Chocolate cake with butter cream

Chocolate cake with chocolate icing and butter cream, You can use kerob instead of cocoa. In this recipe I have used cocoa.

Biscuit:
Flour — 200 gr (2 cups)
Sugar — 100 gr
Baking powder – 4 tsp
Soda — ½ tsp
Carob (cocoa) – 3 tbsp
Spices:
Cinnamon — 1\4 tsp
Star anise — 1\4 tsp
Nutmeg — 1\4 tsp
Condensed milk - 5-6 tbsp
Butter - 60 gr (melt)
Water - 150 gr

For the cream:
Butter – 200 gr
Condensed milk (boiled) – 1 can (200 ml)
Cocoa – 2 tablespoons
If you are not going to decorate the top of cake, then you can make less of cream (take 1/2 part)

For the chocolate frosting:
Cocoa – 2 tablespoons
Sugar (or powder) – 100 gr
Hot milk – 4 tablespoons
Butter – 70 gr

Syrup (for soaking)

Form: 2 round (20 cm) or one square 23x23;
Temperature: 180 Celsius
Baking time: 20-25 minute

Description:

  • Preheat the oven;
  • Mix the dry ingredients (Flour+Sugar+Baking powder+Soda+Cocoa+Spices);

  • The melted butter mixed with condensed milk and pour it into the dry mix;
  • Add water and whip batter 2 minutes with a spoon;
  • divided batter into two parts, one parts to bake, while second parts put in the refrigerator;

  • bake for 25 minutes;
  • cool down for 10 minutes;
  • put out of form for cool down completely;

  • If you take a square shape, then just cut the cake into two parts (top \ bottom)
  • if you want, you can soaking cake a sugar syrup, (1 cup water + 6 tablespoons sugar - boil for 5-10 minutes)

  • Cream: Mix butter with condensed milk and cocoa;


  • Frosting: mix sugar with cocoa; add the hot milk and boil until the sugar is dissolved; remove from heat and add the softened butter; mix well; pour hot onto cake.





  • Assembly:






  • Your rating: None Average: 5 (8 votes)