Christmas Blender Chocolate Cake

Name: Christmas Blender Chocolate Cake
Prep time: 100 min
Cook time: 40 min
Yield: 8
Cuisine: Internacional
Ingredients: 1 cup Domino® raw sugar; 6 eggs, for the cake mixture; 1 1/2 cups milk, for the cake mixture; 2/3 cups whipping cream, for the cake mixture; 3 cups flour, sifted, for the cake mixture; 1/2 cups cocoa powder, sifted, for the cake mixture; 1 1/2 teaspoons baking powder, sifted, for the cake mixture; 1 teaspoon baking soda, sifted, for the cake mixture; 2 teaspoons vanilla essence, for the cake mixture; 1 tablespoon ginger powder, for the cake mixture; 1/2 cups mascarpone cheese, for the topping; 3 cups whipping cream, sweetened, for the topping; rosemary, for decoration; raspberries, for decoration; shredded coconut, for decoration

Domino

With this blender chocolate cake recipe, you will have a very simple and quick dessert to prepare for the holiday season. It is so easy to make and decorate that you won't believe its delicious flavor, sweetened with 100% natural cane Domino® Muscovado Sugar. We assure you that you will shine this Christmas!

Reviewed by Editorial Team of Kiwilimón

Published: 29-11-2021

Preparation

40 mins

Low

Blend the Domino® Muscovado Sugar along with the eggs, milk, heavy cream, flour, cocoa powder, baking powder, baking soda, vanilla extract, and ground ginger for 4 minutes or until all ingredients are perfectly integrated. Pour the previously blended cake mixture into a greased round mold of 16 centimeters in diameter, with flour and parchment paper at the bottom. Bake at 180 °C for 40 minutes. Remove from the oven and let cool on a rack. Using a mixer, beat the mascarpone cheese and heavy cream for 5 minutes or until it doubles in size. Reserve in the refrigerator. To assemble the cake: Cut the chocolate sponge into three equal parts using a serrated knife, then place one piece as the base and cover with the whipped cream, using a silicone spatula (miserable) to help you. Next, place the second piece of sponge and repeat covering with the whipped cream, continue until all 3 layers of chocolate sponge are placed. Completely cover the cake, using a pastry offset spatula, smooth the cream and remove excess from the sides with a straight cake scraper. You don’t have to make it perfect, as the idea is to still see the sponge cake between the whipped cream. To decorate the Christmas blender chocolate cake, place sprigs of rosemary resembling little trees, intersperse raspberries around the cake, and sprinkle with coconut to taste, simulating a snowfall. Enjoy this very practical Christmas cake.

Nutritional information

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

Energy

289.3

kcal

14.47%

Carbohydrate, by difference

29.4

9.8%

Protein

4.2

8.4%

Total lipid (fat)

27.69%

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Christmas Blender Chocolate Cake

Ingredients

Preparation

Nutritional information

Presentation

Tips

Christmas Blender Chocolate Cake

Ingredients

Preparation

Nutritional information

Presentation

Tips

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