A tall, soft layered cake BON CHOCOLATE CAKE — a wholesome homemade batter, a very soft cream and a few Easter-themed decorations since Easter is fast approaching!
The batter is simple, made with unsweetened cocoa powder and the procedure is the classic one: first whip the eggs and sugar to a froth and then add the dry ingredients, as is often defined in pastry making.
We can fill the Bon chocolate cake with a white or dark chocolate ganache, a caramel mousse and many other options!
I’ve opened a recipes channel on WhatsApp, open to everyone and free — no notifications, no sound — which you can join by clicking this link https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you’ll be able to read one sweet recipe and one savory recipe!
Read how to make the Bon chocolate cake with the easy recipe found below, as always, right after the photo!
I’ll leave you other cake recipes and collections …bye!
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 35 Minutes
- Cooking time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
FOR THE CHOCOLATE BASE 8 INCHES IN DIAMETER
- 4 eggs
- 3/4 cup granulated sugar
- 7/8 cup all-purpose flour
- 6 tbsp unsweetened cocoa powder
- 2 1/4 tsp baking powder
- 9 oz mascarpone
- 5.3 oz cream cheese (spreadable)
- 5.3 oz mini chocolate eggs (mixed)
- 1/4 cup powdered sugar (confectioners')
- 1 cup whipped cream
- 1 teaspoon vanilla extract
- 4 Kinder bunnies
- to taste sugar decorations (little carrots and flowers)
Tools
#adv
- Bakeware
- Stand Mixers
- Hand Mixers
- Spatulas
- Cutting Boards
- Knives
- Parchment Paper
Steps
1) First, preheat the oven to 356°F (static/conventional mode) and pour the eggs into the mixer bowl, beating them with the sugar at medium speed until you obtain a pale, very light, frothy mixture.
2) Then add the vanilla extract and the flour sifted together with the unsweetened cocoa powder, combining everything at very low speed or using a flexible spatula.
3) Properly grease and flour (or use a release agent or parchment paper) an 8-inch round pan, pour the batter carefully and bake for about 30 minutes or until fully cooked, keeping in mind domestic ovens.
4) While the soft chocolate cake cools, preferably on a wire rack, prepare the filling.
5) In a large bowl or in the stand mixer place the mascarpone and begin to soften it with the whisk for an initial pass; then add the cream cheese, the powdered sugar and the very fresh liquid cream, continuing to whip with the hand mixer or stand mixer whisks.
6) Separately, roughly chop the mixed chocolate mini eggs according to your personal taste.
7) Now, using a sharp knife, cut the simple, delicious chocolate cake into 3 layers and place them next to each other.
8) Place the base on the serving plate and fill it with part of the cream, adding some pieces of chopped Easter eggs.
9) Cover with the second layer of Bon chocolate cake and spread the delicate white cream, adding more chopped chocolate Easter eggs.
10) Finally place the third and top chocolate layer and use the remaining cream to cover and level all surfaces (top and sides) of the cocoa bon cake.
11) Since Easter is approaching, to finish and decorate the chocolate dessert I placed some Kinder bunnies, sugar carrot decorations (bought at Aldi) and small sugar flowers — but of course the final choice is yours!
12) The Bon chocolate cake decorated for Easter is a breath of delicacy — a truly delicate and delicious mousse on the palate…Enjoy your meal!
Annalisa
Annalisa says…
1) The base of the Bon cake is a chocolate cake, but as always we can use a regular sponge cake such as a genoise, a pound cake, a Margherita cake, or a 7-vase yogurt cake and fill it with simple whipped cream and chocolate chips, mascarpone cream and decorate with edible flowers like daisies and violets and …millions of other excellent creams or decorations to your personal taste!
2) You can prepare the Bon chocolate cake the day before and fill it, while decorating with sprinkles etc. only just before serving!
