For 8–10 people / Preparation 30 minutes / Baking 40–45 minutes
| 125 g butter, cut into cubes + for greasing the tins 35 g cocoa, sifted 300 g plain flour, sifted 1 teaspoon baking soda 400 g caster sugar 2 eggs 125 ml buttermilk 1 teaspoon vanilla extract Chocolate cream 600 ml whipping cream 550 g dark chocolate |
1. Preheat the oven to 160°C. Pour water into a saucepan, add butter and cocoa and heat over low heat, stirring constantly, until the butter melts. In a large bowl, add flour, baking soda and sugar, pour in the warmed cocoa mixture and mix everything thoroughly with an electric mixer. Finally, add the eggs, buttermilk and vanilla extract and mix everything again. 2. Divide the batter evenly between two 18 cm round cake tins, lightly greased with butter and lined with baking paper. Bake for 40–45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let the baked cakes cool in the tin for 10 minutes, then carefully remove them and let them cool completely.
3. In the meantime, I prepare the chocolate cream. In a saucepan over medium heat, I bring the cream to a boil. I remove the saucepan from the stove and break the chocolate into it. I wait about 5 minutes for the chocolate to melt and mix the mixture with a whisk until smooth. I transfer the cream into a clean bowl and let it cool. I stir it occasionally with a rubber spatula. 4. Using a serrated knife or thread, cut both bodies horizontally in half, just like dumplings. Place one sheet on a serving plate and spread a quarter of the cream on it, cover it with the second sheet, press it down lightly and also spread a quarter of the cream on it. Continue in the same way with the third and fourth sheets. |
