Chocolate Buttercream Cake

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Chocolate Buttercream Cake
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Health Score:
5,0 / 10
Difficulty:
advanced
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
1792
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie1,792 kcal(85 %)
Protein21.25 g(22 %)
Fat141.29 g(122 %)
Carbohydrates114.15 g(76 %)
Sugar added56.14 g(225 %)
Roughage1.47 g(5 %)
Vitamin A1,098.31 mg(137,289 %)
Vitamin D2.58 μg(13 %)
Vitamin E12.15 mg(101 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.74 mg(67 %)
Niacin3.02 mg(25 %)
Vitamin B₆0.13 mg(9 %)
Folate74.4 μg(25 %)
Pantothenic acid1.16 mg(19 %)
Biotin17.02 μg(38 %)
Vitamin B₁₂2.29 μg(76 %)
Vitamin C0.38 mg(0 %)
Potassium719.64 mg(18 %)
Calcium251.58 mg(25 %)
Magnesium200.13 mg(67 %)
Iron9.95 mg(66 %)
Iodine101.71 μg(51 %)
Zinc3.46 mg(43 %)
Saturated fatty acids79.63 g
Cholesterol679.15 mg

Ingredients

for
12
For the batter
150 grams Dark chocolate
125 grams butter
5 eggs
125 grams sugar
1 pinch salt
50 grams Pastry flour
50 grams cornstarch
1 teaspoon Baking powder
50 grams ground almonds
½ Vanilla bean
For the buttercream icing
¼ liter Whipped cream
1 Vanilla bean
4 egg yolks
100 grams sugar
250 grams butter
125 grams Dark chocolate
How healthy are the main ingredients?
Whipped creamsugarsugaralmondeggsalt

Preparation steps

1.

For the batter, melt the chocolate with the butter over a hot water bath. Separate the eggs. Beat the egg yolks with the sugar until fluffy. Beat the egg whites with salt until stiff. Mix the flour, cornstarch, baking powder, ground almonds and vanilla seeds. Fold in the egg whites and egg yolk mixture into the flour mixture.

Preheat the oven to 180°C (approximately 350°F). Grease the baking pan with butter and sprinkle with breadcrumbs. Pour the batter into the pan and bake for 45 minutes. Turn the oven off and let the cake stand for 15 minutes. Remove from the oven and cool completely.

2.

For the buttercream, heat the cream over medium heat. Slit the vanilla pod horizontally, scrape out the seeds and add to the cream. Separate the eggs. Beat the egg yolks and sugar. Pour in the hot cream and vigorously stir. Pour the egg cream back into the pan. Warm over low heat, stirring constantly. Pour the cream through a sieve and let cool to room temperature. Add the room temperature butter and beat for 15 minutes with a hand mixer, until thick and frothy.

Stir the vanilla cream into the butter mixture. Remove 1/3 of the buttercream. Melt the dark chocolate over a hot water bath. Cool to room temperature and mix with the smaller portion of the buttercream. Coat the cake with a thin layer of chocolate cream. Then coat with a thick layer of vanilla cream. Use the remaining cream to decorate the cake in a checkered pattern. Cut into pieces and serve.