The next cake which has a chocolate as a main ingredient – no doubt that this is my favourite desserts element. But in this case I decided to spice it up a bit and combine chocolate cake with white chocolate and lentils and a raspberry gelly which will make a great taste balance.
Chocolate sponge cake
230 g of sugar
400 g of eggs
150 g of flour
50 g of dark cocoa
Preheat the oven to 180°C.
Put the baking paper on the bottom of the baking tray (23.5 cm of diameter).
Whisk eggs with sugar until you get white, fluffy cream. In a separate bowl mix the dry ingredients and then add to eggs. Mix it all slowly with a wooden spoon. Put the dough into the baking tray and place in the oven for about 40 minutes or bake until the tooth pick is dry.
When the cake is baked put it upside down and leave until it’s cooled down.
White chocolate with Lentils
300 g of white chocolate with Lentils
30 g of butter
30 g of olive oil
Melt the chocolate in a water bath. To hot chocolate add butter and olive oil and mix all together until all fat is melted.
Divide the sponge cake into 3 even pieces and place the first one in the baking tray. But the chocolate on the cake and place in the refrigerator for about 15 minutes.
Whipped cream with mascarpone and blackberries
200 g of 30 % sour cream
250 g of mascarpone
40 g of powdered sugar
200 g of blackberries
In a mixer place the cream and sugar and whip it. Next add mascarpone spoon by spoon, while mix by each adding. Mix all until it’s fluffy and well combined.
Place the next layer of half portion of whipped cream on the cake and put half of the berries. Cover it with next piece of sponge cake and place all in refrigerator.
300 g of raspberries
14 g of gelatine + 20 g of water
40 g of sugar
Soak gelatine in water.
In a pot boil raspberries and sugar for about 5 minutes on a medium heat. After this time take it off the heat and add gelatine. Mix all until gelatine is melted. Leave to cool down.
200 g of soft butter
100 g of powdered sugar
25 g of milk
Dye ( I used a pink one )
Mix butter and sugar in the mixer until you get a fluffy and white cream. While mixing you’ll probably need to stop is for a moment to collect unmixed butter. When the butter if well mixed add milk and mix on low speed.
Tip: milk is making the butter cream easy to put on a cake and it makes it faster to concentrate on cake in refrigerator
Take the cake out from the refrigerator and put the next layer of raspberry gelly. Put the chocolate cake into the freezer for about 15 minutes or into the refrigerator until the gellly is concentrated.
After this time put the whipped cream layer with the other half of the berries and cover it with the last piece of chocolate cake. Place all for about 15 minutes in the refrigerator.
After this time put the butter cream on the whole cake (see tutorial here). And place in the refrigerator again.
200 g of sugar
130 g of water
20 g of gelatine + 60 g of water
40 g of dark cocoa
350 g of white chocolate
200 g of condensed milk
Soak gelatine in water.
Boil sugar, water and cocoa until it’s all combined. Next add milk and heat a bit. After that’s ready take the topping off the heat and add white chocolate and gelatine. Mix until all is combined and melted. Blend it all and strain into a separate bowl. Cover bowl with food wrap and leave it to cool down to 32°C.
- By covering all cake and getting this effect
- By covering whole cake top but half of the cake sides like I did this time (drip cake)
Now you can decorate your cake. You can use whatever sweet / flowers you like. This time I made a cake for my sister’s birthday and I decorated it will Kinder Bueno, Kinder surprise and Knoppers. And it turned out like this.