Delicious cake

Whenever I need a classic chocolate cake for a smaller celebration, I turn to this recipe. It’s made in an 18 cm round pan, and it’s tall enough to cut into three layers and put serious amounts of cream in between. The base doesn’t require complicated techniques, and the butter, finetti, and liqueur cream gives exactly the rich taste I’m looking for in a homemade chocolate dessert.

Quick Info

Total time: about 3-4 hours including cooling, assembling, and decorating
Actual working time: around 1 hour
Baking time: 35-45 minutes on low heat
Servings: 8-10 slices from an 18 cm pan
Difficulty: medium
Recipe type: celebration cake

Ingredients

For the base:
5 eggs
6 tablespoons sugar
7 tablespoons flour
2 tablespoons cocoa
1 packet baking powder
1 pinch of salt
5 tablespoons oil

For the syrup:
2 packets chocolate cappuccino (make the syrup according to the instructions on the packet)

For the cream:
200 g butter (room temperature)
200 g powdered sugar
2 tablespoons finetti
4 tablespoons cocoa
3 egg yolks
2 teaspoons chocolate liqueur

For decoration:
200 ml liquid cream
a few drops of beet juice
100 g dark chocolate
1 tablespoon sour cream
chocolate shavings (dark and white)

Preparation method

1. The base

1. Separate the eggs. Whip the egg whites with the sugar until they hold their shape and nothing pours out of the bowl when turned upside down.
2. Add the yolks one by one to the whipped egg whites, gently folding with a spatula or wooden spoon. It’s important not to beat vigorously, just to incorporate.
3. Gradually add the flour, mixing again with the spatula to avoid losing air in the mixture.
4. Add the oil, one tablespoon at a time, mixing well after each addition.
5. Mix in the cocoa, baking powder, and salt in the same way.
6. Line the bottom of the 18 cm round pan with baking paper (do not grease the sides). Pour in the batter.
7. Bake on low heat (the oven should already be preheated) for about 35-45 minutes. Start checking with a toothpick after 35 minutes. If it comes out clean, it’s done.
8. Remove the base and let it cool completely. After it’s completely cooled, cut it into 3 horizontal layers.

2. The cream

1. Beat the butter (soft, at room temperature) with the powdered sugar until it becomes fluffy. Don’t rush, it takes a little time to homogenize.
2. In a separate bowl, warm the finetti slightly (either in the microwave for a few seconds or over a double boiler) to make it more fluid.
3. Add the melted finetti to the butter cream and mix well.
4. Incorporate the cocoa and mix to avoid lumps.
5. Finally, add the egg yolks and chocolate liqueur. Mix vigorously, but not excessively.
6. Leave the cream in the fridge until assembling the cake, to gain more firmness.

3. The syrup

Prepare the chocolate cappuccino from the two packets according to the instructions (with hot water). Let it cool before using.

4. Assembling

1. Place the first layer on a serving plate. Soak it with some of the cappuccino.
2. Spread half of the cream on the first layer, leveling it as much as possible without pressing too hard.
3. Place the second layer, soak it again, and add the remaining cream, then place the third layer and soak it as well.
4. Cover the cake with plastic wrap and leave it in the fridge for at least an hour before decorating. It sets better this way, and the cream stabilizes.

5. The decoration

1. Melt the dark chocolate with a tablespoon of sour cream over a double boiler. Stir continuously to achieve a smooth glaze.
2. Pour the glaze only on the top of the cake to achieve a generous and even layer.
3. Whip the cold cream until it thickens. Reserve some separately and mix with a few drops of beet juice for color (usually not too much, so it doesn’t affect the taste).
4. Frost the edges of the cake with white cream, using a spatula or piping bag, as desired.
5. With the colored cream, form a few simple flowers using a small nozzle.
6. In the center of each flower, place a chocolate shaving, either dark or white, after grating the chocolate with a knife.
7. Keep the cake in the fridge until serving.

Why I often make this recipe

I like that I can easily control the texture of the base and how sweet the cake turns out, depending on the chocolate cream I use. It’s the kind of classic dessert that I can adapt for various small occasions. It keeps well in the fridge, so I can make it a day in advance. There are no steps that require special equipment.

Tips and variations

Tips

Work with very soft butter for the cream; otherwise, the sugar won’t incorporate correctly.
Let the cappuccino syrup cool completely before pouring it over the base.
When cutting the base, use a long, very sharp knife to avoid crumbling the edges.

Substitutions

You can replace the cappuccino with simple coffee syrup or even milk if you want to avoid caffeine.
If you don’t have finetti, use any chocolate spread.
The chocolate liqueur can be replaced with rum, cognac, or even vanilla extract if you want to avoid alcohol.

Variations

It can also be made in a slightly larger pan, but the layers will be thinner.
The cream can be made only with butter, without finetti, if you prefer a denser texture.
You can decorate the cake only with chocolate glaze and skip the cream if you want something more minimalist.

Serving ideas

I usually serve it cold, straight from the fridge.
It goes well with fresh fruits on the side, especially berries or orange slices.
For presentation, I slice each portion before bringing it to the table and add a few chocolate shavings on top.

Frequently asked questions

Can I bake the base in a larger pan?
Yes, but you will get thinner layers, so you need to adjust the baking time and possibly double the recipe for larger cakes.

The base didn’t rise enough. What can I do next time?
Make sure to whip the egg whites well and don’t incorporate the flour or other ingredients too aggressively. The oven should be preheated when you put the pan in.

Do I have to use beet juice for color?
No. If you don’t have it or don’t want to, leave the white cream as is or use another natural food coloring.

Can I freeze the cake?
I do not recommend it. The butter cream changes texture after freezing, and the chocolate glaze can become brittle.

Can I use vegetable cream?
It’s possible, but the taste is different. Dairy cream has a more pleasant taste, especially with the chocolate combination.

Nutritional values

Estimated per slice (if the cake is cut into 10):
Calories: approximately 360 kcal
Protein: 5-6 g
Carbohydrates: 37 g
Fats: 20-22 g
These are approximate values, given the presence of butter, cream, and chocolate in significant quantities. The cake is quite rich, so small portions are sufficient.

Storage and reheating

The cake should be kept in the fridge, covered or in a box with a lid. It lasts well for 2-3 days without the base drying out. I do not recommend reheating; it is served cold. If you need to transport it, it’s safer to assemble it directly on the serving plate and secure it in a box.

That’s it. The recipe doesn’t require many strange ingredients, has no complicated steps, but each step must be followed for texture and flavor. The cake always comes out with clear layers and is easy to cut, and the cream is dense and flavorful without spilling.

 Ingredients: For the base: 5 eggs, 5 tablespoons of oil, 6 tablespoons of sugar, 7 tablespoons of flour, 2 tablespoons of cocoa, 1 packet of baking powder, a pinch of salt. Syrup: 2 packets of cappuccino with chocolate. For the cream: 200 g butter, 4 tablespoons of cocoa, 2 tablespoons of Finetti, 3 egg yolks, 2 teaspoons of chocolate liqueur, 200 g powdered sugar. For decoration: 200 ml whipped cream, a few drops of beetroot juice, dark and white chocolate shavings, 100 g dark chocolate + 1 tablespoon of sour cream.

 Tags:  delicious cake cake base