For the cake
- 4 eggs
- 200 g butter
- 250 g flour
- 300 g sugar
- 100 ml hot water
- 50 g cocoa powder
- 10 g baking soda
For the chocolate cream
- 800 g chocolate (55% cocoa)
- 800 ml whipped cream
Start by creaming the butter and sugar together until fluffy. Add the beaten eggs, flour, and sifted cocoa powder. Mix well for a smooth batter.
Gradually incorporate the baking soda and dissolved cocoa powder mixed with hot water into the batter. Ensure the cocoa has cooled before adding it to the mixture.
Pour the batter into a greased baking pan. Bake in a preheated oven at 180°C (350°F) for 40 to 50 minutes, depending on your oven’s heat.
While the cake is baking, prepare the filling. Heat the whipped cream over low heat until it just begins to boil. Remove from heat immediately.
Pour the hot whipped cream over the 800 g of chocolate. Stir with a spatula until the chocolate is fully melted and smooth.
Allow the chocolate and cream mixture to cool for 5-6 minutes, letting it thicken slightly. This forms the creamy filling for the cake.
Once the cake has completely cooled, slice it into three equal layers. Spread the prepared chocolate cream between each layer, ensuring even coverage.
This cake is incredibly delicious, rich, and chocolaty. Serve chilled or at room temperature for a delightful dessert experience with a perfect balance of textures and flavors.