Are you looking for filled cake recipes? This Chocolate Cake Filled with Pastry Cream is a delicious dessert that is very easy to make. This rich recipe combines the flavors of traditional vanilla pastry cream with the bitter chocolate of the cake. To make this Chocolate Cake Filled with Pastry Cream less cloying, we add some strawberries to the filling and for decoration. For what event would you like to prepare this cake?
3 tablespoons vanilla essence, for the pastry cream
2 cups cow's milk, for the pastry cream
1 cup whipping cream, for the pastry cream
1 tablespoon lemon zest, for the pastry cream
2 envelopes unflavored gelatin powder, for the pastry cream (7 g/u), hydrated and melted
1 cup strawberries, washed and disinfected (cut into cubes)
2 packages cream cheese, (190 g each) for the frosting
1 cup hazelnut chocolate cream, for the frosting
3 cups bittersweet chocolate, for the frosting
2 tablespoons butter, for the topping
2 tablespoons honey, for the topping
strawberries, for decoration
peppermint, for decoration
edible gold dust, for decoration
Preparation
3h
30 mins
Low
Preheat the oven to 170°C.
For the cake, beat the eggs with the sugar and add the butter, milk, and vanilla extract, beating until combined. Gradually add the flour, cocoa powder, baking powder, and salt while continuing to beat.
Pour the mixture into a greased and floured baking tray, bake for 15 minutes, and cool.
Using a 15 cm diameter pastry ring, cut 3 cake discs. Reserve two whole discs and use a 10 cm diameter plate to cut the center out of the third disc and reserve.
For the pastry cream, in a bowl mix the yolks with the sugar, cornstarch, and vanilla extract.
In a pot, heat the milk over medium heat, add a tablespoon of hot milk to the yolk mixture and whisk to temper. Add the yolks to the pot and cook over low heat, stirring constantly until thickened. Chill immediately.
Refrigerate the pastry cream covered with plastic wrap until it reaches a thick and firm consistency.
Meanwhile, whip the heavy cream with the yellow lemon zest until it doubles in volume and set aside.
Once the pastry cream is firm, beat with a mixer to break down any lumps, gradually add the whipped cream and beat gently. Add the gelatin in a thin stream and continue beating until completely incorporated.
For assembly, place one cake layer in the ring followed by the cake layer from which you removed the center. Pour the pastry cream mixture in the center and add diced strawberries, spreading with a spatula. Cover with the other cake layer and refrigerate for 1 hour.
For the frosting, beat the cream cheese with the hazelnut cream until you have a smooth and creamy frosting.
For the topping, in a bowl mix the hot whipping cream with the butter and honey, then cool.
Cover the cake with frosting and smooth with a spatula. Refrigerate for 20 minutes or until the frosting is firm.
Once the frosting is firm, pour the topping all at once and spread with a spatula to completely cover the cake. Decorate with strawberries, mint, and edible gold dust, let dry, and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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