For the dough
- 4 eggs
- 1 cup of wheat flour
- 1 cup of sugar
- 1 teaspoon of baking powder or baking soda
- A pinch of salt
- ½ cup of milk
- 4 tablespoons of pure cocoa powder
For the filling
- 150 grams of butter
- 200 grams of powdered sugar
- 1 teaspoon of vanilla extract
- 2 tablespoons of milk
- 40 grams of pure cocoa powder
For the cover
- 1 tablet of 200 grams of dark chocolate for melting
To make this recipe, you will need two pans of the same size, or you can bake the layers in two batches. In this case, I used 15 cm diameter springform pans.
Grease the molds with butter and dust them with flour. Set them aside.
Preheat the oven to 180ºC.
To make the sponge cake, separate the egg whites from the yolks. Whip the egg whites until they form stiff peaks, then gradually add the sugar while continuing to beat. A meringue should form. Add the yolks and the vanilla extract, and continue beating until everything is well combined.
Combine the dry ingredients (flour, baking soda, and salt) in a bowl and sift them to avoid clumps. Gradually fold them into the meringue with the egg yolks. For this step, use a sturdy spatula to make gentle folding motions with the flour. Once everything is incorporated, the batter will be thick. Add the milk and continue to fold gently until you achieve a smooth batter.
Divide the dough into equal parts. You can make both cakes chocolate, one vanilla and one chocolate, or both vanilla. It's up to you. I made one vanilla and one chocolate.
In the batter for the chocolate cake, add 4 tablespoons of cocoa powder. Incorporate it using gentle folding motions. It’s important to note that if you’re making the entire chocolate batter, you should add 8 tablespoons of cocoa powder. Avoid using cocoa powders meant for mixing with milk, as they can compromise the quality of the batter and prevent it from rising properly.
Pour the batter into the molds, being careful to divide it into equal portions. Bake for 25 to 30 minutes. Keep in mind that each oven has its own characteristics, so it's important to pay attention to the cooking time to ensure they don't remain uncooked or overbake. To check if the cake is done, insert a toothpick into the center; it should come out clean. Once they're ready, remove the cakes from the oven and let them cool.
To prepare the filling cream
Beat the butter (it should be at room temperature), the powdered sugar, the milk, and the vanilla extract. You will obtain a thick cream; then add the cocoa and continue beating until fully combined.
To assemble the Cake Bombón, first prepare the cake layers. Carefully trim any unevenness. They should be uniform, but it's fine if one is a bit thicker. Use a serrated knife, as it allows for a more even cut without tearing the cake.
Place the first layer of panetela on a flat plate and add 3 large tablespoons of cream. Spread it out evenly. Place the second layer of panetela on top and cover the entire cake with the cream. Try to make it as smooth as possible, as this will help the melted chocolate flow easily and coat the cake properly. Put it in the freezer for about half an hour.
I always say that you don't need a professional kitchen to make this dessert, but this time I'm starting to doubt it. The recipe has been fun up to this point, but the chocolate coating is a tough challenge. However, it can be done.
For the bombón cover
Take the chocolate bar and break it into small pieces. Place them in a double boiler to melt. Do not do this in the microwave, as it is easier to burn the chocolate. Chocolate is a very delicate product; it requires heat, but not too much.
If it doesn't turn out well the first time, don't worry; let it cool down and try again. When you see that it has melted, use a spatula to mix it thoroughly.
Take the cake out of the freezer and place it on a wire rack. Place a tray underneath, and if possible, use parchment paper. Carefully pour the melted chocolate over the chilled cake. Gently move it to help cover the entire surface. Be patient, but if you notice the chocolate starting to cool, quickly use a spatula to spread it out. Long spatulas work best; if you don't have one, you can use a long knife, like a bread knife, but be sure to use the flat side.
There are many possible designs. Don't be alarmed if it doesn't look perfect; I assure you it will taste wonderful and the coating will be hard and shiny. Place the cake in the refrigerator, but do not freeze it. The chocolate requires cold, but not too much.
If you make this recipe, be sure to share images with us. It turns out spectacular and will bring back wonderful memories of Cuba.
Enjoy your meal!