Lets make Chocolate Cake with Vanilla Cream :)
This cake is a perfect combination of rich chocolate sponge, delicate vanilla cream, and a light cocoa whipped topping.
Ingredients:
Chocolate Sponge (2 layers)
4 eggs
150 g sugar
1 packet vanilla sugar
100 ml milk
100 ml oil
150 g flour
30 g cocoa powder
1 teaspoon baking powder
Vanilla Cream with Whipped Cream
500 ml milk
1 vanilla pod (or vanilla extract)
100 g sugar
1 packet vanilla pudding powder
200 ml heavy cream
Cocoa Whipped Topping (for coating)
250 ml heavy cream
2 tablespoons cocoa powder
2 tablespoons powdered sugar
Instructions:
Preparing the Chocolate Sponge:
Preheat the oven to 180°C (350°F).
Beat the eggs and sugar until light and fluffy.
Add the milk and oil, then mix gently.
In a separate bowl, combine the flour, cocoa powder, and baking powder, then gradually fold into the egg mixture.
Divide the batter evenly into two parts and bake each sponge for about 20–25 minutes.
Let the sponges cool and trim them if necessary.
Preparing the Vanilla Cream:
Bring 400 ml of milk to a boil with the vanilla pod (or extract).
Mix the pudding powder and sugar with the remaining 100 ml of milk, then add it to the boiling milk.
Stir until the mixture thickens, then remove from heat and let it cool.
Whip the heavy cream until stiff and gently fold it into the cooled vanilla mixture.
Preparing the Cocoa Whipped Topping:
Whip the heavy cream together with cocoa powder and powdered sugar until light and fluffy.
Assembling the Cake:
Place the first sponge layer on a serving plate and spread the vanilla cream with whipped cream evenly over it.
Cover with the second sponge layer.
Coat the entire cake with the cocoa whipped topping.
Decorate as desired with chocolate shavings, cocoa powder, or fruit.
The cake is done. Refrigerate the cake for at least 2 hours before serving.