THE BEST CHOCOLATE CAKE YOU'LL EVER TRY!
Ingredients:
360 g cocoa powder
175 ml espresso coffee
235 ml milk
440 g flour
1 tsp baking soda
½ tsp salt
565 g butter
600 g sugar
4 large eggs
1 tbsp vanilla extract
240 g icing sugar
170 g white cheese spread
250 g couverture chocolate
175 g heavy cream
1 tsp vinegar
Steps:
1.To prepare our chocolate cake, first sift the flour with the salt and baking soda into a bowl. In another bowl, mix 160 g cocoa powder with the coffee and milk. Beat 375 g butter at room temperature with an electric whisk for 3 to 5 minutes until very creamy. Add the sugar little by little, while continuing to beat (3 or 4 minutes more).
2.Add the vanilla and the eggs one by one, and beat for 4 more minutes. Add the flour mixture and the cocoa and coffee mixture to the previous preparation, little by little and alternating. Stir well with a spatula each time you add one of them. Grease a round cake tin, about 20 cm in diameter, with butter.
3.Pour the previous mixture into it and bake for 1 hour in the oven preheated to 175º. Remove and let cool for at least 1 hour. Level the cake by cutting the top with a knife if it has become a little domed. Then, cut it in half horizontally to obtain 2 discs and assemble the chocolate cake with filling.
4.Prepare sour cream, beating the cream with the vinegar, preferably with an electric whisk, for ½ minute or 1 minute, until it has body; Refrigerate. Sift the icing sugar with 200 g of cocoa. Beat, also using an electric whisk, the white cheese with 185 g of butter, both at room temperature, for 5 or 6 minutes at medium-high speed. 5. Add the cocoa and sugar mixture, and continue beating for 4 or 5 minutes at medium-low speed. Chop the chocolate, melt it in a bain-marie and add it to the previous mixture. Add the sour cream and mix. Place one of the sponge cake discs on a serving dish to be able to assemble the cake in layers. 6. Cover one part with the chocolate cream, place the other disc on top and cover the surface and sides of the cake with the rest of the cream. Put the chocolate cake in the refrigerator until serving time.