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Let the Queen of Chocolate refresh you on hot summer days!

Let the Queen of Chocolate refresh you on hot summer days!

Name: Let the Queen of Chocolate refresh you on hot summer days!
Prep time: 1 h 30 min
Total time: 1 h 30 min
Ingredients: 250 g flour; 100 g cocoa; 300 g sugar; 2 eggs; pinch of salt; 3 teaspoons baking powder; 1 BAM teaspoon vanilla paste; 125 ml coffee; 250 ml plain yoghurt; 120 ml of oil; 200 g BAM dark chocolate; 200 ml sweet cream; 175 g milk chocolate; 175 ml sweet cream; 200 g white chocolate

(1)

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 16

let the queen of chocolate refresh you on hot summer days

We have no doubt that this title has already brought a smile to the face of chocolate lovers everywhere. If you''re a chocoholic, you''ll love this chocolate cake!

You could hardly give this extraordinary chocolate treat a more appropriate name, because this chocolate bomb is the queen of chocolate in every way. Those who can''t decide which type of chocolate is their favourite will be especially happy - the cake is made with 3 types of chocolate! The icing on the cake''s cake is the combination of three different types of chocolate cream - white, milk and dark. The cake is not very difficult to make, but it does take some time and patience. But don''t worry, all your efforts will be more than worth it in the end!

Ingredients:

round cake tin
Baking paper
larger pan
smaller bowl
whisk
electric mixer
shrimp
serving tray
shaping spatula

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Ingredients:

Ingredients for the sponge cake:

250 g flour
100 g cocoa
300 g sugar
2 eggs
pinch of salt
3 teaspoons baking powder
1 BAM teaspoon vanilla paste
125 ml coffee
250 ml plain yoghurt
120 ml of oil

Nutrition / serving

Energy Value	2667 kJ / 637 kcal
Fats	36,4 g
of which saturated fat	17,3 g
Carbohydrates	69,3 g
of which sugars	49,7 g
Dietary Fiber	4,3 g
Proteins	8,4 g
Salt	0,6 g

Instructions:

preparation of the sponge cake:

Line a round baking tray with baking paper. In a large bowl, first mix the dry ingredients - sifted flour, cocoa, sugar and baking powder - with a whisk. In a smaller bowl, using an electric mixer, mix well the wet ingredients - yoghurt, oil, eggs and add the vanilla sugar. Once the wet ingredients are fully mixed, add them to the dry ingredients in the larger bowl and stir gently, while slowly adding the brewed coffee alongside. Once the ingredients are fully combined, divide the mixture into two equal parts. Bake the first half first in a round baking tray, and the second half when it is baked. Bake at 175 °C for about 35-40 minutes. You can check whether the sponge cake is baked by sticking a toothpick into the centre of the cake. If there are pieces of dough on the toothpick, the dough is not yet baked. If the toothpick is completely dry or has very few dry bits of dough on it, the dough is baked. When the sponge cake is baked, allow it to cool for about 30 minutes before removing it from the baking tray.

preparation of the cream:

While the sponge cake is cooling, make the ganache cream - a smooth mixture of chocolate and sweet cream that makes any dessert look delicious and is quick and easy to prepare. Three different types of ganache cream will add a nice touch to both the look and the taste of the cake. The making process is the same for all ganache creams, the only difference is the type of chocolate and the quantity of ingredients. First, coarsely chop or grate the chocolate. Meanwhile, heat the sweet cream in a saucepan, but be careful not to boil it, as this can cause lumps in the ganache cream. Once the hot sweet cream is off the heat, pour it over the chopped or grated chocolate and leave to stand for about 2 minutes. Then gently stir the chocolate and sweet cream in a circular motion until the mixture is smooth and homogeneous. Place the cream in the freezer for 15 minutes and then blend with an electric mixer.

preparation of the cake:

So, you''re ready for the last and most important part - making the cake! Place the first half of the sponge cake on a serving tray and spread the dark chocolate ganache cream over it. Use a spatula to smooth the cream and place the tray in the fridge for 30 minutes. After that, cover the dark chocolate ganache cream with the milk chocolate ganache cream and put the tray back in the fridge for 30 minutes. Then place the other half of the sponge cake on top of the white chocolate ganache cream and cover this half of the sponge cake with the milk chocolate ganache cream, level it with a shaping spatula and place the tray in the fridge for 30 minutes. Once the cake has set completely, don''t forget to decorate it. You can make the topping in the same way as you made the ganache cream, but use dark or white chocolate for a bit of contrast. You can also simply sprinkle the top layer of the milk chocolate ganache cream with some chopped or grated dark and white chocolate and you''ll have a chocolate queen ready for sweet delights!

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