Dalmatian Cake is not only visually stunning with its distinctive black-and-white pattern but also irresistibly delicious. This layered dessert features a unique sponge cake, a luscious chocolate cream, and a light whipped topping. Perfect for any occasion, it’s a sure way to impress family and friends.
Ingredients for the White Sponge:
- 6 egg whites
- 6 tablespoons of flour
- 6 tablespoons of sugar
- 1 tablespoon of oil
- ½ packet of baking powder
Ingredients for the Dark Sponge:
- 6 egg yolks
- 6 tablespoons of sugar
- 6 tablespoons of flour
- 2 tablespoons of cocoa powder
- 1 tablespoon of oil
- 1 dl of milk
- ½ packet of baking powder
For the Soaking Syrup:
- 1.5 dl of milk
- 3 tablespoons of sugar
For the Cream:
- 1 liter of milk
- 3 chocolate pudding packets
- 6 tablespoons of sugar
- 250 grams of margarine (room temperature)
For the Topping:
- 500 ml of Hulala (whipping cream)
- Grated chocolate for decoration
Making the Sponge Cake:
Start by preparing the white sponge batter. Beat the egg whites with sugar until stiff and glossy. Gently fold in the oil, flour, and baking powder until smooth. Using a spoon, drop small dollops of the white batter onto a lined baking tray, leaving small gaps between each dollop to create the “Dalmatian spots.”
For the dark sponge, whisk the egg yolks with sugar until creamy. Gradually add the oil, flour, cocoa powder, milk, and baking powder. Carefully spoon the dark batter into the gaps between the white dollops, creating a patchwork pattern.
Bake the sponge in a preheated oven at 200°C (390°F) for about 15 minutes, or until a toothpick comes out clean. Let the sponge cool completely.
Preparing the Syrup:
Bring the milk and sugar to a boil, stirring until the sugar dissolves. Allow the syrup to cool slightly, then pour it evenly over the cooled sponge to keep it moist and flavorful.
Making the Cream:
Cook the pudding as directed: combine the pudding powder and sugar with a portion of cold milk to form a smooth paste, then gradually whisk it into boiling milk. Stir constantly until thickened. Let the pudding cool to room temperature, then beat in the softened margarine until smooth and creamy. Spread this chocolate cream evenly over the soaked sponge.
Whipping the Topping:
Whip the Hulala cream until it forms stiff peaks. Spread the whipped cream over the chocolate layer, smoothing it out for an elegant finish.
Final Touch:
Grate chocolate over the top for a simple yet elegant decoration, or get creative with other toppings like sprinkles, nuts, or even chocolate shavings.
Serving Suggestions:
Chill the Dalmatian Cake in the fridge for at least a few hours, preferably overnight, to let the layers set and the flavors meld. Slice into squares or rectangles to highlight the beautiful black-and-white pattern, and serve this playful yet decadent treat with a cup of coffee or tea.
Dalmatian Cake is not just a dessert; it’s a delightful combination of taste and artistry. Whether for a birthday, a festive gathering, or a simple weekend treat, this cake is bound to steal the spotlight. Enjoy every bite!
