Penguin Cake. The penguin cake is a delicious cake, simple to prepare. Perfect to serve as a dessert at the end of a meal.
The penguin cake is a simple chocolate cake to prepare. A soft and fragrant dessert that will win you over at the first taste.
For the final decoration, I used some colored sugar strands, but you can decorate it according to your tastes. Regarding the mold, I chose a star-shaped mold, but you can also use a round mold.
As I was saying, it is a dessert perfect to serve as a dessert at the end of a meal, but it is also great at snack time along with a cup of coffee, herbal tea, or fruit juice.
But let’s see right away how to prepare the penguin cake.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For the base
- 2 eggs
- 9/10 cup sugar
- 3/4 cup milk
- 1/4 cup sunflower seed oil
- 1 2/3 cup all-purpose flour
- 1 packet baking powder for desserts
- 1/2 cup unsweetened cocoa powder
- 4 tablespoons all-purpose flour
- 1/4 cup chocolate chips
- 1 1/4 cup whipping cream
- 1/4 cup chocolate chips
- to taste milk
- to taste coffee
- 1/2 cup whipping cream
- 7 oz dark chocolate
- 1 tablespoon butter
Tools
- 1 Bowl
- 1 Mixer
- 1 Mold
- 1 Spatula
- 1 Knife
- 1 Cooling Rack
- 1 Saucepan
How to Prepare the Penguin Cake
First, prepare the base. Inside a bowl, place the eggs and sugar. Mix with the electric mixer.
Add the milk and oil. Mix with the electric mixer.
Add the flour, baking powder, and cocoa. Mix with the electric mixer.
Add the chocolate chips and 4 tablespoons of flour. Mix everything well, being careful not to create lumps.
Pour the obtained mixture into a mold. I used a star-shaped mold of 12.6 inches, but you can also use a 9.45-inch mold. Bake in a preheated static oven at 356°F. Let it cook for about 30 minutes. Please verify the cooking times based on your oven.
Meanwhile, prepare the filling. Whip the cream with the electric mixer, then add the chocolate chips and gently incorporate them with a spatula using gentle movements from bottom to top to avoid deflating the mixture. Set aside for a moment.
Once cooked, take the cake out of the oven and let it cool well, then divide it in half with a sharp knife.
Place the base on a cooling rack and soak it with a milk and coffee soak. Naturally, you can soak it according to your tastes, so if you prefer, you can also use an alcoholic soak.
Fill with the whipped cream, and cover with the second layer of cake.
Set the cake aside and prepare the chocolate ganache.
Heat the cream in a heavy-bottomed saucepan. You do not need to bring it to a boil, just warm it. Remove from the heat and add the broken dark chocolate and butter. Stir carefully until melted. The ganache should be smooth and fluid.
Pour the ganache over the cake and spread it evenly with a spatula.
Sprinkle the cake surface with sugar strands or grated coconut. Let the cake rest at room temperature for at least an hour before serving.
Help yourself.
Storage
The penguin cake can be stored in the refrigerator, in an airtight container, for up to 2 days.
