This was the first recipe I prepared in 2010, a Chocolate and Whipping Cream Cake.
Not only because Chocolate and Whipping Cream are my big passion but also because the Chocolate Cake has been the best cake I made in 2009.
This cake has a very humble beginning. As it often occurs, a good result comes from a previous mistake.
For my daughter's birthday party I was going to prepare a chocolate and cream roll.
I was very happy to do it because I had already prepared it for my other daughter's birthday party but unfortunately it was a real mess, maybe for the very hot weather of that day or for the hurry.
While this time (the second time) I was well equipped and pretty sure of a good result.
But after whipping the cream I tasted it and I noticed it was not so fresh.
It wasn't acidic or expired. But it didn't taste fresh. So it was good to be included in a mixture but not to be eaten alone.
So I created this cake and put aside the original idea of a roll.
I don't know if lightly acidic whipping cream could be a main ingredient. In my cake it was a basic ingredient, but you can obviously try it with a good fresh tasting whipping cream, you can only have a better cake!
Try it and let me know!
- 180 g Flour
- 250 g Fresh Whipping Cream (tasting lightly acidic ?)
- 300 g Sugar
- 130 g Unsweetened Cocoa Powder
- 50 g Butter
- 4 Eggs
- 1 Tsp Vanilla Sugar
- 1 Tsp Baking Powder
How to prepare Chocolate and Whipping Cream Cake
Whip cream. Put aside.
Put sugar and cocoa powder in the bowl. 10 Sec. Speed 4.
Add vanilla sugar, eggs, butter. 1 Min. Speed 4.
Add flour. 1 Min. Speed 4.
Add baking powder. 30 Sec. Speed 3.
Slowly unify this mixture and the whipped cream putting them together in a baking pan.
Bake. 40 Min. 180°C.
I served this cake together with Thermomix Custard. It decorates the dish and makes your cake even more luscious!
You may also decorate the cake by dusting some icing sugar on the surface.
Sprinkle some desiccated coconut on the cake!
Translated from the Italian recipe
Torta Cioccolato e Panna col Bimby