Chocolate cake with champagne cream

I have made this cake several times for birthdays when I wanted something chocolatey with an extra flavor. It's the kind of recipe I choose when I know it needs to hold up well in the fridge overnight and when I need a more special cream, not just whipped cream or plain chocolate. The first time I made it, I forgot to cut the sponge into three layers, so I added a layer of ladyfingers in the middle – and it turned out great, so I kept that version. It’s a cake with a sponge base, chocolate cream, and a champagne cream with white chocolate.

Quick Info

Total Time: about 5-6 hours (including cooling and assembling)
Servings: 12 slices
Difficulty: medium

Ingredients

Sponge Cake
6 eggs
5 tablespoons sugar
1 tablespoon vanilla powdered sugar
3 tablespoons oil
6 tablespoons flour
1 teaspoon baking powder
a few drops of lemon essence

Champagne Cream
2 egg yolks
2 tablespoons vanilla powdered sugar
400 ml champagne (or dry sparkling wine)
100 g white chocolate
10 g gelatin granules
200 ml heavy cream

Chocolate Cream
200 g dark chocolate (55-70% cocoa)
400 ml heavy cream

For the Ladyfinger Layer
12 ladyfingers
100 ml sweetened milk (for soaking)

Decoration
200 ml heavy cream
1 packet whipped cream stabilizer
colored sprinkles (optional)
cake pops (optional)

Preparation Method

1. Sponge Cake

1.1. Preheat the oven to 175°C (350°F).
1.2. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Add the sugar and powdered sugar in two batches, mixing until you achieve a dense, glossy meringue.
1.3. Mix the egg yolks with the oil and lemon essence. Gently fold them into the egg white mixture using slow, upward motions.
1.4. Sift the flour with the baking powder. Gradually incorporate them into the mixture using a spatula, being careful not to overmix.
1.5. Pour the mixture into a 24 cm round cake pan lined with parchment paper at the bottom. Bake for 30-35 minutes in the middle of the oven. It's done when a toothpick comes out clean.
1.6. Remove the cake from the pan and let it cool completely on a wire rack before slicing. It's best sliced after cooling for at least an hour.

2. Champagne Cream

2.1. Hydrate the gelatin in 3-4 tablespoons of cold water. Let it absorb the liquid for 10 minutes.
2.2. Mix the egg yolks with the powdered sugar. Gradually pour in the champagne, mixing on low speed until the mixture is smooth.
2.3. Place the mixture over a double boiler or on low heat, stirring constantly for 10-15 minutes – it should not boil, just thicken slightly.
2.4. Remove from heat. Add the broken white chocolate pieces and stir until completely melted.
2.5. When the mixture is warm, add the bloomed gelatin, stirring vigorously to avoid lumps. Cool the mixture to room temperature, then refrigerate for 20-30 minutes – just until it starts to thicken slightly, but is not completely set.
2.6. Whip the heavy cream until soft peaks form. Gently fold it into the cooled champagne cream. Keep the cream chilled until assembly.

3. Chocolate Cream

3.1. Place 200 ml of heavy cream in a small saucepan and heat it without boiling. Add the broken dark chocolate pieces and stir until completely melted.
3.2. Remove the pan from heat and let it cool to room temperature, then place it in the freezer for 1 hour or in the fridge for 3 hours. The idea is for it to be well chilled and slightly thickened.
3.3. Whip the remaining 200 ml of heavy cream until fluffy. Fold it into the chilled chocolate cream on low speed. If it's too thick, let it sit at room temperature for 5-10 minutes.

4. Ladyfinger Layer

4.1. Mix the milk with a little sugar (if you want it sweeter).
4.2. Quickly dip the ladyfingers in the milk and arrange them in a compact layer on the sliced sponge.

5. Assembly

5.1. Cut the cooled sponge into two or three horizontal layers. If it’s not very tall, use two layers of sponge and place a layer of ladyfingers between them.
5.2. Place the first layer of sponge on a serving platter.
5.3. Spread half of the champagne cream over it.
5.4. Place the soaked ladyfinger layer on top of the cream.
5.5. Spread the chocolate cream over the ladyfingers.
5.6. Finish with the second layer of sponge, then the remaining champagne cream. If you have three layers, alternate the creams between them.
5.7. Cover the cake with plastic wrap and refrigerate for at least 4 hours, ideally overnight.

6. Decoration

6.1. Whip 200 ml of cream with the stabilizer until firm.
6.2. Decorate the cake to your liking – you can use a piping bag or simply spread it evenly. Sprinkles or cake pops are optional.

Why I Make This Recipe Often

This cake is perfect for special occasions or when I need a dessert that looks good and cuts nicely. The champagne cream is different, not heavy, and the flavor is balanced between chocolate and something slightly fruity. It can be made in advance and keeps well in the fridge.

Tips and Variations

Tips

- If the sponge doesn’t rise very high, don’t insist on cutting it into three – two layers of sponge and one layer of ladyfingers are sufficient.
- The gelatin should only be added to the cream once the mixture is no longer hot; otherwise, it will lose its effect.
- To prevent the ladyfingers from soaking too much, dip them just once in the milk, very quickly.

Substitutions

- Champagne can be replaced with any dry sparkling wine or prosecco.
- The white chocolate in the cream can be swapped with milk chocolate, but the final taste will be sweeter and heavier.
- For the sponge, you can also use pre-made sponge cake if you're in a hurry.

Variations

- If you don’t want a ladyfinger layer, just use sponge, but then make it in a smaller pan or double the quantities.
- You can add raspberries between layers for an extra freshness.
- The chocolate cream can also be made with milk chocolate if you prefer a milder taste.

Serving Ideas

- Take the cake out of the fridge 30-40 minutes before serving to make it easier to slice.
- It pairs well with plain coffee or chilled dry sparkling wine.

Frequently Asked Questions

1. Can the cake be made a day in advance?
Yes, it keeps well in the fridge and the creams set perfectly overnight.

2. Can I use plant-based whipped cream?
You can, but natural cream has a better texture and flavor, especially for the chocolate and champagne creams.

3. How can I slice the sponge more easily?
After it has cooled completely, use a long knife with a thin blade or a special cake wire.

4. What should I do if the champagne cream doesn’t set?
Leave it in the fridge longer; if it’s still soft, the gelatin probably didn’t activate (too much heat during mixing or old gelatin).

5. Can I use mascarpone instead of whipped cream?
You can, for a denser texture, but the taste will be different and may slightly overpower the champagne.

Nutritional Values (estimated per serving)

Energy: 410-450 kcal
Protein: 6-7 g
Fat: 28-32 g
Carbohydrates: 30-35 g

The cake has enough fat from the cream and chocolate. If you want to reduce the calories, use less cream or lighter whipped cream.

Storage and Reheating

The cake can be stored in the fridge covered for up to 3 days. It slices best when cold, but can be left at room temperature for 20 minutes before serving. It cannot be reheated as it is a cold dessert. If there is leftover cream, you can use it for cups or desserts in jars.

The base is a classic sponge cake. The egg whites are beaten into a stiff foam with a pinch of salt, then sugar is added and mixed until a dense and glossy foam is obtained. The egg yolks, beaten with oil and lemon essence, are added to the egg whites and gently mixed. Finally, the flour mixed with baking powder is added, and the mixture is gently homogenized by folding with a spatula, using an up-and-down motion. The mixture is poured into a baking pan (24 cm diameter) lined with parchment paper and baked in a medium oven for about half an hour. The base is removed onto a cooling rack and left to cool. Champagne cream: The gelatin is soaked in a little cold water, just enough to cover it. The egg yolks are well mixed with flavored sugar. Champagne is slowly poured in and mixed gently until the mixture is homogeneous. The pot is placed over low heat, and the mixture is boiled for 10-15 minutes. It is set aside and broken chocolate is added. Mix until the chocolate melts. Let it cool down, then add the gelatin. The pot is placed in the fridge until the mixture cools well and starts to set. Meanwhile, the cream for whipping is beaten until fluffy. It is then incorporated into the cooled champagne cream. It is refrigerated again until the cake is assembled. Chocolate cream: Broken chocolate is melted over low heat with half of the whipping cream. It is brought to a boil, set aside, and homogenized. Let it cool down, then place it in the freezer for 1 hour. If you have time, leave the cream in the fridge for about 3 hours. Meanwhile, the remaining whipping cream is beaten until fluffy. It is then incorporated into the cooled chocolate cream. Normally, the base should be cut into 3 parts. But I made a measuring mistake again and left 2 bases, replacing the third part with a layer of ladyfingers soaked in sweetened milk. The creams are distributed between the layers and the cake is placed in the fridge for a few hours or overnight. It is decorated with whipped cream, colorful balls, and cake pops.

 Ingredients: For the base: 6 eggs, 5 tablespoons sugar, 1 tablespoon vanilla-flavored powdered sugar, 3 tablespoons oil, 6 tablespoons flour, 1 teaspoon baking powder, a few drops of lemon essence. For the champagne cream: 2 egg yolks, 2 tablespoons vanilla-flavored powdered sugar, 400 ml champagne, 100 g white chocolate, 10 g gelatin, 200 ml whipped cream. For the chocolate cream: 200 g dark chocolate, 400 ml whipped cream. For decoration: 200 ml whipped cream, 1 stabilizer for whipped cream, colored balls for decoration, cake pops, 12 ladyfingers for the ladyfinger base.

 Tags:  chocolate cake cake layer birthday cake champagne cream