Chocolate Cream Cake

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Chocolate Cream Cake
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 4 h. 50 min.
Ready in

Ingredients

for
1
For the batter
softened Butter (for greasing)
450 grams
1 tablespoon
300 grams
80 grams
1 teaspoon
1 teaspoon
1 teaspoon
2
270 milliliters
100 milliliters
For the mousse
130 milliliters
600 milliliters
160 grams
300 grams
For the garnish
300 grams
150 milliliters
frozen Blueberry
frozen Grape

Preparation steps

1.

For the batter: Preheat the oven to 200°C (approximately 4000°F). Grease a springform pan with butter.

Combine sugar, vanilla sugar, flour, cocoa, baking powder and salt in a bowl. In another bowl, beat eggs, milk and oil. Fold into flour mixture. Add about 230 ml (approximately .8 cup) of boiling water. Pour batter into pan and bake for about 50 minutes. Remove and let cool in the pan. Release from pan and cut in half horizontally to form two layers.

2.

For the mousse: Heat milk, cream and butter in a saucepan. Chop chocolate and whisk into hot milk until a viscous cream has formed. Chill for about 30 minutes.

3.

For the garnish: Melt chocolate and cream over a double boiler. Cut a rectangular piece of parchment paper the circumference and height of the cake. Pour chocolate onto parchment paper, let cool slightly, then wrap around a cake ring. 

4.

In the meantime, place the bottom layer of cake in a cake ring and top with mousse. Add second layer and press lightly. Remove cake ring and place chocolate band around cake. Chill for at least 2 hours.

5.

Garnish with blueberries and grapes and serve.