Chocolate cake "glade"

Chocolate cake "glade" is a tall, elegant cake with a velvety taste.

Ingredients

• For test:
• Butter, softened - 200 g
• Eggs - 3 pcs.
• Kefir, curdled milk or buttermilk - 400 ml
• Flour - 350 g
• Sugar - 450 g
• Cocoa powder - 30 g
• Baking powder - 2 teaspoons
• Vanilla sugar or vanilla extract - 2 teaspoons
• Salt - 1 teaspoon
• For cream:
• White chocolate - 600 g
• Cream with a fat content of at least 30% - 900 ml

Directions

1. First you need to prepare a mixture of cream with chocolate for white chocolate buttercream. To do this, grind 600 grams of white bar chocolate into a deep bowl. In a separate pan, pour 900 milliliters of cream with a fat content of at least 30%.
2. We put the saucepan with cream on the fire and bring to a boil, but do not boil.
3. White creamy chocolate cream has a very delicate texture and pleasant aroma, it is not difficult to prepare it. Pour the cream removed from the heat in a thin stream into a bowl with chocolate, mix thoroughly until a homogeneous mass is obtained. Cool the resulting mixture. Cover the bowl with cling film or just a lid and refrigerate for at least five hours.
4. The next step in the manufacture of the glade chocolate cake will be the preparation of cakes. It is much easier and faster to bake cakes in two forms with a diameter of 24 centimeters at once. We line the bottom of the molds with baking paper, grease with oil and set aside for a while.
5. In a deep bowl, sift through a sieve 350 grams of wheat flour, 30 grams of cocoa powder and 2 teaspoons of baking powder.
6. Separately, in a mixer bowl, beat white 200 grams of pre-softened butter. In several steps, add 450 grams of sugar. We continue to beat, add three eggs to the mixture one at a time, each time giving the mass a good beat. Add 2 teaspoons of vanilla sugar or vanilla essence to the mass.
7. Reduce mixer speed to minimum. Alternately, in small portions, add a mixture of flour with cocoa and 400 milliliters of kefir. (If desired, you can use yogurt or buttermilk instead of kefir.) Thus, we prepared the dough for cakes for baking.
8. The prepared dough for chocolate cakes should be spread out equally in two forms and level the surface with a spatula. We put the forms in a preheated oven and bake at a temperature of 180 degrees Celsius for 30-35 minutes.
9. The readiness of the cakes can be easily checked with a wooden stick.
10. After 30-35 minutes, the finished cakes must be removed from the oven and allowed to cool for 10 minutes, then put on a wire rack. Chocolate cakes should rest at room temperature for about five hours.
11. The cakes rested, the cream cooled well. Let's start assembling the cake.
12. Remove the cream and chocolate from the refrigerator and beat with a mixer at high speed until you get a fluffy, smooth and very tasty white chocolate cream.
13. Each cake should be cut in half lengthwise with a long knife or thread.
14. (The glade chocolate cake turns out to be tall and very spectacular. If you don’t want the cake to be so tall, you can make a cake from half the amount of ingredients and bake one cake in a 24 cm diameter mold.)
15. On a special circle for the cake, lay out the first cake cut up. On the surface of the cake, evenly distribute approximately one fifth of the cream.
16. Top with second layer. On its surface, we also level the fifth part of the cream. Top - the third cake, cover it with the same amount of white creamy chocolate cream. The last cake should be laid so that its smooth side is facing up.
17. We cover the top and sides of the cake with one fifth of the cream.
18. We remove the chocolate cake with white chocolate buttercream in the refrigerator, leave for 60 minutes. We do this so that the cream cools down and all the crumbs stick.
19. Now the cake can be covered with another layer of cream, while the surface will become more even and smooth. If you want to achieve a perfectly smooth surface, you can slightly heat a metal cake decorating spatula and use it to level the cake. We put the cake in the refrigerator.
20. The final step in the preparation of the Polyana chocolate cake will be the manufacture of flowers. They can be made from either buttercream or white chocolate buttercream.
21. The cream can be tinted in different colors, and then laid out in pastry bags with special nozzles.
22. In order to get two- or three-color flowers, the cream tinted in different colors must be laid in layers parallel to each other. Then, when squeezing out the cream, you will get beautiful transitions of two or three colors.
23. Let's start making cream flowers. To do this, glue a small strip of baking paper onto a special pastry nail. If you don’t have a special nail for making flowers from cream, you can use a small flat plate.
24. We put the plate on the table, with cream in the center of the plate we glue a small piece of baking paper. On the surface of the paper we make a flower from the cream.
25. Together with a piece of paper, we transfer the resulting flower to a dry baking sheet. Thus, we prepare several different flowers, put them on a baking sheet and send them to the freezer for at least 15 minutes. The flowers will freeze and can be easily transferred to the top of the cake.Such flowers can be prepared in advance and stored in a freezer in a plastic container.
26. Let's start decorating the cake. We lay out the flowers on the surface of the cake, glue a few flowers on the sides. We arrange the flowers in an artistic mess, creating a picture of our dreams on the cake.
27. At the foot of the cake we plant balls of white cream in the form of a pearl necklace. Between the flowers, if desired, you can put a few mint leaves.
28. Remove the chocolate cake with chocolate buttercream from the refrigerator two hours before serving.