Cake at 12 o'clock

I have been asked multiple times for the recipe for "12 O'Clock Cake." I don't even know where the name comes from, but I vividly remember running outside, shouting "the black man has arrived at 12 o'clock," and when I stopped, I would find pieces of this cake laid out on the table. Every time I make this recipe, I follow the same pattern: a cocoa base, caramel syrup, chocolate glaze, and a generous layer of whipped cream.

Quick Info

Total time: about 2 hours (including cooling and assembly)
Preparation time: 40-50 minutes
Baking time: 25 minutes
Servings: about 20 pieces
Difficulty: medium
Recipe type: occasion cake, suitable for holidays or visits

Ingredients

For the base:
6 eggs
200 g sugar
30 ml water
30 ml oil
50 g cocoa (I usually use Dr. Oetker)
10 tablespoons flour

For the syrup:
200 g sugar
400 ml water
2 tablespoons honey
1 vial of rum essence

For the glaze:
240 g chocolate (I use whatever I have – even a broken chocolate Santa and some darker chocolate)
50 g butter

For decoration:
300 ml heavy cream (unsweetened)
50 g powdered sugar
2 packets of whipped cream stabilizer

Preparation Method

1. The Base
Separate the eggs. Put the egg whites in a large bowl and beat them with a pinch of salt until they become fluffy and form stiff peaks. When they are firm, gradually add the sugar, continuing to mix until the egg whites are shiny. Add the water while still mixing.

In a separate bowl, mix the egg yolks with the oil using a spoon until well combined. Pour them over the egg whites directly in the bowl and fold gently with a spatula, not with a mixer.

I have the flour ready in a bowl, along with the sifted cocoa. I add everything to the egg mixture and gently fold with a spatula, from the bottom up, to avoid deflating the egg whites.

I prepare the baking tray (about 25x35 cm) with parchment paper. I pour the mixture in and level it gently. I place the tray in the preheated oven at 180°C for about 25 minutes. I do the toothpick test – if it comes out clean, the base is ready.

I remove the base onto a rack or paper and let it cool completely. In the meantime, I take care of the rest.

2. The Caramel Syrup
I put the sugar in a small saucepan with a thick bottom. I leave it over medium heat, without stirring too much, until it turns into caramel. When it reaches a brown-golden color, I carefully pour in the 400 ml of water (be careful, it splatters and boils vigorously). I let it boil for a few minutes until the caramel completely dissolves, then I remove it from the heat.

I add the 2 tablespoons of honey and the vial of rum essence. I mix and let it cool.

3. The Chocolate Glaze
I break the chocolate into pieces and melt it over a double boiler, along with the butter. I stir constantly until it becomes a smooth glaze without lumps. I set it aside to reach room temperature.

If it seems too bitter (this often happens with darker chocolate), you can add a little powdered sugar while it’s still warm.

4. The Whipped Cream for Decoration
I put the cold cream in a bowl, along with the powdered sugar and stabilizer. I mix on high speed until it thickens well. I keep it in the fridge until it’s time to decorate.

5. Assembly
Once the base has cooled, I trim the edges to obtain a regular rectangle. I cut it into about 20 equal pieces.

I prepare the serving platter. One by one, I quickly dip each slice of base into the syrup on all sides to soak it well, but not to fall apart. I place the cakes on the platter.

Over each piece, I pour chocolate glaze – enough to cover the top without dripping too much over the edges. I put the platter in the fridge for 10-15 minutes to let the glaze set.

I take it out of the fridge, decorate each cake with whipped cream using a piping bag or spoon, and then grate some chocolate on top (if I have any leftovers).

Why I Make This Recipe Often

It’s made without hard-to-find ingredients, I don’t need complicated techniques, and the result is always the same: a light, well-soaked base with real chocolate glaze and fresh whipped cream. It’s easy to portion and keep refrigerated, it doesn’t dry out, and it doesn’t fall apart easily.

Tips and Variations

Tips

For the syrup, don’t let the caramel burn – it will become bitter.
Use chocolate that you like. If I only have milk chocolate, I reduce the powdered sugar in the whipped cream.
The base should not be dry, but neither too thin. Pay attention to the baking time, as it can vary depending on the oven.
Substitutions

The heavy cream can be replaced with plant-based cream, but the taste will be different.
Instead of rum essence, you can use vanilla if you don’t like the strong aroma.
Variations

You can also add a thin layer of sour jam under the chocolate glaze for contrast.
Chopped nuts can be sprinkled over the whipped cream instead of grated chocolate.
Serving Ideas

This cake is perfect for platters for guests, birthdays, or whenever you need portioned desserts.
It can be packed into boxes and taken on the go, as it holds up well during transport if kept cool.

Frequently Asked Questions

1. How long does the cake last in the fridge?
It lasts 3-4 days without problems if covered with foil or in a container. The whipped cream doesn’t harden excessively, and the base remains moist.

2. Can I use only milk chocolate for the glaze?
Yes, but the glaze will be sweeter and lighter in color. The cocoa flavor will be milder.

3. Can I replace the honey in the syrup?
You can, but the syrup will have a different texture and flavor. Honey adds extra taste and makes the syrup denser.

4. How do I cut the cake without it falling apart?
The base must be completely cooled. A long, sharp knife wiped after each cut helps prevent sticking.

5. Is whipped cream stabilizer necessary?
If you have heavy cream and keep everything very cold, it’s not essential. But if you’re working in a warm kitchen, the stabilizer prevents the whipped cream from deflating.

Nutritional Values

Approximately, one serving has around 220-250 kcal.
Carbohydrates: 28-30 g
Protein: 4-5 g
Fats: 10-12 g
Chocolate, butter, and whipped cream add significant calories. The values are approximate and may vary depending on the chocolate used and how much whipped cream you add for decoration.

Storage and Reheating

The cake can be stored in the fridge, covered, for up to 4 days. I do not recommend freezing – the base and whipped cream lose their texture. It is not reheated; it can be consumed cold or at room temperature, according to preference.

 Ingredients: Base 6 eggs 200 g sugar 30 ml water 30 ml oil 50 g cocoa Dr.Oetker 10 tablespoons flour Syrup 200 g sugar 400 ml water 2 tablespoons honey 1 vial rum essence Glaze 240 g chocolate (I used a mix, a chocolate Santa and some darker chocolate) 50 g butter Decoration 300 ml whipping cream 50 g powdered sugar 2 packets of whipped cream stabilizer

 Tags:  chocolate cake