Chocolate cake

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Today's chocolate cake is a timeless dessert of Italian pastry that chocolate lovers can not miss, also because it is one of the best desserts I have ever made. This soft and perfumed cake can be served simply with a sprinkling of icing sugar or with a delicious filling. To make it from an American recipe with the soft and moist dough that I like, instead of the cream, I made a little nose with Philadelphia cheese and dark chocolate, a perfect combination. I spent some time also for the decorations, yes, I wanted a dessert that would have an effect once it was brought to the table since we were celebrating a birthday. In spite of having used only pigtails, chocolate chips and some strands of cream scattered here and there, I can say that I am very happy with the result of the cocoa cake.
You know, in a few days, preparing a good dessert seems to be the only possible option to clear up the day, it may not solve the problems, but a good slice of black chocolate cake can certainly increase your spirits :) So I'll leave you with my recipe and I wish you a sweet day, basins;

Ingredients for a 22 cm mold:
220 grams of flour
50 grams of cocoa
1 Teaspoon vanilla extract
1 pack of baking powder
240 ml of whey
100 grams of butter
300 grams of sugar
2 eggs
Ingredients for fa farcia
250 gr of philadelphia
80 grams of icing sugar
1 tablespoon of vanilla essence.
300 ml of cream
130 grams of dark chocolate
100 grams of chocolate sprinkles
Preparation time: 20 min
Cooking timeCoction: 40 min.
Total total time: 1 hour
Chocolate cake

PROCESS
How to make chocolate cake
Put the butter in pieces in a large bowl with the sugar and work in cream.
Then add the eggs, one at a time, mixing one well before adding the next.

1-butter, sugar and egg
Add the buttermilk and vanilla while you continue working with the electric mixer

2-whey supplement

Finally, add the flour mixed with cocoa and baking powder and work until a homogeneous mixture is obtained.

3-cocoa supplement

I'll buy and infarinate one stampo per dolci e versare il composto all'interno. I will present the cake to the cioccolato at 180 ° in forno già caldo e cuocere per 40 minuti circa.
Meanwhile prepare the cream with philadelphia.

In a bowl, work the philadelphia with icing sugar, melted chocolate and a spoonful of vanilla essence.
Once you have obtained a smooth cream, add the whipped cream and stir from bottom to top.
Allow the cake to cool and then cut it into 2 discs.
Fill the cake with half of the chocolate cheese cream.

Cover with the second cake disc by pressing lightly so that the filling is evenly distributed.
Cover the entire surface of the cake with the remaining cream.

Now decorate the chocolate cake with chocolate drops and curls and put it in the fridge for an hour before serving.

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