Chocolate cake
This is one of those cakes where there is chocolate everywhere in any preparation that makes it up, it is a unique pleasure.
It is therefore a very very rich cake made up of a dense and moist cocoa sponge, a chocolate diplomatic cream and finally decorated with a chocolate ganache icing.
Method
For the sponge.
Preheat the oven to 200°C static, prepare a baking tray with baking paper, a 16cm diameter ring lined on the edges with strips of baking paper.
In a bowl, weigh milk, oil, granulated and brown sugar, salt and vinegar, mix with a whisk for a couple of minutes.
Add the sifted powders then flour, cocoa, baking powder and bicarbonate, mix well with a whisk.
Finally add the water and mix until you obtain a homogeneous mixture.
Pour into the mold and cook at 200°C static for 10 minutes and then at 180°C for approximately 40 minutes.
Check the baking with a toothpick, insert a toothpick into the center of the cake, if it comes out dry it means that the dough is ready.
Leave to cool at room temperature for half an hour, remove the ring and leave to cool in the refrigerator for a couple of hours. The cake can only be cut when completely cold from the refrigerator.
For the cream.
In a saucepan, weigh granulated and brown sugar, corn starch, rice starch, lecithin and mix with a whisk.
Then pour the milk into the powders little by little, always mixing with a whisk and blend with an immersion blender to dissolve the lecithin which may have created lumps.
Cook the custard over a low heat. During cooking, mix continuously with a whisk and bring to a temperature of around 85°, you will immediately notice a change in consistency and the cream will begin to thicken.
Weigh the chocolate in a jug, remove the cream from the heat and pour it over the chocolate.
Blend with an immersion blender, then add the margarine and continue blending until you obtain a smooth, shiny cream. Then transfer the custard into a large bowl, cover with cling film so that it does not form any skin, and leave to rest in the fridge for at least two hours.
When the custard has cooled, whip the vegetable cream in another bowl using an electric whisk or a planetary mixer.
Lightly mix the custard with a spatula to soften it and little by little add the whipped vegetable cream, always mixing with a spatula and making movements from bottom to top so as not to dismantle the cream. At this point the diplomatic cream is ready, transfer it into a piping bag with a closed star nozzle, in the fridge.
When the cake is cold, cut it into 3 equal layers using a serrated knife.
Take a plate or tray on which to serve the cake.
Make a peak of cream, place the first disc of cake and moisten with a little vegetable milk using a brush.
Make a layer of chocolate diplomatic cream, approximately 150g.
Place the second disc of cake and moisten with a little vegetable milk.
Make a layer of chocolate diplomatic cream, approximately 150g.
Place the third disc of cake and moisten with a little vegetable milk.
Cover the entire cake with a little cream, making a thin layer, it doesn't have to be perfect, this will only be a first layer, so keep more cream aside.
Let the cake rest in the fridge for 1 hour.
Make a second covering with the cream, this time covering everything well and making it nice and smooth.
Keep a little cream aside for the final decoration.
Place the cake in the fridge for 1 hour and prepare the icing.
To prepare the icing, bring the cream with the glucose to the boil in a saucepan. Pour them onto the chocolate previously weighed in a jug, blend with an immersion blender.
When it is around 60°C, add the margarine cut into cubes and blend to create a perfect emulsion, without creating bubbles.
Now the icing is ready to be used, when it has a temperature of around 32°C, pour it over the cake and with a spatula create the dripping effect, the drops falling on the sides of the cake, simply "pushing" the icing on the edges.
Decorate with cream spikes and cocoa nibs.
Store in the fridge.
Comments
“The decoration won't be perfect... But starting from the base of the Chocolate Cake, I created this black forest filled with cream and black cherries and covered with cocoa cream 🤤
It was greatly appreciated by everyone*🥰”
Carmen
“Chocolate cake (slightly modified due to ingredient requirements…) for my sister who graduated ❤️
Very good!! Thanks for the recipe and the tutorial😊 have a nice evening!”
Cate
“Chocolate cake with crumbled Oreos at the base❤️ Congratulations from everyone with the phrase: if you hadn't told me it was vegan I would never have noticed!”
Claudia
“Hi Alessia, this is the cake I made for Father's Day! I used the recipe for the vanilla sponge cake and the chocolate diplomat! I liked it a lot and I'm very happy, finally positive feedback with the vegan cakes! 🌱
I wrote to you about the diplomatic recipe, which lacked margarine, and despite this it was still very good, so I can only improve it!
Now I'm more than convinced to buy the subscription! 🤗”
Daniela