Chocolate Supra Cake

Kiwilimón
Kiwilimón
The chocolate supra cake is a cake you will love. Delicious and fluffy, filled with chocolate pastry cream and covered with a tasty ganache, perfect for chocolate lovers. It’s an ideal recipe for a romantic dinner with your favorite person.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 5 eggs 5 eggs
  • 1 vanilla bean
  • 1 cup cow's milk 1 cup cow's milk
  • 1 2/3 cups flour, (250 g) 1 2/3 cups flour, (250 g)
  • 1/2 cups cocoa, extra brut (50 g)
  • 1 1/3 cups sugar, (300 g) 1 1/3 cups sugar, (300 g)
  • 2 teaspoons vanilla essence 2 teaspoons vanilla essence
  • 20 grams baking powder 20 grams baking powder
  • 1 teaspoon salt 1 teaspoon salt
  • 1 cup butter, (175 g) 1 cup butter, (175 g)
  • 1 package chocolate, (175 g) for the ganache
  • 1 cup whipping cream, for the ganache 1 cup whipping cream, for the ganache
  • 2 sheets unflavored gelatin powder, for the ganache 2 sheets unflavored gelatin powder, for the ganache
  • 2 cups whipping cream, for the filling 2 cups whipping cream, for the filling
  • 1/2 cups icing sugar, (100 g) for the filling 1/2 cups icing sugar, (100 g) for the filling
  • 1 chocolate, (250 g) for the filling
Preparation
50 mins
50 mins
Medium
  • Preheat the oven to 180° C.
  • For the chocolate supra cake: in the mixer, add the eggs and mix at high speed.
  • Lower the speed of the mixer and add the sugar, milk, vanilla, salt, flour (gradually), cocoa, baking powder, and melted butter.
  • Spray oil in a round mold (approximately 20 cm in diameter) and add a little flour to coat it perfectly.
  • Pour the mixer mixture into the mold (only fill ¾ of the mold) and tap a little to settle.
  • Bake for approximately 45 minutes.
  • Remove from the oven and let cool.
  • In a container with water, rehydrate the gelatin sheets for 5 minutes.
  • Pour the cream into a pot and heat it over low heat, adding the chopped chocolate and mixing until the chocolate melts.
  • Remove the gelatin from the water, squeeze it to remove excess water. Incorporate it into the chocolate, mix, and let it cool.
  • Melt the chopped chocolate in a microwave-safe container.
  • Add the whipping cream to the mixer, at medium speed, and add the powdered sugar all at once until stiff peaks form.
  • Continue beating the cream and gradually add the melted and cooled chocolate to form a chocolate cream.
  • Unmold your chocolate cake and cut it in half with a serrated knife.
  • Add chocolate cream to the base of the cake and spread it evenly.
  • Place the top half of the chocolate cake over the cream and cover with more of it, ensuring it is very even.
  • Store the cake in the refrigerator for 30 minutes.
  • Place the cake on a rack with a tray underneath and coat the entire cake with the chocolate ganache.
  • Use a spatula to cover it perfectly.
  • Chill the cake in the refrigerator for another 10 minutes.
  • Remove from the refrigerator and decorate with chocolate shavings and cherries.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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