Indulge in the rich and decadent “Boom” Cake, a masterpiece that combines moist chocolate sponge with two luxurious cream fillings. This cake is a symphony of flavors and textures, starting with a deep cocoa sponge that provides a perfect base for the velvety vanilla and chocolate creams. Each layer is meticulously crafted to create a sensory explosion, making it not just a cake, but a celebration of chocolate and cream.
Why You’ll Love This: This “Boom” Cake is a treat for the senses, designed for those who appreciate the finer details in a dessert. The sponge is aerated and fluffy, creating a light yet rich chocolate base, while the dual cream layers offer a contrast in flavors — one pure and milky, the other intense and chocolaty. This cake is a labor of love that promises to deliver satisfaction with every bite.
Perfect Occasion: Perfect for any celebration, whether it’s a birthday, anniversary, or a significant gathering that calls for something truly special. The “Boom” Cake is sure to impress at holiday parties or as a luxurious treat for a weekend family dinner. Its elegant presentation and sumptuous layers make it a great showstopper for any festive occasion.
Decoration Tips: Adorn the top of the cake with a drizzle of melted chocolate and a sprinkle of gold dust for an opulent finish. You can also decorate with chocolate shavings or curls to enhance its visual appeal. For a refreshing touch, add some fresh berries or mint leaves to balance the richness of the chocolate and cream.
Chocolate Sponge Ingredients:
- Eggs: 5
- Sugar: 170g
- Flour: 150g
- Cocoa powder: 25g
- Baking powder: 1 tsp
- Melted butter: 40g
- Milk: 30ml
Vanilla Cream Ingredients:
- Milk: 400ml
- Egg yolks: 3
- Sugar: 130g
- Cornstarch: 50g
- Heavy cream (33% fat): 200ml
- Butter: 120g
- White chocolate: 120g
- Vanilla: to taste
Chocolate Cream Ingredients:
- Milk: 400ml
- Egg yolks: 3
- Sugar: 130g
- Cornstarch: 50g
- Cocoa powder: 50g
- Heavy cream (33% fat): 200ml
- Butter: 120g
- Milk chocolate: 120g
Preparation Method:
- Sponge: Beat eggs with sugar until fluffy and doubled in volume. At low speed, gradually mix in milk and melted butter. Sift dry ingredients and fold into the egg mixture. Bake in a preheated oven at 160°C for 30-40 minutes. Check doneness with a skewer.
- Creams: In a saucepan, mix egg yolks with sugar and cornstarch (add cocoa for chocolate cream). Gradually stir in milk and cream. Cook over low heat until thickened. Remove from heat, add chocolate and butter, mix well. Cover with plastic wrap, chill for a few hours.
- Assembly: Soak the sponge with a mixture of warm milk and a tablespoon of chocolate cream. Layer the creams between sponge layers. Refrigerate the assembled cake for 6-7 hours before serving.
Enjoy this sumptuous “Boom” Cake, a perfect blend of textures and flavors that will make any occasion memorable!
