Filled chocolate cake with cream, the perfect dessert for a special occasion. The recipe I want to tell you about today is a delicious chocolate cake I prepared for a birthday party. A very soft and light chocolate sponge cake filled with whipped cream made more indulgent by adding melted dark chocolate. Tall, soft, and delicious, perfect for a special occasion. I also recommend not missing the recipe for the Sacher cake and the recipe for the Red Velvet cake. You can also prepare the sponge cake in advance, even 1-2 days before, and fill it just before serving. The perfect dessert to win everyone over, because, as we know, chocolate is always the right answer, whatever the question may be. So mark the recipe for the chocolate and cream cake and you will surely find the right occasion to prepare it
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Energy 287.97 (Kcal)
- Carbohydrates 27.59 (g) of which sugars 16.60 (g)
- Proteins 5.36 (g)
- Fat 17.99 (g) of which saturated 3.44 (g)of which unsaturated 2.48 (g)
- Fibers 3.34 (g)
- Sodium 28.66 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the filled chocolate sponge cake
- 4 eggs
- 120 g sugar
- 80 g flour
- 20 g potato starch
- 25 g unsweetened cocoa powder
- 1 ⅔ cups whipping cream
- cup powdered sugar
- 80 g dark chocolate
- 2 tablespoons unsweetened cocoa powder
- cup rum
- cup water
What you need
- Cake Pan
- Piping Bag
- Mixer
How to prepare the filled chocolate cake
To prepare the sponge cake, remove the eggs from the fridge 2 hours in advance. Place the eggs in a large bowl and add the sugar. Beat the eggs with the help of an electric mixer for 15 minutes. This long time is necessary so that the eggs whip well and incorporate enough air to have a tall and very soft cake even without the addition of yeast.
Preheat the oven to 340°F. Gently combine the sifted powders: flour, cocoa powder, and potato starch. Mix at low speed to incorporate the powders into the eggs. Pour the batter into a 9-inch diameter cake pan, preferably a springform pan, greased or lined with parchment paper.
Bake the sponge cake in the hot oven at 340°F in static mode for 30-35 minutes. Always do the toothpick test to check the internal cooking of the cake. When it’s ready, you’ll notice that it tends to come off the sides of the pan. Let it cool before transferring it to a serving plate.
Cut the cooled sponge cake into 3 layers. Use a smooth and long-bladed knife. Place the base on a serving plate. Mix the rum with 60 ml of water in a small bowl. Melt the dark chocolate in small pieces in a double boiler or microwave.
Whip the fresh cream with the addition of powdered sugar. Gently fold the dark chocolate into the whipped cream. Soak the sponge cake base with rum. Spread a layer of chocolate cream over the entire base.
Cover with another layer of sponge cake. Soak it with rum and decorate with cream. Cover with the last layer. Soak it with rum and decorate all around with chocolate cream using a spatula.
Dust the cake surface with unsweetened cocoa powder. Transfer the cream into a piping bag with a large star tip. Decorate the entire surface of the cake with many cream swirls around and in the center. Store the cake in the fridge.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can prepare the sponge cake in advance and keep it wrapped in plastic wrap or in a container for 1-2 days
For an alcohol-free soaking, you can simply use milk or orange juice
Don’t miss the recipe for the Tart with cream and sour cherries
