This cocoa cake with a white chocolate heart pleases everyone. A fabulous and chocolaty cake that’s very easy to make, perfect for enjoying as a super indulgent snack or breakfast
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 9.5 inches
- Cooking methods: Oven
- Cuisine: Italian
COCOA AND WHITE CHOCOLATE CAKE
- 4 eggs
- 3/4 cup sugar
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup hazelnut flour
- 3.5 oz dark chocolate
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 packet vanillin
- 1/2 packet baking powder for desserts
- 1 pinch salt
- 1 cup milk
- 2.5 tbsp cornstarch
- 1/4 cup sugar
- 7 oz white chocolate
COCOA CAKE WITH WHITE CHOCOLATE HEART
To prepare this delicious cake, first make the filling.
In a bowl, add the cornstarch and sugar. Mix a little and add whole milk in two additions to avoid lumps.
Bring to a boil, stirring until it thickens.
Add the chopped white chocolate and stir until it melts completely.
Set aside and start preparing the cake.
Melt the dark chocolate in the microwave or in a bain-marie and let it cool.
Beat the eggs and sugar until light and fluffy.
Add the melted dark chocolate, milk, and oil while continuing to beat with electric mixers.
Add a pinch of salt, hazelnut flour, sifted flour, and cocoa, combining the ingredients well with a spatula from bottom to top to avoid deflating the mixture. Finally, add the sifted baking powder.
Pour half of the mixture into a greased and floured 9.5-inch diameter cake tin.
Bake in a static, preheated oven at 356°F for about 20 minutes.
Pour the white chocolate cream using a spoon, leaving the edges free, then add the remaining batter starting from the outer edges and covering the entire base.
Bake in a static oven for another 20 minutes. Do not bake longer, or it will become dry.
Cool on a wire rack and add unsweetened cocoa on top.
