Soccer ball cake, recipe for football and chocolate lovers

Desserts

If someone had told me that I would follow the broadcast of a Eurocup I would have laughed, because I have never been a football enthusiast. But there is nothing like having a nine-year-old son addicted to this sport to become fond of it with his eyes closed. With this soccer ball cake I know that my success is assured, if our team also wins the game I won't even tell you.

I have made this recipe several times using different fillings: chocolate, strawberries with cream, ice cream, etc. But my favorite version is this one with chocolate mousse, it's delicious. The recipe has been around the internet for a long time, so much so that it is almost impossible to know who first came up with the great idea of ​​shaping a cake into a soccer ball. I am sure that it has delighted all the children (and not so children) for whom it has been prepared.

Ingredients

For 10 people
  • Dark chocolate (for the chocolate mousse) 350 g
  • Egg (for the chocolate mousse) 6
  • Unsalted butter (for the chocolate mousse) 75 g
  • 3 tablespoons sugar (for the chocolate mousse)
  • Egg (for the cakes) 8
  • Sugar (for the biscuits) 200 g
  • Wheat flour (for the cakes) 250 g
  • 2 teaspoons baking powder (for the cakes)
  • Cocoa powder (for the cakes)
  • Water (for the syrup) 150 ml
  • Sugar (for the syrup) 150 ml
  • Rum (liquor) a splash (for the syrup)

How to make soccer ball cake

Difficulty: Difficult
  • Total time 2 h 30 min
  • Elaboration 1 h 45 min
  • Cooking 45 m
  • Repose 1 hour

We start by preparing the chocolate mousse, so that it has time to harden while we make the sponge cake and syrup. To do this, we melt the chocolate and butter in a water bath. Remove the saucepan from the heat and place the mixture in a bowl, adding the eggs one by one and beating well after adding each one.

Besides, we mount the clear ones to the point of snow. When they are strong, add the sugar and beat a little more. Finally, we mix the whites with the chocolate mixture, making enveloping movements, so that it does not fall. We keep the mousse in the fridge while we continue with the cake.

To make the cakes, we mount the egg whites until they are firm snow and we reserve them. In another bowl, beat the egg yolks with the sugar until a smooth mixture is left. Add the sifted flour and yeast, mixing well. Finally we add the whites to the point of snow, integrating everything through enveloping movements.

We separate the dough into two bowls, approximately the same amount in each. In one of the halves we add the cocoa, we will have a white and a brown mass. We place each half on a different baking tray, greased with butter and lined with kitchen paper. Finally, we bake each tray, separately, for about 12 minutes at 180 ºC.

Once the two cakes are baked, we let them cool. Next, we cut out ten hexagons from the white cake. We cut out five pentagons from the chocolate cake and a circle as big as the mold we are going to use, which will serve as the base for the cake. The figures I used were two inches on a side.

To make the syrup, we put the sugar, the water and the rum in a saucepan and let them boil for about eight or ten minutes. Once the syrup is ready, we let it cool, while we begin to assemble the cake.

We line a salad bowl with plastic wrap and we arrange in it the hexagons and pentagons of sponge cake, interspersing to go making the characteristic drawing of a soccer ball, as can be seen in the step-by-step photographs. With a kitchen brush, we smear the cake well with the syrup, reserving a little to moisten the base.

We take out the chocolate mousse that we had reserved and fill the cake. Finally, we place the cake base on top, which we will have previously soaked with the rest of the syrup. Cover with plastic wrap and reserve in the fridge until serving time.

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