Chocolate Stracciatella Cake

Chocolate Stracciatella Cake

Cake

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Cook Time

3 h

Servings

12

Difficulty

Medium

Prep Time

60 min

This Thermomix® recipe for Chocolate Stracciatella Cake is ready in 3 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This chocolate stracciatella cake is a delicious dessert for special occasions. The moist chocolate base is refined with a creamy stracciatella filling and whipped cream topping. Preparation takes about 3 hours and yields 12 servings. Ideal for birthdays or festive coffee parties.

Ingredients (16 ingredients)

  • 60 g Bittersweet chocolate
  • 100 g soft Butter
  • 100 g Sugar
  • 1 pinch Salt
  • 3 piece Eggs
  • 130 g Flour
  • 8 g Baking powder
  • 10 g Baking cocoa
  • 400 g cold Cream
  • 30 g Instant gelatin
  • 300 g Cream cheese
  • 80 g Sugar
  • 50 g Grated chocolate
  • 300 g Cream
  • 3 tsp San-apart
  • Grated chocolate

Preparation (21 steps)

1

Chop bittersweet chocolate

Thermomix® Setting
8 sec/Speed 8

Add 60 g bittersweet chocolate to the mixing bowl and chop for 8 sec./speed 8. Then transfer.

8 sec
2

Melt bittersweet chocolate

Place the chopped bittersweet chocolate in a heat-resistant bowl and melt in a water bath. Then let cool.

3

Stir butter, sugar and salt until creamy

Thermomix® Setting
2 min/Speed 4

Add 100 g soft butter, 100 g sugar and 1 pinch of salt to the mixing bowl and stir until creamy for 2 min./speed 4.

2 min
4

Add eggs

Thermomix® Setting
15 sec/Speed 3

Add 3 eggs individually to the mixing bowl one after the other and stir in for 15 sec./speed 3 each time.

15 sec
5

Stir in melted chocolate

Thermomix® Setting
20 sec/Speed 3

Add the cooled, melted bittersweet chocolate to the mixing bowl and stir in for 20 sec./speed 3.

20 sec
6

Add flour mixture

Thermomix® Setting
30 sec/Speed 3

Sift 130 g flour, 8 g baking powder and 10 g baking cocoa into a separate bowl. Add the flour mixture to the mixing bowl and mix for 30 sec./speed 3.

30 sec
7

Bake dough

Place baking paper on the bottom of the 26 cm springform pan. Grease the rim and dust with flour. Pour in the batter and smooth it out. Bake for about 25 minutes at 180 °C top and bottom heat in a preheated oven. Let cool after baking.

8

Divide cake base

Divide the cooled base horizontally once.

9

Prepare cake ring

Place a cake ring around the lower base.

10

Whip cream

Thermomix® Setting
2 min/Speed 3,5

Add 400 g cold cream and 15 g instant gelatin to the mixing bowl. Whip with the butterfly for 2 min./speed 3.5. Observe the consistency.

2 min
11

Prepare cream cheese cream

Thermomix® Setting
30 sec/Speed 3

Add 300 g cream cheese, 15 g instant gelatin and 80 g sugar to the mixing bowl and mix for 30 sec./speed 3.

30 sec
12

Fold in cream

Carefully fold the whipped cream into the cream cheese cream.

13

Fold in grated chocolate

Fold 50 g grated chocolate into the cream.

14

Spread cream on cake base

Spread the finished cream on the lower cake base.

15

Place second base on top

Place the second base on top and press down lightly.

16

Whip cream

Thermomix® Setting
2 min/Speed 3,5

Add 300 g cream and 3 tsp San-apart to the mixing bowl. Whip with the butterfly for 2 min./speed 3.5. Observe the consistency.

2 min
17

Portion cream

Fill 100 g of the whipped cream into a piping bag and place in the refrigerator.

18

Cover the cake with cream

Spread the remaining cream on the second base and smooth it out.

19

Cool cake

Place the cake in the refrigerator for about 2 hours.

20

Pipe on cream puffs

Pipe 12 cream puffs onto the cake with the piping bag.

21

Decorate

Sprinkle the middle of the cake with some grated chocolate.

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About this recipe

The chocolate stracciatella cake is a classic in our family, which is especially served on birthdays or other festive occasions. My grandma has always baked it, and I took over the recipe from her and adapted it for the Thermomix®. The combination of the moist chocolate base and the creamy stracciatella filling is simply unbeatable. The ingredients all play an important role in the success of the cake. The dark chocolate in the base provides an intense chocolate note, while the butter and sugar make it nice and moist and fluffy. The baking powder and cocoa ensure the right consistency and color. For the stracciatella filling, we use cold cream, which is whipped with instant gelatin to obtain a stable cream. The cream cheese gives the filling a slight acidity that harmonizes perfectly with the sweetness of the sugar and chocolate. The grated chocolate provides the typical stracciatella effect and an additional crunch. When preparing in the Thermomix®, it is important to add the ingredients in the correct order and to adhere to the specified times and levels. Especially when whipping the cream, you should carefully observe the consistency so that it does not turn into butter. The instant gelatin ensures a quick and easy binding of the cream. If you do not want to use instant gelatin, you can soak and dissolve gelatin sheets instead. For a vegetarian version, you can simply make sure that the chocolate used does not contain any animal ingredients. A vegan version is a bit more complex, as you have to replace both the eggs in the base and the cream and cream cheese in the filling. However, there are now good vegan alternatives available in stores. If you like, you can also refine the base or the filling with other spices such as cinnamon, vanilla or chili. The chocolate stracciatella cake tastes best when it is well chilled. It can be served plain or garnished with fresh fruits such as strawberries or raspberries. A scoop of vanilla ice cream or a dollop of whipped cream also go perfectly with it. The cake can be prepared well in advance and stored in the refrigerator. It will keep there for about 2-3 days. You can also bake the base the day before and prepare the filling only the next day. This way you have less stress on the day of the occasion.

Created by

Saskia Simon

Saskia Simon

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Tags

#Baking #Chocolate #Cake #Festive #Birthday #Coffee

Allergens

  • Wheat
  • Eggs
  • Milk
  • Hazelnuts

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