Prepare to embark on a culinary journey of decadence with our Soft Cocoa Cake with Cream recipe. This delectable dessert combines the richness of cocoa sponge cake with the lusciousness of cream, creating a symphony of flavors and textures that will tantalize your taste buds. Whether you’re celebrating a special occasion or simply craving a sweet treat, this recipe is sure to satisfy your dessert desires. Join us as we delve into the art of creating this irresistible confection.
Ingredients:
Cream:
- 180 g sugar
- Vanilla sugar or vanilla extract
- 50 g corn starch
- 6 egg yolks
- 400 ml milk
- 150 g butter
Cocoa Sponge Cake:
- 120 g flour
- 30 g cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 6 egg whites
- 1 egg
- 150 g sugar
- 120 g sour cream or Greek yogurt
- 80 ml vegetable oil
Ganache:
- 80 g dark chocolate
- 100 ml hot cream
Instructions:
Cream:
- In a saucepan, whisk together sugar, vanilla sugar (or vanilla extract), corn starch, and egg yolks until smooth.
- Gradually add milk while whisking continuously to prevent lumps from forming.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and coats the back of a spoon.
- Remove from heat and stir in butter until melted and well combined.
- Transfer the cream to a bowl, cover with plastic wrap (directly touching the surface to prevent a skin from forming), and refrigerate until chilled.
Cocoa Sponge Cake:
- Preheat your oven to 180°C (350°F). Grease and flour a round cake pan.
- In a bowl, sift together flour, cocoa powder, baking powder, and baking soda. Set aside.
- In a separate bowl, beat egg whites until stiff peaks form.
- In another bowl, beat together egg, sugar, sour cream (or Greek yogurt), and vegetable oil until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Gently fold in the beaten egg whites until just incorporated.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Ganache:
- Place chopped dark chocolate in a heatproof bowl.
- Heat cream in a small saucepan until hot but not boiling.
- Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.
- Stir until the chocolate is melted and the ganache is smooth and glossy.
Assembly:
- Once the cake has cooled completely, slice it horizontally into two layers.
- Spread a layer of chilled cream over the bottom layer of the cake.
- Place the second layer of cake on top and press gently to adhere.
- Pour the ganache over the top of the cake, allowing it to drip down the sides.
- Refrigerate the cake for at least 1 hour to allow the ganache to set before serving.
Cook Notes and Variations:
- Flavor Variations: Experiment with different flavors by adding extracts such as almond, orange, or mint to the cream or cake batter.
- Nutty Addition: Add chopped nuts such as walnuts or hazelnuts to the cake batter for added crunch and flavor.
- Fruit Infusion: Layer sliced strawberries, raspberries, or cherries between the cake layers for a burst of freshness and color.
Keto and Low Carb Versions:
- Keto Version: Unfortunately, this recipe is not suitable for a keto diet due to its high sugar and flour content. However, you can explore keto-friendly dessert options using almond flour or coconut flour as substitutes.
- Low Carb Version: To make a lower carb version, you can use almond flour or a combination of almond and coconut flour in place of all-purpose flour. Replace sugar with a low-carb sweetener such as erythritol or stevia to reduce the carb content.
Frequently Asked Questions (FAQs):
- Can I Use Store-Bought Cream for This Recipe? While homemade cream adds a rich and creamy texture to the cake, you can use store-bought whipped cream or pastry cream as a time-saving alternative.
- Can I Make the Cake Ahead of Time? Yes, you can bake the cake layers in advance and store them in an airtight container at room temperature for up to 2 days. Assemble the cake with the cream and ganache just before serving for the best results.
- How Long Will the Cake Last in the Refrigerator? The assembled cake can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap or place it in an airtight container to prevent it from drying out.
- Can I Freeze the Cake? Yes, you can freeze the cake layers (without cream and ganache) for up to 1 month. Thaw them in the refrigerator overnight before assembling and decorating the cake.
- Can I Use Milk Chocolate for the Ganache? While dark chocolate is commonly used for ganache due to its intense flavor, you can use milk chocolate for a sweeter and creamier ganache. Adjust the amount of cream accordingly to achieve the desired consistency.
In conclusion, our Soft Cocoa Cake with Cream is a delightful indulgence that combines the richness of cocoa sponge cake with the smoothness of cream and ganache. With its decadent flavors and elegant presentation, this dessert is perfect for any special occasion or celebration. Whether you’re a novice baker or a seasoned pro, this recipe is sure to impress your family and friends. So roll up your sleeves, gather your ingredients, and get ready to create a masterpiece that will leave everyone craving more.
Indulge in the sweet pleasure of our Soft Cocoa Cake with Cream – it’s a treat worth savoring!
