Cocoa Fudge Cake with Crackers – I invite you to a delicious cake with fudge paste, crackers and cocoa cream. It’s interesting in taste, easy to prepare and looks appetizing. The crackers add a bit of salty flavor and the center is slightly crunchy. In order for the flavors to meld well, the cake should stand in the refrigerator overnight. Please remember that the ingredients for the cream should be at room temperature.
Chocolate Fudge Cake with Crackers
Ingredients
Cake:
- 5 eggs - yolks and whites separately
- 170g sugar
- 170g whole wheat flour (I used cake flour)
- 4 tablespoons of sugar-free cocoa
- 5 tablespoons of oil
- 1 teaspoon baking powder
For soaking:
- about 180ml of water
- 2-3 tablespoons of lemon juice
- 2 teaspoons powdered sugar
Filling:
- about 500g canned fudge paste at room temperature
- 250g butter at room temperature
- about 280-300g of crackers
Topping:
- 500ml of 30% cream cheese
- 2 tablespoons sugar-free cocoa
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla sugar
- 1 cream fix
- chocolate chips for sprinkling
Instructions
Cake:
- set the oven to 160°C on the thermo function (180°C on the top-down function).
- whip egg whites to stiff foam. While still whisking with a mixer, add sugar and mix until the mixture becomes thick and glossy. Then add egg yolks and continue to mix with a mixer to a light, creamy mass.
- Add oil to the egg mixture and mix gently with a spatula
- mix flour with cocoa, baking powder and sift on top of the egg mixture, mix with a spatula.
- transfer the dough to a 25x30cm baking pan lined with baking paper. Level out and put into the preheated oven. Bake for about 25-30 minutes. After removing from the oven, set aside to cool completely.
- Remove the cooled sponge cake carefully from the tin, remove the baking paper (put the paper back in the tin), cut off the baked crust from the top (see FILM). Cut the sponge cake horizontally into two parts. Put one part of the sponge cake back into the tin.
- mix the ingredients for soaking and drizzle half of the punch over the sponge cake in the tin.
Cream:
- Put the butter in a bowl and beat with a mixer, beat for about 2-3 minutes. Then in 3 batches add the fudge mixture. After each addition, mix briefly with a mixer
- on the soaked sponge cake in the tin, pour two tablespoons of cream evenly, arrange the 1st layer of crackers and spread them with 2 tablespoons of cream. Arrange the 2nd layer of crackers and again spread them with cream. Arrange the 3rd layer of crackers and spread them with the remaining cream. Place the 2nd part of the sponge cake on top, soak it with the remaining punch.
Topping:
- whip the cream cheese with cocoa, powdered sugar, fix and vanilla sugar. Transfer it to a confectionery sleeve with a metal tip (I used Wilton A1) and make decorative rosettes on top of the cake.Sprinkle the cake with chocolate shavings and put it in the refrigerator overnight.
- Serve the well-chilled cake cut into sizable rectangles.
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