Chocolate cake (2)

Name: Chocolate cake (2)
Ingredients: Base: 4 eggs. 8 tablespoons sugar. 3 tablespoons oil. 5 tablespoons flour. 1 teaspoon baking powder. 3 tablespoons apricot jam. Cream: 100g chocolate. 100ml whipped cream. Syrup: sugar; water; rum essence. Decoration: chocolate; whipped cream.

Dessert - Chocolate cake (2) by Anaida F. - Recipia

I have made this cake many times, especially when I need something simple to prepare at home, without rare ingredients. The base always comes out fluffy, and the cream is not complicated. I usually make it in a medium round pan, but it also works in a rectangular pan if the shape doesn't matter. Additionally, I have found that it goes well with almost any jam you have on hand, not just apricot. Quick Info Total time: approx. 1 hour and 15 minutes (including partial cooling) Preparation time: 25 minutes Baking time: 30 minutes Servings: 10-12 Difficulty: easy to medium Recipe type: cake for birthdays or simple occasions Ingredients Base 4 eggs 8 tablespoons sugar (4 tablespoons for beating with the eggs, 4 tablespoons for caramel) 3 tablespoons oil 5 tablespoons flour (plus an additional 2 tablespoons if the batter is too soft) 1 packet baking powder 3 tablespoons apricot jam Cream 100 g chocolate 100 ml liquid cream Syrup 1 glass water (about 200 ml) 4 tablespoons sugar Rum essence (to taste) Decoration 100 g chocolate 3 tablespoons liquid cream or whipping cream Whipped cream for decoration Preparation Method 1. For the base, put 4 tablespoons of sugar in a small pot over heat and let it caramelize, without stirring too much. When it turns amber, carefully pour in 2 tablespoons of water (be careful, it may splatter). Stir gently and let it cool completely. 2. In a separate bowl, beat the eggs with the other 4 tablespoons of sugar until they lighten in color and become fluffy. Add the oil, mixing continuously, then add the jam and mix just enough to incorporate it. Fold in the sifted flour and baking powder. 3. Finally, pour the cooled caramel syrup over the mixture and stir. If you notice that the batter is too thin, add another 1-2 tablespoons of flour, without overdoing it. The mixture should be thicker than pancake batter. 4. Line a pan with baking paper or grease it well with butter and flour, then pour in the batter. Bake at 180°C for 30 minutes. The base should rise and be slightly elastic to the touch. 5. For the cream, break the chocolate into pieces and melt it in a double boiler. Stir until smooth, then let it cool slightly while remaining fluid. Whip the cream until stiff, then add the cooled melted chocolate, mixing gently from the bottom up to avoid deflating the cream. 6. For the syrup, heat a glass of water with 4 tablespoons of sugar. When the sugar has dissolved and the water has boiled for a few minutes, turn off the heat. After it cools, add rum essence to taste. 7. Once the base has completely cooled, cut it horizontally in half. Soak the bottom part with about half of the syrup, being careful not to soak it too much. Spread the cream evenly over it. Place the second half of the base on top of the cream, press down gently, and soak with the remaining syrup. Refrigerate the cake for at least 15-20 minutes to set. 8. For the glaze, place 100 g of chocolate and 3 tablespoons of liquid cream or whipping cream in a small pot over low heat. Stir continuously until melted and glossy and creamy. Do not let it boil. Pour the glaze over the cake while it is still fluid, spreading it with a spatula. 9. Leave the cake in the fridge for another 15-20 minutes to let the glaze set. Decorate with whipped cream as desired, just before serving. Why I make this recipe often I love it because it has no complicated steps and does not depend on special ingredients. The caramel base has a slightly different taste, and the cream made from whipped cream and chocolate does not require gelatin or other stabilizers. The cake keeps well in the fridge for 2-3 days. Tips and Variations Tips Let the base cool completely before cutting it; otherwise, the cream may melt or slide. When adding the caramel syrup, be patient and let it cool; otherwise, the eggs may partially cook. Be mindful of the amount of flour to avoid making the base too dense. Substitutions You can use any jam you have at home, not just apricot. It also works well with sour cherry or plum jam. Whipping cream can be replaced with plant-based cream if you want to avoid dairy. Variations You can add a layer of fresh fruit (strawberries, canned sour cherries, bananas) between the layers. The cream can be doubled if you want the cake to be creamier. You can also use a different type of glaze, for example, a thin layer of warmed jam. Serving Ideas The cake cuts well if you let it chill for at least an hour. You can decorate with fresh fruit or chocolate flakes. It is suitable for small anniversaries or as a weekend dessert. Frequently Asked Questions Can I make the base a day in advance? Yes, the base keeps well overnight if you cover it and store it in the fridge. Can I use milk chocolate instead of dark chocolate? Yes, but the cream will be sweeter. Adjust the sugar to taste. Can it be made without caramel? You can skip the caramel, but the base will not have the same flavor and color. If I don't have rum essence, what can I use in the syrup? You can use vanilla or orange, or leave the syrup plain. How do I know when the base is done? Insert a toothpick in the middle: if it comes out clean, you can take it out. Nutritional Values Approximately, a 100 g serving has around 250-300 kcal. Protein: 4-5 g Fat: 12-15 g Carbohydrates: 35-40 g These values are approximate and may vary depending on the type of chocolate, jam, or cream used. Storage and Reheating The cake can be stored in the fridge, covered, for up to 3 days. I do not recommend reheating it – it is served cold or at room temperature. If you want to keep it longer, you can freeze the base without cream and glaze, then assemble it when needed.

Chocolate cake (2)

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