This cake is a wonderful and delicious chocolate cake where you don't have to turn on a mixer. Both the sponge cake and the filling are made by mixing with a spoon only. And the cake is perfect, I guarantee you. No margarine, no eggs. My filling is standard, I use it every time I make a chocolate cake because it is the best, only this time I used non sweet heavy cream, the one you use for cooking of making white spaghetti sauce, I think you call it - cooking cream. Since I made it for Easter, I also added small decorations that I had on hand, and I made the eggs from lokum.
Ingredients:
For the sponge cake
- 3 cups flour
- 3 cups yogurt
- 1 cup oil
- 1 cup sugar
- 1 tablespoon cocoa cream
- 1 tablespoon cocoa
- 1 tablespoon baking soda
*cup size 180 ml
Chocolate cream filling
Chocolate cream filling
- 500 ml of neutral cooking cream
- 3 tablespoons cocoa cream (nutella or other)
- 300 g cooking chocolate
For sprinkling the biscuit
- 1 cup of nescaffe, cappuccino or plain milk to taste
- lokum mixed with powdered sugar, starch and food coloring
- Mix all the ingredients well for the sponge cake with a spoon so that there are no lumps. The mixture is poured into a round cake tin, lined with baking paper.
- Bake for 20 minutes at 200 C degrees.
- After baking, cool it down.
- While the sponge cake is baking, heat the cooking cream, add the chocolate and cocoa cream and stir constantly until you get a nice smooth and liquid filling. Immediately put it in the freezer to cool and stir occasionally.
- Once both the sponge cake and the filling are cooled, remove the sponge cake from the mold, remove the paper and cut it carefully with a large knife into 3 layers horizontally. Prepare 1 cup of nescaffe, cappuccino, cocoa milk or plain milk if desired.
- Put 1 crust on the cake plate, sprinkle with milk and apply the filling. Repeat the procedure with the other 2 crusts and coat the whole cake nicely with the rest of the filling. Leave it in the fridge to cool, and in the meantime, prepare the lokum eggs. Take 1 lokum, add powdered sugar and starch until it stops being sticky, add a little food coloring and mix it well and form small eggs or figures as desired.
* Note - in this recipe I wanted to emphasize the sponge cake, because we are always looking for good sponge cakes, and most often the good ones are more complex and require more time to prepare. This is simple, and great in both taste and volume.
Instagram widget 
No comments: