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Cocoa cake with vanilla pudding and whipped cream
Cocoa cake layered with vanilla pudding folded with beaten egg whites and topped with whipped cream. Baked at 200°C; makes 1 cake.
Save on PinterestRecipe at a glance
- Prep time
- 30 min
- Cook time
- 15 min
- Temperature
- 200 °C (400 °F)
- Servings
- 1 cake
- Difficulty
- Medium
- Cuisine
- Slovak
This cocoa cake has three layers: a cocoa cake base, thick vanilla pudding cream, and whipped cream dusted with cocoa powder. The base bakes for just about 15 minutes at 200 °C (400 °F). Beaten egg whites are whisked into the warm pudding, then the cream is spread over the cake and baked for another five minutes. The whole preparation takes roughly an hour, making this a quick birthday cake or a dessert to serve with coffee when guests come over.
Ingredients
Cake base
Pudding cream
Whipped cream
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Instructions
Tip: tap a step to mark it as done.
Beat the egg yolks with the sugar and water. Add the flour, baking powder, cocoa powder, and baking soda, then pour the batter into a cake pan.
Bake in an oven preheated to 200 °C (400 °F) for approximately 15 minutes.
For the cream, combine half a liter of water, the sugar, and 2 packets of pudding mix, and cook until thick. Beat the egg whites, then whisk them into the pudding while it is still warm.
Remove the cake base from the oven, spread the pudding cream over it, smooth the surface, and return to the oven for another 5 minutes.
Whip the cream with the whipped cream stabilizer and vanilla sugar, then spread it over the cooled cake. Dust with cocoa powder and refrigerate for at least an hour before serving.
Tip: First stir the pudding mix into a cup of cold water, then pour it into the remaining boiling water with the sugar for a smooth cream.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 203 kcal
- Protein
- 3.9 g
- Carbohydrates
- 25 g
- of which sugars
- 13 g
- Fat
- 10 g
- of which saturates
- 6.1 g
- Fiber
- 0.4 g
- Salt
- 0.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Kakaová torta s pudingovým krémom a šľahačkou
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