1/3 cup of sifted powdered chocolate
Cream Filling and Topcoat
1 cup of butter
1 cup of confectioner's sugar
1/2 teaspoon of vanilla extract
1/2 cup of powdered chocolate
To decorate
50g of semi-sweet chocolate
Accessory
Small pastry bag
1/3 cup of sifted powdered chocolate
Cream Filling and Topcoat
1 cup of butter
1 cup of confectioner's sugar
1/2 teaspoon of vanilla extract
1/2 cup of powdered chocolate
To decorate
50g of semi-sweet chocolate
Accessory
Small pastry bag
1
FOLLOW the preparation of the simple cake and add the powdered chocolate to the mixture
Mix well
2
After baking, let the cake cool for ten minutes, then unmold it and cut it in half horizontally
Let it cool completely
3
Beat the butter in a mixer until light and fluffy
Add the confectioner's sugar and cocoa, beating until smooth
Add vanilla extract and mix well
4
FILL and top the cake with the cream
Melt the semi-sweet chocolate in a double boiler and decorate using the small pastry bag.
