Chocolate cake: preheat the oven to 180 ° traditional heat. Prepare 2 molds of diameter 20cm by buttering them and flouring them.
Whisk the soft butter with the powdered sugar until you get a creamy consistency. In another container, mix the cocoa with the milk and incorporate into the previous mixture.
Then add the eggs, one at a time. Separately, mix the dry ingredients, sift them over the chocolate preparation and mix well.
Divide the dough into your two molds then bake for 25 minutes (test for doneness with a wooden pick). Let cool in the molds then unmold on a grid and wait for complete cooling before assembly.
Chocolate icing: in a double boiler, melt the two chocolates, the butter and the cream. Mix with a spatula until a very smooth ganache is obtained. Let cool to room temperature, stirring regularly (you can place in the refrigerator to speed up a bit).
Assembly: when the ganache has a spreadable texture, distribute a little less than half of the icing on the first cake. Place the second cake and pour in the rest of the frosting. Smooth the sides and top of the cake with a spatula (or decorate according to your wishes).
Notes:
The dose of bitter cocoa used for the cake can be increased for those who love the bitterness of cocoa!The dark chocolate and milk mixture will give a subtle flavor to the icing ... Personally, I love it!This decorated cake can be kept for about 3 days in a bell at room temperature or about 5 days in the refrigerator (also in a bell to prevent it from taking on the smell of the fridge).
Par Lilie bakery
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