Chocolate cream cake

Ingredients for 1 servings:

• 1 sponge cake (chocolate sponge cake)
• 200 g dark chocolate
• 1 liter of whipped cream
• 5 packs of cream stiffener
• 100 g chocolate drops
• 100 g chocolate shavings
• 3 tbsp apricot jam
• 50 ml water
• e.g. chocolate drops or chocolate candies

Instructions

Working time approx. 30 minutes; Rest time approx. 16 hours; Cooking/baking time approx. 15 minutes; Total time approx. 16 hours 45 minutes

It’s not a lot of work and is especially suitable for birthdays or other special occasions. Serves 12.

First, the chocolate sponge cake (24 cm in diameter) should already be baked and cooled. Then cut it into 3 equal layers. You can find the recipe for my sponge cake on my channel. Here’s the video: https://www.youtube.com/watch?v=h3dWzfqxozw Next, make the chocolate cream. To do this, heat the cream in a saucepan until very hot, turn off the heat, and add the dark chocolate in pieces. After waiting for about 2-3 minutes, stir the cream and chocolate together until they form a mixture. The chocolate cream now needs to be refrigerated for at least 8 hours, otherwise it won’t whip. Then whip the ice-cold chocolate cream for about 30 seconds, add the cream stabilizer, and then whip until stiff peaks form. Mix the apricot jam with the water. Place the first sponge cake on a cake plate and enclose it in a cake ring. Drizzle one-third of the apricot jam over the base and fill with one-third of the chocolate cream. For a special touch, scatter half of the chocolate chips over the cream. Then place the second cake layer on top, drizzled with more jam, filled with chocolate cream, and sprinkled with chocolate chips. Next, place the third layer on top, drizzled with jam, and covered with chocolate cream. You should definitely have some chocolate cream left over. Place the cake and the remaining chocolate cream in the refrigerator for about 1-2 hours. Once it has cooled, spread some of the remaining chocolate cream around the edge of the cake. You can now decorate as desired. I lined the edge of the cake with chocolate shavings, piped dots of the remaining chocolate cream around the cake, and sprinkled a few chocolate shavings in the center of the cake. If you like, you can add a few chocolate candies to the cream dots. Before eating the cake, it should be refrigerated for at least 8 hours. I found the 4-5 hours mentioned in the video a bit too short. And now the chocolate cake is ready.