Zutaten für Cream Cake With Chocolate
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Zubereitung von Cream Cake With Chocolate
- Preheat oven to 350°F (175°C).
- **Prepare the Dough:**
- In a large bowl, cream together 1 cup (200g) granulated sugar and 4 large eggs until light and fluffy (about 5 minutes with an electric mixer).
- Gradually add 2 cups (250g) all-purpose flour, gently folding with a spatula until just combined. Be careful not to overmix.
- Grease and flour a 9-inch springform pan. Pour in the batter. Fill only halfway!
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- **Prepare the Chocolate Buttercream:** While the cake bakes, make the buttercream.
- In a small saucepan, combine ½ cup (100g) granulated sugar and ¼ cup (60ml) water. Heat over medium heat, stirring until a thick syrup forms (soft-ball stage, 235°F/113°C).
- In a separate bowl, whisk 4 large egg yolks and gradually add the hot syrup, whisking constantly until the mixture thickens and cools slightly.
- In another bowl, beat 1 cup (2 sticks) softened unsalted butter with a spatula until light and fluffy.
- Gradually add 6 ounces (170g) melted dark chocolate to the butter, mixing until smooth.
- Gently fold the egg yolk mixture into the chocolate butter mixture until smooth and creamy.
- Once the cake is completely cool, slice it horizontally into 2 or 3 layers.
- Spread a generous layer of chocolate buttercream between each cake layer.
- Frost the top and sides of the cake with the remaining buttercream. Decorate as desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
219g
Fat
122g
Carbs
29g
