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Very chocolaty, creamy and delicate tastes this 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. A detailed chocolate number cake recipe with the exact quantities and step-by-step instructions can be found here at the bottom.
Heavenly chocolaty
Chocolate lovers in particular will be thrilled with this number cake. Because it tastes heavenly chocolaty, similar to my zucchini brownies and the mini chocolate sponge cakes.
The number cake is made of a shortcrust pastry prepared with cocoa powder. It tastes crispy tender, crumbly and chocolaty. By the way, the Polish Royal cheesecake is also made of a similar pastry.
The cake is filled with a cream cheese ganache cream. It tastes light and airy and thanks to dark chocolate also incredibly chocolaty. Have you tried my chocolate honey cake with ganache?
Chocolate number cake with shortcrust pastry
I made the cake layers for the chocolate numbers cake with shortcrust pastry this time. Maybe you have already made my number cake with honey pastry times.
The shortcrust numbers are, in contrast to the sponge or honey cake layers, quite delicate and fragile. Therefore, handle them very carefully. It is similar with the cake bases for the Leningradsky cake.
Decorate as you like
I decorated my chocolate number cake with the Burgenland cookies, chocolate whoopie pies, chocolate cookies, chopped white and dark chocolate, meringue, and pistachios.
The chocolate cookies were baked from the shortcrust pastry left over after cutting out the numbers. After cooling, I coated the cookies with melted chocolate.
You can decorate the chocolate number cake any way you like. Fruits, nuts, candies, cookies, edible flowers, herbs, sugar sprinkles are perfect for this. Among other things you can use:
- Bird’s milk sweets,
- macarons,
- zefir,
- Russian mushroom cookies,
- marzipan potatoes,
- chocolate peanut clusters,
- Dominosteine,
- chocolate.
This number cake is
- chocolaty,
- creamy,
- airy,
- crumbly,
- tender,
- moderately sweet,
- very tasty,
- with chocolate shortcrust pastry layers,
- with cream cheese ganache cream,
- also possible as letters,
- easy to make at home,
- to decorate as you like,
- a fancy eye-catcher on every coffee table,
- ideal for a special occasion.
Chocolate number cake recipe with shortcrust pastry
The chocolate number cake recipe you’ll find here at the end of the post in the recipe box is absolutely not difficult. I made the cake layers for it with shortcrust pastry this time. The filling is a cream cheese ganache cream.
Step 1:
First, get the ganache ready, because it needs to chill for a few hours. For this, heat cream and dissolve dark chocolate in it. After the chocolate mixture has cooled, put it in the fridge to set.
Step 2:
For the shortcrust pastry, beat soft butter and powdered sugar until creamy. Then stir in eggs one at a time. Now add flour with cocoa powder as well as baking powder and knead briefly to form a soft chocolate dough.
Let the dough chill for 1 hour, then roll it out to a thickness of about 4 mm and cut out numbers using a template. Bake them one after the other for about 10 minutes and let them cool.
Step 3:
For the cream, whip cream cheese and the ganache until homogeneous. Pour the chocolate cream into a piping bag with a round nozzle.
Step 4:
Now pipe dots of the cream onto the two different number cake layers, place the same two numbers on top and pipe the cream dots on them as well. Chill the chocolate number cake for about 1 hour.
Step 5:
Decorate the chocolate numbers cake as desired and serve.
How to make chocolate number cake: tips and tricks
- 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.
- You can make the ganache the day before and refrigerate it overnight.
- The amount of flour given in the recipe 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.
Did you make the chocolate number cake using this recipe? I’m looking forward to your result, your star rating and your comment here below on how it turned out and tasted.
Also try these recipes for fancy eye-catching cakes:
- Winter hat cake – recipe for fancy knit hat cake
- Naked cake with chiffon cake and lemon cream – winter edition
- Cake “Monastyrskaya izba” – Russian cherry honeycomb dessert
Chocolate number cake with shortcrust pastry
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)
- Burgenland cookies
- chocolate whoopie pies
- chocolate cookies (from the leftover shortcrust dough)
- chopped white and dark chocolate
- meringue
- pistachios
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.
If you are using Pinterest, you can pin the following picture:
