Chocolate Filled Square Cake – Gorgeous Feel, Rich and Slightly Bitter

Flavor: Other; Technique: Other; Time: Several Days; Difficulty: Moderate.

Chocolate Filled Square Cake – Detailed Cooking Steps

Start by making the syrup. Heat 65g caster sugar with water over low heat until boiling, stir until sugar dissolves, then add 1 tbsp rum and mix well. Let it cool, original cake slice.

In a bowl, crack an egg, add sugar, a few drops of vanilla extract, and gently mix with a hand whisk until well combined, do not overbeat.

Sift low-gluten flour and baking powder into the egg mixture, continue mixing with a hand whisk until smooth, forming a thin batter.

Melt the butter over a double boiler.

Add the melted butter to the thin batter.

Whisk with a hand whisk until the butter is completely absorbed by the flour, creating a thick batter as shown in the picture.

Pour the batter into a lined baking pan and smooth the top with a spatula.

Place in a preheated oven at 190°C, on the middle rack, with both top and bottom heat, and bake for 10-15 minutes.

After the cake has cooled, trim the surface evenly and then cut it into two halves.

Brush one of the cake slices with rum syrup.

Then spread a layer of buttercream on top.

Finally, cover with the other cake slice and freeze in the refrigerator for 15 minutes.

To make the chocolate drizzle sauce, heat dark chocolate chunks with milk in a double boiler until the chocolate melts, creating the chocolate drizzle sauce.

Once the previously frozen cake is taken out, cut it into 8 small pieces.

Then dip the cakes into the warm chocolate drizzle sauce, coating the cakes all around with the chocolate sauce.

Remove the cakes and place them on a cooling rack until the chocolate drizzle sauce completely solidifies.