Candied Chocolate Cake on Shortcrust Pastry is a delicious pastry that contains all I like the most: shortcrust pastry, chocolate and softness!
Try it out and give me your feedback! This cake is perfect in every occasion and in every moment of the day!
Candied Chocolate Cake on Shortcrust Pastry
Ingredients for the shortcrust pastry:
Ingredients for the sponge:
- 200 g of sugar;
- 250 g of butter;
- 2 eggs;
- 90 g of flour;
- 30 g of cocoa;
- 1 teaspoon of rum flavour;
- 2 teaspoons of baking powder;
- 1 pinch of salt;
- 80 g of orange candied in cubes.
Preparing the Candied Chocolate Cake on Shortcrust Pastry
Preparing the shortcrust pastry
Following my recipe, prepare the cocoa shortcrust pastry.
Note: With the my shortcrust pastry recipe we obtain a great quantity of pastry. With the remaining pastry we could prepare some biscuits or conserve it into the fridge up to 1 week and use it for other preparations. We could also half the doses of the shortcrust pastry recipe.
Roll the pastry out to even thickness of about 4 mm.
Grease and flour a cake pan of 22-24 cm diameter.
Arrange the shortcrust pastry onto the cake pan prepared keeping the edges of the shortcrust pastry high. Make some small holes onto the base of the cake. Cover with cling film and let it rest into the fridge until we are going to use it.
Preparing the filling
Preheat the oven to 180° C in static mode.
Sift the flour, the baking powder, the salt and the cocoa.
Using a spoon, beat the butter with the sugar until a soft cream is obtained. Add the eggs; combine them using an electric whisk.
Add the sifted powders and combine it until a soft and smooth mixture is obtained. Add the orange candied.
Take the cake pan with the shortcrust pastry out of the fridge. Spread the base with the soft mixture just prepared.
Cooking the Candied Chocolate Cake on Shortcrust Pastry
Bake the Candied Chocolate Cake on Shortcrust Pastry for about 40 minutes.
Once this time is over, check the cooking and take it out of the oven and let it cool!
Sprinkle it with icing sugar and garnish with some candied orange as needed!