Printable recipe cardLeckeres und einfaches Essen
Chocolate Cake
Original source
Leckeres und einfaches Essen on YouTubeA layered chocolate sponge cake filled with vanilla custard and chocolate buttercream, finished with chocolate and optional blackberries.
A layered chocolate sponge cake filled with vanilla custard and chocolate buttercream, finished with chocolate and optional blackberries.
Cook time
15 min
Yield
8 servings
Ingredients
15
Steps
14
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Ingredients
- 5 eggs
- A pinch of salt
- 120g sugar
- 160g flour
- 50ml warm milk
- 1 egg
- 16g vanilla sugar
- 50g sugar
- 25g cornstarch
- 250ml milk
- 150g chocolate
- 150g heavy cream
- 150g softened butter
- Blackberries, optional
- Powdered sugar, for decoration
Equipment
- 32 x 37cm baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer
- Saucepan
- Whisk
- Spatula
- Plastic wrap
Substitutions
BlackberriesOmit
The blackberries are explicitly optional.
Method
- Line a 32 x 37cm baking sheet with parchment paper and preheat the oven to 180°C.
- Whisk 5 eggs with a pinch of salt, gradually adding 120g sugar, until pale and voluminous.
- Fold in 160g flour, then gently mix in 50ml warm milk.
- Spread the batter evenly on the prepared sheet and bake for about 15 minutes.
- For the custard, whisk 1 egg with vanilla sugar, 50g sugar, cornstarch and 250ml milk.
- Cook the custard over medium heat, stirring continuously, until thickened.
- Cover the custard directly with plastic wrap and allow it to cool completely.
- Cut the cooled sponge into four equal strips.
- Heat the chocolate and heavy cream gently until smooth, then reserve about one third for coating.
- Beat the softened butter with the remaining chocolate mixture until smooth.
- Layer or roll the sponge strips with the cooled custard and chocolate buttercream to form the cake.
- Chill the assembled cake for 2 hours.
- Coat the outside with the reserved chocolate mixture.
- Decorate with optional blackberries and powdered sugar before serving.
Helpful tips
- Whisk the sponge eggs until pale and voluminous before folding in the flour.
- Cool the custard completely before assembling the cake.
- Chill the assembled cake before applying the final chocolate coating.
Storage
Keep the assembled cake covered in the refrigerator.
