Chocolate cake recipe with cocoa cake and chocolate cake cream is a flavor that nobody can say no to from 7 to 70. While that cake is being prepared, first of all, the kitchen will smell delicious, and then a silence. Gently leaving its mold, the cake is a nice to rest at room temperature. The cream will be prepared, cooled in the fridge to get a consistency. Pay attention to the cake, crumbs, which will be carefully cut in half afterwards. This two-layer flavor will be cut into slices and served. Anyone who eats a slice will be eaten by himself and ask for another slice. Although you have prepared the cake and cream at home, it is possible to prepare a delicious chocolate cake in a short time. So let's say the time is right now and let's move on to our recipe.

To prepare the cake; Add 4 egg whites, half a teaspoon of salt and 5 tablespoons of cold water.

Add the remaining powdered sugar and vanillin on the egg yolks and mix until the egg yolks are lightened and the sugar dissolves.

Add the whisked egg whites to the yolks and build a spatula and mix towards the top.

Sift 3 tablespoons flour, 3.5 tablespoons starch, 2 tablespoons cocoa and 1 packet of baking powder into the egg mixture.

Pouring spatula again, mix from bottom to top and add the dry ingredients well into the mixture. Transfer to the greased clamp mixture you have prepared and bake in a preheated 180 degree oven for 25 minutes.

To prepare the cream of the cake; In a deep saucepan, cook 2.5 cups of milk, half a glass of powdered sugar, half a glass of starch and 2 tablespoons of cocoa, stirring continuously until thickened.

Add 140 grams of dark chocolate into the thickened cream and mix until it melts and remove from the stove.

For the ganache that we will cover in a separate sauce pan; Mix 1 pack of cream and 200 grams of dark chocolate over low heat until the chocolate melts. When the chocolate and cream mix well and get a shiny appearance, remove from the heat.

Add 200 grams of butter into the cake cream that has cooled at room temperature.

Whisk it well with the help of a mixer and keep it in the fridge until the cake is ready.

Divide the cooked and cooled sponge cake in half and put the bottom base on a serving plate that you can work with

Add 1/3 of the chocolate cake cream you have kept in the refrigerator on it and distribute it all over.

Place the remaining sponge cake on the cream and smooth the creams on the edges with the help of a spatula. Spread the remaining chocolate cream on the top and shape the cake. In this way, let the cream sit in the fridge for at least 2 hours to cool.

Pour the chocolate ganache on the cooled cake and cover the edges with 1.5 cups of rice hazelnuts. Finally, distribute 30 grams of melted white chocolate over the cake randomly and decorate with the chocolates of your choice. Then slice it.

Gently leaving its mold, the cake is a nice to rest at room temperature. The cream will be prepared, cooled in the fridge to get a consistency

Pay attention to the cake, crumbs, which will be carefully cut in half afterwards.