Chocolate Cake Like at 20 Years Old

I made this chocolate cake for an anniversary when I didn't have much time or desire to bake the layers from scratch. I used store-bought cake layers, two sheets, along with an instant cake cream, and assembled it with what I had at home: liquid cream, some fruit from a jar, and a few decorations. It's the kind of cake you can whip up without planning if you have the ingredients on hand. Usually, there’s nothing left after a day.

Quick Info

Total time: 45-60 minutes (depending on how quickly you assemble)
Preparation time: about 40 minutes
Cooking/baking time: none required, everything is used cold or at room temperature
Servings: 10-12
Difficulty: easy
Recipe type: chocolate cake for special occasions or any meal when you want something quick

Ingredients

- 2 packets of chocolate cake cream (instant, ready to prepare)
- 500 ml liquid cream
- 3 teaspoons powdered sugar
- 2 cake layers (store-bought)
- 1 jar of cherries (for syrup and fruit)
- 1 jar of strawberries (enough for a cake, use the syrup too)
- silver balls for decoration
- white chocolate for grating/decorating
- whipped cream for decorating (in a tube)

Preparation method

1. Place the chocolate cream in a bowl. I used two packets; the amounts may vary depending on the brand chosen, but follow the instructions on the package if adjustments are needed.

2. Gradually add the liquid cream over the cream, mixing continuously. Don’t add all the cream at once so you can control the consistency. Make sure it doesn't become too soft.

3. Also add the powdered sugar to the cream, a little at a time, mixing well after each teaspoon. In total, about 3 teaspoons should be used. The cream should be thick enough to spread easily on the layers but not runny.

4. Prepare the cake layers. I used two pre-purchased sheets. You can also use homemade layers if you have them, but for the quick version, store-bought works well.

5. Soaking the layers. Open the jars of cherries and strawberries, drain some syrup, and with a spoon, drizzle the layers just enough to make them moist but not soggy. Don’t overdo the syrup; just enough to add flavor.

6. On the first layer, spread 1-2 large tablespoons of cream evenly. You can then add a few cherries and pieces of strawberries on top of the cream. Place them sparingly so they don't overload the layer.

7. Place the second layer on top, press down gently, and repeat the process: soak, then layer of cream, followed by some fruit.

8. Reserve some cream for decoration, about one-third. Use the rest for filling.

9. For decoration, place the remaining cream in a sturdy bag, cut a small corner with scissors, and decorate the cake as desired – around the edges or on top.

10. With the whipped cream in a tube, draw lines or borders around the edges. You can improvise as you like; there’s no specific pattern required.

11. Complete the decoration with a few cherries and strawberries on top, sprinkle silver balls, and grate a bit of white chocolate over it.

12. Let the cake chill for at least an hour so the cream sets and the layers absorb the syrup. You can serve it immediately, but it’s better if it sits for a while.

Why I make this recipe often

It’s one of the quickest cakes you can make, without the hassle of baking or cooling layers. The ingredients are easily found. I love that it can be adapted with whatever you have in the fridge, and the result is always appreciated, especially at gatherings with friends. It’s not expensive, and you don’t dirty too many dishes.

Tips and Variations

Tips

- When mixing the cream with the liquid cream, if you notice it’s getting too thin, stop adding liquid.
- Soak the layer just enough to be moist, but not excessively; it shouldn’t fall apart when lifted.
- For a cleaner look, use a spatula to spread the cream.

Substitutions

- Instead of cherries and strawberries, you can use other fruits from jars or fresh fruit if you prefer.
- If you don’t have whipped cream in a tube, you can make whipped cream from the leftover liquid cream.
- Store-bought layers can be swapped for sponge cake if you want to make it at home.

Variations

- You can add chocolate chunks to the cream if you want more texture.
- For decoration, replace grated white chocolate with almond flakes or crushed nuts.
- If you want more flavor, you can add a bit of vanilla essence to the cream.

Serving Ideas

- The cake cuts better if it has been chilled for a few hours.
- It pairs well with coffee or a glass of cold milk.
- For festive servings, decorate each slice with a fresh fruit.

Frequently Asked Questions

Can I use just one type of fruit for this cake?

Yes, you can use only cherries or only strawberries, depending on what you have. You can also adapt with other fruits from jars or compote.

Does the chocolate cream have to be from a packet?

No, you can use any chocolate cream for cakes, including homemade versions, as long as it has the right consistency.

What do I do if the layer has become too soggy?

If you added too much syrup, the cake might fall apart. In this case, try letting it chill longer to set the layers. Next time, add the syrup gradually and check the texture.

Can I use plant-based cream?

You can also use plant-based cream, especially if you prefer it for taste or if you want a lactose-free option.

Nutritional Values

Approximately, per slice of cake (out of 12 servings):

Calories: 320-380 kcal
Protein: 3-5 g
Carbohydrates: 40-50 g
Fats: 16-20 g

The values depend on the type of layers and cream used. The cake is not diet-friendly, especially due to the cream and whipped cream, but it’s not overly heavy for an occasional dessert.

Storage and Reheating

The cake keeps well in the refrigerator, covered, for up to 2 days. The layers will get softer over time, but the taste remains good. I do not recommend reheating; it should be served cold. After 48 hours, the layers may become too soft, and the fruits will lose their texture. It’s best enjoyed the day it’s made or the next day.

 Ingredients: chocolate cream for pastries, liquid cream 500 ml, powdered sugar (3 teaspoons), cherries (one jar), strawberries (in a suitable jar), silver balls for decoration, white chocolate decoration, cream for decorating.

 Tags:  chocolate cake