Cocoa cake: Pre-heat oven to 160°C. Grease a 20 cm round spring form cake tin. Pour the content of the cake mix into a bowl,add 125 g of butter, 3 eggs and 80 ml of milk (all at room temperature). Beat for 3 minutes, pour into the tin and bake for 50 minutes. Remove from oven, cool it in the tin for 10 minutes then take it out and let the cake cool completely. Frosting: Pour the content of the cream mix in a bowl, add 500 ml of cream, whisk for 2 minutes and refrigerate. To assemble and decorate the cake. Using a knife, slice a thin layer off the top of the cake to create a flat surface. Cut the cake horizontally in order to obtain three layers of the same size. Put the top layer in the middle while the middle one on top. By doing so, the final cake will look perfectly shaped. Alternate the cake layers with frosting layers and spread the cream to cover both the top and the side of the cake.
Cake mix: sugar, wheat flour “00”, potato starch, lean cocoa (4%), raising agent: potassium tartrate, sodium hydrogen carbonate; flavours, corn starch, salt. Frosting mix: sugar, skimmed milk powder, modified starch (from corn and potato), cream powder (4,6%), potato flour, corn starch, colours: annatto, curcumin; vanilla natural flavour.
With frosting mix
585 g / 651 g
18 / 90