Chocolate cake

παστα σοκολατινα ταψειου, το καλυτερο και ωραιοτερο γλυκο ψυγειου με σοκολατα

A delicious, full of chocolate and super easy in the making sweet treat that everyone will love!

Chocolate cake – For the sponge cake:

  • 4 eggs
  • 120 gr Flour for all Uses
  • 80 ml milk
  • 80 g sugar
  • 2 tbsp Cocoa
  • Two vanilla
  • 2 kg baking powder
  • 80 g butter

Chocolate paste – For the cream:

  • 600 g sour cream 35%
  • 350 gr Couverture 65% cocoa or 5 tbsp praline

Chocolate paste – For the icing:

  • 200 gr Couverture 65% cocoa
  • 200 ml sour cream
  • 30 g butter
  • 100 gr White Chocolate Couverture

Chocolate paste – For the sponge cake:

  1. Beat all the ingredients in the mixer with the whisk, butter and sprinkle with cocoa a 30×20 pan and put the mixture there.
  2. Bake for 10 minutes at 170 degrees in the air.
  3. Once it cools, wet it with 5-6 spoons of milk.
  4. Chocolate paste – For the cream:
  5. Whip the cream to make whipped cream.
  6. Beat the melted couverture in the bucket of the mixer to cool and thicken and incorporate the whipped cream.
  7. We throw it on the sponge cake and spread it everywhere.
  8. Once layered, put it in the freezer for 1 hour or 3 hours in the refrigerator.
  9. See the super wonderful recipe for Chocolate Pie Syrup With Chocolate Glaze

Chocolate paste – For the icing:

  1. Just before taking it out of the freezer, cut 200 g of couverture with a knife.
  2. Put the cream in a saucepan to heat and add the couverture and butter and mix well to melt the couverture.

Chocolate paste – For the end:

  1. Remove the cake from the freezer and spread the chocolate icing on the surface of the cake.
  2. Leave it in the fridge for 1 hour.
  3. Melt a white couverture and make patterns with lines on the liquid chocolate icing with a toothpick.

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