How to Make Perfect Chocolate Cake.
This is the recipe what I want to share with you. If you want to find out how to make the chocolate cake, follow our directions.
Is easy to prepare. The texture of the dessert is delicate, fluffy but not soft, because it resists a generous cream layer. What about the cream? This is a cream made in Swiss style by choking the sugar with bain-marie and then blending.

How To Make The Perfect Chocolate Cake - Ingredients

1 1/2 cup of sugar
1 1/2 cup flour
1/2 cup cocoa
1 1/2 teaspoon of baking powder
1 teaspoon of sodium bicarbonate
1/2 teaspoon salt
1 cup of soft butter
4 eggs
1 cup of Greek yoghurt with cream
2 teaspoons vanilla essence

For cocoa syrup

1/2 cup of sugar
1 cocoa spoon
1/2 cup of water

For the cream

6 egg whites
2 cups of sugar
2 cups of soft butter
300 g black chocolate, melted and slightly chilled
2 1/2 tablespoons of water
2 tablespoons of cocoa
1 teaspoon vanilla essence
1/4 teaspoon salt

How To Make The Perfect Chocolate Cake - How To Make
Gather the oven. Lubricate a tray with a little oil, place baking paper around a round tray.
For dough, put the sugar, flour, cocoa, baking powder, sodium bicarbonate, salt in a dish and then mix. Cut butter into small pieces and put them over dried ingredients. Mix using a kitchen robot or mixer until you get a sandy composition. Add the eggs one by one, cleaning the bowl with a silicone spatula, after each egg.

When you have embedded all eggs, add yogurt or cream and vanilla essence and mix 60-90 seconds for strengthen the cake structure. Divid the dough into three round trays of the same size (or in a row), and bake them for 30-40 minutes or until the toothpick test passes.

For syrup, put the sugar and cocoa powder in a bowl and mix well. Turn the water up and set to the average flame. Mixes occasionally until the sugar dissolves. Place each chilled coat and grease each with syrup.

For the cream, put the egg whites and sugar in a deep dish and place the dish over another pot of boiling water. Mix from time to time until the mixture is softened and thinner and becomes translucent. Place the pot aside from the fire, mix at medium speed until it hardens. Put your hand on the dish: it does not have to be hot.

Add the butter a little bit and chew with a kitchen robot. If the mixture appears to be more coagulated, it gives the higher speed, then add the butter, one spoon a turn. If it's too liquid, put it in the refrigerator for 10-20 minutes, then mix again. When you have incorporated all the butter, and the composition is fluffy and does not scatter, incorporate melted chocolate. Pour the water, cocoa, vanilla essence and salt into a bowl and mix with the cream, stirring until it is incorporated.

Assemble like this: Place a countertop on a plate, add the syrup, apply a layer of cream. You do the same with the other tops and finish with a layer of cream that you decorate as you want. Refrigerate for at least 2 hours. Accompany each slice of the perfect chocolate cake with a hot and aromatic coffee. It will give him a plus of flavor.