Hello, my dear friends! Thank you so much for all the wonderful comments and the numerous likes in our Facebook page. We are extremely happy that recently we had something like an “anniversary” – 2,000 people like our page (now they are more than 2,250)! To celebrate this lovely occasion, we made this Chocolate Stripe Cake to share with you. We hope that in the future we will continue to enjoy your support, valuation and criticism, make various, limitlessly tasty and alluring recipes. Cheers! 

Ingredients for the cake base:

• 225 g sugar
• 90 g flour
• 90 g corn starch
• 6 eggs
• 1 tsp. baking powder
• 1/8 tsp. salt

Ingredients for the chocolate cream:

• 1 litre milk
• 250 g butter, softened
• 150 g apricot glaze
• 100 g sugar
• 80 g icing sugar
• 3 packs chocolate pudding (for 500 ml milk eash)

Ingredients for the chocolate frosting:

• 100 g dark chocolate
• 50 g butter
• Decoration to your desire

Chocolate Stripe Cake preparation:

1. Separate the egg whites from the egg yolks.
2. In  a big bowl, add 6 tablespoons cold water to the egg whites and beat them until white, stiff peaks form.
3. Gradually add the salt and sugar and continue beating until the mixture starts to “sparkle”. Mix in the egg yolks.
4. Preheat the oven to 180ºC. Line a large baking tray with parchment paper.
5. In another bowl, sift the flour, corn starch and baking powder. Add them to the mixture and beat at low speed.
6. Bake for about 18 minutes, until the cake layer turns a light golden colour.
7. Take the baking tray out of the oven and gently cover the cake layer with another piece of parchment paper. Turn it carefully upside down and slowly remove the first parchment paper. Catch hold of the shorter side and roll it leaving the paper in. Leave on a cooling rack until completely cool. 

Chocolate Cream preparation:

1. Pour 800 ml milk into a large saucepan over high heat.
2. In a medium bowl, pour the remaining milk. Mix in the chocolate pudding from all packs.
3. Pour the mixture into the milk and stir until a thick chocolate cream forms. Remove from the heat and cover the saucepan with cling film. This way the pudding won’t get a “crust” on top while cooling. Set aside.
4. In a separate, big bowl, mix together the softened butter and icing sugar until a thick cream is obtained.
5. Gradually add the cool pudding to the butter cream and stir until homogeneous.

Assembling the Chocolate Stripe Cake:

1. Roll out the cake and using a sharp knife, cut 4 equal strips.
2. Spread the apricot glaze over one of the sides of all four strips.
3. Roll tightly one of the strips, leaving the apricot glaze on the inside. Place the roll upright into the centre of a cake stand or a serving plate.
4. Spread chocolate pudding over the outer side of the roll. Place the second strip (apricot glaze side facing inwards) starting from the end of the previous one and start making a spiral. Lay another layer of pudding. Repeat the procedure with the remaining 2 strips.
5. After you have placed the last part of the cake base, smoothen the chocolate pudding nicely and evenly with a palette knife.
6. Pour the remaining pudding over the cake and even it out. Put the chocolate stripe cake in the fridge for at least 2 hours.
7. To make the chocolate glaze, melt the chocolate and butter in a water bath. 
8. Pour the chocolate glaze over the cake, spread it evenly and make it “drip” over the sides.       
9. If you would like to “stick” your decoration into the cake to make it more stable, now it’s the moment to arrange it. Once the chocolate glaze hardens, it will hold the decoration in place. Put the cake in the fridge for a few more hours.

Bon appetit!

Tip: To decorate this cake, you can either use ready decoration or you can make it yourself. We used striped chocolate cigarellos, little golden stars and sprinkles. We also melted some dark chocolate and poured it over a sheet of baking parchment, shaping “mountains” of chocolate. We poured the rest of the chocolate into silicone moulds to make hearts and sticks. We left everything to cool and harden before we made the chocolate glaze, after that we arranged everything while the glaze was still soft. 

The recipe is adapted from Lidl.