Usuba
Chocolate Cake with Cocoa Cream
A multi-layered cake made from delicate chocolate sponge with airy cocoa-butter cream. The combination of cocoa powder and dark chocolate creates a rich flavor, while coffee highlights the chocolate notes. Perfect for a festive table.
- Total
- 100 min
- Standard serving
- 203.5 g
Ingredients
Total 12
Instructions
- 1
Step 1
Preheat the oven to 175 degrees. Prepare 3 baking pans with a diameter of 15 cm.
- 2
Step 2
Melt 75 g of butter and let cool. Sift flour, 60 g of cocoa powder, baking powder and baking soda into a large bowl.
Add cooled butter, milk, eggs, sugar, and coffee. Beat until smooth.
Divide the dough equally between the forms. Bake for 30–35 minutes until a toothpick comes out clean.
Cool the cake layers for 15 minutes in the pans, then remove and cool completely on a wire rack.
- 3
Step 3
Melt the dark chocolate in a double boiler and cool to room temperature.
Beat 275 g of softened butter until fluffy. Gradually add powdered sugar and the remaining 60 g of cocoa powder, continuing to beat.
Add cooled chocolate and vanilla sugar. Whip the cream until smooth.
- 4
Step 4
Spread a layer of cream on the first cake layer and smooth it out. Cover with the second layer, apply cream again, and place the third layer on top.
Coat the cake with cream on all sides. Refrigerate for 2 hours before serving.
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