Again Cake. Again, the unique. Made for one of the most important people in my life – for my Pafka. Because that ends today 40 years. Truth, that beautiful number?… I wanted, that cake was beautiful, but again modest. And it is precisely this. Probably one of the few, of which I am happy. Heavily chocolate tops are made of chocolate cake Reni and the leader is a chocolate ganache with mint. To be honest, I have no idea how it tastes, because it all went to Paul's company, but since each part separately is delicious, This cake can taste different. The only thing I know for sure, This is a cake for chocolate lovers. Because of the sheer weight of the used up almost 1kg chocolate… But whatever, time to care about the birthday… I recommend a very!
And you sweetheart – You know, moreover,…
The ingredients for chocolate cake – 2 tops (will be needed 4)
- 2 cup sugar * (I used brown)
- 3 glass (250ml) of flour
- 2 teaspoon baking soda
- 1/2 cup of cocoa
- 1/2 teaspoon salt
- 2 cup warm water
- 1 glass oil
- 2 teaspoon of vinegar
- 1 1 teaspoon vanilla extract
In a bowl sift flour with baking soda and cocoa, add salt, sugar and mix together. The second vessel filled with water, oil, vinegar and vanilla extract. The content of both vessels combine and mix together, until all the ingredients are well combined.
The bottom of the springform pan with a diameter of 26cm parchment paper for baking, translate into prepared cake.
Bake at 180 ° C for about 45 -50 minutes, or a dry stick. If the dough is strongly scorched from the top, can be covered with aluminum foil. After this time, remove and let cool. When completely cooled, (it is best to bake the day before) cake cut into 2 tops, if necessary, cut the hill (with me always comes out in the hill)
The quantity bake another cake, Proceed as above.
- 800ml double cream
- 940g good species, dark chocolate
- drops of peppermint extract or mint to taste
In addition to the decoration:
- plastic mass
- peppermint sticks
Chocolate, broken into small pieces. Heat the heavy cream in a saucepan until, which it begins to boil. Pour over her broken chocolate and allow to stand for a while, then mix well, until all the ingredients are well combined. Cool and store in the refrigerator to cool. Strongly cooled mass killings on high speed mixer, until it becomes heavy. While whisking add drops of peppermint for taste.
The first place on top chocolate paterze, put some weight ganache and spread evenly. Cover with a second and spread the weight and so by the end of. The last layer should be a chocolate mass. Garnish with any. Refrigerate cake, but before the pull to get warmed up.
In my decoration is made of roses from foam, sticks were bought at Lidl.
Unfortunately, at the moment, for obvious reasons, there is no cross-sectional images, you may join later, if you manage to do, but in return is a few pictures of the preparations.
*cup = 250ml