Cocoa cake with milk cream Mini panettone zuccotti with coffee custard cream

There cocoa cake with milk cream it is a greedy and spectacular dessert. A base of Soft Cake At Cocoa stuffed and decorated with an irresistible cream with a unique texture. Easy to make, a slice of this delight is also great as dessert after dinner or for one snack really special.

Ingrediants

    for the cake

  • 200 g of granulated sugar
  • 2 large eggs at room temperature
  • 80 ml of peanut oil
  • 200 ml of whole milk
  • 200 g of flour 00
  • 75 g of bitter cocoa
  • 1 sachet of baking powder
  • for the milk cream and to decorate

  • 500 ml of fresh cream
  • 80 g of condensed milk
  • 1 tablespoon of acacia honey
  • dark chocolate

How to prepare: Cocoa cake with milk cream

There cocoa cake with milk cream it is an exquisite dessert that will give you great satisfaction. It’s about a fluffy cake with cocoa, prepared with simple ingredients and easily available, which becomes decidedly scenographic thanks to the coverage of rich milk cream and chocolate curls. A little dexterity is required in the decoration, but with the help of sac à poche and a little imagination the result will be very satisfying.

The condensed milk and the honey they give the cream a particularly delicious texture and taste. It will be loved by the little ones and is the perfect cake to pamper them. But we are sure a slice of this cake will also appeal to adults, perhaps accompanied by a cup of coffee. If you love stuffed cakes you can also prepare the soft cake with milk cream, the Kinder Paradiso cake and the milk slice cake.

Since the cream does not contain eggs, this cake can be stored in the refrigerator and consumed within a couple of days. We are ready to bet, however, that it will end much sooner!

OTHER DELICIOUS RECIPES: Dark chocolate cake with coconut cream, Hazelnut cake and gianduia cream, Black forest cake

Medium Run Preparation Time 20 min Cooking Time 45 min Servings 4

How to prepare: Cocoa cake with milk cream

Preparation Cocoa cake with milk cream - Phase 1

Preparation Cocoa cake with milk cream - Phase 1

To make the cocoa cake with milk cream, start whipping the eggs with half the sugar in a large bowl and using the electric whisk. Stir in the seed oil poured slowly and the remaining sugar without ever stopping whipping. Continue in the same way with the milk.

Preparation Cocoa cake with milk cream - Phase 2

Preparation Cocoa cake with milk cream - Phase 2

Finally, add the sifted flour with the baking powder and cocoa, poured rain and continue to whisk until the mixture appears homogeneous.

Preparation Cocoa cake with milk cream - Step 3

Preparation Cocoa cake with milk cream - Step 3

Then transfer it to a greased and floured 22 cm diameter springform pan and bake in a static oven at 170 ° for about 40 minutes. Check the baking of the cake with the classic “toothpick test”: inserting a toothpick into the cake it must come out perfectly dry. Take the cake out of the oven, let it cool, then take it out of the mold and let it cool completely.

Preparation Cocoa cake with milk cream - Step 4

Preparation Cocoa cake with milk cream - Step 4

In the meantime, transfer the cream, very cold from the refrigerator, into a large and equally cold bowl. Start assembling it with electric whips. As soon as it begins to gain volume, add the condensed milk (also very cold) and honey. Continue to whisk until the mixture appears swollen and firm. Then let it rest in the refrigerator for about an hour.

Preparation Cocoa cake with milk cream - Step 5

Preparation Cocoa cake with milk cream - Step 5

Cut the cake in half and stuff the lower one with a thin layer of milk cream. Line up the top cap and place it upside down, on the cream layer, so as to obtain a flat surface. Place the remaining cream in a piping bag. Cut the tip and cover the top of the cake with many “spikes” of cream.

Preparation Cocoa cake with milk cream - Step 6

With the help of a peeler made from dark chocolate, kept at room temperature, many flakes that you will drop directly on the cream spikes. Then immediately serve the cocoa cake with milk cream.

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