An incredibly delicious cake made of chocolate sponge cake and three mousses of black, milk and white chocolate is not as difficult to prepare as it might seem at first glance.
It is necessary
- For the test:
- - 4 eggs;
- - 300 g flour;
- - 225 ml of boiling water;
- - 300 g sour cream;
- - 2 teaspoons of baking soda;
- - 125 g of dark chocolate;
- - 1 teaspoon vanillin;
- - 400 g of light brown sugar;
- - 2 tablespoons of cocoa powder;
- For chocolate cream:
- - 25 g butter;
- - 200 g of dark chocolate;
- - 225 ml heavy cream;
- - 25 g of fine crystalline sugar;
- - 125 g butter;
- To build:
- - 200 g of dark chocolate;
- - 1 serving of butter cream;
- - 200 g of white chocolate;
- - 100 g milk chocolate;
- Utensil:
- - baking sheet, silicone mold square with a side of 20.5 cm;
- - silicone pastry bag with an asterisk attachment;
Instructions
Step 1
Sift flour and combine with baking soda and cocoa powder. Whisk the butter and sugar until smooth. Add eggs one at a time, whisking the creamy mass constantly. Add melted chocolate and vanillin.
Step 2
Add a third of the flour mixture and half of the sour cream. Continue adding in the same sequence, stirring constantly, and top with a third of the flour mixture. Pour in boiling water carefully and stir thoroughly.
Step 3
Place the silicone mold on a baking sheet and fill it with half the dough. Bake in the oven for 40-45 minutes, preheated to 180 ° C. Keep the prepared cake in the mold for 10 minutes, and then transfer to a wire rack to cool. Bake another cake.
Step 4
Make chocolate cream. Heat the cream with softened butter in a container, add sugar and stir until bubbles appear. Chop the chocolate and cover it with the hot creamy mixture, stir well. Let cool.
Step 5
Collect the cake. Whisk in the melted milk chocolate buttercream. Cut the two cakes in half horizontally. Put one crust on a dish, lightly grease with butter cream. Cover with the second cake layer and spread the chocolate cream over it.
Step 6
Press on top with the third cake layer and spread with butter cream. Cover with the last crust and garnish with the remaining buttercream from the top of the pastry bag. Plant roses in even rows on the surface of the cake, leaving free space between them for another row of roses. After filling a clean pastry bag with chocolate cream, decorate the gaps with chocolate roses.
Step 7
Prepare the chocolate rims. Melt the dark chocolate (200g) and pour it onto a piece of parchment. Smooth the chocolate with a spatula into a thin layer, leave to set.
Step 8
Cut the chocolate layer into strips 2.5 cm wide and slightly higher than the cake. Prepare white chocolate bars. Glue chocolate bars around the perimeter of the cake with balls of cream.
