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Chocolate Cream Cake

Name: Chocolate Cream Cake
Prep time: 1800 s
Cook time: 900 s
Total time: 3600 s
Yield: 14
Ingredients: 500 grams Cake sponge commercially prepared; 1/4 cup Cocoa dry powder unsweetened; 200 grams Chocolate dark 45- 59% cacao solids; 300 grams Nestle Milkpak Cream; 10 grams Sugars powdered; 2 grams Vanilla extract; 200 grams Chocolate dark 60-69% cacao solids; 200 grams Cream fluid light whipping

60'

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Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Family Meals

Dessert

Treenut-Free

Ingredients

Servings

- 14 Portions +

Cake, sponge, commercially prepared

500 grams Cake, sponge, commercially prepared

Cocoa, dry powder, unsweetened

1/4 cup Cocoa, dry powder, unsweetened

Chocolate, dark, 45- 59% cacao solids

200 grams Chocolate, dark, 45- 59% cacao solids

Nestle Milkpak Cream

300 grams Nestle Milkpak Cream

Sugars, powdered

10 grams Sugars, powdered

Vanilla extract

2 grams Vanilla extract

Chocolate, dark, 60-69% cacao solids

200 grams Chocolate, dark, 60-69% cacao solids

Cream, fluid, light whipping

200 grams Cream, fluid, light whipping

Average price

124

Chocolate Cream Cake

Nutri value

Go to instructions

Instructions

4 Steps

60'

Total

30'

Preparation

15'

Cooking

Waiting

Step by step

1 of 4

15'

Step 1

Chocolate mousse:
1. Whisk the hot water and cocoa powder together. Set aside. Melt the chopped chocolate bars in a double boiler or use the microwave.
2. Pour hot water/cocoa mixture into melted chocolate and stir until thick and smooth. Set aside.
3. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the MP Whiping cream, sugar, and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes.
4. Pour in the chocolate mixture and using a spoon or rubber spatula, gently fold together.
5. Cover mousse and chill in the refrigerator for at least 2 hours and up to 2 days. Makes about 4.5 cups chocolate mousse.

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2 of 4

15'

Step 2

Assemble layers before preparing chocolate ganache:
1. First, level the cakes if needed: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
2. Place 1 cake layer on your cake stand or serving plate. Using a large icing spatula, evenly cover the top with chocolate mousse. Top with 2nd layer and evenly cover the top with chocolate mousse. Top with the third cake layer, then spread mousse evenly on top.
3. Save a large spoonful of mousse for a thin crumb coat. Top with final 4th cake layer. Spread any remaining mousse around the sides as a crumb coat. Run a craper around the cake to smooth out crumb coat. Refrigerate cake for at least 1 hour and up to 4 hours. Prepare the ganache as you wait.

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3 of 4

15'

Step 3

Chocolate Ganache:
1. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.
2. With a metal spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is smooth.
3. Let it cool for 20 minutes at room temperature before spreading on chilled cake.

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4 of 4

15'

Step 4

Finishing:
1. Pour/spoon ganache on chilled cake. Smooth the top with an icing spatula and the sides with a scraper. Top with optional garnish of chocolate shavings.
2. Serve cake immediately or chill, uncovered, for up to 4-6 hours before serving. Cake can be served at room temperature or chilled.

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