Chocolate cake
When I first tried to make this cake, I spilled half of the cream on the stove and cried out of frustration, but I didn’t give up. I made the cream, the sponge, the glaze… the whole shebang, and in the end, I put the cake in the fridge and forgot about it for about an hour. Well, I admit: I dove in with a spoon right away because it smelled too good. I don’t know why, but for me, if there isn’t some chaos in the kitchen, the cake just doesn’t turn out as good. I’ve also noticed that if I rush the chocolate cream, it ends up too soft, so I’ve started letting it chill longer. To be honest, I’ve never had the patience to wait for everything to cool completely, but don’t do as I do, because the glaze separates and it doesn’t look like a cake anymore, but something unidentifiable.
Now, how long does it take… With all the breaks, about two and a half hours, but if you’re more organized than I am, you can get the cake out in a maximum of two hours. Portions? Just enough for eight people to enjoy, or four if they’re chocolate fans (meaning they’ll want a hefty second slice). It’s not hard, but it doesn’t run on autopilot, just so you know. If you don’t have patience for mixing and assembling, you might as well make brownies. I’d say it’s medium in difficulty. It’s not for a first-time baker, but you don’t need pastry school either.
I don’t know, I keep making this recipe because the kids ask me to make it for holidays, someone’s birthday, or simply when I come across some good dark chocolate on sale. Plus, it goes with anything – coffee or that leftover glass of wine from guests. It has something I love: a fluffy sponge with nuts (or walnuts if you don’t have any, no one will mind), a dense cream, a glossy glaze, and even a layer of jam that cuts through the sweetness of the chocolate. I’ve tried it without, but it’s just not the same. In short, I come back to it because it never disappoints me. And always, without fail, someone is left at the end with a spoon in hand to scrape the cream from the bowl.
Ingredients (for a 26 cm pan – so a good-sized cake, neither huge nor small):
Sponge:
4 eggs (they provide structure and "height" to the sponge)
4 tablespoons of hot water (I don’t know why, but it helps the yolks fluff up)
150 g sugar (I use granulated sugar, no need to complicate things)
100 g flour (white, all-purpose)
30 g cornstarch (helps keep the sponge airy, so it doesn’t turn out "heavy")
20 g unsweetened cocoa powder (gives that authentic flavor, don’t skimp)
100 g ground nuts (or walnuts, if you’re like me and don’t want to go to the store)
100 g butter (for extra flavor and texture)
1 packet of vanilla sugar (not mandatory, but nice)
1/2 packet of baking powder (no more, or you’ll taste it)
a pinch of salt (enhances flavor, even in sweet dishes!)
Cream:
200 ml heavy cream (I use something like Hulala, but it’s not essential, just make sure it’s over 30% fat)
200 g dark chocolate (the higher the cocoa content, the better – don’t use cheap cooking chocolate, it makes a mushy cream)
Glaze:
100 ml heavy cream (again, something rich)
100 g dark chocolate (the same as for the cream, so they don’t argue)
50 g apricot jam (or peach – it adds a kind of "tenderness" and a bit of acidity that cuts through the richness of the chocolate)
Preparation method:
1. Sponge – organized chaos begins.
First task: separate the eggs. Put the egg whites in a large bowl, the yolks in a smaller one. Make sure not to get any yolk in the whites, or they won’t whip properly.
Take the mixer and beat the yolks. The hot water phase: add it gradually, one tablespoon at a time, mixing after each addition. Don’t pour it all at once, or it won’t combine properly. Add 100 g of sugar, also in a thin stream, and keep mixing until it turns pale yellow, like a fluffy cream.
In another bowl, beat the egg whites with the remaining 50 g of sugar, the vanilla sugar, and the salt. I add the sugar when the foam starts to form, not from the beginning. You want stiff peaks, so you can turn the bowl upside down and it stays put. If it doesn’t hold, keep beating.
Here’s the trick: pour the egg white foam over the yolk mixture. Not the other way around! I’ve done it the other way, and it was a nightmare; everything collapsed. Gently fold with a whisk from the bottom up. No mixer, no metal spoon, or you’ll deflate the foam.
Sift the flour, cornstarch, cocoa, and baking powder over this mixture. I don’t know why, but if you don’t sift, it makes lumps and you’ll want to throw everything away. Gently mix again with the whisk. Then add the ground nuts.
Meanwhile (if you’re good at multitasking), melt the butter over very low heat. Don’t let it boil, just let it liquefy. Slowly pour it over the sponge mixture, gently mixing with the whisk. Don’t do this when the batter is too cold, or the butter will harden upon contact with the beaten egg and form clumps.
Prepare the pan: grease it with butter and dust with flour. Pour in the batter, level it with a spatula, and bake in a preheated oven at 185°C for about 40 minutes. Honestly, I often check it by eye, but after about 35 minutes, I test with a toothpick. If it comes out clean, take it out. Don’t open the oven door before 30 minutes, or the sponge will collapse – I’ve experienced this twice, and I ended up with a flat pie.
Take the pan out and let it cool completely. I put it on a rack if I feel like it, but it’s fine on a large plate too.
2. Cream – the part that’s eaten anyway, straight from the bowl.
For the heavy cream: put it over low heat in a small saucepan with a thick bottom. When it starts to boil, quickly take it off the heat. Don’t let it boil too much, or it will form a skin. Add the broken chocolate pieces and stir with a wooden spoon. No whisk, no mixer, just a simple spoon and patience. It melts in 2-3 minutes. When it’s all liquid and shiny, let it cool to room temperature.
Now, be careful: if it’s too hot and you put it in the mixer, you’ll end up with a sauce, not cream. So let it cool well, but not completely. With the mixer, beat for 2-3 minutes until it thickens and gains volume. If it’s too thick, I add 2-3 tablespoons of liquid cream and beat a bit more. If it’s too soft, I put it back in the fridge for a bit.
3. Glaze – also based on cream and chocolate, don’t panic.
Again: heat the cream until it starts to simmer. Take it off the heat, add the chocolate pieces, and stir until everything melts. Let it cool slightly, not hot when you pour it, or it will melt the jam layer and make a mess.
4. Assembly – the most satisfying and messy part.
When the sponge has cooled, cut it in half horizontally with a long knife or with a thread if you’re feeling brave. Take the bottom half, place it on a platter, and spread the cream evenly over the entire surface, making sure there are no gaps.
Put the second sponge layer on top of the cream, pressing gently. On the top layer, spread the apricot/peach jam – just enough to cover the sponge, not a thick layer, just to "moisten" it.
Pour the glaze gently over the top, starting from the center and letting it flow towards the edges. Don’t push too hard with the spatula, or it will mix with the jam. If you want it to look like a pastry shop cake, smooth it out nicely with a wide spatula.
I let the cake sit for about an hour at room temperature before cutting it. If you put it straight in the fridge, the glaze becomes too hard and cracks when you try to cut it.
Tips, variations, and serving ideas:
Useful tips:
- Don’t rush the egg beating; this is where all the magic happens for a fluffy sponge. If you don’t have a mixer, prepare your muscles, because it takes a while by hand.
- Never let yolk get into the egg whites. If it happens, try to "save" it with a bit of lemon juice and beat more.
- For the cream, the most common mistake is not letting the chocolate cream cool enough. And for the glaze, only use as much as needed; don’t cover the whole cake or it becomes hard to eat.
- Don’t cut the sponge while it’s still warm; it crumbles and you’ll just get frustrated.
Ingredient substitutions:
- White flour can be replaced with gluten-free flour (I’ve tried, it doesn’t turn out quite as fluffy, but it works if you need it).
- Cornstarch can be replaced with cornstarch or a bit more flour if you don’t have anything else.
- Nuts can be swapped with walnuts, almonds, or even ground sunflower seeds – it gives a different texture but doesn’t ruin the flavor.
- Heavy cream can also be plant-based, although the taste is slightly different.
- Sugar can be partially replaced with erythritol or xylitol for those who want a lighter option, but the taste will change.
Variations:
- If you want to cut calories, use 70% cocoa chocolate and lighter cream.
- For kids, use milk chocolate in the cream (but be careful, it’s much sweeter).
- For the glaze, I’ve sometimes put a thin layer of raspberry jam instead of apricot – it adds a nice acidity.
- Some people add rum or orange essence to the cream; I don’t like it, but it works for some.
Serving ideas:
- It goes well with strong coffee or a short espresso (to cut the bitterness of the chocolate).
- For special occasions, I put a dollop of whipped cream next to each slice or decorate with fresh berries.
- If it’s summer, I keep the cake chilled and take it out to room temperature about half an hour before serving, to make it creamy.
- A dry red wine pairs perfectly, but for kids and grandparents, it’s great with warm milk.
Frequently asked questions:
1. Why doesn’t my sponge rise properly?
Most likely, you didn’t beat the eggs enough or mixed the flour too vigorously, breaking the air bubbles in the batter. Don’t open the oven in the first 30 minutes and use the right pan – if it’s too small, it will "explode," if it’s too big, it will be flat.
2. Can I make the cream just with chocolate and cream, without a mixer?
Yes, but the texture won’t be as airy. If you want it to be smoother and creamier, it’s worth beating it a bit after cooling.
3. Can I use different jam/jelly in the middle or on top?
Yes, any tart jam works – raspberry, sour cherries, plums; just make sure it’s not too sweet or runny.
4. Can I freeze the cake?
I’ve tried it, and it holds up well; just wrap it in plastic wrap and let it thaw slowly in the fridge, not at room temperature. The glaze might crack a bit, but it’s not a problem.
5. How do I prevent the sponge from getting soggy from the cream?
Let the sponge cool completely before cutting and assembling. If it’s warm, it absorbs moisture and becomes mushy. You can put a very thin layer of jam in the middle, under the cream, to block moisture.
Nutritional values (approximate):
A decent slice (out of 12 servings) has about 350-400 kcal, depending on how much cream and glaze you put on. Macros: about 40-45 g carbs/slice, 22-25 g fats, 5-6 g protein. It’s a cake that satisfies hunger and sweet cravings. It’s not exactly for a diet, but if you want to indulge, at least you know what you put in it. At least it doesn’t contain margarine or dubious oils, and if you use good chocolate, it’s actually okay for a homemade dessert. Thanks to the nuts and butter, it also has some good fatty acids, but it’s still a bomb if you eat half the cake.
How to store and reheat:
In the fridge, I keep it for about 3-4 days, well covered with plastic wrap. It doesn’t dry out, but don’t put it in an airtight container, or the glaze will sweat. If you want to serve it after taking it out of the fridge, let it sit at room temperature for 30-60 minutes, or it will be too hard, especially the glaze. I don’t recommend reheating it in the microwave or oven – it will melt the glaze and soften the cream, and it won’t look or taste the same. If you want a warm slice, it’s better to take a piece and let it sit at room temperature, have patience, and that’s it. If there’s leftover cream, you can use it for pancakes or over cookies. The sponge, plain, keeps well for 5 days if you don’t fill it. The glaze stays on the cake; don’t try to reheat it separately, it will split.
That’s how it goes for me with this cake. Each time, it turns out a bit differently, but it always disappears quickly from the fridge.
Preparing the cream: 1. Put the sour cream on the heat and let it boil. When it starts to boil, take it off the heat and add the chocolate pieces, stirring with a wooden spoon until the chocolate melts well. Let it cool. 2. When it's cooled (not completely), start mixing the cream. If it's too thick, you can add 2-3 tablespoons of sour cream. Preparing the base: 1. Separate the egg whites from the yolks. 2. Beat the yolks well with a mixer and gradually add a tablespoon of hot water, beating well. Gradually add 100g of sugar and continue mixing until it becomes a cream. 3. Beat the egg whites with the remaining sugar and vanilla sugar until it forms a foam (when we turn the bowl upside down, it should not fall). 4. Add the beaten egg whites to the yolks and gently mix with a whisk. 5. Sift the flour, starch, baking powder, and cocoa over the egg whites and yolks and gently fold in from the bottom up. Then add the nuts and continue mixing. 6. Melt the butter on the stove and slowly pour it over the mixture while continuing to stir. 7. Grease a 26cm diameter baking pan with a little butter and dust with flour, pour in the obtained mixture, and bake in a preheated oven at 185°C for 40 minutes. 8. Do the toothpick test, remove the pan from the oven, and let it cool. Glaze: 1. Put the sour cream on the heat, and when it starts to boil, take it off the heat and gradually add the chocolate pieces, stirring well until all the chocolate melts. Let it cool slightly, so it should be warm. Assembly: 1. Cut the base in half. 2. Spread cream evenly over the entire surface of the base. Place the other half of the base on top. 3. Spread the marmalade well on top and then gently pour the glaze. Before serving, let it sit at room temperature. Enjoy your meal!!!
Ingredients: Base: 4 eggs, 4 tablespoons of hot water, 150g sugar, 100g flour, 30g cornstarch, 20g unsweetened cocoa powder, 100g ground nuts (hazelnuts), 100g butter, 1 packet of vanilla sugar, 1/2 packet of baking powder, a pinch of salt. Cream: 200ml sour cream (Hulala), 200g dark chocolate. Glaze: 100ml sour cream (Hulala), 100g dark chocolate, 50g peach (apricot) jam.
