This is a wonderful cake that I've been making for years. I think it's time to introduce him to you. Very chocolate, very tasty, very solemn! From the proposed portion, I prepared 2 cakes today (the diameter of the form is 18 cm, 3 cakes each cake) for two worthy men. Wet chocolate cakes do not require impregnation at all. A layer of white and brown cream gives a beautiful cut. In my case, it (the cut) is fresh, so it's a little greased. When the cream stabilizes, the pattern becomes clear. I was "introduced" to this cake by my sister, who mentioned that they bought this cake for a long time for all special occasions (she lives abroad. The name of the cake "Tuxedo" ). I found different versions of this cake and brought out the best one for myself. Love for him came with the first bite!
Mix eggs, milk, butter, and vanilla at the first speed of the mixer.
Combine the "liquid" and " dry " parts, pour in the freshly brewed coffee and mix.
Pour into three forms (18 cm), covered with baking paper. Bake at 180 degrees for about 30 to 40 minutes (check with a toothpick). Cool completely. Wrap in plastic wrap and leave for 6 hours or overnight.
For the cream, beat the cream with powdered sugar, vanilla and cream cheese. The large bowl of the combine allows you to prepare such a volume at a time!
Divide the entire amount of butter into two unequal parts: 1/3 and 2/3. Enter dark melted chocolate in the larger one, and white chocolate in the smaller one. Mix everything well.
Cut each biscuit in half. Cut off the convex top, aligning the top cake (you can eat it anyway)
Assemble the cake by smearing each cake first with white cream (it will turn out thin), then with dark cream. You can make one cake, but it turns out very high, as is now fashionable, and so-two great cakes will come out. I prepared both options. You decide.
Decorate as you wish! These are the two options I got. I chose. the so-called "naked cake" - without covering the sides with cream.
After stabilizing the cream, the incision will look clearer. And cut well with a warm knife, so that the cream does not stretch from layer to layer.