Cake Filled with Whipped Cream and Pudding. A super delicious cake perfect to serve as a dessert after a meal. Simple and quick to prepare.
If you are looking for a fluffy cocoa cake, creamy and delicious, this is the perfect recipe.
The cake filled with whipped cream and pudding is a perfect cake for any special occasion. As I mentioned, it is simple to prepare, so it is also suitable for those who are not expert pastry chefs.
I highly recommend trying it; it will win you over at the first bite.
Now let’s see how to prepare the cake filled with whipped cream and pudding.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 327.68 (Kcal)
- Carbohydrates 37.92 (g) of which sugars 17.48 (g)
- Proteins 6.05 (g)
- Fat 19.97 (g) of which saturated 4.84 (g)of which unsaturated 8.00 (g)
- Fibers 3.40 (g)
- Sodium 36.13 (mg)
Indicative values for a portion of 120 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
- 3 eggs
- 0.9 cups sugar
- 2 cups all-purpose flour
- 1 packet baking powder
- 0.5 cups sunflower oil
- 0.42 cups water
- 3 tbsps unsweetened cocoa powder
- 5.3 oz mascarpone
- 5.3 oz heavy cream
- 3 tbsps chocolate pudding
- 2 tbsps unsweetened cocoa powder
- as needed chocolate pudding
Tools
- 1 Bowl
- 1 Hand Mixer
- 1 Knife
- 1 Pan
- 1 Piping Bag
How to Prepare the Cake Filled with Whipped Cream and Pudding
In a bowl, place the eggs and sugar. Mix with the electric mixer until you get a fluffy and frothy mixture.
Add the flour and baking powder. Mix with the electric mixer.
Add the water and oil. Mix with the electric mixer.
Add the cocoa and mix everything well.
Pour the mixture into a 11-inch cake pan previously buttered and floured. Bake in a hot, static oven at 356 degrees Fahrenheit. Let it cook for about 35/40 minutes.
For the filling, whip the cream with the mascarpone in a bowl. Take about 2 tablespoons of the mixture and put it in a piping bag.
To the cream with mascarpone, add the chocolate pudding (or cream or Nutella) and the cocoa. Mix everything well.
Remove the cake from the oven, let it cool well, then divide it in half. Moisten the base with some milk or another soak of your choice.
On the base, spread a layer of chocolate pudding or Nutella and level it. Take the piping bag and make many little puffs along the entire circumference of the cake. Then, in the center, spread the filling and level it. Cover with the second cake layer.
Dust with powdered sugar. Keep in the refrigerator until ready to serve.
Storage
The cake keeps in the refrigerator, under a glass dome for 3 days.
FAQ
Can I substitute the seed oil?
You can use melted butter in the same quantity.
Can I substitute the pudding?
You can use Nutella or pastry cream.
How can I soak the cake?
You can use sweetened coffee, sugar syrup, or a liquor of your choice (e.g., rum or alchermes for an adult version).
