Chocolate moustache cake

After the crêpes revisited for Candlemas, the Brive Tourisme team has come up with a recipe for a chocolate "moustache" cake for Easter!

The gastronomy of the Correze is rich and varied, and that's one of the values we hold so dear! We wanted to combine a gourmet recipe with our emblem, the moustache, and we've come up with a chocolate cake recipe with a vanilla biscuit moustache hidden inside.

This cake is a combination of two cakes: a yoghurt cake for the moustache and a chocolate sponge cake for the outer shell.

The ingredients

2 pots de yaourt (gâteau 1)
2 pots à yaourt de sucre (gâteau 1)
1/2 sachet de levure chimique (gâteau 1)
1/2 pot à yaourt d’huile de tournesol (gâteau 1)
3 pots à yaourt de farine (gâteau 1)
1 cuillère à café de vanille en poudre (ou extrait de vanille)
3 oeufs (gâteau 1)
1 pincée de sel (gâteau 1)
50 g de cacao en poudre non sucré (sponge cake)
200 g de beurre doux (sponge cake)
1 cuillère à café de levure (sponge cake)
4 oeufs (sponge cake)
200 g de sucre (sponge cake)
200 g de farine (sponge cake)
10 cl de crème liquide
100 g de chocolat noir

Temps de préparation : 30 min
Temps de cuisson : 80 min

Chocolate cake with moustache-shaped vanilla cake insert

Préparation

To begin with, the yoghurt cake: In a large bowl, beat the eggs and add the yoghurt, sugar, salt and vanilla. Mix well, then add the flour and oil. Mix well again and pour the mixture into a buttered and floured cake tin. The tin should be 3/4 full. Bake for 35 to 40 minutes at 180°C. Leave the cake to cool for several hours (ideally overnight).
Once the cake has cooled, cut it into thick slices, and using a cookie cutter, cut out moustaches, trying to make the shapes as neat as possible. Cut out as many as you need (there should be enough to cover the entire length of your cake tin in which you will bake the chocolate cake).
Place the moustaches against each other. Wrap them tightly in cling film and place in the freezer for at least 1 hour (this will prevent them from crumbling). Meanwhile, prepare your chocolate pastry
Prepare the chocolate sponge cake Beat the butter until creamy, then add the sugar and beat again until smooth. Separate the egg whites from the yolks. Add the yolks one by one to the butter-sugar mixture, beating well between each addition. Beat the egg whites until stiff then fold them gently into the previous mixture. Sift the flour, cocoa powder and baking powder and gradually add to the mixture. Pour a third of the mixture into the bottom of your buttered and floured tin, then place your moustaches. Cover with the rest of the chocolate mixture and bake for around 40 minutes at 180°C. Check doneness by sticking the tip of a knife into the centre of the cake (it should come out dry).
Prepare the topping by heating the chocolate squares with the liquid cream over a very low heat. Stir until all the chocolate has melted, then add the butter. Generously coat the cake with the chocolate.
Leave the topping to set, then your cake is ready!

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