Chocolate cake

I made this chocolate cake when I needed a dessert for a large event with about 100 people. It was for my father-in-law's 65th birthday, and I had the opportunity to work with large quantities and check each step. The cake is rich, with a moist sponge and a chocolate mascarpone cream, plus fruits between the layers. It’s not a rushed recipe, but it’s straightforward and suitable if you need to feed many people or want a cake with a clear structure and stability.

Quick Info

Total time: about 3-4 hours, including cooling and assembling
Preparation time: 1.5 hours (sponge, cream, syrup, glaze, assembly)
Baking time: 40-50 minutes per sponge (3 sponges baked separately)
Servings: approx. 100, if you make the tiered cake as in the recipe
Difficulty: medium – long working time and large volume
Recipe type: festive cake, suitable for birthdays or large parties

Ingredients

Sponge (for one sponge, you will bake 3 like this):
3 cups flour
1 cup raw sugar
50 g cocoa powder
1 pinch salt
1 pinch baking powder
2 cups milk
1/2 cup oil
1 teaspoon baking soda

Cream:
1 kg mascarpone
800 g dark chocolate
50 g powdered sugar
2-3 tablespoons milk
50 ml rum
sour cherries and berries (for layers)

Syrup:
1 liter water
6 tablespoons raw sugar
50 ml rum

Glaze:
400 ml liquid cream
400 g dark chocolate

Whipped cream:
400 ml liquid cream
3-4 tablespoons vanilla sugar

Decoration:
cocoa powder
coconut candies, chocolate candies (for decoration)

Instructions

1. Preparing the sponges

1.1. Preheat the oven to medium heat. The pan should be lined with parchment paper moistened with water – this way, it lays better without wrinkles, and the sponge bakes evenly.

1.2. In a bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. Whisk together.

1.3. In another bowl, mix the baking soda with the milk (this activates the baking soda), then add the oil. Pour this mixture over the dry ingredients. Mix well; you can use a mixer, but it’s not mandatory.

1.4. Pour the batter into the pan and gently tap the pan on the table to release any air bubbles.

1.5. Bake each sponge for 40-50 minutes. Remove and let cool completely. Repeat for two more sponges. You should have a total of three large sponges.

2. Chocolate mascarpone cream

2.1. Melt the chocolate in a double boiler with 2-3 tablespoons of milk, stirring until smooth.

2.2. In a bowl, mix the mascarpone with the powdered sugar. Gradually add the melted chocolate in small portions, incorporating it until you have a smooth cream.

2.3. Add 50 ml of rum to the cream and mix briefly.

2.4. Keep the cream over the double boiler, without a flame underneath, while you use it (otherwise, it will harden and won’t spread easily).

3. Syrup

3.1. Bring 1 liter of water to a boil. When it starts boiling, add the raw sugar and boil for a few minutes.

3.2. Remove from heat, add 50 ml of rum, and let cool.

4. Glaze

4.1. Heat the liquid cream with 400 g of dark chocolate over low heat. Stir continuously until everything is melted.

4.2. Let the glaze cool slightly before pouring it over the cake.

5. Whipped cream

5.1. Whip the liquid cream with the vanilla sugar until it reaches the right consistency for decorating.

6. Assembling the cake

6.1. Cut each sponge into two layers. From the third sponge, cut it in half (horizontally) to have two smaller sponges, then cut each of those in half. You will have two groups of sponges: some large and some small for the tiered cake.

6.2. Use the pan you baked in for assembly, place the first layer of sponge, and gradually soak it – pour some syrup, let it absorb, then add more, so it doesn’t get too soggy.

6.3. Spread a layer of chocolate mascarpone cream. Sprinkle with sour cherries and berries. Immediately place the next layer of sponge on top.

6.4. Repeat: soak, cream, fruit, sponge. Do the same for the smaller sponges (for the top tier).

6.5. Cover each cake with a layer of cream. This layer will stabilize the cake, especially when chilled.

6.6. Place parchment paper on top and refrigerate the sponges overnight.

6.7. The next day, remove the cakes from the pans. Place the large sponge on a large serving platter, and carefully position the small sponge on top. Leave the parchment paper underneath the small sponge, cut at the edges, so it doesn’t show.

6.8. Pour the slightly warm chocolate glaze over the entire cake without mixing, to avoid breaking it.

6.9. Dust with cocoa over the glaze. Decorate with chocolate or coconut candies as desired. From the whipped cream, make a few roses around the edge of the small sponge and border the base of the large cake. Chill until serving.

Why I make this recipe often

It’s the kind of cake I can easily adapt if I need it for more people. It has structure, doesn’t get soggy during transport, and holds up quite well in the fridge. The cream is stable, the sponge stays moist from the syrup, and the combination with fruit enhances the flavor. It’s not overly sweet, even though it has a lot of chocolate, and it doesn’t require hard-to-find ingredients.

Tips and variations

Tips

Keep the cream over the double boiler without a flame while you work with it; otherwise, it will harden quickly.
If the decoration is with chocolate or candies on whipped cream, add them close to serving time – otherwise, they melt or color the cream.
Be patient when soaking; you need to let the sponges absorb the liquid well.
If the cake is very large and you’re transporting it or feel insecure about the stability of the tier, you can use support sticks, but it’s not necessary if the sponges are compact.

Substitutions

You can replace the sour cherries with other berries if you don’t have them on hand.
The liquid cream for whipped cream or glaze can be any suitable cream you find, as long as it’s for whipping.

Variations

If you need a smaller cake, reduce the quantities by one-third and make just one sponge, or two if you want it taller.
You can adjust the chocolate/mascarpone ratio in the cream to taste, but don’t go below 600 g of chocolate per kilogram of mascarpone for consistency.
You can skip the tiers if you don’t need a spectacular cake and assemble it classically in the large pan.

Serving ideas

Cut thick slices; it’s quite filling.
It goes well with fresh fruits on the side, especially if you have leftover berries from assembly.
It can be served straight from the fridge; it cuts better that way.

Frequently asked questions

1. Can I use another type of cheese for the cream?
Mascarpone provides the right texture. Ricotta is too fine, and regular cream cheese is too salty or sour. Stick with mascarpone if you want a dense, smooth cream.

2. Can I make the sponge with butter instead of oil?
You can try, but the sponge will be denser. Oil keeps it moister and more elastic, especially in large volumes.

3. Can I use syrup without rum?
Yes, you can omit the rum, especially for children. The syrup remains flavorful from the sugar and cocoa.

4. How long does the cake last in the fridge?
It keeps well for 3-4 days, refrigerated and covered. The sponges don’t dry out, and the cream maintains its structure.

5. Can I use jam instead of fresh fruit between the layers?
You can, but jam will add extra sweetness and may make the sponge soggy if it’s too liquid. It works better with fresh or well-drained frozen fruits.

Nutritional values

Estimated for one slice (from the large cake, 1/100 servings):
approximately 350-400 kcal
fats 25 g, carbohydrates 32 g, proteins 5 g
Chocolate and mascarpone are the main sources of calories. The exact value varies depending on how much cream or syrup you use for each serving.

Storage and reheating

The cake should be kept in the fridge, covered, for up to 4 days. I do not recommend freezing, as the cream changes texture. There’s no need to reheat it. It cuts better when cold. If there are leftovers, keep them in the fridge, covered, to avoid absorbing odors.

 Ingredients: for the base: 3 cups flour, 1 cup brown sugar, 50 g cocoa, 1 pinch salt, 1 pinch baking powder, 2 cups milk, 1/2 cup oil, 1 pinch baking soda. This amount is for one base. I baked 3 bases. for the cream: 1 kg mascarpone cheese, 800 g dark chocolate, 50 g powdered sugar, 2-3 tablespoons sweet milk, 50 ml rum, cherries and berries. for the syrup: 1 l water, 6 tablespoons brown sugar, 50 ml rum. for the glaze: 400 ml liquid cream, 400 g dark chocolate. for the whipped cream: 400 ml liquid cream, 3-4 tablespoons vanilla sugar. for decoration: cocoa powder, coconut candies, chocolate candies.

 Tags:  cheesecake chocolate cake