cake chocolate

  By Beto pastry  

julio 21, 2016

The hands in the dough!. Let's go for the chocolate cake.

To make this cake is the fact that you already have some experience in doing other biscuits more simple as Baba classic or basic.

  • Prep: 50 mins
  • Cook: 1 hr


1We pour into a well greased with butter or oil and introduce it into the oven, which must have previously been heated over medium-high, and we expect some 45 minutes before removing. While the temita is in the oven we we put hands to work and prepare the chocolate cream.

2Just click on the cake with a toothpick or any utility as a fork or a knife to verify if this fact, to do this we will have to check if what we introduce comes out clean or spotting, If it comes out clean is that this fact.

3Remove it and leave it which is cool

4We take for the preparation of the coverage by mixing in a saucepan 75 grams of mantequillla with 3 tablespoons of cocoa powder, 100 grams of confectioners sugar, 1 tablespoon of water and 125 ml of cream liquid and cook it to the bath (Link in new window).

5We already have the cake so we cut it in half horizontally (leaving two circular surfaces)and fill it with the first prepared mixture giving it its original form.

6We now cover the cake filling prepared coverage and decorate it with candy colors or as needed.


We prepare the cake with

a few 150 grams of flour

50 grams of cocoa powder dissolved in 250 ml water.

100 grams of butter to soften it a little.

250 grams of sugar

2 eggs, beaten

1 tablespoon powdered yeast

To prepare the chocolate cream use:

150 grams of custard

100 grams of chocolate

50 grams of butter


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