The cocoa cake with diplomat cream is a very delicious dessert, perfect for a birthday or a party. It is a simple cocoa cake filled with diplomat cream and raspberry jam.
Diplomat cream is one of the most loved and used in Italian pastry, and in this, I made it even more delicious with the addition of chocolate chips.
I prepared this cake very quickly: I made the diplomat cream the day before and, to make things easier, I bought the raspberry jam ready. Another great filling is the salted caramel cream, but you can also spread some simple Nutella.
You can choose to bake it in an air fryer, which is very quick, or you can also bake it in the oven: at the end of the recipe, you’ll find all the guidelines.
When baking desserts in the air fryer, it’s better to use a metal pan, which is a great conductor of heat. If you’re considering purchasing an air fryer, you’ll find links in the recommended tools!
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DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Cheap
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for a 20 x 20 cm pan
- 2 eggs
- 5/8 cup sugar
- 1/2 cup yogurt
- 1/3 cup corn oil
- 3 1/2 tbsp milk
- 1 5/8 cups all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1 tbsp baking powder
- 1 cup cup milk
- 1/4 cup sugar
- 2 egg yolks
- 3 tbsp cornstarch
- 3 tbsp dark chocolate chips
- 3/4 cup whipping cream
- 2/3 cup raspberry jam
Recommended tools
- Air Fryer dual resistance 6 liters
- Air Fryer Paper Trays 20 x 20 cm
- Air Fryer Pan 20×20 cm
- Mixer
Steps Cocoa Cake with Diplomat Cream
Beat the eggs and sugar in a bowl with the whisks for a couple of minutes until you get a light and frothy mixture. Then add the oil, milk, and yogurt.
Continue to mix and, at this point, add the flour, the baking powder, the sifted cocoa, and the pinch of salt. Blend the mixture well with the whisk until it is smooth and without lumps.
Pour the batter into a greased and floured pan or lined with baking paper, and bake at 320°F for 30 minutes. Do the toothpick test and, if necessary, extend the baking by another 5 minutes.
If you prefer, you can bake it in the preheated oven at 355°F for 40 minutes. Do the toothpick test and, if necessary, extend the baking by another 5 minutes.
In the meantime, prepare the cream.
Start by pouring the milk into a saucepan, add about half of the sugar, and while it warms up, place the egg yolks in a bowl, add the cornstarch and the remaining sugar, then mix until you get a creamy mixture.
When the milk boils, pour it into the bowl with the eggs, mix quickly and put everything back into the saucepan. Cook the cream over low heat, stirring with a spatula until it thickens, then turn off the heat.
Cover the cream with plastic wrap in contact and let it cool completely. When the cream is well cold, mix it with a whisk, whip the cream and combine them together.
Add the chocolate chips and mix well, the cream is ready.
When the cake is also cold, cut it in half and spread the raspberry jam.
Now distribute the diplomat cream and cover with the top half of the cake. Store in the fridge until it’s time to serve.
FAQ (Questions and Answers)
Can I also bake the cake in the oven?
Yes, of course. Put it in the preheated oven at 355°F for 40 minutes. Do the toothpick test and, if necessary, extend the baking by another 5 minutes.
