A Chocolate Cake to ascribe a simple but delicious cake festive style, which is the solution for a quick and easy cake for any anniversary or celebration.
Simple materials, such as eggs, butter and flour well beaten, to have a stable cake, which will form the basis of our cake.
With the jam of your choice do sandwiches and with chocolate coat the cake is finished.
Yours
Simple materials, such as eggs, butter and flour well beaten, to have a stable cake, which will form the basis of our cake.
With the jam of your choice do sandwiches and with chocolate coat the cake is finished.
Yours
| work: 45′ | time: 1h:30′ | medium: |
Ingredients (8 servings)
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 Butter and coat with nonstick paper, a form 22cm (8.7in), with removable base. Leave it aside to wait. Turn on the oven to 180°C (356°F, Gas 4) to heat up. |
 In the mixer bowl add all cake ingredients and beat together for 2 mins to rise to the mixture and mix well the ingredients. |
 Pour the shaken mixture into lined mold and bake the cake in a preheated oven at 180°C (356°F, Gas 4) for 45′-50′. Test with a stick from the center of the cake comes out clean. |
Ganache-Coating
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 When the cake is cooked, leave it to cool thoroughly on a wire rack. You take it out of the form and cut horizontally into two sections. Spread the jam on the lower tray/base and put on top the second piece of cake. |
 In a small saucepan and medium heat, heat the sour cream well and add the chocolate, cut into pieces. Stir or whisk constantly with a hand blender until smooth mixture. Be careful not to boil, just to melt the chocolate. |
 Let the chocolate coating to cool down, the temperature drops to ~35°C (95°F). Lean the cake onto a rack or place it directly on a serving platter and drizzle the cake with the chocolate mixture. Spread with a spoon and run sideways. |
 When stabilized well and dry the ganache, decorate with flaked almonds, chocolate olives and pink pepper or whatever else we want. |
Inverting the cake and bringing the base up, we will have a completely flat surface to settle down, for the best chocolate coating.
The more the cocoa content of the chocolate, the more it is unsweetened. You can use half milk chocolate and half dark chocolate. It is your choice of flavor.
The platter that will serve the cake, put a little underneath and around small pieces of non-stick paper, which in the end are removed very easily by pulling. So the platter stays clean.
Pink peppercorns have a special, slightly spicy flavor. Not hot, combined with chocolate boosts the flavor, giving it a very spicy "touch"!
If you have not tried it so, I recommend it unconditionally.
If you have not tried it so, I recommend it unconditionally.
