Preparing a cake for birthday parties can always fill us with doubts about which is the best choice. Chocolate is usually liked by almost everyone, so a base with chocolate sponge cake is a good bet, but yes, it must be complemented with a soft filling, not excessively heavy. So, together with this article, I propose a chocolate and cream birthday cake that I am convinced will be to the taste of all diners.
Contents
To make a chocolate birthday cake with these characteristics, you must be patient and even program the steps. It is best to make the homemade cake ahead of time and even freeze it to have it ready for the day we want to assemble it.
Ingredients to make Chocolate and cream birthday cake:
- For the cake:
- 350 milliliters of whole milk
- 1 tablespoon of white wine vinegar
- 75 grams of pure cocoa without sugar
- 250 grams of flour
- 200 grams of white sugar
- 150 grams of brown sugar
- 1 dessert spoon of baking powder
- 1 dessert spoon of baking soda
- 3 eggs
- 125 milliliters of sunflower oil
- 125 milliliters of hot water
- 1 teaspoon vanilla extract
- For the syrup:
- 75 milliliters of Cointreau
- 75 milliliters of Water
- 75 milliliters of Sugar
- 25 milliliters of lemon juice
- For the filling:
- 700 milliliters of whipping cream (3½ cups)
- 125 grams of Sugar
- 300 grams of strawberry jam
- For the chocolate ganache:
- 100 milliliters of liquid cream
- 100 grams of dark chocolate for desserts
- 1 tablespoon butter
How to make Chocolate and cream birthday cake:
- First of all, we are going to prepare the chocolate cake for this homemade birthday cake, especially for parties!
- To do this, we put the whole milk together with the tablespoon of vinegar and heat it without boiling. We let it cool. We will see how the milk will have a cut appearance.
- Strain the milk with a cold mesh strainer and reserve all the liquid obtained.
- The solid part, we can let it rest in the fridge and eat alone later, it is still a fresh cheese, and the liquid part that we have obtained will be the whey, very useful for making homemade biscuits because it leaves the masses much more fluffy
- Next we are going to sift the cocoa together with the flour, the bicarbonate of soda and the yeast, in a large bowl.
- Add both white sugar and brown sugar and mix.
- In another bowl, we put 250 ml of the whey obtained that we had reserved, the eggs, the sunflower oil and the liquid vanilla extract. Mix.
- Add the hot water little by littlewhile we beat.
- Add all this liquid part to the solid part(the sifted flour together with the sugars).
- Mix well to obtain the dough for the homemade chocolate and cream cake.
- Grease three equal round molds about 20 cm in diameter.
- Distribute the dough for the chocolate and cream cake for children (or adults) equally in the three molds and bake at 180 ºC with the oven preheated and with heat up and down for 30 minutes or until the center is pierced with a toothpick.
- It comes out clean, with no traces of dough.
- Allow the chocolate biscuits to cool for a few minutes before unmolding and then allow to cool on a wire rack once unmolded.
- Tip: This is the best time to freeze the cake bases if they are not going to be used at the moment. Wrap each sheet individually in plastic wrap before freezing.
- Now, we will prepare the syrup for our sponge cake filled with chocolate and cream for parties.
- To do this, we will put the cointreau together with the water, sugar and lemon juice (the juice is equivalent to more or less half a lemon).
- Put all these ingredients in a saucepan on the fire and cook over low heat for 10 minutes. Reserve.
- Trick: You can replace the liquor with another, such as Licor 43, kirsch, cognac…
- Just before assembling the cake for birthday parties we are going to prepare the filling: for this we preferably assemble the cream with the help of some electric rods to go faster.
- When the whipped cream is almost ready, gradually add the sugar.
- Once the cream is well mixed with the sugar, add the strawberry jam little by little, mixing this time with a spatula, gently, so that the cream does not fall. Reserve.
- Put a sheet of chocolate cake on a plate and brush generously with thereserved syrup.
- Tip: If you have chosen to freeze the biscuit sheets, they must be completely defrosted when we go to assemble the chocolate and cream cake.
- Cover the chocolate sponge cake sheet with almost half of the filling.
- Put another plate on top and keep in the fridge for about 30 minutes so that the layer of filling is compacted.
- After this time, take out our easy cake and cream cake and generously wet the last layer of cake with the syrup again.
- Cover with almost all the rest of the filling and cover with the last sponge cake base. Put back another 30 minutes in the fridge.
- Once the homemade chocolate cake is compacted, take it out of the fridge and soak the last sheet of cake with the remaining syrup.
- It is also time to smooth the edges of the cake with a spatula.
- Store again in the fridge.
- Finally, we go with the chocolate ganache to decorate our party cake.
- Heat the cream over the heat, remove and add the chopped chocolate and butter. Stiruntil everything is well dissolved off the heat.
- Cover the last layerof the easy birthday cake with the chocolate ganache
- And now, it’s time to decorate the chocolate and cream birthday cakewith whatever you want, fresh fruit, fresh flowers, or as I have done, with chocolate wafers, colored meringues, macarons…
