Chocolate Cake
We finally reached the recipe for the perfect chocolate cake - soft, tender, with fine cream and intense chocolate flavor. I was told it was the best chocolate cake ever eaten, and I'm sure it is, I recommend it - it's quite simple but it's very effective.
Here I used Easy Chocolate Spread, which fits perfectly with the texture of the sponge cake, but for something even more special you can make Chocolate Ganache Cream. The Chocolate sauce is a bit mandatory, you can flavor it with coffee. For people who do not like the amount of oil, I really insist on using Ganache cream.
First prepare for the cake:
1. Chocolate Spread or/and Ganache
3. Chocolate sauce, dissolved with a little hot water or coffee, for syrup.
You can make them the day before the cake is assembled.
When we have them all ready, we start with the most beautiful part, we assemble the cake:
- Pandispan is cut into 3 equal sheets.
- The first sheet (the one that was the top of the pandispan) is placed on the base on a plate spread on the edges with baking paper.
- Syrup well with chocolate sauce.
- Then spread a thick layer of chocolate cream (quick or ganache).
Continue with each sheet of pandispan, grease the edges and edges and the cake is almost ready.
The quick chocolate cream is perfect to grease the edges and finish the surface because it remains shiny and very smooth, it works very well to my surprise.
Let the cake cool for a few hours to penetrate well.
After this time, level it again if necessary and remove the paper edges - the plate remains clean and beautiful, ready to beautify the cake.
Make mounds preferably with ganache cream.
I made this cake 3 times and I noticed that the mashed potatoes with quick cream were left and plump, the ones with ganache cream remain firm and beautiful.
In the step picture it is ganache, in the presentation picture and below it is quick cream, you can see the difference.
And now the part that is optional - chocolate ornaments:
- I melted chocolate in the microwave or on a steam bath.
- spread baking paper on a bottom or baking tray
- Put half a teaspoon of melted chocolate on paper and make rays with a toothpick.
I made about 23 stars for a cake and a chocolate band from which spirals are made.
Leave to cool for about an hour.
After this time the chocolate hardens and you see that the ornaments on the paper are nicely taken.
Arrange them on the edges of the cake, a few in the middle on top and optionally make chocolate spirals (cut slices of about 1 cm hardened chocolate strip and gently bend in a spiral, if hardened too much leave a little at room temperature, it will soften and work better).
This is how the cake looks, decorated and finished.
Of course, a delicious section for the greedy :)
Good appetite!
