Giant Penguin Cake
A large penguin made into a delicious cake, perfect for chocolate lovers and to celebrate a birthday or to give a rich and chocolaty gift to your loved ones. Prepare it!
Reviewed by Editorial Team of Kiwilimón
|
3 comentarios
Ingredients
1
Servings
- 2 cups wheat flour
- 1 1/2 cups cow's milk
- 2 cups sugar
- 3 eggs
- 2 teaspoons baking powder
- 1 cup vegetable oil
- 2 pinches salt
- 2 teaspoons vanilla essence
- 8 tablespoons cocoa powder
- 2 cups marshmallows
- 1 1/2 cups whipping cream
- 1 cup icing sugar
- 1 cup chocolate
- 45 grams unsalted butter
Preparation
30 mins
50 mins
Medium
- Preheat the oven to 180°C. Mix the oil, sugar, a pinch of salt, the eggs, and one tablespoon of vanilla with a mixer on medium speed for about 2 minutes.
- Sift the flour, baking powder, and cocoa while adding it to the mixture. Mix well and add the cup of milk, beating again for one minute. Pour the mixture into two molds, greased with a bit of butter and flour, one slightly more than halfway full and the other slightly less, and bake them for about 30 to 50 minutes.
- For the filling; place a bowl on the stove over medium heat and add 3 tablespoons of milk and the marshmallows, mixing until well integrated.
- Then transfer it to another bowl with one tablespoon of vanilla, a pinch of salt, and powdered sugar. Mix it and add the cup of heavy cream, beating on medium speed for 4 to 6 minutes until fluffy.
- For the chocolate coating, place 1/2 cup of heavy cream over medium heat and when it starts to boil, add it to the chocolate, also adding the butter and mixing until well combined, then refrigerate for 10 to 15 minutes.
- Remove the cakes from their molds and place the smaller one on top of the larger one, then use a knife to cut it into the shape of a penguin (that is, smaller at the bottom and larger at the top).
- Then separate them again and make a hole inside the larger cake, doing the same with the smaller one but with a not-so-deep hole. In those two holes, place the creamy white filling (set aside a little). On the edge, add some of the chocolate coating and place the small cake back on top of the large one. Now cover the entire cake with the coating and add the leftover creamy mixture to a pastry bag or a small bag and decorate the top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by