Recipe No. 200: Chocolate Cream Cake
The chocolate cream cake is made from a simple cocoa sponge, two chocolate creams, and a honey glaze. The sponge is baked for about 25 minutes, and the creams are prepared separately over low heat. For decoration, chocolate-covered raisins and fruit jelly are used, but the cake can also be adorned according to personal preference. Quick Info Total time: not specified; also depends on the time needed for cooling the sponge and creams Preparation time: not specified Baking time: approximately 25 minutes Servings: not specified in the original recipe Difficulty: medium Recipe type: chocolate cake for birthdays or festive meals Ingredients For the sponge 6 tablespoons of sugar 8 eggs 6 tablespoons of flour 1.5 tablespoons of cocoa 1-2 packets of baking powder For the dark chocolate cream 200 g milk chocolate 150 ml sweetened HuLaLa cream For the white chocolate cream 200 g white chocolate 100 ml sweetened HuLaLa cream For the glaze 100 g caramel cream chocolate 120 ml sweetened liquid HuLaLa cream 2 tablespoons of acacia honey For decoration 200 g chocolate-covered raisins 100 g fruit jelly Optionally, powdered sugar with rum flavor can be added to the sponge mixture. A stabilizer for whipped cream can also be used if it does not set sufficiently. Gelatin is mentioned as an option, but it was not used in the original version. Preparation Method 1. Preparing the sponge Separate the egg whites from the yolks. Whip the egg whites with a pinch of salt until frothy. In another bowl, beat the yolks with the sugar. Add the flour, cocoa, and baking powder, then mix until the ingredients are well combined. Fold the egg white foam into the yolk mixture, mixing gently to keep the batter as airy as possible. Line a round cake pan with parchment paper and pour in the batter. Place the pan in the preheated oven and bake the sponge for about 25 minutes at low heat. Keep an eye on it, as the sponge can burn on the bottom if the temperature is too high. After baking, allow the sponge to cool before using the creams. 2. Dark chocolate cream Break the milk chocolate into pieces and place it in a saucepan with the 150 ml of sweetened cream. Set the saucepan over low heat and stir continuously until the chocolate melts and the mixture becomes smooth. Do not leave the mixture unattended, as the chocolate can easily scorch. Remove the saucepan from the heat and let the cream cool. If the cream does not set sufficiently, a stabilizer for whipped cream can be added as needed. 3. White chocolate cream Follow the same method for the white cream. Break the white chocolate into pieces and place it in a saucepan with the 100 ml of sweetened cream. Heat the mixture over low heat, stirring continuously until the chocolate melts completely. Allow the cream to cool before use. A stabilizer can also be added here if the cream does not achieve the desired consistency. 4. Preparing the glaze Break the caramel cream chocolate and place it in a saucepan with the sweetened liquid cream. Heat over low heat and stir until the chocolate melts. Finally, add the acacia honey and keep the glaze on the heat for about a minute, stirring. Remove the saucepan from the heat and let the glaze cool. 5. Assembling and decorating Once the sponge and creams have cooled, the cake can be filled with the two chocolate creams. The original recipe does not specify a particular way to layer or arrange the creams, so they can be placed between the sponge layers in any order preferred. Pour the cooled glaze over the cake and spread it as evenly as possible. Finally, decorate with chocolate-covered raisins and fruit jelly. The decoration can also be done according to taste, without following a specific pattern. Why I make this recipe often This cake is suitable when you want to use multiple types of chocolate in the same dessert. The sponge is made from common ingredients, and the creams are simply prepared: the chocolate and cream are heated together until smooth. The decoration is not complicated and can be adapted based on what you have on hand. Tips and Variations Tips Bake the sponge at low heat and check to ensure it does not burn on the bottom. In the original recipe, baking takes about 25 minutes, but the oven can influence the result, so it is useful to monitor the sponge towards the end. The creams should be allowed to cool before being used on the cake. If they are too warm, they may spread too easily and affect the sponge. Stir the chocolate and cream continuously while they are on the heat. Low heat is important, especially for white chocolate, which can overheat. The glaze should be kept on the heat for just one more minute after adding the honey. It should then be allowed to cool. If the cream does not set sufficiently, a stabilizer can be used. Gelatin is another option mentioned in the original recipe, but it is not mandatory and was not used in the basic version. Substitutions The sweetened HuLaLa cream can be replaced with another sweetened cream, keeping the amounts indicated in the recipe. For decoration, only chocolate-covered raisins, only jelly, or both can be used. The recipe leaves the decoration up to personal choice. Variations Powdered sugar with rum flavor can be added to the sponge. This is an optional addition mentioned in the original recipe. The creams can be used in any order when assembling the cake: dark chocolate cream first and then white, or vice versa. For a different decoration, the cake can be covered only with glaze and then sprinkled with the decorative ingredients specified in the recipe. Serving Ideas The cake is served cold, after the creams and glaze have cooled. It can be sliced and decorated with chocolate-covered raisins and fruit jelly. If you choose a simple decoration, the chocolate caramel glaze is sufficient to cover the cake. Frequently Asked Questions Can the sponge be made without the powdered sugar with rum flavor? Yes. The powdered sugar with rum flavor is optional. The basic sponge is prepared with the 6 tablespoons of sugar, eggs, flour, cocoa, and baking powder. Is gelatin mandatory in the creams? No. Gelatin was not used in the original version. If the cream does not set sufficiently, the recipe mentions using a stabilizer for whipped cream. Gelatin remains just an option. Why should the creams be heated over low heat? Chocolate melts more controlled at low heat, especially when combined with cream. Continuous stirring helps achieve a smooth mixture and reduces the risk of the chocolate scorching on the bottom of the saucepan. When should the glaze be applied to the cake? The glaze should be allowed to cool after the chocolate has melted and the honey has been kept on the heat for one more minute. It is used after cooling, over the cake with creams. How long should the sponge be baked? The indicated time is approximately 25 minutes at low heat in a preheated oven. It is important to monitor it, as the recipe states it can burn on the bottom. Nutritional Values The values below are estimates and can vary depending on the type of chocolate, brand of cream, size of eggs, and number of slices. For a slice from a cake divided into 12 servings, a rough estimate is: Calories: approximately 700-750 kcal Protein: approximately 9-12 g Carbohydrates: approximately 75-85 g Fats: approximately 35-42 g The majority of calories come from chocolate, cream, sugar, honey, and chocolate-covered raisins. The decoration also contributes to the final amount of sugars and fats, so the values may be lower if some of the decoration is not used or if the cake is cut into more slices. Storage and Reheating The cake should be stored in the refrigerator, covered, as it contains creams based on whipped cream and chocolate. It is recommended to serve it cold. It should not be reheated. Allowing it to sit at room temperature for a short period before serving is sufficient. The exact storage duration is not specified in the original recipe; for the best texture, the cake should be consumed as fresh as possible.
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