Ingredients:
For the Cake:
- 3 eggs
- 150g (1 cup) sugar
- 150g (1 cup) flour
- 4 tablespoons cocoa powder
- 100ml milk
- 2 tablespoons melted butter
- 1 teaspoon baking powder
For the Filling:
- 450ml milk
- 5 tablespoons milk powder
- 2 tablespoons butter
- 350ml sweetened condensed milk
- 200ml heavy cream
- 200g white chocolate
- 100ml milk
- 1 tablespoon flour
- 1 tablespoon cornstarch
- 100g dark chocolate
For the Syrup:
- 200ml water
- 50ml sweetened condensed milk
For the Coating:
- Hazelnut cream
- Hazelnuts
Preparation:
1. Prepare the Cake:
- In a large mixing bowl, beat the eggs and sugar together until the mixture is light and fluffy.
- Add the flour, cocoa powder, baking powder, milk, and melted butter to the egg mixture. Mix everything together until smooth and well combined.
- Line the bottom of a baking pan with parchment paper and pour the cake batter into it. Bake at 180°C (350°F) for about 40 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan before removing it.
2. Prepare the Filling:
- In a small bowl, combine 1 tablespoon of flour and 1 tablespoon of cornstarch. Gradually add 100ml of milk, mixing until the flour and cornstarch dissolve completely.
- In a saucepan, combine the remaining 450ml milk, milk powder, butter, sweetened condensed milk, and heavy cream. Heat the mixture over medium heat, stirring constantly.
- Once the mixture is warm, add the flour and cornstarch mixture to the saucepan. Continue stirring until the cream thickens and becomes smooth.
- Remove the saucepan from the heat and add the white chocolate. Stir until the white chocolate is fully melted and the cream is smooth and creamy.
- Divide the filling into two equal portions. To one portion, add the dark chocolate and stir until fully combined and smooth.
3. Assemble the Cake:
- Slice the cooled cake into two equal layers. Prepare the syrup by mixing the water and sweetened condensed milk together in a small bowl.
- Gently soak each layer of the cake with the syrup. This will keep the cake moist and add a bit of sweetness.
- Spread the white cream filling onto the bottom layer of the cake, followed by a layer of the dark chocolate cream filling. Place the second layer of cake on top to create a sandwich effect.
4. Chill the Cake:
- Cover the cake and refrigerate it for at least 6 hours to allow the flavors to meld and the cake to set.
5. Garnish and Serve:
- Once the cake has chilled and set, spread a layer of hazelnut cream on top of the cake. Garnish with chopped hazelnuts for a delightful crunch and added flavor.
- Slice and serve the cake chilled for a rich, indulgent treat.
This Schokoladencremekuchen is the perfect dessert for chocolate lovers. With its rich, moist cake, creamy fillings, and decadent chocolate layers, it’s a showstopper at any occasion. The combination of dark and white chocolate, along with the hazelnut cream and crunchy hazelnuts, creates a harmonious balance of flavors and textures that will leave everyone asking for more!
Enjoy your delicious chocolate cream cake!
