Chocolate Cake
Today we are making a delicious chocolate cake, with fluffy, syrupy sponge cake! Everything you need for birthdays! Enjoy!
Initial inspiration of the recipe from Mrs. Alexandra Kyriaki-THE GOLDEN HANDS / IDES.
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RECIPE:
Ingredients
For the syrup
300 ml of water
300 g sugar
2 tablespoons cocoa
1 tablespoon coffee
For the sponge cake
6 eggs
200 g sugar
50 g of cocoa
2 vanilla
300 g self rising flour
For the cream
600 ml heavy cream
250 gr couverture
Chocolate flakes
For the ganache
150 gr couverture
100 ml of milk
Chocolate truffle
Method
We start by making the syrup. Put all the ingredients for the syrup together and boil for 5 minutes.
Continue with the sponge cake. Beat the eggs with the sugar until fluffy.
Then add the cocoa, vanilla and stir. Incorporate the flour and continue mixing.
Then, we can divide the dough into three 26 cm molds with non-stick paper and bake at 200 degrees Celsius, for about 15 minutes. Alternatively, we can put the dough in a 26 cm form, with non-stick paper and bake at 170 degrees Celsius, in the fan heater, for about 25 minutes.
When the sponge cake cools, cut it into 3 pieces with a thread.
Continue with the cream. Beat the cold cream in the mixer until it becomes whipped cream and incorporate with gentle movements the couverture that we have melted in a baking pan.
ASSEMBLY: Put a cold sponge cake as a base and syrup it with cold syrup well. Then, spread 1/4 of the cream and cover with the other sponge cake and repeat the process.
Put the cake in the fridge for 1-2 hours and then unmold.
Then, cover the cake with the remaining cream, while covering the perimeter with chocolate flakes.
Meanwhile, melt the couverture together with the milk and pour over the dessert.
Finally, put in the fridge for another 1 hour.
Optionally decorate with chocolate truffle.
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