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Choco Samba
Making the Choco Samba Clubcakes are not so simple but it's worth the effort. Clubcakes have lots of charm on the platter. Don't miss making this clubcakes for a High Tea. I highly recommend this recipe.
Preparation:
Cake
120 g butter 200 g brown caster sugar 1 egg vanilla extract or vanilla seeds 300 ml milk
270 g flour 80 g cocoa powder 1 teaspoon baking powder pinch of salt
1.Preheat the oven to 190 º C. Slice the vanilla pod lengthwise and scrape out the marrow. Beat the butter with sugar and vanilla seeds lightly. Add the egg and milk. Mix for 2 minutes.
2.Sift the flour, cocoa powder, salt and baking powder together in another bowl.
3.Add the two mixtures together and mix them on medium speed until smooth.
4.Spoon the batter into a piping bag with a smooth nozzle and pipe on a lined baking sheet. Be careful that the batter are not too close together. Bake the batter in the oven for about 10 minutes until golden brown. Let cool the clubcakes in the baking sheet first before removing them out from the baking paper.
Filling:
250 g butter cream (room temp.) 60 g powdered sugar
250 g Baker's Cream (see recipe below) 75 g melted pure chocolate
Basic Baker’s Cream
250 ml milk 1 vanille pod 2 eggyolks
50 grams sugar 1 T flour
1.Cook the milk and the vanilla in a low fire for 5 minutes. Whisk carefully.
2.Beat the eggyolk and the sugar until creamy or pale yellow in color.
3.Add the flour to the eggyolk mixture and pour half of the hot milk but continue to whisk.
4.Pour the mixture back to the pan and cook for 5 minutes in a low fire. Whisk carefully.
5.Pour the cooked cream in a plate and cover with a cellophane. Let it cool.
Note: the cellophane helps to cool the cream fast and against curdling the top.
Add the softened butter with the powdered sugar in a bowl of a food processor. Beat the butter with the bishop hook until smooth and airy. This takes at least 10 minutes. Stir the custard with a whisk until smooth and add it gradually to the airy butter. Keep beating until well blended. Spoon half the filling from the bowl. Store it separately. Mix the rest with the melted chocolate.
To assemble:
The Choco Samaba clubcakes are filled with a double layer of filling. So scoop the creams separately in a piping bag with a smooth nozzle. Divide the vanilla cream on the first half of the cake slices.Pipe here then the chocolate cream on top of the vanilla cream. Place the other half of the cake on top and press them gently.