This chocolate cake is the perfect dessert to celebrate Easter with your family and friends. With a fluffy dough and a creamy filling, this cake is a delight that will please everyone. Follow this step-by-step recipe to make a mouth-watering chocolate cake and make your Easter celebration even more special.
Ingredients:
Stuffing and Covering:
- 2 ¼ cups (tea) fresh cream 35% fat (560 ml)
- 800 g of Unique Bahia Chocolate 63%
- ½ cup Madeira wine (125 ml)
- 2 tablespoons unsalted butter at room temperature (30 g)
Massa:
- ½ cup (tea) fresh cream (125 ml)
- 1 tablespoon lemon juice (15 ml)
- 1 ½ cup (tea) wheat flour (210 g)
- ½ tablespoon of baking soda (7 g)
- 1 cup (tea) of Cocoa Powder 100% Melken (80 g)
- ¾ of 1 stick unsalted butter at room temperature (150 g)
- 1 cup (tea) refined sugar (180 g)
- ½ cup (tea) brown sugar (90 g)
- 4 eggs
- ½ cup (tea) of water (120 ml)
- 2 teaspoons vanilla essence (10 ml)
Decoration:
- 150 g of small and medium-sized Easter eggs with different flavors (Unique Bahia Chocolate 63%, Unique Milk Chocolate 35%, Unique White Chocolate 35%)
Preparation
Start by preparing the filling and topping:
Take the cream of milk to the fire, wait to boil and turn it off. Gradually add the chocolate, stirring until you get a smooth, shiny ganache.
Add 100 ml of Madeira wine and reserve the rest for the topping. Transfer to a refractory, cover with plastic film and take the fridge for 3 hours, to gain firm consistency.
Meanwhile, prepare the dough:
Mix the cream with the lemon juice and set aside. Mix the flour, bicarbonate and cocoa, sift and set aside.
In a mixer, beat the butter with the two types of sugar on medium speed. Add the eggs one by one and keep beating until you get a clear cream. Reduce the speed to a minimum and gradually add the reserved cream with lemon, alternating with the mixture of dry ingredients, water and vanilla essence. Beat until smooth. Pour the dough into a greased baking dish lined with parchment paper. Bake in a preheated oven (180°C) for 45 minutes, or until a toothpick comes out clean when inserted. Unmold when amorning and let it cool completely to assemble the cake.
Separate the topping from the filling:
Beat 2/3 of the ganache (about 1 kg) with the butter until well-aired and slightly lighter. Book to stuff the cake layers. To make the topping, add the reserved Madeira wine to the remaining 1/3 of the ganache, mixing well to make it a little less consistent than the filling.
Cake assembly:
Cut the dough into three discs of equal thickness, line the baking sheet with plastic wrap and place one of the discs inside. Spread half of the stuffing, cover with the second disk and repeat this operation. Refrigerate for 2 hours. Unmold the stuffed cake onto a plate and cover with the smoothest ganache reserved, spatulating the surface and sides with the pastry comb.
Finish distributing the easter eggs making a half moon on the surface of the cake.
Preparation time: 2 hours
Performance: 1 cake of 2.5 kg (16 slices)
