Dough
3 cups of flour
6 cups of wheat flour
1 cup of oil
3 cups of warm water
6 eggs
2 teaspoons of baking powder
Refrigerator Filling
500g of chocolate bars
200ml of heavy cream
300ml of whipped chocolate
1 cup of colored chocolate chips
Topping
200ml of whipped cream
Design:
150g of fractionated chocolate
Gloss:
500ml of water
4 teaspoons of flour
3 teaspoons of cornstarch
1/2 teaspoon of red food coloring
1/2 teaspoon of blue food coloring
1/2 teaspoon of orange food coloring
1/2 teaspoon of green food coloring
Dough
3 cups of flour
6 cups of wheat flour
1 cup of oil
3 cups of warm water
6 eggs
2 teaspoons of baking powder
Refrigerator Filling
500g of chocolate bars
200ml of heavy cream
300ml of whipped chocolate
1 cup of colored chocolate chips
Topping
200ml of whipped cream
Design:
150g of fractionated chocolate
Gloss:
500ml of water
4 teaspoons of flour
3 teaspoons of cornstarch
1/2 teaspoon of red food coloring
1/2 teaspoon of blue food coloring
1/2 teaspoon of orange food coloring
1/2 teaspoon of green food coloring
Dough
1
In a bowl, combine the flour and wheat flour
Mix with a spoon
2
After mixing the dry ingredients well, add the oil to the mixture
3
Use circular motions with a spatula to obtain a homogeneous dough
4
Add the eggs one at a time, beating lightly until fully incorporated
5
Slowly add the warm water, stirring constantly
Then, add the baking powder
6
Line a 35cm diameter cake pan with parchment paper
7
Distribute the dough and bake in a preheated oven at 200°C for 30 minutes
Refrigerator Filling
1
Melt the chocolate in a double boiler, then add heavy cream and mix well
2
Stop stirring, slowly adding all the whipped chocolate
3
Add the colored chocolate chips with care to avoid breaking them
4
Mix until the filling has a uniform and smooth consistency
Assembly and Topping
1
Slide a knife around the dough to loosen it and release it
2
Carefully cut it in half horizontally
3
Remove the top layer and spread the refrigerator filling on the bottom
4
Gently place the top back on, avoiding breaking or cracking
5
Spread a thin layer of whipped cream over the entire surface
6
Choose a design to decorate and copy or print it
7
Place fractionated chocolate in a plastic bag and cut off the tip
8
Reproduce the lines with the chocolate on parchment paper.`
9
Before total drying, centralize the cake and apply it
10
Remove the parchment paper, adjusting the lines with your finger
11
Boil water, flour, and cornstarch together for 4 minutes
Divide the mixture into five cups and add food coloring to four of them., except one
12
Place the gloss in plastic bags to color it
13
Decorate around the figure with fractionated chocolate
14
To finish the cake, distribute the gloss without color on its face
15
Move the chocolate in a zigzag pattern over parchment paper until you get 11 arabesques
16
After drying, remove them and apply to the sides
Finally, decorate with red gel gloss.
