Since you really like the classic vanilla version of Molly cake, I decided to prepare this whipped cream soft cake base in a chocolate version. For all those who do not know this cake, it is a very soft base, a sort of sponge cake, with whipped cream in the batter. The idea comes from the brilliant mind of a cake designer Eleonora Coppini.
The cake is perfect to be filled or decorated with different types of frostings or butter creams or to be covered with fondant. Soft and delicate, this cake is almost entirely flat and does not crumble. It is a cake without butter and without oil but with the whipped cream that guarantees the right need for fat in the batter.
You can store this cake at room temperature. Wrap it completely with plastic wrap once it has cooled down. In this way it does not become dry and is ready to be decorated even several hours later.
lot of love. B.
p.s. If you like this chocolate recipe, check out my Hot water chocolate cake (photo below).
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