Devil's cake with chocolate cream
Djöflakaka, or devil's cake, is a sweet, fluffy chocolate cake called in Iceland.
This isn't just Djöflakaka, but rather the hardcore version: Djöflaterta, or devil's cake. Two layers of chocolate cake with a lot of sweet cream. I served this cake to the entire family on the occasion of my granddaughter's first birthday - and the cake was really well received!
Ingredients
For the dough
150 g brown sugar
125 g margarine
150 g powdered sugar
2 eggs
260 g flour
1 tsp baker's ammonia
1 tsp baking powder
2 Tbsp baking cocoa
1 Tbsp cappuccino powder
400 g sour milk
For the cream
500 g powdered sugar
200 g cream cheese
200 g butter
4 Tbsp baking cocoa
1 tsp ground vanilla
2 tsp cappuccino powder
Preparation
Preheat the oven to 350 °F (180 °C) upper/lower heat.
Place butter, sugar, powdered sugar and eggs in a large bowl and whisk well.
Then add the flour, the baker's ammonia and the baking powder, the baking cocoa and the cappuccino powder.
Add the sour milk and mix everything well.
Then put the dough into two springform pans (approx. 24 cm in diameter) lined with baking paper...
...and bake in a preheated oven at 350 °F (180 °C) for about 30 minutes until the dough is cooked through (test with a toothpick!).
Then take the cake layers out of the oven and let them cool thoroughly.
Then prepare the cream:
Place all ingredients in a tall mixing vessel and stir vigorously.
Carefully remove the first layer from the mold, place it on a cake plate or similar and spread about 1/3 of the cream on it.
Remove the second base from the mold and place it carefully...
...and then cover the whole cake with the remaining cream.
Then put the finished cake in the fridge for at least 4 hours and serve well chilled!
[Translated from here.]
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