Whenever the weekend approaches, my family asks me to bake something delicious. Once, when we had guests planned, I prepared Wulkan for the first time – a truly unique cake.
It is incredibly tasty and looks great. Now I make them regularly and it tastes just as great every time. The mascarpone in particular does a great job here – it’s simply delicious.
Cake:
- 250 g of wheat flour,
- 400 g sugar,
- 200 ml of milk,
- 200 ml of hot coffee,
- 100 ml rapeseed oil,
- 100 g kakao,
- 2 eggs, size L or XL,
- 2 teaspoons of baking powder,
- 2 teaspoons of vanilla extract,
- 1 teaspoon of baking soda,
- 1 teaspoon of salt.
Cream:
- 250 g mascarpone serka,
- 200 ml whipping cream 36%,
- 100 g of powdered sugar,
- 1 teaspoon of vanilla extract.
Icing:
- 200 g of chocolate,
- 100 ml whipping cream 36%,
- 1 tablespoon of butter.
Additionally:
- chocolate shavings for decoration.
Prepare the dough. In a large bowl, mix flour, sugar, cocoa, baking powder, baking soda and salt.
Add milk, oil, eggs and vanilla extract. Mix on low speed until ingredients are combined. Slowly pour the hot coffee into the mixture, mixing at low speed.
Divide the mixture evenly into two 22 cm diameter cake tins lined with baking paper. Put them in the oven preheated to 180 degrees Celsius and bake for 30-35 minutes, until the stick is dry.
Remove the cake from the refrigerator and let it cool completely. Using a glass, cut a circle in the center of one cake layer.
Prepare the cream. Whip the cooled cream until stiff. In a separate bowl, mix the mascarpone with powdered sugar and vanilla. Gently add the cheese to the cream. Mix until combined and fluffy.
Prepare the icing. Heat the cream to 70 degrees Celsius and pour it over the chocolate and butter broken into pieces.
Set the icing aside for a minute, then mix until the mixture is smooth. Set aside to cool.
Assemble the dough. Place the cake board without a hole on a cake stand and spread about ½ of the cream on it. Cover the whole thing with the second top, and put the rest of the cream into the hole in the top top and form a mound.
Pour the chocolate icing on top so that it flows down the sides. Sprinkle the top with chocolate shavings.
Place the Volcano cake in the fridge for at least 3-4 hours. Serve cold.
Source: Terazgotuje.pl
