Chocolate cake filled with whipped cream

Ingredients

• 300 g of flour with added yeast
• 300 g of light brown sugar
• 250 g of softened butter
• 4 small eggs
• 2 packets of vanilla sugar
• 200 g of chocolate chips
• 3 tablespoons of packed cocoa powder
• 250 ml of whipping cream
• 1 sachet of stabilizer for whipped cream
• 2 tablespoons of sugar
• 250 g of powdered sugar
• 1 egg white
• 2 tablespoons of cocoa

Preheat the oven to 170 °C. Beat the softened butter, vanilla sugar, and brown sugar together until the mixture is smooth and creamy.

Add the eggs one at a time.

Add the flour, then the cocoa and chocolate chips, and mix until a smooth dough forms.

Pour: Grease a springform pan and bake for approximately 45 minutes: a toothpick should come out clean when inserted into the center.

Let it cool. While that’s happening, mix the powdered sugar, egg white, and cocoa powder for the glaze.

Whip the cream with the sugar and stabilizer until it forms stiff peaks.

Cut the cooled cake in half, spread whipped cream on the bottom half, place the top back on, and then spread the icing.

Wait for the icing to set before cutting. You can serve it with vanilla ice cream or custard if you like.