2 h 30 min
Vegetarian Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Sugar 1.0 kg
Eggs 15.0 ud
Cocoa 0.275 kg
Raising agent 50.0 g
Table salt 5.0 g
Water 0.4 l
Honey 0.15 kg
Chocolate filling 3000.0 g
Elaboration

For the cake:

  • Preheat the oven to 180 ºC.
  • Whisk the eggs and the sugar until the mixture gets pale.
  • Add in the oil, milk and vanilla. Whisk.
  • Sift the flour, cocoa, raising agent and salt and add them to the wet ingredients.
  • Add in the hot water and honey. Mix everything until combined.
  • Pour the batter into round sponge cake moulds. To make this cake, you will need three sponge cakes.
  • Bake for approximately 45 minutes.

For the filling:

To decorate:

PLATING

  • Moisten the sponge cakes with syrup and spread the chocolate filling on top.
  • Layer the sponge cakes and glaze with the syrup.
  • Coat the cake with the chocolate filling.
  • Decorate the cake with the tempered chocolate in a squeeze bottle. You can use the tempered chocolate to draw some tears on the edge of the cake.
Nutritional information (1 portion)
Fiber 56.95 g
Saturates 215.65 g
Monounsaturated fatty acids 139.89 g
Polyunsaturated fatty acids 100.95 g
Cholesterol 1271.19 mg
Calcium 785.85 mg
Iron 80.46 mg
Zinc 14.72 mg
Vitamin A 1797.82 ug
Vitamin C 3.28 g
Folic acid 159.68 ug
Salt (Sodium) 1480.82 mg
Sugars 446.26 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.