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BAM Cake converter 
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Ingredients:
for the chocolate cream:
- 3 teaspoons BAM vanilla paste
- 340 g softened butter
- 225 g softened cream cheese
- 150 g BAM cocoa powder
- 7-8 cups (800 g) powdered sugar
- 60 ml milk (if necessary)
utensils:
- Butter for greasing the cake tin
ingredients for the sponge cake:
- 385 g all-purpose flour
- 600 g sugar
- 200 g BAM cocoa powder
- 1 tablespoon baking soda
- 1,5 teaspoons baking powder
- 1,5 teaspoon salt
- 4 large eggs
- 122 g buttermilk
- 355 ml warm water
- 120 ml vegetable oil
- 2 teaspoons BAM vanilla paste
Instructions:
preparation process:
1
Preheat the oven to 175 °C.
2
Grease a cake tin with butter. Then sprinkle flour on the greased baking tray and flip it over, to remove any excess flour that has not stuck to the baking tray. Repeat this for each baking tray of individual layers.
sponge cake preparation:
1
Mix the flour, sugar, cocoa, baking soda, baking powder and salt on low speed until smooth.
2
Add the eggs, buttermilk, warm water, oil and vanilla paste. Then beat the mixture on medium speed until smooth.
3
Divide the prepared dough mixture into three equal parts. Using a weighing scale, weigh the prepared dough mixture and divide into three equal parts. This will give you three even layers for the cake.
4
Bake each layer for 30-35 minutes, depending on the oven.
5
When the dough is baked, cool it.
preparation of chocolate cream:
1
In a large bowl, beat the butter and cream cheese together until fluffy.
2
Add the cocoa powder and vanilla paste. Stir until you have a smooth mixture.
3
Whisk in the powdered sugar one cup at a time. Add milk if necessary to give a spreadable texture. The cream should have a very thick texture and will thicken further in the refrigerator.
assembling the cake:
1
Place the first layer of chocolate sponge cake in a baking tray and spread the chocolate cream evenly over it. Repeat the process until you run out of sponge cake and chocolate cream. The chocolate cream is also meant to coat the cake, so make sure to divide the cream evenly. Once the cake is assembled, refrigerate it for an hour or two to give the chocolate cream the right texture. Have a good run!
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