Chocolate Cake with Chocolate Cream

Ingredients

• 200 g butter
• 7 tbsp cocoa powder (strongly defatted)
• 150 g Whole wheat flour
• 70 g flour
• 1 tsp Baking powder
• 200 g raw cane sugar
• Salt
• 1 Vanilla bean
• 2 Eggs
• 150 g Sour cream
• 250 ml Whipping Cream
• 100 g dark chocolate couverture

Instructions

1. 1.

   Melt butter in a saucepan, stir in cocoa and 125 ml water.

2. 2.

   Sift the flours and baking powder into a bowl, mix with 180 g sugar and ½ tsp salt. Split vanilla bean lengthwise, scrape out the seeds and add them.

3. 3.

   Whisk cocoa butter, eggs and sour cream thoroughly with the flour mixture. Pour dough into pan and bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 45–50 minutes (do a toothpick test). Let cool.

4. 4.

   Heat whipping cream with remaining sugar and scraped vanilla bean. Roughly chop chocolate, add it and stir until melted. Do not boil the cream. Transfer mixture to a bowl, remove vanilla bean, blend briefly with a stick mixer until smooth and homogeneous, then let cool.

5. 5.

   Cut cake horizontally in half and fill with 1/3 of the cream. Spread remaining cream decoratively over the cake.