Cake with chocolate cream

Chocolate cream is just right for such a cake.

Ingredients

• For cakes:
• Large eggs (room temperature) - 4 pcs.
• Butter (room temperature, softened) - 240 g
• Milk (room temperature) - 1/2 cup
• Flour (ideally flour for cakes) - 200 g
• Sugar - 300 g
• Vanilla extract - 2 tsp
• Baking powder - 2 tsp
• Salt - 3/4 tsp
• For cream:
• Dark chocolate (finely chopped) - 280 g
• Whipping cream - 1 cup
• Corn syrup - 1/4 cup
• Salt - 1/4 tsp.
• Powdered sugar - 170 g
• Vanilla extract - 2 tsp
• Softened butter - 170 g

Directions

1. Prepare chocolate cream for the cake. Place chocolate into a food processor bowl. In a separate bowl, combine the cream, corn syrup and salt, put in the microwave and bring to a boil. Pour this hot mixture into the bowl with chocolate, grind until smooth. Pour powdered sugar and vanilla into the processor bowl, pulse for about 30 seconds. Then, without turning off the processor, add one piece of butter into the bowl, beating well after each. Transfer the finished cream to a bowl, cover and refrigerate for 1-1.5 hours.
2. Set the rack in the oven to the middle position, and turn on the oven itself to preheat to 180 degrees. Grease two cake pans, each 22 cm in diameter, with butter, sprinkle with flour and line with parchment paper.
3. In a large bowl, mix milk, eggs and vanilla extract.
4. In the bowl of a food processor combine flour, sugar, baking powder and salt, add butter to this mixture and mix with knives until a homogeneous crumbly mass is formed.
5. Take 1/2 cup from the milk mixture. Enter the rest into the processor with a crumbly mass, beat for about 1-3 minutes, then add the remaining milk mass and beat for another 30 seconds.
6. Put the dough into two prepared forms, lightly tap the forms on the table so that air bubbles come out of the dough, and put in a preheated oven, bake until the cakes are golden brown, about 20-25 minutes.
7. Remove the finished cakes from the oven, let cool in the molds for about 10 minutes, then remove from the mold, remove the parchment and let cool for about 2 hours.
8. Transfer the cooled cakes to the work surface, cut off the swollen tops so that the surface becomes even.
9. Put one cake layer on top of the other and brush the crumbs from the surface and sides with a dry brush so that the cream lies evenly.
10. On a serving dish, lay out 4 wide strips of parchment in a square (so that they match the diameter of the cakes).
11. Put about 1 teaspoon of chocolate cream in the center so that the cakes do not slip. Put one cake on a dish.
12. Brush it with chilled chocolate cream.
13. Put a second cake on it.
14. Grease with chocolate cream too. With a metal spatula or a wide blade of a knife, smooth the cream over the entire surface of the cake. Carefully remove parchment strips.
15. Cake with chocolate cream is ready.
16. Put the finished cake with chocolate cream in the refrigerator for impregnation with cream for 6-12 hours.
17. So that when cutting the cake does not fall apart, the knife can be first dipped in hot water for a few seconds.
18. Enjoy your meal!