The Soft Cake Filled with Cream and Chocolate is a super delicious cake, simple and quite quick to prepare.
The cake base is perfect for creating delicious and irresistible cakes. Its soft texture makes it perfect for being filled with creams, cream, or fresh fruit. I used cream and chocolate chips.
It’s a versatile cake and suits a wide range of occasions. It’s perfect for parties and celebrations. It’s great for a delicious snack or a special breakfast, perhaps accompanied by a cup of milk or coffee. Additionally, it’s an excellent conclusion to a dinner with family or friends. In conclusion, I can tell you that this cake is a kitchen wildcard, ready to satisfy your sweet cravings at any time. Be sure to try it!
But let’s see right away how to prepare the soft cake filled with cream and chocolate.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 5.3 oz butter
- 5.3 oz sugar
- 3 eggs
- 1.2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 cup chocolate chips
- to taste milk
- to taste coffee
- 1 cup whipping cream
- 1/2 cup whipping cream
- 1 tbsp unsweetened cocoa powder
- to taste chocolate chips
- to taste Nutella®
Tools
- 1 Bowl
- 1 Mixer
- 1 Spoon
- 2 Teaspoons
- 1 Spatula
- 1 Piping Bag
- 1 Baking Pan
Steps
In a bowl, place the butter in pieces and the sugar. Mix with the electric mixer.
Add the eggs and mix.
Add the flour and baking powder. Mix everything well, being careful not to create lumps.
Add and incorporate the chocolate chips, mixing with a spatula.
Pour the mixture into a 9.5-inch baking pan, previously buttered and floured. Bake in a preheated static oven at 356°F. Let it cook for about 20/30 minutes. Be sure to check the cooking time based on your oven.
Remove from the oven, let the cake cool, and cut it in half.
Moisten the cake base with milk and coffee.
Whip 1 cup of cream. Put half of it inside a pastry bag with a star tip. Create dollops along the entire circumference of the cake.
To the remaining whipped cream, add chocolate chips according to your taste. Place it in the center of the cake and level with a spoon.
Distribute small dollops of Nutella using two teaspoons.
Moisten the inside of the second layer and cover the cake.
Whip the 1/2 cup of cream with a tablespoon of cocoa powder. Cover the cake with the cocoa cream and level.
If you have leftover cream, you can use it to decorate the cake by making dollops. As decoration, I also added chocolate chips, but you can decorate according to your taste.
Store in the refrigerator until serving time.
Storage
The cake base (unfilled) can be stored at room temperature under a glass dome for 2 days. The cake base (unfilled) can be frozen, wrapped in plastic wrap, for up to three months. Before using, let it thaw at room temperature. The filled cake can be stored in the refrigerator for 2 days.
FAQ (Questions and Answers)
How can I substitute the chocolate chips?
Chocolate chips can be replaced with chocolate shavings, chopped nuts, or caramel chips.
