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Chocolate cake with eggnog butter cream recipe antillian food jurino

Chocolate cake with eggnog butter cream

door Linda Terrizzi

This deliciously decadent chocolate cake is decorated with a homemade butter cream with eggnog. What else do you want?

On the outside, this cake looks fresh because of the light yellow buttercream. No one will expect a delicious chocolate cake waiting for them under this layer!You make the cake in a 20 centimeter baking tin, which results in a cake for about 12 people. Crazy about lawyer? Then try our pandushi with eggnog filling.



INGREDIENTS:

Chocolate cake

  • 200 gr wheat flour
  • 4 eggs
  • 200 gr sugar
  • 200 gr butter
  • 1/2 sachet (8 gr) of baking powder
  • 40 gr cocoa powder
  • 75 ml milk
  • 100 gr dark chocolate, finely chopped
  • a pinch of salt

Lawyer buttercream

  • 500 gr icing sugar
  • 125 gr butter
  • 125 gr crisco *
  • 100 ml lawyer
  • optional: some yellow dye

* Can't find a crisco? Then use another 125 grams of butter

And further:

  • whipped cream and chocolate flakes to decorate

drip cake Chocolate cake with eggnog butter cream recipe Antillean food jurino

PREPARATION CHOCOLATE CAKE:

Preheat the oven to 160 degrees.

Grease a 20-centimeter baking pan with butter.



Mix the sugar, butter and salt in a bowl and beat for a few minutes to get a creamy mixture.

Now add the eggs one by one to the mixture, while you continue to beat well.

Finally, add the milk and stir well so that it becomes a homogeneous mixture.

Mix the flour with the cocoa and baking powder and mix it carefully into the batter.



Finally, stir the chopped chocolate into the batter.

Pour the batter into the baking tin and bake the cake for 65-70 minutes.

Let the cake cool on a wire rack while you prepare the eggnog buttercream.


PREPARATION LAWYER BUTTER CREAM:

Make sure the butter is at room temperature.

Beat the butter together with the crisco with an electric mixer until the mixture is creamy.

Add about half of the powdered sugar while the mixer continues to beat.



Now add the eggnog and optionally the food coloring to the mixture, along with the rest of the icing sugar.

Beat the buttercream until the mixture is homogeneous and very fluffy.


COMPOSITION OF CHOCOLATE CAKE:

Cut the cake in two layers and fill it with 1/3 of the buttercream.

Place the second layer of cake on the first and coat the top and sides of the cake with the buttercream.

Decorate the cake with whipped whipped cream, some 'pure' avocado and chocolate flakes.

Enjoy!

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Chocolate cake with eggnog buttercream - recipe via Antilliaans-Eten.nl
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