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Chocolate and orange cake

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Chocolate and orange cake


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Tempo de preparo

1 hour(s)


12 servings

Marcus Vinicius

  • Ingredients
  • Recipe
  • Butter150 g
  • Demerara sugar300 g
  • Orange zest3 unit(s)
  • Vanilla Essence1 teaspoon
  • Eggs3 unit(s)
  • Unleavened Wheat Flour375 g
  • Cocoa Powder60 g
  • Sour cream180 ml
  • Whole milk500 ml
  • Gems6 unit(s)
  • Corn Starch40 g
  • Cocoa Powder20 g
  • Sugar100 g
  • Whipped cream200 ml
  • Cocoa Powder20 g
  • Powdered milk20 g
  • Orange zest1 unit(s)
  • Baking Powder1 teaspoon
  • Baking soda1 teaspoon
  1. Beat the butter with an electric mixer until fluffy.
  2. Add sugar and beat more.
  3. Add vanilla essence and eggs. Always beating after each addition.
  4. To make sour cream, just mix 150 ml of cream with 30 ml of lemon juice.
  5. Sift the flour, cocoa, baking powder and bicarbonate. Add alternating flour and sour cream and mixing.
  6. Divide into 3 molds with parchment paper on the bottom and bake at 190°C for 18 minutes or until skewered with a toothpick and it comes out dry. Let it cool and then put it in the fridge.
  7. cocoa pastry cream
  8. Add the yolks, sugar, starch and vanilla essence and mix.
  9. Boil the milk with the cocoa. As soon as it boils, pour over the mixture of yolks beating quickly.
  10. Pass the mixture through a sieve and return to the fire. Cook until it thickens. Place in a bowl with plastic film in contact and let it cool. Then take it to the fridge for a few minutes.
  11. Cocoa and orange whipped cream
  12. Whip the whipped cream, powdered milk, cocoa and orange zest until thick.
  13. To assemble, place the dough. Then the cocoa pastry cream. Repeat the process. And to cover the cake, use whipped cream to your liking.

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