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Chocolate and orange cake
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
12 servings
Marcus Vinicius
@marcusviny7- Ingredients
- Recipe
- Butter150 g
- Demerara sugar300 g
- Orange zest3 unit(s)
- Vanilla Essence1 teaspoon
- Eggs3 unit(s)
- Unleavened Wheat Flour375 g
- Cocoa Powder60 g
- Sour cream180 ml
- Whole milk500 ml
- Gems6 unit(s)
- Corn Starch40 g
- Cocoa Powder20 g
- Sugar100 g
- Whipped cream200 ml
- Cocoa Powder20 g
- Powdered milk20 g
- Orange zest1 unit(s)
- Baking Powder1 teaspoon
- Baking soda1 teaspoon
- Beat the butter with an electric mixer until fluffy.
- Add sugar and beat more.
- Add vanilla essence and eggs. Always beating after each addition.
- To make sour cream, just mix 150 ml of cream with 30 ml of lemon juice.
- Sift the flour, cocoa, baking powder and bicarbonate. Add alternating flour and sour cream and mixing.
- Divide into 3 molds with parchment paper on the bottom and bake at 190°C for 18 minutes or until skewered with a toothpick and it comes out dry. Let it cool and then put it in the fridge.
- cocoa pastry cream
- Add the yolks, sugar, starch and vanilla essence and mix.
- Boil the milk with the cocoa. As soon as it boils, pour over the mixture of yolks beating quickly.
- Pass the mixture through a sieve and return to the fire. Cook until it thickens. Place in a bowl with plastic film in contact and let it cool. Then take it to the fridge for a few minutes.
- Cocoa and orange whipped cream
- Whip the whipped cream, powdered milk, cocoa and orange zest until thick.
- To assemble, place the dough. Then the cocoa pastry cream. Repeat the process. And to cover the cake, use whipped cream to your liking.
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