Fruits & Veggies Monday/Chocolate cream cake 🍄🥝🍅🍓🍆🍒

Hello sweeties! 😍

For all cake lovers today I have a delicious chocolate cream cake. This cake is unbelievable, it not only tastes delicious but is easy to produce, easy to decorate, and easy to make, especially with little equipment. A wonderful cake for all occasions.

Ingredients for the cake

Pie springform pan 20 cm in diameter

• 250 g of sugar (birch sugar or other)
• 210 g of flour
• 80 g of tigernuts or almonds grated
• 3 teaspoons wheat starch or corn starch
• 6 tablespoons of cocoa powder
• 1.5 teaspoons of soda
• 1.5 teaspoon baking powder
• 15 tablespoons rapeseed oil or sunflower oil
• 300 ml of cold water

Ingredients for the cream

• 500 ml whipped cream
• 80 g dark chocolate

Preparation cake

Lay out or grease the bottom of a springform pan with parchment paper.

Sift the dry ingredients except the tigernut into a bowl.
Now add the tigernuts and stir well together.

Now add the oil and water and stir to a smooth dough.
Pour the dough into a springform pan and bake at 170 ° C (circulating air) for about 50 minutes.
After baking, allow the cake to cool in the springform pan.

Preparation whipped cream

Pour half of the whipped cream and chopped chocolate into a saucepan and heat until the chocolate has dissolved. She should not cook though!

Turn off the heat and add the remaining cream, mix well. Put the cream in a bowl, put a lid on it and put in the fridge until the next day.

The cream should be refrigerated for at least 12 hours before being whipped and processed!

Cut the cake twice across, I use a thread that I put around the cake, cross it at the front and pull it together, so they have a smooth, even cut.

Beat the chocolate cream 3-4 minutes to a fluffy cream and for decoration, put 3-4 tablespoons in a piping bag.

Fill the cake with cream and evenly spread with cream all around and decorate as you like.