Chocolate cake recipe filled with custard: if you are looking to prepare delicious stuffed cake recipes. I want to tell you how to make chocolate wedding cake that is very easy to prepare.
I assure you that this rich recipe combines perfectly with the flavors of the traditional vanilla custard with the chocolate sponge cake.
How to make chocolate wedding cake?
The recipe for chocolate cake filled with custard does not get so cloying, you can add some strawberries to the filling and decoration. For which event would you like to prepare this cake?
- 4 pieces of egg.
- A cup of sugar.
- 1 1/2 cups of melted butter.
- 1¼ cups of milk.
- A teaspoon of vanilla.
- 2¼ cups of flour.
- ½ cup of cocoa.
- 3 teaspoons baking powder.
- 1/8 teaspoons salt to taste.
- 4 Pieces of egg yolks to make the custard.
- 1 cup sugar for custard.
- 4 tablespoons cornstarch for custard.
- 3 tablespoons vanilla for custard.
- 2 cups of milk for custard.
- 1 cup whipping cream for custard.
- 1 tablespoon yellow lemon zest for custard.
- 2 sachets for custard (7 g / u), hydrated and melted.
- 1 cup strawberry washed and disinfected (diced).
- 2 packages of cream cheese (190 gc / u) for bitumen.
- 1 cup hazelnut cream for bitumen.
- 3 cups of bitter chocolate for coverage.
- 2 tablespoons butter for coverage.
- 2 tablespoons honey for coverage.
To make this wedding cake, you must preheat the oven to 170 ° C.
To make the cake, first beat the eggs well with the sugar and add the butter, milk and vanilla essence, now beat until integrated. Add the flour, cocoa, baking powder and salt little by little.
Pour the mixture well into a previously greased and floured baking sheet, now bake for about 5 minutes and cool.
Then, with the help of a pastry ring about 15 cm in diameter, cut 3 cake discs, reserve two complete discs and with the help of a 10 cm diameter plate cut the third disc and reserve.
To make the custard, in a bowl mix the yolks with the sugar, cornstarch and vanilla essence.
In a pot, heat the milk over medium heat, add a tablespoon of hot milk to the yolk mixture and beat to temper. Add the yolks to the pot and cook over low heat constantly moving until thickening. Cool immediately.
Next, now refrigerate the custard covered with nonstick plastic until it has a thick and firm consistency.
Meanwhile, beat the cream with the yellow lemon zest until it doubles in volume and set aside.
When the custard is very firm, beat with the help of a blender until the lumps are undone, then gradually add the whipped cream and whisk gently. Add the jelly in the form of a child and continue beating until fully integrated.
For the assembly place a cake on the ring followed by the cake to which you removed the center. Pour the pastry cream mixture in the center and the diced strawberries, spread with the help of a stepped spatula. Cover with the other cake and refrigerate 1 hour.
Then, to make the Bitumen, beat the cream cheese with the hazelnut cream until you get a soft and smooth bitumen.
To make the cover, in a bowl mix the hot whipping cream with the butter and the honey, cool.
Once the bitumen is firm, pour the cover and spread with a spatula to completely cover the cake. Garnish with strawberries, mint and edible golden powder, let dry and serve.
Presentation: On a cake base, you can decorate with strawberries and mint.
To unfold your cake more easily, place aluminum foil because of a pastry ring. The cake at 170 ° C, it is the ideal temperature so it does not burst. Prepare your custard a day before so it has the consistency when you go to fill the cake.
NUTRITION: 31239 kcal