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A delicious chocolate cake

A delicious chocolate cake

Name: A delicious chocolate cake
Total time: 1 h
Ingredients: 8 eggs; 200 g sugar; 80 g room temperature butter; 160 g flour; 40 g BAM cocoa powder; 1 baking powder; 400 g BAM dark chocolate; 600 ml sweet cream; Sweet solution (150 g sugar, 100 ml water, orange peel), rum; Optional decoration

(1)

Preparation time: 1 h
Difficulty:
Number of ingredients: 10

A delicious chocolate cake suitable for any situation. We have used BAM cocoa powder, which has a warm, red-brown colour and a pleasant chocolate flavour. In addition to the authentic taste of the cocoa in the cake, it is also characterised by its succulence.

More recipes for delicious chocolate cakes are waiting for you here.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

Ingredients for the sponge cake:

8 eggs
200 g sugar
80 g room temperature butter
160 g flour
40 g BAM cocoa powder
1 baking powder

ingredients for the chocolate cream:

400 g BAM dark chocolate
600 ml sweet cream
Sweet solution (150 g sugar, 100 ml water, orange peel), rum
Optional decoration

Instructions:

preparation procedure:

Recommendation: make the cream first (boil the cream and put the chocolate in it) and then cool it while you make, bake and cool the sponge cake. Then, before filling, whip the cream and combine the two whipped creams together.

Preheat the oven to 180 degrees. Whisk the egg yolks, butter and half of the sugar until foamy. Whisk the egg whites with the remaining sugar until stiff. Gently fold into the egg yolk mixture.

Sift the flour, cocoa and baking powder mixture over the egg mixture (first mix these ingredients together, then sift them over the egg mixture).

Line the cake tin with baking paper. Pour the batter into the cake tin. Bake for 30 - 35 minutes. Turn the baked sponge cake upside down and cool.

Bring 200 ml of sweet cream to the boil, add the chopped chocolate and stir to dissolve. Cool the cream. Whip the cooled cream until it is light and frothy and add 400 ml of whipped sweet cream.

Cut the cooled sponge cake into three layers. Soak each layer with a cooled sugar and rum solution made by bringing the sugar and water and a piece of orange peel to the boil to dissolve the sugar, cooling and stirring in a little rum. Dilute with water to make it suitably sweet. Spread a third of the cream on each layer.

After the third layer of sponge cake has been placed, spread the remaining cream over the entire surface of the cake, including the sides. Place the cake in the fridge for a few hours to set the cream. Decorate as desired.

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