The most chocolate cake with praline flavor, which will add extra points if you bake a heart-shaped cake!
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Ingredients
For the sponge cake:-
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- 340 gr flour for all uses ,
- 450 gr granulated sugar ,
- 80 gr cocoa, + extra for the pan ,
- 1 tablespoon soda ,
- 1½ teaspoon baking powder ,
- 1 teaspoon salt ,
- 360 gr buttermilk ,
- 120 gr sunflower oil ,
- 4 medium eggs ,
- 1 tablespoon instant coffee ,
- 240 gr boiling water ,
- 1 tablespoon vanilla extract ,
- Margarine with butter, at room temperature, for the pan
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- 250 gr margarine with butter, at room temperature ,
- 250 gr caster sugar ,
- 125 gr cocoa ,
- 400 gr praline ,
- 1 teaspoon liquid vanilla ,
- 1 pinch salt ,
- 150-200 gr cream 35%
Instructions
For the sponge cake:-
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- Preheat the oven to 180 ° C in the air. ,
- Butter and sprinkle with cocoa 3 round cake molds of 20 cm diameter. ,
- In a bowl, sift the flour, cocoa, soda and baking powder. ,
- Add the sugar and salt and mix with a spoon. ,
- Whisk together the buttermilk, sunflower oil and eggs until homogeneous. ,
- Lower the speed and add solids in portions. ,
- Dissolve the coffee in the boiling water, add the vanilla extract and pour the mixture into the remaining ingredients. Stir until they become fairly slurry. ,
- Divide it in the molds and bake for 25-30 minutes. ,
- Let the sponge cake cool on a grill for 10 minutes, remove them and leave them on the grill to cool completely.
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- In the mixer bin put the margarine with butter with the caster sugar and cocoa at low speed. Add the salt and vanilla and stir. ,
- Add the praline, strengthen the mixer and beat for 2 ' ,
- Add the cream from 150 to 200 gr. (depending on how thin or tight we want it to) and keep whisking for 1' until the cream is smooth and fluffy. ,
- With a spatula spread 1/4 of the cream on the first sponge. ,
- Cover with the second one and spread the other 1/4 of the cream. ,
- Then top with the 3rd sponge cake and cover the cake with the rest of the praline cream.
