Usuba
Classic Chocolate Cake with Cream
A multi-layered chocolate cake with delicate sponge and sweetened condensed milk cream. The layers are soaked in cognac syrup, which adds depth of flavor. The cake is decorated with nuts and served chilled.
- Prep
- 480 min
- Cooking
- 60 min
- Total
- 540 min
- Standard serving
- 180.8 g
Ingredients
Total 9
Instructions
- 1
Step 1
Whisk eggs with sugar (125 g) until light and fluffy. Sift flour with cocoa and carefully mix with the egg mixture. You will get a liquid batter.
- 2
Step 2
Pour the batter into an 18 cm diameter mold and bake at 180 °C until a toothpick comes out clean (approximately 25–30 minutes).
- 3
Step 3
While the sponge cake is baking, prepare the cream. Whip the boiled condensed milk with butter. Add cocoa (50 g), previously mixed with vegetable oil. Stir until smooth.
- 4
Step 4
Remove the sponge cake from the pan and let it cool. If possible, leave it overnight under a towel. If time is short, cut the cooled sponge cake into three layers.
- 5
Step 5
Prepare the syrup: dissolve the remaining sugar (75 g) in water, add cognac. Soak each cake layer with this syrup.
- 6
Step 6
Spread cream between the cake layers, coat the top and sides. Decorate with walnuts or as desired. Store the cake in the refrigerator, remove it one hour before serving.
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