Description
Delicious chocolate bombe cakes filled with a rich cream filling, perfect for festive celebrations.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1/2 cup mini chocolate chips
- White icing or white chocolate ganache
- Fresh red currants or cranberries
- Rosemary sprigs
- Edible silver balls
Instructions
-
Preheat your oven to 350°F (175°C) and grease a spherical baking mold.
-
In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
-
Add melted butter, eggs, vanilla extract, and milk to the dry ingredients. Mix until well combined.
-
Pour the batter into the prepared molds, filling each halfway.
-
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
-
Let the cakes cool in the mold for 10 minutes, then remove and let cool completely on a wire rack.
-
In a large bowl, whisk the heavy cream to soft peaks.
-
Gently fold in mascarpone, powdered sugar, and mini chocolate chips.
-
Cut the cooled cakes horizontally in half.
-
Spoon the filling onto the bottom halves and place the top halves back on.
-
Drizzle white icing or white chocolate ganache over the top of each bombe.
-
Decorate with red currants, a sprig of rosemary, and edible silver balls.
Notes
- To enhance chocolate flavor, add a teaspoon of espresso powder to the batter.
- Ensure cakes are completely cool before cutting and filling to prevent melting the filling.
- Store in an airtight container in the refrigerator if not serving immediately.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bombe