Indulge in the world of sweet simplicity with our Quick and Simple Dark Chocolate Cake topped with Delicate Buttercream. This recipe brings together the rich depth of dark chocolate and the light, creamy texture of buttercream to create a dessert that’s as easy to make as it is delightful to taste. Perfect for any occasion or a spontaneous treat, this cake is sure to satisfy your chocolate cravings with its perfect balance of flavor and finesse. Let’s dive into the effortless joy of baking and create a chocolate masterpiece that everyone will love!
Dark chocolate cake with delicate buttercream
What we will need:
24 x 24 cm tray
Batter:
- 5 eggs
- 0,5 cup icing sugar
- 2/3 cup wheat flour
- 1/3 cup cocoa
- 1 teaspoon baking powder
Cream:
- 2×250 g mascarpone cheese
- 0.5 cup sugar (or less if you like)
- 2 small packages of oreo cookies (8pcs)
- 50 g white chocolate
- 1 small jar of sour jam (in my case gooseberry jam)
- OPTIONAL: water with lemon for soaking (ratios at your discretion, I do 1:1)
How we will proceed:
1. Prepare the sponge: whip the egg whites into stiff snow.
2. Gradually add the icing sugar and stir until completely dissolved.
3. Add the egg yolk one at a time and mix briefly – until the ingredients are combined.
4. Add the sifted flour mixed with the cocoa and baking powder. Mix everything with a spoon.
5. Pour the batter onto a baking tray lined with baking paper and place in a preheated oven at 180 degrees for about 20 minutes (bake until dry).
6. Prepare the cream: mix the mascarpone with the icing sugar.
7. Divide the cream into 2 parts. Add the crumbled oreo cookies to one.
8. For the other part of the cream, grate the white chocolate and mix.
9. Cool the sponge cake, cross cut into two peaks. Place one of them on a plate. Secure the sides of the tin with rimmed foil. Optionally, you can soak the sponge in water with lemon and then brush the cream with white chocolate.
10. Cover the cream with the other biscuit, press lightly and spread a thin layer of jam.
11. Place the biscuit cream on top and smooth out. Put the dough in the fridge – at least 2-3 hours to chill nicely and cut well.
