Chocolate cake: an irresistible dessert that everyone will love!
Master the chocolate cake with a light, airy sponge cake and a rich buttercream filling. It’s simple enough for an afternoon tea but special enough for a party
250 g (1 ¼ cup) sugar
280 ml (1 1/5 cups) milk
60 ml (¼ cup) oil
60g (¼ cup) butter
240g (2 cups) Cake flour
55g (1/3 cup) Cocoa
10 g (2 ¼ tsp) baking soda
3 g (1/3 tsp) salt
12 ml (0.06 cup) vinegar
340 ml (1 1/3 cups) whipping cream
120g (1 cup) dark chocolate
80g (1/2 cup) dark chocolate
100 ml (2/5 cup) whipping cream
For the filling: In a bowl with chocolate, pour the hot whipped cream. Mix well. Whip the whipped cream and add the chocolate mixture. Mix and save for later.
For the biscuit:
In a bowl add the flour, cocoa, sugar, salt, baking soda and mix. Pour in milk and oil. Add butter and eggs. Whisk well. Add the vinegar and mix a little more. Pour the mixture into the springform pan and bake at 180°C for 20 minutes. Cut the biscuit into three parts.
In a springform pan, place the biscuit then add the filling and repeat the operation three times. Save some filler for later. Put the cake in the fridge for some time.
For the icing: In the chocolate add the hot whipped cream. Mix well and pour over the cake.
After some time, remove the cake from a pan and spread the filling on the side. Add chocolate chips on the side.
Cut the cake and serve.