Chocolate Buttercream Cake

1. The cake must be prepared the day before so that it can sit well in the refrigerator overnight.

biscuit base

1. Preheat the oven to 200 ° C. Separate eggs. Add a pinch of salt to the egg white and both are beaten until stiff. Gradually pour in the sugar.
2. Carefully fold the egg yolks into the mixture. The flour is mixed with baking powder and cocoa powder, sifted into the egg mixture and carefully folded in.
3. Now the 26 springform pan is covered with baking paper, spread the sponge cake evenly, smooth it out and put it in the oven for a good 25 minutes. One should keep an eye on the floor so that it does not get too dark.
4. After the baking time, briefly cool the base in the pan, then carefully loosen it and let it cool down completely.

Sponge cake base for the first and second floors

1. This base is prepared in the same way as the first one. After cooling, cut in half horizontally.

Chocolate Buttercream

1. Prepare the chocolate pudding with milk and sugar according to the instructions on the packet
2. Smash the unopened dark chocolate on the worktop (the packaging survives it ;-)), turn it and clap it again until the chocolate bar is nicely crumbly. (saves time and washing up)
3. Crumble the dark chocolate into the hot pudding and dissolve completely while stirring.
4. Let the pudding cool down to room temperature !!! (VERY IMPORTANT!!!!)
5. The room warm !! Beat the butter (must be exactly the same temperature as the chocolate pudding) with the hand mixer for at least 10 minutes.
6. The cooled pudding is gradually beaten into the foamy butter (on the lowest setting with the hand mixer). The cream must be divided into three parts so that it is enough for two layers of cream and for the edge. Therefore, the buttercream part for the edge should be more generous.

assembly

1. Enclose the first base with a cake ring and spread the first part of chocolate buttercream evenly over it with a spatula.
2. The second base is now placed on top and the second layer of cream is spread over it.
3. The third floor is completed. Then put a thin layer of the third portion of cream (about 1/4 of it) and put it in the refrigerator overnight, as well as the portion of cream.
4. The next day, the cake ring is carefully loosened (if necessary, carefully run a knife along the inner edge of the cake ring). The rest of the cream portion is slightly liquefied in a water bath while stirring constantly, so that it is easy to spread.
5. Put chocolate buttercream on the spatula and paste the edge of the cake with it – just imagine you are plastering a wall: D – but ATTENTION – it is not a wall, but a fraglie, delicious buttercream cake 😉

decoration

1. The edge is decorated with the chocolate sprinkles. Everyone does it differently, many go crazy about it, so here’s my tip: put plenty of chocolate sprinkles on the spatula and carefully pull from the bottom up, with a lot of feeling. Turn the cake slightly and repeat until the entire edge is covered with the chocolate sprinkles.
2. Put 1 tablespoons of chocolate sprinkles in the middle of the cake and place a Giotto on top. To place the remaining Giotto pieces of cake (12 pieces), we think of a clock and place the first at 12, 3, 6 and 9 o’clock. This gives us an ideal basic structure, where you put 2 Giotto pieces about the same distance between them. Ideal if you don’t have a cake scoop on hand !!
3. Unpack the last remaining Giotto and enjoy ;-).
4. Distribute the chocolate zebra rolls decoratively on the cake.
5. Take a deep breath, enjoy the rest of the chocolate zebra rolls from the pack and dig out sparklers for an optimal presentation 😉 Happy Birthday! : D Superkochhasi wishes you a good appetite 🙂