Chocolate Cream Cake

Name: Chocolate Cream Cake
Prep time: 20 min
Cook time: 1 h
Total time: 5 h
Yield: 1
Cuisine: German
Ingredients: 250 g butter; 200 g sugar; 1 packet vanilla sugar; 4 eggs; 250 g flour; 0.5 packet Baking powder; 1 packet chocolate pudding mix (for 500 ml milk); 450 ml milk; 250 g butter; 200 g powdered sugar; 80 ml cream liqueur (e.g., Baileys); 180 g butter cookies; 100 g milk chocolate couverture; 100 g dark chocolate couverture; 150 g butter; 3 eggs; 1 packet vanilla sugar; 200 ml whipping cream; 1 packet stabilizer; 2 tbsp sugar; 2 tbsp cream liqueur (e.g., Baileys); 2 tbsp chocolate sprinkles

Prep: 20min

| Servings: 1 | Cook: 1h

Chocolate cream cake is a recipe with fresh ingredients from the batter category. Try this and other recipes from Spoonsparrow!

Ingredients

250 g butter
200 g sugar
1 packet vanilla sugar
4 eggs
250 g flour
0.5 packet Baking powder
1 packet chocolate pudding mix (for 500 ml milk)
450 ml milk
250 g butter
200 g powdered sugar
80 ml cream liqueur (e.g., Baileys)
180 g butter cookies
100 g milk chocolate couverture
100 g dark chocolate couverture
150 g butter
3 eggs
1 packet vanilla sugar
200 ml whipping cream
1 packet stabilizer
2 tbsp sugar
2 tbsp cream liqueur (e.g., Baileys)
2 tbsp chocolate sprinkles

Instructions

1.
Cook pudding from the mix and milk according to package instructions. Let cool to room temperature, stirring occasionally.
2.
Beat soft butter with sugar and vanilla sugar until fluffy. Add eggs one at a time, then fold in flour mixed with baking powder. Pour into a parchment-lined pan and bake in preheated oven at 160°C fan for about 50-60 minutes. Allow to cool slightly, remove from pan, and set on a cooling rack.
3.
Beat soft butter with powdered sugar until fluffy. Gradually fold in pudding.
4.
Wrap the cake with a ring and soak half of the liqueur over it. Spread half of the buttercream, top with a layer of butter cookies, drizzle with remaining liqueur. Apply the rest of the cream on top and cover with remaining butter cookies. Chill for about an hour.
5.
Melt milk and dark chocolate couverture over a double boiler, let cool. Mix soft butter, eggs, and vanilla sugar with the melted chocolate. Remove the ring and spread chocolate cream over the cake. Chill again for 2 hours.
6.
Whip cream with stabilizer and sugar until stiff peaks form. Transfer to a piping bag and pipe star-shaped foam onto the cake. Drizzle with remaining liqueur and decorate with chocolate sprinkles.