This whole week I have been craving chocolate cake, but this time, I wanted to bake that flavor extra special for a birthday.
After multiple search attempts, I learned about Amandine, which is a Romanian chocolate cake.
Amandine is essentially chocolate cake layered with chocolate cream and topped with a fondant.
While this may seem very complicated, once you break the recipe down, the cake is very simple to make. In the recipe below, I'll walk you through how to make a fun twist on a classic chocolate cake!
RECIPE:
INGREDIENTS:
Cake:
4 eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
2 tablespoons butter, melted
Cream:
2 cups whole milk
3 egg yolks
1/4 cup cocoa powder
3/4 cup granulated sugar
2 teaspoons cornstarch
1 tablespoon honey
Fondant:
1 1/2 cup water
3/4 cup granulated sugar
1/4 cup chocolate chips, melted
1 tablespoon honey
STEPS:
Preheat your oven to 375 degrees F, and line an 8-inch square cake pan with parchment paper.
In the bowl of a stand mixer, beat the eggs and sugar together until light and fluffy. Then, slowly fold the flour, cocoa powder, baking powder, and butter into the eggs and sugar. Be careful not to deflate the whipped eggs!
Pour the batter into your prepared pan and bake for 20 minutes. Set aside to cool, and cut the cake in half to form two layers.
In a saucepan, cook the milk, egg yolks, cocoa powder, and sugar on low heat, whisking constantly. Let the mixture come to a boil, and add the cornstarch and honey. Continue cooking the cream until it forms a pudding-like consistency. Allow the cream to cool to room temperature before spreading it between the two cake layers.
To make the fondant, boil the water and sugar for 12 minutes. Next, place the pan into a bowl of cold water and mix the water and sugar so that it forms a thick paste. Keep mixing until it resembles fondant, and add the melted chocolate chips and honey.
Spread the fondant over the cake and cut slices to serve.
Enjoy!
The Bored Baker 👩🏽🍳
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