Chocolate cake with oil cream. Very simple and quick recipe.

would seem another chocolate cake. How many of these cakes are in the tape?

What we didn’t eat chocolate cakes? All chocolate cakes are alike.

We found our ideal chocolate cake. Such a chocolate-preshocolate with saturated cream.

Let's repeat, the cake is very simple, but you should not expect a fantastically complex taste from it. He is what a chocolate cake should be. The cake is very soft and very chocolate, there is quite a lot of cream.

Let's get started!

Ingredients for biscuit:

• 60 g butter

• 100 ml of milk

• 240 g flour

• 1 teaspoon of baking soda

• 70 g cocoa powder

• 100 g of cane sugar

• 100 g of white crystalline sugar

• pinch of salt

• 4 eggs

• 150 g sour cream

• 120 ml of hot soluble coffee

• Mascarpone cream ingredients

• 250 g of mascarpone cheese

• 2 teaspoons of powdered sugar

• 150 ml whipping cream, from 33%

• Chocolate Cream Ingredients

• 500 ml of milk

• 4 yolks

• 100g sugar

• 30 g starch

• 30 g butter

• 10 g cocoa powder

• 70 g of dark chocolate with a cocoa content of at least 70%

• 100 ml whipping cream, from 33%

Preparation

• Unheat the oven to 180 degrees. Lubricate two forms with a diameter of 20 cm with butter and fasten with parchment paper.

• Unleash the milk and oil together over low heat and let the mixture cool.

• Using a squash, whip cane and white sugar with eggs in the mixer until the mixture becomes light and foamy.

• Add mixed flour and cocoa, baking soda, salt, milk mixture and sour cream to the mixture, then mix the mixer again quickly until the mixture is combined.

• Add warm coffee to the mixture and mix with a shoulder blade.

• Pour the mixture into forms and bake in the oven for about 25 minutes.

Preparation

Cream mascarpone

• To cook the mascarpone filling, use the kMix nozzle tossing and chop high-speed sugar cream for about 2 minutes. Add masquerpone cheese to the mixture and mix well to thicken.
  

Chocolate cream

• Heat milk to boil.

• In a separate bowl, combine egg yolks and sugar. Mix everything well with a whisk until the mixture becomes thick and creamy. Add starch and cocoa, then mix it with a whisk again.

• We gradually add warm milk to this mixture with constant stirring.

• Return the resulting mixture to the pan in which milk boiled and cook over low heat with constant stirring.

• The pan needs to be removed from the fire when the mixture becomes creamy and thick.

• Add butter and chocolate to hot cream, then mix well. Chocolate and oil immediately melt.

• When the cream cools down, cover it with film on top and put it in the refrigerator until it cools completely.

• Add whipped cream to chocolate cream and mix mix well with a whisker using a nozzle-laid.

How to assemble a cake

Each biscuit must be cut in half to add cream. On the cake stand you have selected, put the first corzh, then use the scapula to add the cream, level it. Repeat this process until you get four layers of biscuit and cream. It is best to leave the cake in the refrigerator for 1 hour so that it hardens before applying the last chocolate cream to the edges of the cake.

Apply chocolate cream evenly to the outside of the cake with a spatula or palette knife.

Decorate the cake as desired.