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Chocolate number cake recipe
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Chocolate number cake with shortcrust pastry

Very chocolaty, creamy and delicate tastes the number cake with shortcrust pastry and cream cheese ganache cream. Beautifully decorated, it is a fancy eye-catcher on any coffee table and therefore ideal for a party. With this recipe you can make the chocolate number cake at home.
Course Dessert
Cuisine Israeli
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 2 double numbers

Equipment

  • cake numbers template
  • piping bag with hole nozzle

Ingredients

for the shortcrust pastry

  • 200 g butter room warm
  • 135 g powdered sugar
  • 2 eggs
  • 65 g cocoa powder
  • approx. 480 g flour
  • 3 g baking powder
  • 1 pinch of ground vanilla bean
  • 1 pinch of salt
  • flour for the work surface

for the cream

  • 400 g cream
  • 380 g dark chocolate 50 % cocoa content
  • 500 g cream cheese

for decorating (alternative)

Instructions

Preparation of the ganache

  • Break dark chocolate into pieces.
  • Heat (do not boil!) cream and take it off the heat.
  • Add the chocolate pieces to the hot cream and let it stand for a few minutes.
  • Whisk the mixture until it becomes homogeneous.
  • Let the ganache cool and refrigerate for about 6 hours until it becomes firm.

Preparation of the shortcrust pastry

  • Beat soft butter, powdered sugar, vanilla and salt for about 5 minutes until fluffy and creamy.
  • Add eggs one at a time and beat briefly each time until homogeneous.
  • Mix 400 g flour with cocoa powder and baking powder.
  • Add the flour mixture to the butter mixture and mix briefly.
  • Now add the remaining flour little by little as needed and knead briefly to form a very soft chocolate dough.
  • Divide the dough into two equal pieces and refrigerate them, wrapped in an airtight container, for about 1 hour.
  • First roll one piece of dough slightly in flour, roll it out on a sheet of baking paper about 4 mm thick to a long rectangle or oval and cut out a number from it using the template.
  • Place the number together with the baking paper on which it was rolled out on a baking sheet and bake it in a preheated oven at 356 °F (180 °C) for about 10 minutes.
  • Roll out the resulting dough scraps in the same way on a sheet of baking paper, cut out the same number from it and bake it as the first one.
  • Now roll out the second piece of dough and cut out another number from it. Roll out the remaining dough and cut out the same number again.
  • Bake the last two numbers one after the other in the same way as the first.
  • Let the four cake layers in the shape of two equal numbers each cool.
  • Use the leftover dough to bake chocolate cookies.

Preparation of the cream

  • Put cream cheese and the ganache together in a mixing bowl and whip briefly to a homogeneous chocolate cream.
  • Fill the cream into the piping bag with a round nozzle (Ø 8 mm).

Preparation of the chocolate number cake

  • Place the two different numbers side by side on a cake plate.
  • Pipe dots of cream onto the two number cake layers until they are completely covered.
  • Carefully place the other two numbers on top of the first and pipe dots of cream on top as well.
  • Chill the cake for one hour.
  • Decorate the chocolate number cake with the Burgenland cookies, chocolate whoopie pies, chocolate cookies, chopped white and dark chocolate, meringue as well as pistachios or as you like.

Notes

  • You can either make the number template yourself or buy it. If you make it yourself, it should be about the size of DIN A4.
  • The amount of flour given may vary. Add only enough flour from the last portion until you get a very soft, no longer sticky chocolate shortcrust dough.
  • Knead the dough only briefly to just a homogeneous consistency so that it tastes crumbly and not firm later.
  • Do not roll out the dough too thinly so that the cake layers do not taste dry later.
  • Don't bake the shortcrust pastry numbers longer than necessary, or they might taste dry, too.
  • Handle the shortcrust pastry numbers carefully, as they are very delicate and fragile.
  • Use good quality chocolate for the ganache. The taste of the cake cream depends on it.
  • Since the cream does not contain sugar, the cocoa content in the chocolate should not be too high. Alternatively, you can stir in some powdered sugar to the cream if it is not sweet enough for you.
  • Note the detailed tips and tricks for making the chocolate number cake at the top of the post.