Cocoa Cake with Cream and Sprinkles

Ingredients for cooking
  • 170 gr powdered sugar
  • 140 gr flour
  • 30 gr potato flour
  • 150 gr Trevalli butter
  • 2 eggs
  • 4 egg yolks
  • 10 gr baking powder
  • 2 pinches of salt
  • 60 gr Trevalli whole milk
  • 30 gr dark chocolate drops
  • 15 gr dark cocoa powder
  • Hoplà Aerosol Cream q.s.
  • Sprinkles

Mix the Trevalli butter with 30 gr of powdered sugar, whisk the eggs, the egg yolks and the remaining part of the powdered sugar. Pour the beaten egg mixture into the butter, then add the flour, the potato flour, the Trevalli Whole Milk and the baking powder, salt and stir well. To complete the mixture add the dark cocoa powder and dark chocolate drops, then pour the mixture into a buttered and floured mould. Level the contents of the mould and bake it at 170° for 40 minutes. Remove from the oven and let it chill.

Decorate with Hoplà Aerosol cream and sprinkles before serving.

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