Amandine

I have made these chocolate cakes many times, especially when I need a reliable homemade dessert that everyone will enjoy. The sponge stays soft, the cream has an intense cocoa flavor, and the glaze spreads nicely without hardening too much after cooling. It’s a recipe that works for any festive occasion, but I've also made it for regular days when I craved something substantial.

Quick Info

Total Time: about 2 hours (including cooling, but not the overnight resting period)
Preparation Time: about 40-50 minutes
Baking Time: 30-35 minutes
Servings: 16-20 pieces, depending on how you cut them
Difficulty: medium
Recipe Type: homemade cake, suitable for occasions or weekends

Ingredients

For the sponge:
7 eggs
7 tablespoons cold water
300 g sugar
260 g flour
50 g cocoa powder
1 packet baking powder
1 vial vanilla extract

For the cream:
500 ml milk
3 egg yolks
6 tablespoons granulated sugar
3 tablespoons flour
4 tablespoons cocoa powder
2 tablespoons powdered sugar
150 g butter

For the syrup:
caramelized sugar (for syrup)
1 packet vanilla cappuccino

For the glaze:
100 ml liquid cream
200 g cooking chocolate

Instructions

1. Sponge
Separate the eggs. Whip the egg whites until frothy, gradually adding the sugar and then the cold water. Continue mixing until the foam is firm. Add the egg yolks one at a time, mixing briefly after each addition. In a separate bowl, combine the flour, cocoa powder, and baking powder, then gradually fold them into the mixture gently to avoid losing air. Finally, add the vanilla extract. Pour the mixture into a baking pan lined with parchment paper. Bake for about 30-35 minutes in a preheated oven at 170-180°C. The sponge should be firm to the touch and not leave traces on a toothpick.

2. Cream
In a small saucepan, mix the sugar with the flour and cocoa powder. Add the egg yolks, mix well, and then gradually thin the mixture with the milk. Place it over low heat, stirring continuously to prevent sticking, until it thickens like pudding. Remove from heat and let cool. Separately, whip the softened (not fully melted) butter with the powdered sugar until creamy. Once the cocoa cream has completely cooled, gradually incorporate it into the butter, mixing until a smooth cream forms. Reserve 2-3 tablespoons of cream for decoration at the end.

3. Syrup
For the caramelized sugar: melt the sugar in a saucepan until golden, carefully pour in water, and let it boil until the caramel dissolves and the syrup thickens. After it cools slightly, dissolve the packet of vanilla cappuccino. Adjust the syrup quantity to taste.

4. Assembly
Cut the cooled sponge horizontally into two equal layers. In the baking pan, place lightly moistened plastic wrap to prevent the cake from sticking. Place the first layer of sponge, soak it with the caramel syrup. Spread all the cream (except for the reserved tablespoons for decoration), leveling it as much as possible. Place the second layer of sponge on top, press lightly, and soak it as well if there’s any syrup left. Cover with plastic wrap and refrigerate overnight or at least for a few hours.

5. Glaze
The next day, remove the cake from the pan and cut it into pieces. Melt the chocolate with the liquid cream over low heat or in a bain-marie, stirring until completely combined. Pour the hot glaze over each piece with a spoon, allowing it to drip down the sides. Decorate each piece with a small dollop of the reserved cream.

Why I make this recipe often

I love that I can prepare the chocolate cakes a day in advance, and they stay fresh even after several days in the fridge. The sponge cuts well, the cream doesn’t run, and the cocoa flavor combined with the caramel syrup gives them a special charm. The ingredients are easy to find, and the steps aren't complicated.

Tips and Variations

Tips

Use room temperature eggs for the sponge; otherwise, they won’t whip as well.
When making the syrup, be careful of the hot steam when pouring water over the caramelized sugar.
For the cream, let the mixture cool completely before mixing it with the butter, or you risk it curdling.

Substitutions

If you don’t have vanilla cappuccino, you can use another type of flavored or plain instant coffee.
Cooking chocolate can be replaced with dark chocolate.

Variations

You can add a bit of rum or rum extract to the syrup if you want a more classic flavor.
If you want them richer, you can put a tablespoon of sour jam under the cream layer, but I preferred the simple version.

Serving Ideas

They are perfect for platters at birthdays or holidays, but they are just as good with morning coffee. They keep well in the fridge and do not dry out quickly.

Frequently Asked Questions

1. Can I use whole wheat flour for the sponge?
You can try, but the sponge will be denser and not as airy.

2. Do I need to use liquid cream for the glaze, or can I use whipped cream?
Both work, just make sure it’s liquid. Classic milk cream won’t work for the glaze.

3. Can I skip the cappuccino in the syrup?
It can be omitted or replaced with plain coffee if you don’t want a vanilla flavor.

4. Can the chocolate cakes be frozen?
I do not recommend it, as the sponge and cream change texture after freezing.

5. How far in advance can I prepare the chocolate cakes?
A day or two in advance is fine; they keep very well in the fridge.

Nutritional Values

Estimated per serving (from 20):
Calories: 230-260 kcal
Protein: 4-5 g
Fat: 10-12 g
Carbohydrates: 30-35 g
Values vary depending on how large you cut the portions and how much syrup you use. The cake is rich, with many carbohydrates and fats, so a moderate portion is appropriate.

Storage and Reheating

They keep well in the fridge, in a covered container, for 4-5 days. There’s no need to reheat; serve them cold directly. Freezing is not recommended. If they dry out on the surface after a few days, they can be covered with plastic wrap or a lid to prevent them from absorbing odors from the fridge.

 Ingredients: 7 eggs, 7 tablespoons cold water, 300 g sugar, 260 g flour, 50 g cocoa, 1 packet baking powder, 1 vial vanilla essence, cream: 500 ml milk, 3 egg yolks, 6 tablespoons granulated sugar, 3 tablespoons flour, 4 tablespoons cocoa, 2 tablespoons powdered sugar, 150 g butter, syrup: burnt sugar syrup, 1 packet vanilla cappuccino, glaze: 100 ml whipped cream, 200 g cooking chocolate.

 Tags:  chocolate cream cakes