Birthday cake with cream and chocolate (mine weighed 7.7 lbs)
A simple cake suitable for about 30 people made with a sponge cake base and filled with chocolate cream in the middle and covered with a layer of chantilly cream.
Also try:
- Difficulty: Medium
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 2 Hours
- Portions: 30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the birthday cake with cream and chocolate:
with these quantities, I obtained a 7.7 lbs cake
- 10 eggs
- 14 oz sugar
- 14 oz flour
- 1 packet baking powder
- 1 cup milk
- 4 oz sugar
- 1 oz unsweetened cocoa powder
- 6 tbsp butter
- 1 oz cornstarch
- rum flavor
- 1 cup milk
- 1 oz cornstarch
- 5 oz sugar
- lemon zest
- 2 cups whipping cream
- 1 egg
- vanilla
- 3/8 cup whipping cream
- Chocolate decorations
- Edible gold (Sheets and powder)
- chocolate flakes (shavings)
Tools
For letters, you can buy:
📌silicone molds with letters and numbers HERE
Steps
For the preparation of the birthday cake with cream and chocolate watch the video HERE.
In a bowl, we put the eggs, sugar and beat with a mixer for a few minutes until a light creamy mixture is obtained. Add the sifted flour little by little and mix well.
Finally, add the baking powder and mix. Place the obtained mixture in the mold lined with parchment paper, tap gently and bake at 350°F for about 30 minutes.
After baking, turn it upside down, remove the parchment paper attached during baking, and let it cool well (you can also prepare it the day before).
Chocolate cream preparation:
In a saucepan, put the sugar, cornstarch, cocoa and mix. Add the milk little by little and mix well to avoid lumps.
Bring to the heat to thicken (it will take a few minutes). Always stir. Once thickened, turn off.
Add the butter and rum flavor (or rum) to taste. Melt while stirring then cover with plastic wrap and let cool.
Once the sponge cake is well cooled, cut the edges and then divide it into two equal parts (watch video). Place the first piece, wet it with water, sugar and rum or flavor to taste.
Add the cold prepared chocolate cream, level it and place the other piece of sponge cake and also wet this.
Chantilly cream preparation:
In a pot put the egg, cornstarch, vanilla, and mix.
Add the milk while stirring and the lemon peel. Bring to the heat to thicken, always stirring.
Remove the peel. Once thickened, turn off, cover with plastic wrap and let cool. Once cold, remove the wrap.
Put it in a bowl, add the cream and beat and mix with beaters until a thick and homogeneous cream is obtained. Cover the entire surface of the cake with a layer of cream.
Also the edges. Level using a spatula. Clean the edge if necessary then decorate with the remaining cream using a piping bag.
Decorate as desired with whipped cream, edible gold sheets and powder, decorations in chocolate, shavings, etc. In the fridge for a few hours!
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