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Learn how to make an authentic penguin cake
The penguin cake is a chocolate cake filled with cream that simulates the shape and flavor of the "Penguins of Marinela". This can be a great way to surprise and please a fan of chocolate or this specific treat.
Therefore, below we will explain how to make it easily and in short steps. Do not worry if you are not an expert in pastry, because this cake is very simple to make and we guarantee that if you follow these steps, it will be like an expert.
penguin cake ingredients
For the chocolate cake:
2 Eggs L.
250 grams of white sugar.
120 milliliters olive oil.
160 milliliters of milk.
2 teaspoons of white vinegar.
1 teaspoon of vanilla extract.
180 grams of all-purpose common wheat flour.
60 grams of Cocoa powder without sugar.
3 teaspoons of baking powder.
A pinch of salt.
120 milliliters of hot water.
For the filling
140 milliliters of vegetable cream (flavored and sweet).
Steps for the preparation of the penguin cake
Preparation of the biscuit dough
The first thing you should do is a buttermilk, and for this, pour the white vinegar over the milk that is in a bowl and stir a little so that it is integrated. Then let it rest for 5 minutes.
In a separate bowl, add the eggs, followed by the sugar, mild-flavored oil, and vanilla essence or extract.
With the help of a hand whisk, beat very well until you get a homogeneous mixture. Remember that for all the ingredients to integrate well they must be at room temperature.
Pour half of the homemade buttermilk and mix.
Sift the flour over the previous mixture, followed by the cocoa powder for baking.
Add a pinch of salt and mix again with the manual rods until you get a homogeneous mass.
Pour in the other half of the buttermilk and a little hot water. Then, continue mixing with the sticks until you get a light, shiny mixture. It is recommended that the water you add is boiling.
Baking of the cake
Divide the cake mixture into two molds preferably 18 centimeters in diameter, previously spraying with non-stick spray and covering the base with baking paper.
Take the molds to the preheated oven at 175º C, preferably with heat up and down and without a fan, for approximately 32 minutes. However, to know if the cake is ready, prick it with a toothpick and if it comes out dry, it will indicate that it is ready.
Once the biscuits are ready, remove from the oven and let them rest on racks for 10 minutes before unmolding.
Once the resting time has passed, they will be ready to unmold and remove the baking paper from the base.
Let stand at room temperature until completely cool.
Once the cupcakes are done, cut off the tops so the cupcakes are even.
Preparation of the chocolate ganache
Heat the cream on the stove or in the microwave, but do not let it boil. Then, pour the hot cream over the chocolate and let stand for a few seconds.
With the help of some manual rods, stir the mixture with the manual rods until the chocolate has completely melted.
Once everything has melted, pour in the butter and mix again with the rod until you get a shiny ganache with a homogeneous texture.
For the ganache to thicken quickly, pour it into a large bowl and cover skin-tight with cling film.
Let stand at room temperature until firm.
When it's cool, give it a little stir and transfer to a smaller bowl so it's ready to be used in the cake.
For the cream or filling
Place the cream in a bowl and begin to beat with electric rods for approximately 4 minutes at medium speed. Remember that it is better that it is at room temperature so that it mounts faster.
Remember that the ideal consistency is foamy and airy, as shown in the image.
Assemble and decorate the cake
Place one of the biscuits on the presentation plate and place a generous layer of the filling cream on top. With the help of a trowel, level it a little. Remember to reserve a little cream to decorate the surface.
Place the second biscuit on top, but this time upside down. Then, with a palette, smooth the edges of the cream.
Cover the entire cake with a thin layer of chocolate ganache, but smoothing the surface with a trowel or spoon.
For the final layer of ganache, place the cake on a turntable or dancer. Pour the rest of the ganache into a piping bag and begin to cover the cake with it.
Smooth the surface of the cake with a trowel, then proceed to cover the top. Then, continue going over the top coverage with a palette, making sure that all the coverage is even.
Clean the edges of the presentation plate.
To make the final decoration, pour a little of the vegetable cream into the aerated cream that you had reserved. In this way, the cream will be more manageable.
Place the cream in a pastry bag with a small nozzle and proceed to make a design as if you were drawing several letters “e” together, as shown in the final image.
Finally, reserve in the refrigerator until serving time. Remember that it is strictly necessary to keep the cake refrigerated to prevent the ganache from melting.
As you may have noticed, it is very easy to make a penguin cake, since the sponge cake, the cream and the ganache are easy to make. Therefore, we encourage you to try this recipe at home and surprise your friends. In fact, this cake is the perfect gift for a chocolate fanatic on their birthday.
