Ingredients
For the cake:
165 grams of chocolate black for pastry
3 egg yolks
40 grams of margarine
6 eggs (at room temperature)
80 grams of wheat flour
80 grams of corn flour (Maizena)
150 grams of glass sugar
10 scoops of chocolate black (70% cocoa)
1 teaspoon of baking powder
1 teaspoon of almond extract
For the white chocolate cream:
250 grams of margarine (at room temperature)
2 eggs
2 spoons of glass sugar
200 grams of white chocolate
For coverage (Ganache):
150 grams of chocolate black (70% cocoa)
125 grams of margarine
For decoration:
150 grams of chocolate black for pastry (for viruses)
Instructions
Step 1: Cake preparation
Preheat the oven to 170-180°C (medium temperature).
In a large bowl, melt the chocolate black along with the margarine in the bathtub or in the microwave on low power. Let it cool down a bit.
Meanwhile, in another bowl, beat the egg yolks with the glazing sugar until they are creamy and light in color.
Add the melted chocolate mix to the whipped yolks and mix well.
Incorporate sifted flours (wheat flour and maizena), baking powder and almond extract. Mix until you get a homogeneous dough.
In another bowl clean, beat the egg whites to the point of snow.
Incorporate light whips into the chocolate and flour mixture, with smooth, wrapping motions, so that the dough is airy.
Pour the dough into a 22cm diameter mold previously greased and flourished.
Bake for about 45 minutes, or until by inserting a chopstick in the center of the cake, it comes out clean.
Remove from oven and let cool completely on a grate before de-molding.
Step 2: Preparation of white chocolate cream
Melt the white chocolate in the toilet or microwave on low power. Let it cool down to room temperature.
In a large bowl, beat the margarine with the glazing sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Add the melted white chocolate and mix until everything is well combined and the cream is smooth and silky.
Refrigerate the cream for at least 30 minutes so it takes consistency before using it to fill the cake.
Step 3: Coverage Preparation (Ganache)
Melt chocolate black along with margarine in the bathtub or microwave on low power. Let cool to room temperature until slightly thickens.
Step 4: Assembling Cake
Cut the cake into two equal layers horizontally.
Spreads a generous layer of white chocolate buttercream across the bottom of the cake.
Place the other layer of cake on top and press slightly to level.
Cover the entire cake with chocolate ganache black letting it drop a little over the edges for a decorative finish.
Step 5: Decorate
With a kitchen grater, grate chocolate black to get crumbs.
Sprinkle chocolate chips on top of cake.
Refrigerate the cake for at least 1 hour before serving, so that all the flavors are mixed and the cream sits well.
Indulge in this delicious Chocolate Cake with White Chocolate Buttercream topped with chocolate drippings!