Put cocoa in a bowl and pour boiling water, stirring constantly. Stir until smooth, then leave to cool.
Whisk the egg whites with a pinch of salt. Add half the amount of sugar and mix until you get a glossy meringue, which makes spikes when you remove the blades from the mixer. 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 the baking powder and at the end, in 2-3 installments, the meringue.
Pour the composition into a tray (24 cm in diameter) lined with baking paper. Put the tray in the oven over medium heat for about 40 minutes, until the top becomes firm to the touch. We take it out on a grill and leave it to cool.
Pour water over the cocoa mixed with half the amount of sugar, then put it to boil over low heat, until the composition becomes like sour cream.
The yolks and the other half of the sugar are rubbed with foam and poured over the hot cocoa cream, stirring constantly. Continue to boil over low heat or on a steam bath, until the composition thickens like sour cream. Set aside and leave to cool.
Melt the butter in half, then mix it until it becomes fluffy like a cream and incorporate it into the cooled yolk composition. Flavor to taste with rum essence.
The egg whites are mixed with a pinch of salt until they harden. Add the sugar and vanilla essence and mix until you get a firm and consistent meringue. Put the mixer aside and add the coconut mixed with flour and mix lightly with a spatula, with movements from bottom to top.
Pour the composition into the tray (24 cm in diameter) lined with baking paper and bake on medium heat for about 30 minutes, until the top begins to brown on the edges. We take it out on a grill and leave it to cool with the baking paper.
The broken chocolate melts the pieces over low heat together with the whipped cream. Bring the composition to the boil, set aside and mix well. Leave to cool, then refrigerate for a few hours, preferably overnight.
Mix a little cream until smooth and begins to take on consistency. Add mascarpone and vanilla sugar and mix until you get a firm cream.
We cut the cocoa top into two parts, we also divide the cocoa cream into 2 equal parts. We put one of the countertops on the plate, half of the cocoa cream, the white countertop, the other half of the cocoa cream and the second countertop.
- If you want, you can syrup the top according to your preference. Although I prepared the syrup, I forgot about it 😀 It was not a tragedy because the top is a consistent one, with a slightly damp texture and it was not inaccurate at all.
We will dress the cake and garnish it with chocolate cream .