C&C Cake

There are days when I want to quickly make a cream cake, but without cluttering the kitchen or spending hours by the oven. This recipe has become a favorite for when I have eggs to use, a craving for something substantial, and not much time on my hands. The base is thin, but combined with the cream, it makes it filling enough to satisfy even the hungriest of appetites.

Quick Info

Total Time: approx. 1 hour and 10 minutes (including cooling)
Preparation Time: 30-35 minutes
Baking Time: 20-25 minutes
Servings: 12-15, from a 20x30 cm pan
Difficulty: medium
Recipe Type: cream cake, great for weekends or when you have guests

Ingredients

For the cocoa cream (used for both the base and the cream):
- 300 g sugar
- 75 ml water
- 60 g cocoa powder
- 6 egg yolks

Base:
- 6 egg whites
- 1 pinch of salt
- 1 tablespoon sugar
- 3 tablespoons flour
- 1/2 packet baking powder (about 5 g)

Cream:
- 1 package of butter (200 g, at room temperature)
- the remaining cocoa mixture (prepared earlier)
- a few drops of vanilla or almond extract (optional)

For finishing:
- Ground nuts or other preferred toppings (optional)

Instructions

1. Prepare the cocoa cream (which forms the basis for both the base and the cream)
In a pot, combine the sugar, water, and cocoa, and mix well. Cook over a double boiler, stirring occasionally, until the sugar dissolves completely and the mixture thickens slightly. It doesn't need to be very thick. Set it aside to cool; the mixture should not be hot when you add the eggs.

2. Incorporating the egg yolks
Once the cocoa syrup has cooled (it should be at room temperature, not warm), add the 6 egg yolks one at a time, mixing each time until well combined. There's no need for a mixer here; just use a whisk or a spatula. In the end, you should have a smooth, glossy cream.

3. The base
Separate the egg whites from the yolks (if you haven't already). Beat the egg whites with a pinch of salt. When they start to foam, add 1 tablespoon of sugar and continue beating until they form stiff peaks. From the cocoa mixture with yolks prepared earlier, take 5 tablespoons and gently fold them into the egg whites, being careful not to deflate the foam.

Sift the flour together with the baking powder, then add it to the egg white mixture with cocoa. Gently fold it in using a spatula or a large spoon, just enough to eliminate any traces of flour.

Line a 20x30 cm baking pan with parchment paper. Pour in the batter and level it out gently. Bake in a preheated oven (medium heat, 170-180°C) for 20-25 minutes. The base is done when it passes the toothpick test or when the edges start to pull away slightly from the paper. Remove from the oven and let it cool completely before adding the cream.

4. Cocoa butter cream
Meanwhile, beat the butter (left at room temperature) with a mixer until fluffy. Gradually add the remaining cocoa mixture with yolks (the part left after taking the 5 tablespoons for the base). You can also add a few drops of vanilla or almond extract if you prefer. Mix continuously to prevent the cream from curdling.

Once everything is well combined and you have a smooth cream, spread it over the base after it has cooled completely.

5. Cooling and finishing
Place the cake in the fridge for at least 2-3 hours to allow the cream to set. Usually, I leave it overnight if I make it in the evening. You can sprinkle ground nuts or any other topping you like (coconut, grated chocolate, etc.) on top, but it's not mandatory.

Why I make this recipe often

It's a cake that doesn't require much effort and uses ingredients I usually have on hand. It's perfect when I want a creamy dessert without complicated layers or a lot of dirty dishes. The cream holds up well in the fridge and doesn't soften too quickly, while the base remains soft even though it's thin.

Tips and Variations

Tips

- For the cocoa mixture, wait until it cools well before adding the yolks to avoid curdling.
- The butter should be at room temperature for a smooth cream.
- If you find the base too thin, you can use a smaller pan to make it slightly thicker.

Substitutions

- If you don't have extract, you can skip it; the cocoa flavor will still be dominant.
- You can't reduce the sugar too much without changing the cream's texture, but you can try cutting back by 20-30 g if you prefer less sweet desserts.

Variations

- You can sprinkle ground nuts between the base and the cream, not just on top.
- Instead of vanilla, you can use a bit of rum or almond extract.
- For a different look, you can make two identical bases and double the cream, but the time and effort will increase significantly.

Serving Ideas

- I cut the cake cold, directly from the fridge.
- For special occasions, I cut it into small cubes and sprinkle nuts or chocolate flakes on top.
- It pairs well with coffee or tea, especially iced.

Frequently Asked Questions

1. Can I use margarine instead of butter for the cream?
I do not recommend it. Butter provides creaminess and good flavor, while margarine significantly alters the texture and taste.

2. Can I use brown sugar?
You can, but it will slightly change the color and flavor. The cake may taste a bit more caramelized.

3. How do I check if the base is baked?
Insert a toothpick into the center. If it comes out clean, the base is done. If there are traces of batter, leave it for another 2-3 minutes and check again.

4. Can the cake be frozen?
It's not really worth it; the butter cream changes upon thawing and can become grainy.

5. Can it be made with gluten-free flour?
I haven't tested it, but you can try using a special cake mix. You may need to adjust the liquid or baking time slightly.

Nutritional Values

Approximately, for one serving (1/15 of the pan): about 250 kcal, 18 g carbohydrates, 18 g fat, 4 g protein. It's a filling cake, quite concentrated in calories due to the butter and eggs. Values may vary depending on toppings or portions.

Storage and Reheating

The cake keeps well in the fridge, covered, for up to 4-5 days. It's best served cold and doesn't need to be reheated. If left at room temperature for a few hours, it won't spoil, but the cream will start to soften. It can be easily cut cold, directly from the pan.

 Ingredients: 300 g sugar 75 ml water 60 g cocoa 6 egg yolks BASE 6 egg whites 1 tablespoon of sugar 1 pinch of salt 3 tablespoons of flour 1/2 baking powder CREAM 1 pack of butter vanilla/almond essence (optional)

 Tags:  cake c&c