Simple Cake with Cocoa and Cream

Helena Radulovic Toffolon

Oct 7, 2021

4 min read

Updated: Oct 19

Simple Cake with Cocoa and Cream

Delicious and Simple Cake Recipe

This fantastic cake is not only simple to prepare but also offers a delightful combination of flavors and textures that will please any palate. The cake features a unique crust that is expertly blended with rich cocoa and smooth vanilla pudding cream, resulting in a dessert that is both juicy and soft.

Ingredients

To create this delectable cake, you'll need the following ingredients:

- For the Crust:

- 1 ½ cups of all-purpose flour

- ½ cup of unsweetened cocoa powder

- ½ cup of granulated sugar

- ½ cup of unsalted butter, softened

- 1 large egg

- 1 teaspoon of baking powder

- A pinch of salt

- For the Vanilla Pudding Cream:

- 2 cups of milk

- 1 package (3.4 oz) of instant vanilla pudding mix

- 1 cup of heavy whipping cream

- ¼ cup of powdered sugar

- 1 teaspoon of vanilla extract

Preparation Steps

1. Make the Crust:

Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and a pinch of salt. Mix these dry ingredients until they are thoroughly combined. Next, add the softened butter and the egg to the mixture. Use a hand mixer or a stand mixer to blend the ingredients until a dough forms. The dough should be slightly crumbly but hold together when pressed.

2. Bake the Crust:

Press the dough evenly into the bottom of a greased 9-inch round cake pan. Make sure to spread it out to create an even layer. Bake in the preheated oven for about 15-20 minutes, or until the crust is firm and slightly set. Remove from the oven and allow it to cool completely in the pan.

3. Prepare the Vanilla Pudding Cream:

While the crust is cooling, you can prepare the vanilla pudding cream. In a medium saucepan, heat the milk over medium heat until it begins to simmer. In a separate bowl, whisk together the instant vanilla pudding mix and powdered sugar. Once the milk is hot, gradually pour it into the bowl with the pudding mixture while whisking continuously. This will help to avoid lumps. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. Once thickened, remove from heat and let it cool slightly.

4. Whip the Cream:

In another bowl, use an electric mixer to whip the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the cooled vanilla pudding mixture, taking care not to deflate the whipped cream. This will give your pudding cream a light and airy texture.

5. Assemble the Cake:

Once the crust has cooled completely, pour the vanilla pudding cream over the crust, spreading it evenly with a spatula. For an added touch, you can sprinkle some cocoa powder or chocolate shavings on top for decoration. Place the cake in the refrigerator for at least 2 hours to allow it to set properly.

6. Serve and Enjoy:

After the cake has chilled and set, slice it into wedges and serve. The combination of the soft, juicy pudding cream with the rich cocoa crust creates a delightful contrast that is sure to impress your guests. This cake is perfect for any occasion, whether it's a casual family gathering, a birthday celebration, or simply a sweet treat to enjoy after dinner.

Conclusion

With its easy preparation and delicious flavors, this fantastic cake with crusts combined with cocoa and vanilla pudding cream is a must-try for any home baker. Enjoy the process and savor every bite!

Ingredients: simple, total time: 50 min

Dough:

250 g of flour
200 g of sugar
4 eggs
2 Tablespoons cocoa
150 ml of oil
150 ml of water
1 sachet of baking powder

Cream:

250 g powdered sugar
250 g margarine
300 ml of milk
1 bag of vanilla pudding
1 rib of chocolate

Preparation:

Prepare two large oven-sized baking trays by lining them with baking paper, and preheat the oven to
180 °C.

Biscuit:

Gradually incorporate oil and flour mixed with baking powder into the whisked egg yolk, water, and sugar. Then fold in the beaten egg whites until stiff peaks form.
Pour half of the batter into one pan. Mix the remaining batter with cocoa and pour it into another pan.
Bake the biscuits at 180°C for approximately 20-25 minutes. Test doneness using a toothpick.

Cream:

First, prepare the pudding and allow it to cool to room temperature.
Incorporate the frothy margarine and powdered sugar into the mixture.
Combine the pudding with the margarine and sugar mixture, and whisk thoroughly.
Slice each biscuit into four strips and drizzle the filling over them.
Coat the sides of the cake and sprinkle with grated chocolate.
Arrange the biscuit strips, alternating black and yellow, and fill between them.
Refrigerate the cake for 2 hours to set.
Slice the cake diagonally before serving.