2020-08-13 / test@t
Chocolate cake with butter cream
Delicious, tender, creamy and chocolatey. This cake will decorate any festive table and will appeal to lovers of chocolate pastries.
Ingredients
- shortbread cakes: butter 150 g
- sugar 230 g
- egg yolk 4 pcs.
- wheat flour 300 g
- cocoa powder 45 g
- water (boiling water) 4 tbsp.
- sour cream 20 g
- baking powder 1 tsp
- soda 0.5 tsp
- salt 1 pinch (s)
- vanilla essence to taste
- cream: butter 180 g
- condensed milk (boiled) 380 g
- fat cream (400 g for cream + 100 g for impregnating cakes) 500 g
- glaze: dark chocolate 100 g
- fat cream 100 g
STEP-BY-STEP COOKING RECIPE
Step 1
Melt the butter, cool until warm. Mix flour with cocoa powder, salt, baking powder and baking soda, sift. Grind the yolks with boiling water. Add sugar, vanilla essence and beat, beat until fluffy for 5 minutes (MANDATORY). Pour in butter, add sour cream. Add flour mixture, stir. You don't need to knead for a long time. Fold the dough into a clean bowl, tighten with plastic wrap. Refrigerate for 3 hours.
Step 2
Divide the dough into 7 equal parts. Prepare 9 sheets of baking paper. Roll the dough pieces in flour, roll them thinly between two sheets of parchment of the required size.
Step 3
I have oval cakes, cut in an oval shape. The size of my shape is about the same as a round shape with a diameter of 20 cm. Cut the dough with the shape, collect the trimmings, and from them we will bake another eighth cake.
Step 4
Before baking, prick the dough with a fork, bake the cakes in an oven preheated to 200 degrees for 4-5 minutes, focus on your oven in time. Leave the finished cakes to cool on the paper on which they were baked. That is why we needed 8 sheets of baking paper + 1 more sheet to put on top of the dough to roll out the crust.
Step 5
For the cream, beat soft (room temperature) butter with boiled condensed milk at the same room temperature until an airy mass. Whisk 400 g of cream until soft peaks. Gently mix whipped cream and whipped butter with a spatula. Boiled condensed milk can be substituted for regular condensed milk. Adjust the sweetness to taste
Step 6
Since the cake will gather in a ring, the finished cakes must be cut to the size of the ring. During baking, they increased slightly in volume. I put the cream in a culinary bag with a nozzle with a round hole.
Step 7
After a few hours, remove the ring from the cake, carefully remove the acetate tape from the sides. Here is such an even cake, collected in a ring and standing in the cold overnight. Lubricate the top cake with the left cream, smooth it gently over the surface. Put the cake back in the refrigerator and prepare the frosting.
Step 8
Ganache glaze: melt the chocolate with cream in the microwave and pour on top of the CHILLED CAKE (IMPORTANT!), First pour the icing with a teaspoon around the edges of the cake carefully so that there are beautiful streaks, and then pour the rest on top, decorate with meringues and chocolate chips.
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