Cake, 24,
Cake "24" - A Delicacy for a Special Celebration
Preparation time: 1 hour
Baking time: 30 minutes
Total time: 1 hour 30 minutes
Number of servings: 12-14
Here is a cake recipe that will not only bring a smile to the face of the birthday person but will also become a favorite among all guests! This cake is a savory combination of cocoa, white chocolate, and coffee flavors, perfect for celebrating my brother Ciprian's special moment, who turned 24 on October 5th.
Making the "24" cake is a true art, but with a little patience and attention, you will achieve an impressive result. Let’s get started!
Ingredients
For the sponge:
- 6 eggs
- 150 g sugar
- 40 ml oil
- 40 ml water
- 200 g flour
- 75 g cocoa
- 1 packet baking powder
For the white cream:
- 200 g white chocolate
- 100 ml liquid cream
- Almond essence
For the chocolate-coffee cream:
- 250 g butter (at room temperature)
- 150 g powdered sugar
- 50 g dark cocoa (preferably Dr. Oetker)
- 2 packets of instant coffee
- Rum and coffee essences
For the glaze:
- 100 g milk chocolate
- 50 ml liquid cream
- 30 g butter
For the syrup:
- 250 g sugar
- 650 ml water
- Rum essence
- Coffee essence
For decoration:
- 1 packet caramel cream powder (Dr. Oetker)
- 150 ml liquid cream
- 50 ml cold milk
- 3 tablespoons powdered sugar
- 100 ml whipped cream (whipped)
- Chocolate candies or "coffee beans" for decoration
Step-by-Step Preparation
Step 1: Preparing the Sponge
1. Start by separating the egg whites from the yolks. Beat the egg whites with a mixer until stiff peaks form, gradually adding the sugar. Continue beating until you achieve a glossy meringue consistency.
2. In another bowl, mix the yolks with the oil and water until you have a smooth mixture.
3. Combine the two mixtures by gently folding the egg whites into the yolk mixture to avoid losing air.
4. Sift the flour, cocoa, and baking powder over the mixture. Gently fold everything together with a spatula, being careful not to overmix.
5. Pour the batter into a 26 cm diameter springform pan greased with butter and dusted with flour.
6. Bake the sponge in a preheated oven at 180°C for about 30 minutes. Check if it’s done using a toothpick: if it comes out clean, the sponge is ready.
Step 2: Preparing the White Cream
1. In a saucepan, melt the white chocolate together with the liquid cream over low heat. Stir continuously to prevent burning.
2. Once the chocolate is completely melted, let the mixture cool in the freezer for 15 minutes.
3. After it has cooled, beat the mixture with a mixer until fluffy. Add the almond essence and mix again.
Step 3: Preparing the Chocolate-Coffee Cream
1. Beat the room temperature butter with the powdered sugar until fluffy, and the sugar is completely dissolved.
2. Add the cocoa, instant coffee, and rum and coffee essences, mixing well to achieve a smooth mixture.
3. Refrigerate the cream to thicken slightly before assembly.
Step 4: Preparing the Syrup
1. Caramelize the sugar in a saucepan, stirring constantly to prevent burning. Once it turns golden, extinguish it with water (be careful, it will steam!).
2. Let the syrup boil for a few minutes, then let it cool and add the rum and coffee essences.
Step 5: Assembling the Cake
1. Once the sponge has cooled completely, cut it into 3 equal layers.
2. Soak each layer with the prepared syrup, being careful not to soak them too much so they remain fluffy.
3. Place the first layer on a serving plate, add a layer of white cream, followed by the second layer, which you cover with the chocolate-coffee cream, and then the third layer, which you soak well and refrigerate until the next day.
Step 6: Preparing the Glaze
1. In a saucepan, melt the milk chocolate together with the butter and liquid cream. Stir over low heat until you achieve a smooth cream.
2. Let the glaze cool slightly, then pour it evenly over the cake turned out onto the plate.
Step 7: Decorating
1. Prepare the caramel cream according to the package instructions, adding the liquid cream, cold milk, and powdered sugar.
2. Decorate the cake with the caramel cream, then with the whipped cream.
3. Add chocolate candies or "coffee beans" for an attractive look and extra flavor.
Useful Tip
For an even more aromatic cake, you can add a little freshly brewed coffee to the chocolate-coffee cream. Additionally, if you prefer a less sweet cake, adjust the amount of sugar in the creams.
Frequently Asked Questions
1. Can I use another type of chocolate?
Yes, you can experiment with dark chocolate or chocolate with nuts, but this will change the final flavor.
2. How can I prevent the sponge from cracking?
Make sure not to open the oven door during baking, and the ingredients should be at room temperature.
3. What other flavors can I use?
You can replace the almond essence with vanilla or orange essence for a different note.
Recommended Pairings
This cake pairs wonderfully with a cup of freshly brewed coffee or a strong espresso. You can also serve it alongside a glass of sweet wine or chocolate liqueur to highlight the rich flavors of the cake.
Conclusion
The "24" cake is not just a dessert but an unforgettable experience, full of flavors and textures. It is perfect for celebrating special moments with loved ones and will surely leave pleasant memories. Don’t forget to share this recipe with your friends and give them the chance to enjoy this delicacy!
Enjoy every step of making this cake and let it become the center of attention at your party!
Ingredients: Base: 6 eggs, 150 g sugar, 40 ml oil, 40 ml water, 200 g flour, 75 g cocoa powder, 1 packet baking powder. White cream: 200 g white chocolate, 100 ml liquid cream, almond essence. Chocolate-coffee cream: 250 g butter, 150 g powdered sugar, 50 g Dr. Oetker black cocoa, 2 packets of rum essence, coffee essence. Glaze: 100 g milk chocolate, 50 ml liquid cream, 30 g butter. Syrup: 250 g sugar, 650 ml water, rum essence, coffee essence. Decoration: 1 packet of Dr. Oetker caramel cream powder, 150 ml liquid cream, 50 ml cold milk, 3 tablespoons powdered sugar, 100 ml liquid cream, candy 'coffee beans'.
