Step 1
Mix the softened butter and sugar using an electric whisk.
Step 2
When the mixture is light and frothy, add one egg at a time while continuing to whisk.
Step 3
Continue until all the eggs are used up, you will obtain a velvety mixture
Step 4
Add the flour, sifting it with the yeast and cocoa
Step 5
Always stirring with a whisk, gradually add the milk.
Step 6
Mix everything together until you get a firm, almost spatula-like consistency, which will prevent the cream from leaking out during cooking.
Step 7
Divide the dough into a greased and floured 20-22 cm mould
Step 8
Arrange generous spoonfuls of cream on the surface of the cake
Step 9
Bake the chocolate cake at 180°C for about 35 minutes
Step 10
Check the cooking with a toothpick and, once dry, remove the cake from the oven. Turn it out onto a serving plate and let it cool completely before serving.
Tip:
Instead of custard, you can use white spreadable cream or white chocolate ganache. To make it even more delicious, you can enrich the mixture with dark or white chocolate chips.
For the cake you can also use chocolate cream and a white base, to obtain the same chromatic effect.
storage:
Nua cake can be stored for 2-3 days at room temperature, under a glass cover or in an airtight container. Freezing is not recommended.
