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🍽️ Moist Chocolate Cake with Creamy Filling

890 kcal · 30 min · 4 servings

Ingredients

• butter (for the pan)
• flour (for the pan)
• 250 g butter
• 80 g cocoa powder
• 300 g flour
• 3 tsp baking powder
• 280 g sugar
• salt
• 1 vanilla pod
• 3 eggs
• 200 g sour cream
• 500 ml whipping cream
• 2 tbsp vanilla sugar
• 300 g dark chocolate couverture
• 20 ml rum
• 5 tbsp cocoa powder
• powdered sugar (for dusting)

Instructions

1. 1. Preheat the oven to 175 degrees Celsius with top and bottom heat.
2. 2. Grease a springform pan with butter and dust it lightly with flour.
3. 3. Melt the butter in a small saucepan.
4. 4. Stir in the cocoa powder and 125 milliliters of water into the melted butter.
5. 5. Sift the flour and baking powder into a large mixing bowl.
6. 6. Mix the flour with the sugar and half a teaspoon of salt.
7. 7. Slice the vanilla pod lengthwise and scrape out the seeds.
8. 8. Add the vanilla seeds to the flour mixture.
9. 9. Pour the cocoa butter mixture into the dry ingredients.
10. 10. Add the eggs and the sour cream.
11. 11. Mix everything thoroughly until a smooth batter forms.
12. 12. Pour the batter into the prepared pan.
13. 13. Bake the cake in the oven for about 50 minutes.
14. 14. Check for doneness with a wooden skewer, which should come out clean.
15. 15. Let the cake cool completely in the pan.
16. 16. Heat the cream together with the vanilla sugar in a saucepan.
17. 17. Chop the chocolate couverture into small pieces.
18. 18. Stir the chocolate into the hot cream until it has melted.
19. 19. Pour the rum into the chocolate cream.
20. 20. Transfer the cream into a bowl.
21. 21. Blend the cream briefly with a hand blender until smooth.
22. 22. Let the cream cool down covered.
23. 23. Slice the cooled cake base horizontally into two equal halves.
24. 24. Place one cake half inside a cake ring.
25. 25. Spread about one quarter of the cooled cream over this half.
26. 26. Place the second cake half on top.
27. 27. Spread cream over this layer as well.
28. 28. Place the final cake half on top as the upper layer.
29. 29. Carefully remove the cake ring.
30. 30. Stir the remaining cream mixture with the cocoa powder.
31. 31. The cream should now be thick and spreadable.
32. 32. Cover the entire cake with this cream in irregular waves.
33. 33. Place the cake in the refrigerator for at least 4 hours.
34. 34. Lightly dust the finished cake with powdered sugar before serving.

Nutrition per serving

• kcal: 890
• Protein: 10 g · Fett/Fat: 63 g · Carbs: 73 g