Bohemian Cake
I have made this cake several times, each time starting from Miha and Delicatesa's recipe, with a few modifications. I love how the walnut base turns out and the simple cream, without too many complications. It’s a cake I prefer to work on in an organized manner, as there are a few steps to follow, but none are difficult if you have patience. Quick info Total time: approximately 3-4 hours (includes cooling and refrigeration) Preparation time: 60-70 minutes active Baking time: 25-30 minutes Servings: 10-12 Difficulty: medium Recipe type: birthday cake, festive dessert Ingredients Base 6 eggs 6 tablespoons sugar 6 tablespoons flour 3 tablespoons cocoa 3 tablespoons oil 1 packet baking powder rum essence 1 cup ground walnuts (approx. 100-120 g) Syrup 100 g sugar 150 ml water Cream 150 g dark chocolate 250 ml whipping cream 1 packet cream stabilizer Ring 1 (chocolate cream) 70 g dark chocolate 50 ml whipping cream 3-4 tablespoons milk Ring 2 (whipped cream) 100 ml whipping cream 1 packet cream stabilizer 1 packet vanilla sugar Decoration grated chocolate Preparation method 1. The base Separate the eggs and whip the egg whites with the sugar until stiff. Mix the yolks separately, then pour them over the egg whites and gently fold with a spatula. Incorporate the sifted flour, baking powder, and cocoa together, using wide movements to avoid losing air from the foam. Add the rum essence, oil, and finally the ground walnuts. Spread the mixture in a baking tray lined with parchment paper. Bake in a preheated oven at 180°C for about 25-30 minutes. Check with a toothpick towards the end. Remove the base and let it cool completely. 2. The syrup Caramelize the sugar in a small saucepan, stirring constantly. When it turns slightly golden, carefully pour the cold water over it (it will foam, so be cautious). Put it back on low heat, stirring until all the caramel dissolves, then set aside. When the base is completely cool, cut it in half horizontally. Soak each half with the hot syrup, using a spoon or a brush for even coverage. 3. The main cream Melt the chocolate in the whipping cream over low heat. When it starts to bubble slightly at the edges, remove it from the heat and stir until smooth. Let the cream cool completely at room temperature, then refrigerate for at least an hour. Once well chilled, add the cream stabilizer and whip with a mixer until it becomes a firm cream. 4. Base assembly Spread the first layer of cream over the first base, place the second base on top, and cover everything with the remaining cream. Smooth it with a spatula and refrigerate the cake to set. 5. Ring 1 (chocolate cream for decoration) Break the chocolate into pieces and melt it with the milk and cream in a double boiler. Stir to avoid lumps, then let it cool to room temperature. Refrigerate the mixture for at least an hour, then whip well with a mixer. Put it in a piping bag and draw a thick ring around the edge of the cake. 6. Ring 2 (whipped cream for decoration) Whip the cold liquid cream with the cream stabilizer and vanilla sugar until stable. Put the whipped cream in a piping bag and make another ring, inside the first one, or decorate as preferred. 7. Decoration Grate chocolate on top, just enough to cover the middle or to taste. If desired, you can also use other decorations, but simply grated chocolate is sufficient. Why I make this recipe often I find it a well-balanced cake in terms of textures, and it's easy to adapt. The walnut base doesn’t become dry, and the cream has an intense chocolate flavor without being overly sweet. I can make it a day in advance, and it keeps well in the fridge. It doesn't require complicated ingredients and is easy to portion. Tips and variations Tips - Let the syrup be hot when soaking, but don’t pour it all at once, so you don’t soak the base too much. - The whipping cream should be cold, especially for the decoration part. - It’s easier to decorate if you let the cake chill for 1-2 hours before adding the rings. Substitutions - If you don’t want walnuts, you can skip them, but the base will be less dense. - Dark chocolate can be replaced with milk chocolate, but the cream will be sweeter. - Plant-based cream works, but the taste is not the same. Variations - You can add rum essence to the syrup if you want a more intense flavor. - Instead of grated chocolate, you can decorate with fruits or chopped almonds. Serving ideas - Cut into thinner slices, it’s suitable as a dessert for an event. - It can be served straight from the fridge; it’s easier to slice that way. Frequently asked questions 1. The base doesn’t rise evenly. What am I doing wrong? Usually, if you don’t fold gently enough after adding the flour and walnuts, you lose the air from the egg whites. Don’t mix too much at the end. 2. Can I prepare the cream a day in advance? Yes, it can be stored in the fridge, but it needs to be whipped with a mixer just before using it to be firm. 3. If I don’t have a cream stabilizer, can I do without it? It might work, but the cream risks not holding up well for decoration. It’s safer with stabilizer. 4. Can it be made in a round pan, not just rectangular? Yes, any shape of pan works, as long as it’s approximately the same size so the base isn’t too high. Nutritional values Estimate for one slice (1/12 of the cake): approximately 320-350 kcal, 6-7 g protein, 20-22 g fat, 28-32 g carbohydrates. Information varies depending on the type of cream and chocolate. The cake is not dietetic, but it is less sweet than many pastry shop versions. Storage and reheating The cake keeps very well for 2-3 days in the fridge, covered. Freezing is not recommended as the cream's texture changes. It is served directly cold. There’s no point in reheating it. If there’s a lot left, it can be stored and portioned in closed containers.
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