Buttercream cake

When I know there’s a day with guests or a family anniversary coming up, I sometimes choose a buttercream and chocolate cake. It’s not the quickest dessert, but it’s not complicated if you organize everything in advance. I usually make the sponge a day ahead and let it cool completely, so I don’t rush during assembly.

Quick Info

Total time: about 3 hours (including cooling, preferably make the sponge a day in advance)
Servings: 10-12
Difficulty: medium

Ingredients

Sponge:
- 5 eggs (at room temperature)
- 5 tablespoons sugar (granulated)
- 3 tablespoons all-purpose flour
- 3 tablespoons finely ground walnuts

Syrup:
- 300 ml water
- 3 tablespoons sugar
- 1 vial rum essence

Cream:
- 300 g butter (minimum 65% fat, at room temperature)
- 200 g powdered sugar (preferably extra fine)
- 100 g dark chocolate (around 52% cocoa)
- 200 ml heavy cream (unsweetened)

Decoration:
- about 300 ml heavy cream (well chilled)
- 3 packets bourbon vanilla sugar

Garnish:
- fondant, as desired

Instructions

1. Sponge:
Separate the eggs. Place the yolks in a bowl with the sugar and whisk until the sugar dissolves, and the mixture becomes pale and creamy. I use a spatula or a classic whisk, not a mixer. In a separate bowl, beat the egg whites until stiff peaks form, with a pinch of salt. Add the flour and ground walnuts to the yolks, mixing gently. Gradually fold in the beaten egg whites with wide movements, from bottom to top. Don’t overmix, just enough to combine. Pour the mixture into a round (23 cm diameter) greased and floured cake pan. Bake in a preheated oven at 180°C for about 35-40 minutes. Check after 30 minutes with a toothpick; it should come out clean. Let the sponge cool completely in the pan, then remove it to a wire rack or a platter. For better results, I let it sit overnight, loosely covered.

2. Syrup:
Bring the water and sugar to a boil until the sugar dissolves and the liquid reaches a brief boil. Remove from heat and add the rum essence. Let the syrup cool completely before using.

3. Cream:
Let the butter sit at room temperature until it’s soft but not melted. Mix it with the powdered sugar using a mixer on low speed. After 3-4 minutes, the cream will become whitish and airy. Break the chocolate into pieces and place it with the heavy cream in a heatproof bowl. Set the bowl over a double boiler on low heat, making sure it doesn’t touch the water. Stir gently until the chocolate melts completely and the mixture is smooth. Do not let it boil. Chill in the fridge for at least 30 minutes to cool well. Remove the chocolate cream and briefly mix it with a mixer. Then gradually incorporate it into the buttercream, mixing with a spatula or on low speed with the mixer. Mix just until combined to avoid curdling.

4. Whipped cream for decoration:
Whip the very cold heavy cream with the vanilla sugar until it thickens and forms stiff peaks. Be careful not to overwhip it, or it will curdle.

5. Assembly:
Cut the completely cooled sponge into 4 equal horizontal layers. It’s easier to work with a long serrated knife or dental floss. Place the first layer on a platter. Soak it evenly with part of the syrup, without drowning it. Spread a thin layer of cream, then repeat until you finish the layers. Cover the entire cake with the remaining cream, smoothing the edges. Decorate with whipped cream using a piping bag or spatula, as desired. If you like, you can also decorate with fondant or leave it just with whipped cream. Chill for at least 2-3 hours before serving to let everything set.

Why I make this recipe often

It’s a straightforward recipe with simple ingredients that I always have on hand. The sponge turns out airy even without baking powder. It slices well and doesn’t crumble. The cream is thick but not heavy. The cake lasts 2-3 days in the fridge without losing its texture. It easily adapts to other occasions.

Tips and Variations

Tips

- Use butter with at least 65% fat, not margarine.
- The heavy cream must be very cold when whipping.
- The sponge is easier to slice if you chill it for a few hours or overnight.
- When incorporating the chocolate cream into the butter, mix briefly, just enough to combine.

Substitutions

- Dark chocolate can be replaced with milk chocolate, but the cream will be sweeter.
- Ground walnuts can be swapped with ground almonds.
- For whipped cream, you can also use a plant-based alternative, but the texture and taste will differ.
- If you don’t have fondant, you can use fresh fruit for decoration.

Variations

- You can add a thin layer of tart jam between the layers for contrast.
- If you want a nut-free sponge, increase the flour to 5 tablespoons.
- Add grated orange zest to the cream for extra flavor.

Serving Ideas

- Cut thin slices; the cake is filling.
- Pairs well with coffee or unsweetened tea.
- For special occasions, you can make mini cakes using smaller pans.

Frequently Asked Questions

1. Can I cut the sponge into just 2 or 3 layers instead of 4?
Yes, if you want thicker layers or don’t have a good knife for slicing thinly. The cream will be slightly more between the layers.

2. Can I prepare the cream a day in advance?
Yes, but keep it in the fridge and take it out 30 minutes before using it, so it’s easy to spread.

3. Can the cake be made without nuts in the sponge?
Yes. Replace the nuts with flour or almond flour.

4. What can I use to soak it if I don’t have rum essence?
You can use vanilla essence or a bit of strong coffee for a different flavor.

5. Can I freeze the sponge or the assembled cake?
The plain sponge can be frozen well-wrapped for up to 2 months. I don’t recommend freezing the assembled cake, as the texture of the cream changes.

Nutritional Values

One slice (out of 12):

- Energy: approximately 380 kcal
- Protein: 5 g
- Fat: 27 g
- Carbohydrates: 30 g
These are estimated values and depend on the ingredients and how thickly you spread the cream or whipped cream.

Storage and Reheating

The cake can be stored covered in the fridge for up to 3 days. It’s easier to slice if you take it out 15-20 minutes before serving. There’s no need to reheat it. If there are leftovers, cover them so it doesn’t absorb odors from the fridge. If you decorate with fondant, it may become slightly moist after a day, but it won’t affect the taste.

Base: The egg yolks are beaten with sugar until it melts. Separately, the egg whites are whipped into stiff peaks. Flour and ground walnuts are added to the yolks and the mixture is homogenized. Finally, the whipped egg whites are gently folded in from the bottom up until fully incorporated. A 23 cm diameter cake pan is greased and floured, the mixture is poured in, and it is baked in a preheated oven. It is done when a toothpick comes out clean. Syrup: Water and sugar are boiled until it comes to a boil, then removed from heat and rum essence is added. Let it cool. Cream: The butter at room temperature is beaten with sugar until it becomes a fluffy cream. Separately, chocolate is chopped, cream is added, and it is placed over a double boiler until it becomes a smooth cream, it should not boil. Let it cool in the fridge, then mix well. The chocolate cream will be incorporated into the butter cream, mixing gently to avoid curdling. Whipped cream: Cream taken from the fridge together with vanilla sugar is whipped until it thickens. Assembly: The base is cut into 4, the first part is placed on a plate, soaked with syrup, then filled with cream, and the same process is repeated until all layers are finished. It is decorated with whipped cream and fondant.

 Ingredients: Base 5 eggs 5 tablespoons sugar 3 tablespoons flour 3 tablespoons ground walnuts Syrup 300 ml water 3 tablespoons sugar 1 vial rum essence Cream 300 g butter 65% fat 200 g powdered sugar 100 g dark chocolate 52% cocoa 200 ml whipped cream Topping whipped cream about 300 ml 3 sachets bourbon vanilla sugar Decoration sugar paste

 Tags:  cake cake base butter cream