Suflair Cake

Directions

1. Preheat oven to 200°C (390°F) and grease a 27 cm (10.5-inch) cake mold with margarine.
2. In a mixer, beat the egg whites until stiff peaks form. Gradually add the egg yolks one at a time, beating well.
3. Alternate adding cocoa powder, sugar, and wheat flour, mixing gently between additions. Stir in the hot water gradually.
4. Gently fold in the baking powder. Avoid overmixing to maintain a light, airy sponge.
5. Pour the batter into the prepared mold and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool and unmold.
6. For the filling, melt the Suflair chocolate in a bain-marie or microwave, leaving a few pieces aside for decoration. Stir in the cream and 1 tablespoon of brandy until smooth and creamy.
7. Cut the cooled cake in half horizontally. Moisten both halves with the chocolate milk drink mixture mixed with 1 tablespoon of brandy.
8. Spread half of the chocolate cream on the bottom layer, place the other cake layer on top, and cover the entire cake with the remaining chocolate cream.
9. Refrigerate for at least 4 hours to set. Before serving, decorate with the reserved pieces of Suflair chocolate.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Chilling Time: 4 hours
• Total Time: 5 hours
• Servings: 10–12
• Difficulty: Medium

Variations & Substitutions

• Swap Suflair chocolate with any other aerated chocolate bar for a slightly different texture.
• Replace brandy with coffee or chocolate liqueur for a kid-friendly version.
• Add a layer of crushed nuts or chocolate chips in the filling for extra crunch.

Serving Suggestions