Crying Cake

Name: Crying Cake
Total time: 1500 s
Yield: Serves 12 servings
Ingredients: 3/4 cup all-purpose flour (110 g); 1/4 cup unsweetened cocoa powder (30 g); 1/2 cup sugar (100 g); 4 eggs; 1 packet whipped cream stabilizer; 2/3 cup heavy cream (150 g); 2/3 cup mascarpone cheese (150 g); 2 packets vanilla sugar; 5 1/4 oz dark chocolate (150 g); 1/3 cup unsweetened evaporated milk (100 g); 1/3 cup milk (100 ml); 2 tablespoons unsweetened cocoa powder (15 g)

melodie Jelu @melodiejelu

A moist cake topped with chocolate glaze and whipped cream.

melodie Jelu @melodiejelu

A moist cake topped with chocolate glaze and whipped cream.

Saved

Ingredients

25 min

Serves 12 servings

Cake
3/4 cupall-purpose flour (110 g)
1/4 cupunsweetened cocoa powder (30 g)
1/2 cupsugar (100 g)
4eggs
Whipped Cream
1 packetwhipped cream stabilizer
2/3 cupheavy cream (150 g)
2/3 cupmascarpone cheese (150 g)
2 packetsvanilla sugar
Ganache
5 1/4 ozdark chocolate (150 g)
1/3 cupunsweetened evaporated milk (100 g)
Soaking Syrup
1/3 cupmilk (100 ml)
2 tablespoonsunsweetened cocoa powder (15 g)

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Steps

25 min

1

Beat the eggs with the sugar until light and fluffy.
Gently fold in the sifted flour and cocoa powder.
2

Pour the batter into a greased and floured baking pan.
Bake for 20 minutes at 350°F (180°C).
3

Five minutes before the cake is done, heat the milk and cocoa powder to make the soaking syrup.
Pour the syrup over the cake as soon as it comes out of the oven.
Let cool.
Remove the cake from the pan, then place an acetate cake collar around the edge.
Put the cake back in the pan.
4

Whip the heavy cream with the mascarpone and vanilla sugar until stiff peaks form.
Spread the whipped cream evenly over the cake.
Refrigerate for 1 hour.
5

Heat the evaporated milk with the dark chocolate until smooth.
Let the ganache cool before spreading it over the whipped cream layer.
Refrigerate for 30 minutes.
6

Remove the cake from the pan and serve.