Chocolate cake with champagne cream and berries
I prepared this chocolate cake with champagne cream and berries for an anniversary where something festive was clearly needed. Initially, I wanted to make it round, but my baking pan broke just then, so I used a 23 cm pot, which turned out to be a bit small for what I needed. Everything was designed to be rich in chocolate, with an intense berry jelly and champagne cream. The preparation isn't complicated, but there are several steps, so it's good to organize your steps in advance. I made the chocolate sponge and chocolate cream a day ahead. Quick Info Total time: approx. 6-7 hours, including cooling and chilling in the fridge Preparation time (excluding cooling): approx. 2 hours Baking time: 35-40 minutes for the sponge Servings: 12 Difficulty: medium Recipe type: occasion cake, anniversary Ingredients Cocoa Sponge 5 eggs 200 g sugar 140 g flour 20 g cocoa 50 ml oil 1 teaspoon baking powder salt Milk Chocolate Cream 200 g milk chocolate 300 ml liquid cream rum essence Champagne Cream 400 ml champagne 100 g white chocolate 2 egg yolks 2 tablespoons powdered sugar 10 g granulated gelatin vanilla 300 ml liquid cream Berry Jelly 400 g berries (raspberries, blueberries, blackberries, red currants) 1 tablespoon cornstarch 3-4 tablespoons sugar Mascarpone Chocolate Cream (for decoration) 100 g 74% cocoa chocolate 2 tablespoons powdered sugar 200 ml liquid cream 150 g mascarpone 1 tablespoon chocolate liqueur Chocolate Glaze 100 g 74% cocoa chocolate 1 tablespoon oil 1 tablespoon honey 2 tablespoons powdered sugar milk (just as needed for desired texture) Decoration chocolate candies melted chocolate for ornaments Preparation Method 1. Cocoa Sponge Beat the eggs with the sugar using a mixer for 15-20 minutes until the mixture becomes frothy and triples in volume. Mix the flour with the cocoa, salt, and baking powder. Gradually add this mixture over the eggs, gently folding with a whisk to retain the air. Incorporate the oil, a little at a time, using the whisk. Pour the batter into a 23 cm round mold (or pot lined with baking paper). Bake at 180°C for 35-40 minutes. Do not open the oven in the first 30 minutes. Check for doneness with a toothpick. Cool the sponge in the oven with the door slightly ajar. 2. Milk Chocolate Cream Heat the liquid cream until just about to boil, but do not let it boil. Add the broken milk chocolate pieces and stir until completely melted. Add rum essence to taste. Let the cream cool, then refrigerate overnight. The next day, beat the cream with a mixer until fluffy. If it's too thick, let it sit at room temperature for a few minutes and mix again. 3. Berry Jelly Place the berries with the sugar in a small pot and let them sit for a few minutes to release their juice. Bring to a boil. Remove from heat, add the cornstarch dissolved in a little cold water, and mix well. Return to heat and cook for a few minutes, stirring continuously, until it thickens. Let the jelly cool completely. 4. Champagne Cream Soak the gelatin in a little cold water and let it bloom. Beat the egg yolks with the two tablespoons of powdered sugar. Add the champagne and place everything over low heat, stirring constantly for 10-15 minutes without letting it boil. Add the broken white chocolate and stir until melted. Add vanilla. Let it cool slightly, then add the bloomed gelatin that has been warmed slightly in the microwave. Mix very well. Cool the cream completely and keep in the fridge until it sets (don’t leave it too long or it will gel too firmly). Whip the liquid cream separately. Gently fold the egg and champagne mixture into the whipped cream. 5. Mascarpone Chocolate Cream (Decoration) Heat the cream until boiling. Add the 74% cocoa chocolate pieces and stir until melted. Add the chocolate liqueur and refrigerate until cooled and set. Beat the cooled chocolate cream with a mixer until smooth. Separately, mix the mascarpone with the two tablespoons of powdered sugar, then fold in the chocolate cream. Keep the cream in the fridge until decorating. 6. Chocolate Glaze Melt the 74% cocoa chocolate over a double boiler. Add the powdered sugar and honey, then the oil. Add milk a little at a time until you achieve the desired consistency (it should flow but not be too runny). Let the glaze cool until it reaches the right temperature for spreading over the cake. 7. Assembly Cut the cooled sponge horizontally to create three layers. On the first layer, spread a layer of berry jelly, then champagne cream. Place the second layer on top, then again jelly, champagne cream, and a layer of milk chocolate cream on top of that. Place the final sponge layer on top. Cover the sides of the cake with the remaining milk chocolate cream, but not the top. Spread the chocolate glaze over the top. Decorate with mascarpone cream, chocolate candies, and melted chocolate ornaments. Keep the cake chilled until serving. Why I Make This Recipe Often It's the kind of cake for events where something rich in appearance and flavor is needed. Most components can be made a day ahead, and it doesn't require special storage. The sponge remains fluffy, and the creams do not soften or separate. Tips and Variations Tips If the sponge rises too high and the cream doesn't fit, you can skip one of the layers. The gelatin in the champagne cream must be completely dissolved; otherwise, granules will remain. Don't let the champagne cream sit in the fridge too long – it can set too firmly and won't mix well with the whipped cream. For the glaze, milk is preferable to cream for shine. You don't need to soak the sponge, but if you want a moister cake, you can use a little fruit juice. Substitutions Champagne can be replaced with sparkling wine or, for a non-alcoholic version, with unsweetened apple juice (the taste will be different). If you don't have mascarpone, you can use plain whipped cream for decoration. The berries can be frozen; they don't need to be fresh. Variations You can use just two creams inside, depending on your taste or time. If you don't want a glaze, just leave the top with milk chocolate cream and decorate simply. For a rectangular cake, use a classic pan and cut the sponge into three vertical layers. Serving Ideas The cake cuts well if it has been chilled for at least a few hours. It pairs well with a glass of chilled champagne for festive occasions. It is suitable for any anniversary or holiday meal. Frequently Asked Questions 1. Can I make the cake completely a day in advance? Yes, everything can be made a day ahead and stored well in the fridge. You can add decorations just before serving. 2. What should I do if the sponge didn't rise enough? Use only two layers or combine the sponge with more cream; the result will still be delicious. 3. Can it be made without alcohol? Yes, you can use apple juice or any unsweetened juice instead of champagne, but the flavor will be simpler. 4. What type of cream should I use? Liquid cream for whipping (unsweetened) provides a better texture for the cream. 5. Can I use a different type of chocolate for the creams? Yes, but adjust the sugar if you use sweeter or more bitter chocolate. Nutritional Values Estimated per serving (for 12 servings): approximately 420-470 kcal, 6 g protein, 30 g fat, 38-45 g carbohydrates. These values depend on the chocolate, cream, and amount of sugar used. The cake is rich in fats and sugars but also contains fruits. Storage and Reheating The cake stores well in the fridge, covered, for 3-4 days. It is not suitable for freezing as the creams may become watery after thawing. No reheating is needed – serve it cold, straight from the fridge.
Preparation
I prepared the cake base and milk chocolate cream a day in advance. For the base, I mixed the eggs with sugar like for a sponge cake for 15-20 minutes until they tripled in volume. I combined the flour with cocoa, salt, and baking powder, then gently incorporated it into the egg mixture using a whisk. Finally, I added the oil gradually, still mixing with the whisk. I poured the mixture into a baking pan (I used a pot with a diameter of 23 cm lined with parchment paper) and baked it in the oven at 180°C for 35-40 minutes. Check with a toothpick to see if it's done. It is very important not to open the oven until you think it is already baked. I let the base cool in the oven. For the milk chocolate cream, I heated the cream to boiling point, added broken chocolate pieces, and whisked until melted. I added the rum, let it cool, and then put it in the fridge until the next day. The next day, I whipped the mixture until I got a fluffy cream. I didn't really like the light color of the cream, but in contrast with the glaze and the other cream, it was okay. For the fruit jelly, I put the fruits with sugar to release syrup, boiled it, and when it started to bubble, I took it off the heat and added the starch. I put it back on the heat, stirring until it thickened. I let it cool. Then I prepared the champagne cream. I hydrated the gelatin with a little cold water. I mixed the egg yolks with the two tablespoons of powdered sugar. Then I added the champagne. I put the mixture on low heat to simmer for 10-15 minutes, stirring constantly to prevent sticking. After this time, I added broken white chocolate and mixed until melted. I added the vanilla and after it cooled a bit, I added the gelatin, which I had heated slightly in the microwave. After it cooled, I put the mixture in the fridge until I whipped the cream. I think I left it too long because it hardened too much. I added the egg and champagne cream to the whipped cream and set it aside until I assembled the cake. I cut the base horizontally, obtaining 3 layers. It was not necessary to soak it, as it was very fluffy. On the first layer, I placed a layer of fruit jelly, then the champagne cream. I added the second layer, fruit jelly, champagne cream, and a layer of chocolate cream, then the third layer. On the outside of the cake, I spread all the milk chocolate cream, except on top of the cake, where I added the glaze. For the glaze, I melted chocolate in a double boiler, added 2 tablespoons of powdered sugar and a tablespoon of honey (because the 74% cocoa chocolate is very bitter), then I added milk until I achieved the desired consistency. It's better to use milk than cream for the glaze; it will have a nicer shine. I let the glaze cool enough to spread it. I then heated it slightly to make it more fluid to drip over the edges. I then prepared the chocolate cream with mascarpone for decoration. I heated the cream to boiling point and added broken chocolate pieces. I mixed until melted, then added the chocolate liqueur. I let it cool in the fridge until it hardened, then I whipped it. I whipped the mascarpone cream with the two tablespoons of powdered sugar, then mixed it with the chocolate. For the chocolate decorations, I melted chocolate and used a bag to create some shapes (not very successful). I decorated with chocolate balls. Enjoy your meal!!!!
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