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Glazed Chocolate Cake with Butter Cream

Chocolate cakes have been since a very long period of time one of the favorite desserts ever. Their delicious taste, the creamy chocolate and a sweet dark cake are the main reason to discover this amazing recipe: the glazed chocolate cake with chocolate butter cream.


With a high international popularity, the chocolate cake was actually invented in the 19th century; since then, traditional ingredients were sometimes replaced, while the original recipe resulted in many variations. Today, lots and lots of ingredients can be used when making a chocolate cake, starting from the essentials (eggs, sugar, cocoa powder, chocolate, water, milk etcetera) and including many others: fruit juices, various syrups, liqueurs, coffee, icings, spices and a large variety of toppings.

Besides the classical chocolate cake we all love so much, other variations of this cake appeared over time and are now famous and enjoyed all over the world: the chocolate soufflé cake, fudge cake, Garash cake (made in Bulgaria), German chocolate cake or devil’s food cake, a moist and airy chocolate cake built on layers.

The glazed chocolate cake with chocolate butter cream is one of the many chocolate –inspired cakes, which takes only half an hour of baking time, with the promise that the result will be more than satisfying: a delicious, tasteful and creamy chocolate cake. The ingredients needed to cook this cake are:

  • ¾ cup of sugar
  • 4 eggs, separated
  • 4oz German sweet chocolate, broken into pieces
  • ¾ cup of butter
  • 4TB cake flour
  • 2TB almonds, blanched and pulverized
  • a pinch of salt

  • Preheat the oven at 375F degrees, take a baking pan, butter its sides, put in it a waxed paper to fit its bottom, add flour, and also flour the sides of the pan. Now set aside.
    Beat the egg yolks with the sugar until they reach a creamy texture. The butter and the chocolate are mixed into a saucepan over simmering water; stir well over a low heat until they are fully blended, and then add the flour and the almonds. The egg whites are to be beaten with a pinch of salt until they become stiff. A quarter of the egg whites go into the chocolate mixture, then fold all back into the remaining egg whites.


    Fill the cake pan (about ¾ of it) with the mixture and spread evenly, and bake until the outside is solid, but the center is still creamy, then remove pan from the oven. Set aside to cool, and then glaze it using a mixture of chocolate butter cream, 3TB butter, 2TB coffee or water. In a saucepan, mix the chocolate with the coffee / water until smooth, remove from heat and only then add the butter.
    The cake is decorated with pieces of German sweet chocolate or almonds.



    Tags: cake, cakes, chocolate cake, homemade cake, chocolate cake recipe, easy cake, chocolate cake recipes, german chocolate cake, chocolate recipe cake


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