Hello!Last Friday I was really busy preparing this great cake for Davide’s birthday. I worked all the morning and also for half afternoon, but now I can say that the result payed my efforts. I took some shots during the preparation, it would be nice to hear your comments about it… Here’s the recipe:
For the cake:
– 115 gr wheat flour;
– 100 gr sugar;
– 4 eggs;
– 100 gr butter;
– 175 gr dark chocolate;
– 10 gr baking powder for desserts;
FOR THE FILLING:
– 250 gr Nutella cream;
– 200 ml fresh cream to whip
For the butter cream:
– 250 gr powdered sugar
– 125 gr cold butter;
– 1-2 milk (or cream) teaspoon;
– vanilla (or almond) extract
– Sugar paste (yellow and orange) as needed;
First of all, put the chopped dark chocolate together with the butter in a bain-marie. Wait till the ingredients are completely liquefied. In the meanwhile, separate the egg yolks from the egg whites, sift the ingredients such as flour and sugar, then mix with a wooden spoon the egg yolks together with the sugar. Then add the liquefied chocolate and the butter and blend all the ingredient well.
After that, add the flour with the baking powder, little by little, and blend the mixture every time you add a small quantities of flour; finally, whip up the egg whites and add them to the mixture. Mix always bottom up, till you’ll obtain a soft and compact dough. Warm up the oven and cook the cake at 200 °C for 30 minutes. I choosed to make two different round baking tray (diameter 18 cm) to make a cake with two layers – but you could also cook the mixture all in one baking tray. (diameter 26 cm)
Until the cake is in the oven, you’ll start preparing the butter cream: this is the cream you’ll use to cover the cake. The preparation is really simple: cut the butter into cubes and put it in the mixer. Work the butter at maximum speed for 30 seconds. Then sift the powdered sugar (to avoid lumps) and add it to the butter, two spoon at a time, always using medium-high speed. From time to time, remove the sugar stucked on the borders of the mixer. When you have finished the sugar, you can add the vanilla extract. Work the mixture for a last time (5 minutes) till the cream will have a soft, light colour.
The cake in the meanwhile is ready: take it out from the oven and let it cool down on a grid. It’s time to decide which cream you’ll use for the filling; I choosed a nutella cream and I prepared fresh whipped cream. I assembled the cake with the two layers of stuffing, then I started to cover it with the butter cream: during this last step, pay attention to spread equally on the cake surface the butter cream, using one or two spatula.
Put the cake in the fridge for one hour, then take it out and start to decorate it with sugar paste and chocolate syrup as you prefere. When you finish, you can conserve the cake in the fridge for 2-3 days.
Happy Fiesta Friday and Happy Halloween to you all!Cris
Oh wow it is so beautiful!! I really love your blog ❤ your posts are all so gorgeous and amazing! I am so happy I got to discover you ❤
Hello Arielle, welcome to my place! I’m so glad that you like my blog, also yours is just so lovely, I love your style! Hoping to see you soon! 🙂 Cris
Bene bene…qui abbiamo una pasticcera provetta 😀 Mi piace molto come l’hai decorata, i colori che hai scelto e che stanno benissimo con il cioccolato, il ripieno di panna e Nutella… i miei complimenti! E comunque per fare le torte ci vuole tanto tempo 😀 Brava brava brava!
sei sincera?? sono promossa allora?? yeeeh! ;D
I love the autumn decorations on the cake, and, of course, the obligatory Nutella. 😉
eh eh thanks, Julie! This year I wanted a cake with the colours of autumn, so…i thought that these simple decorations were perfect! 🙂
What a great cake! You had me at Nutella – I love it! 🙂
Hello Christy, thanks! me too, i love Nutella so much…too much! 😉
I do hope your Scorpion has been delighted with such a yummy masterpiece… 🙂 happy belated b’day, my very best and friendly thoughts… ❤
Hello Mélanie, good evening! Yes, Davide just loved his birthday cake! I was so satisfied! 🙂 Thank you so much for your kind words!
A beautiful cake. Davide was very lucky. The Nutella cream felling sounds amazing!
Thank you so much Julie! Hoping that you like it…i think everybody love Nutella cream! 😉
Bellissima questa torta! Grazie mille per condividerla con noi (FF#40)… finalmente posso commentare in italiano!
Eh eh grazie! Buona Fiesta Friday anche a te! anche a me ogni tanto fa piacere scrivere un commento in italiano!
Bellissima! auguri a Davide e Happy Fiesta Friday!
Grazie Simi!Ti è piaciuta? Devo dire che dopo il lungo lavoro l’abbiamo finita in due giorni soltanto! vergognosi… 😀
Thanks Foodiana! You’re welcome!Cris
Beautiful and delicious cake 🙂
Reading this words from you it’s just an honour! Thank you!
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What a beautiful cake!
Thank you for your kind words!
Un risultato delizioso! Auguri a Davide.
Grazie Silv(i)a! Mi fai onore 🙂
Il nome esatto è Silva, Cris! Infatti l’onomastico lo festeggio a Ognissanti, dunque ieri, e non domani che è S.Silvia, dato che S.Silva non c’è. Buona serata.
si si, è vero, avevo letto la spiegazione a riguardo sul tuo blog! Buona serata a te!
Awww… What a lovely cake – those leaves are pretty. Thanks for bringing this today. Happy FF! 🙂
Thank you dear! Glad that you liked it…i was really busy making it 😉 Happy FF to you and your yummy biscuits!