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Dairy
Medium
40 Minutes
Diets 
Like crembos? This cake has the all the same flavors with the perfect combination of chocolate and vanilla — an impressive chocolate crembo cake with a rich chocolate crust, quick vanilla cream, and shiny chocolate icing. Get ready for the compliments!
Yields one nine-inch round cake.
1/3 cup oil
3/4 cup sugar
pinch of salt
2 large eggs
2 tablespoons milk
3/4 cup Mishpacha Flour
4 tablespoons Gefen Cocoa
1 teaspoon baking powder
3 and 1/2 ounces (100 grams) Elite Bittersweet Chocolate, chopped
1 and 1/2 cups (375 milliliters) heavy cream
2 tablespoons instant vanilla pudding
1 teaspoon vanilla extract
2 tablespoons confectioners’ sugar
3 and 1/2 ounces (100 grams) Elite Bittersweet Chocolate
1/2 cup (125 milliliters) heavy cream
3/4 ounces (20 grams) Elite Bittersweet Chocolate
offset spatula
pastry bag
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a nine-inch round pan.
In a large bowl, beat together oil, sugar, salt, eggs, and milk until smooth.
Add flour, cocoa, and baking powder. Mix only until smooth.
Chop chocolate and add to batter. Mix in gently until evenly distributed.
Pour batter into pan and smooth out the surface.
Bake 20–25 minutes or until cake is firm and toothpick inserted into center comes out with moist crumbs.
Cool completely before adding cream.
In a mixer bowl, beat cream, pudding, vanilla, and confectioners’ sugar on high speed until smooth and very stiff.
Cover cake with three-fourths of cream. Smooth surface with an offset spatula or piece of parchment paper. Transfer the remaining cream to a pastry bag with a star tip and refrigerate.
Freeze cake for one hour.
Break chocolate into squares and put into a bowl. Add heavy cream and melt together in a microwave or double boiler until completely melted and smooth.
Pour chocolate over vanilla cream layer and smooth.
Refrigerate cake at least two to three hours.
To garnish, pipe stiffened cream on top of chocolate. Grate bittersweet chocolate on top and serve.
Recipe, photography, and styling: Natalie Levine
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