Chocolate and Cream Cake for Kitchen Robot (Lilo & Stitch)
restaurant 10 portions
schedule 01 h 20 min
Cooking details
This recipe has been tested in a Newlux 3L Blade Kitchen Robot. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt180 g. of wheat flour
- task_alt100 g. of mild extra virgin olive oil
- task_alt150 g. sugar
- task_alt3 eggs
- task_alt120 g. of milk
- task_alt100 g. of hot water
- task_alt60 g. cocoa powder
- task_alt1 tbsp. of baking powder
- task_alt1 tsp. vanilla essence
- task_altA pinch of salt
- task_altFrosting: 400 ml. of whipping cream
- task_alt50 g. of powdered sugar
- task_altCherries (for decoration)
step by step recipe
- First, we preheat the oven.
- We place the blades.
- Put the eggs and sugar in the jug. Close and set to speed 3 for 1 minute.
- Open and add the oil, milk, and vanilla essence. Close and program speed 3, 20 seconds.
- Next, add the sifted dry ingredients (flour, cocoa powder, baking powder, and salt). Close and set to speed 5 for 1 minute.
- Finally, add the hot water and set to speed 5 for 30 seconds.
- Grease a 15 cm circular mold and pour the batter inside.
- Bake at 180°C for approximately 50 minutes. Do the toothpick test to know that it is cooked.
- Remove from the oven and let stand in the pan for 5 minutes. Then, unmold and let cool completely on a wire rack.
- Once cooled, cut the cake into two circles of the same size. We reserve.
- Place the whisk attachment.
- Prepare the frosting. To do this, add the liquid cream and set to speed 4 for 3 minutes or until the cream is semi-whipped. Then, add the powdered sugar and set to speed 4 for 1-2 more minutes until the cream is well whipped.
- Place some cream filling on one cake circle, then the other cake circle on top, and finish by covering the entire cake with cream. Decorate with some cherries and enjoy!
Ingredients
- The time to whip the cream well will depend a lot on its temperature. The colder it is, the faster it will whip. So once you add the sugar, check the texture every 30 seconds to prevent it from curdling and to achieve the right consistency.
