Chocolate cake "Rendezvous"

Chocolate cake "Rendezvous" - delicious, beautiful and easy to prepare. This cake successfully combines vanilla and chocolate dough with a very tasty and delicate white chocolate cream. Use the recipe for chocolate cake "Rendezvous", you will like it.

Ingredients

• For the cake:
• Flour - 500 g
• Baking powder - 10 g
• Sugar - 500 g
• Vanilla sugar - 20 g
• Butter - 300 g
• Eggs - 6 pcs.
• Milk - 360 ml
• Cocoa powder - 50 g
• Salt - 0.5 tsp
• For cream:
• White chocolate - 400 g
• Cream with a fat content of at least 30% - 600 ml

Directions

1. First, make a blank for the cream. Grind 400 g of white chocolate into a bowl.
2. Bring 600 ml of cream to a boil (the fat content of the cream should be at least 30%). Do not boil, just bring to a boil.
3. Pour hot cream into chopped chocolate. Stir until the mass becomes homogeneous. Let cool. Cover with cling film and refrigerate for at least 5 hours. Cream preparation is ready.
4. Prepare a baking dish with a diameter of 24 cm. Line it with baking paper and grease with butter.
5. Pour 250 g of flour into a sieve, add a teaspoon of baking powder, sift and add salt on the tip of a knife. Add 250 g of sugar, stir.
6. Break 3 eggs into a separate bowl, add 5 ml of vanilla essence. Add 150 ml of milk.
7. Add 150 g melted butter. Mix all ingredients thoroughly. Pour the resulting mixture into flour, mix everything well with a whisk until you get a homogeneous dough. The process takes a couple of minutes.
8. In a separate bowl, set aside the third part of the resulting dough, add 25 g of cocoa powder and 30 ml of milk. Stir until the chocolate dough is smooth.
9. Pour a large ladle of vanilla batter into the center of the prepared baking dish. Pour a small ladle of chocolate batter into the center of the vanilla batter. (The volume of a small ladle is three times less than the volume of a large one.)
10. In the center of the chocolate dough again pour the vanilla dough and so on, alternating layers. The dough gradually spreads in shape. Prepare another cake in the same way.
11. Bake the cakes in a preheated oven. Baking temperature - 180 ° C, you need to bake for 35-40 minutes. The readiness of the cakes can be checked with a wooden stick.
12. Remove the finished cakes from the oven and let them cool for 10-15 minutes. Remove from the mold and place on a wire rack to cool completely.
13. Cut off the tops of the cooled cakes so that the cakes are more or less even. The cakes are quite soft, but if desired, you can soak them with syrup.
14. Remove the cream blank from the refrigerator and beat with a mixer. Whip the cream at high speed, but be careful not to interrupt.
15. Place the cake on a serving platter, cut side up. Spread generously with a third of the white chocolate cream. Put the second cake on top, cut down, grease the sides and top of the cake with the third part of the cream. Smooth out.
16. The cake is almost ready, all that's left is to decorate it. First, place 2-3 tablespoons of cream in a piping bag fitted with a 0.5 cm round nozzle.
17. Divide the remaining cream into two equal parts. Leave one part white, and divide the second into two more equal parts and tint each part of the cream (choose colors at your discretion)
18. Place the cream in layers in a piping bag fitted with a 1 cm notched nozzle. This must be done so that the layers are parallel, along the pastry bag. Put the bag in and use a plastic spatula to slide the cream to the nozzle.
19. Color the Rendezvous cake with tricolor rosettes. This method of decorating cakes is called Rosette.
20. Decorate the base of the cake with a pearl necklace using white cream in a piping bag fitted with a round tip. Scatter some pearls between the flowers.
21. Cake "Rendezvous" is ready. Serve the cake to the festive table. Cake "Rendezvous" is a great occasion to meet with friends and family.