Chocolate bomb
This here is an Icelandic recipe for a real 'chocolate bomb,' a two-tier rich chocolate cake with a delicious cream made from cream cheese and mascarpone. When decorating the cake, you can really let yourself go!
For us, for example, I decorated it to a real Brúðarterta (wedding cake) - for the wedding of child no. 2 and his newlywed wife.
In the original Icelandic recipe, AB-Mjólk is used, which is available in many different versions in Iceland. Here in Germany, I replaced the AB-Mjólk 1:1 with buttermilk. Alternatively, one could also use natural yogurt.
Ingredients
460 g of flour
180 g sugar
4 eggs
500 ml AB milk
250 ml sunflower oil
180 g sugar
4 eggs
500 ml AB milk
250 ml sunflower oil
80 g chopped chocolate
60 g cocoa powder
2 tsp baking powder
1 tsp baking soda
vanilla extract
400 g cream cheese
350 g mascarpone
250 g powdered sugar
2 - 3 tablespoons baking cocoa
if necessary, some grated chocolate, chopped nuts, or the like
Preparation
Stir together all the ingredients for the dough.
Divide into two baking pans (24 cm in diameter) and bake in a preheated oven at 200 °C top and bottom heat for 20 minutes each.
Take the two cake layers out of the oven and let them cool thoroughly.
For the cream, put the cream cheese with the mascarpone and the powdered sugar as well as the baking cocoa into a large bowl and mix well so that a uniform cream is formed.
Divide the cream into two portions. Set aside one cake piping bag full of cream for the decoration.
Place the first cake layer on a cake plate or similar, use the pastry bag to pipe a pattern all around, and then spread the rest of the first portion of cream on the cake layer.
Place the second cake layer on top, spread with the second portion of cream, sprinkle with grated chocolate, chopped nuts, etc., to taste, and finally decorate the cake with the cream from the second piping bag.
Then let the finished cake rest in the refrigerator for at least 4 hours and serve well chilled afterwards.
Alternatively, you can also bake one cake base with cocoa and the other without, to create a color contrast, and also prepare only half of the cream with cocoa. You can really let yourself go here!
