The well-known Black Prince cake has a lot of admirers. Of course, its main advantage is its excellent taste, which gives rise to a combination of delicate chocolate biscuit and classic butter cream. The classic Black Prince cake recipe will help you prepare the famous dessert at home.
Ingredients for the Black Prince cake:
For the chocolate biscuit:
- 250 g of kefir;
- 1 egg;
- 200 gr of premium white flour;
- 250 grams of sugar;
- 1 tablespoon natural cocoa powder;
- a bag of baking powder (about 10 g).
For buttercream:
- 400 ml heavy cream;
- 100 grams of sugar.
Cooking the Black Prince cake
1. First you need to prepare the dough for the chocolate sponge cake. Beat the egg with sugar until foamy. Pour a third of the total volume of kefir there, add cocoa, gradually pour flour with baking powder. Beat everything thoroughly and add the remaining kefir. It is important that the dough is uniform.
2. It is best to use a special round shape for baking a sponge cake on a cake. This form must be well lubricated, including the walls. Pour the chocolate dough and smooth over the top.
3. The oven must be preheated to about 180 degrees. Put a form with dough in it and cook a biscuit for about half an hour.
4. After baking, the biscuit should be left at room temperature to cool. Only the cooled biscuit can be divided into 2 parts to make two identical cakes. This must be done carefully, using a long and sharp knife.
5. The next step is to make a cream from sugar and cream. Beat the cream (slightly warmed so that the sugar dissolves better) with a mixer at low speed. Sugar should be added gradually, while at the same time increasing the whipping speed. It is important to achieve the required thickness, as well as the dissolution of sugar.
6. Put the bottom cake on a dish, cover it generously with cream. Cover it with a second biscuit cake on top, which is also completely smeared with cream. Also apply butter cream from each side, gently smooth the cream over the entire surface.
7. Then it is recommended to leave the cake in the refrigerator for two to three hours so that it is completely saturated with butter cream.
