Fluffy Cake with Chocolate Glaze

The airy chocolate-glazed cake is made from a cocoa sponge, soaked after baking and covered with a simple cream. The sponge remains soft due to the milk, butter, and orange syrup, and on top, you can use either Cremole cream or melted chocolate. It is important to let the cocoa mixture cool before adding the egg yolks to prevent them from coagulating. Quick Info Total time: approximately 1 hour and 45 minutes to 2 hours and 15 minutes, including baking and cooling in the fridge; the actual preparation time is not specified in the original recipe. Preparation time: not mentioned exactly. Baking time: 40 minutes. Oven temperature: 165°C. Cooling time: 1–2 hours in the fridge after assembly. Servings: the number depends on the size of the pieces. Difficulty: easy to medium. Recipe type: homemade cake with cocoa sponge, syrup, and glaze. Ingredients For the cocoa sponge 3 eggs, separated into whites and yolks 7 tablespoons of sugar 200 ml milk 100 ml water 5 tablespoons of cocoa 80 g butter 1 vanilla essence 300 g flour 1 packet of baking powder A pinch of salt Oil for greasing the pan For the syrup 200 ml water 100 g sugar 1 rum essence Juice from 1 orange 1 packet of vanilla sugar For the glaze 1 packet of Cremole 400 ml cold milk or 200 g melted chocolate Preparation method 1. Prepare the cocoa base In a saucepan, combine 200 ml of milk and 100 ml of water. Add a pinch of salt and a heaping tablespoon of sugar, then place the pot on the heat. When the mixture begins to boil, add the cocoa and stir quickly to avoid lumps. Remove from heat and add the butter and vanilla essence. Stir until the butter melts and the mixture becomes smooth. Allow the mixture to cool. It is important not to add the egg yolks while the mixture is hot. Wait until it has cooled sufficiently. 2. Whip the egg whites In a bowl, whip the egg whites with the 7 tablespoons of sugar and a pinch of salt until you achieve a consistent foam. 3. Incorporate the egg yolks Once the cocoa mixture has cooled, add the egg yolks one at a time. Mix after each yolk to ensure they are well incorporated before adding the next. Then pour the cocoa mixture over the whipped egg whites. Gently fold together using a whisk or spatula until the two mixtures are combined. 4. Add the flour Mix the flour with the baking powder. Gradually fold them in, sprinkling it over the mixture while carefully mixing after each addition. Do not overwork the batter to retain as much air from the egg whites as possible. 5. Bake the sponge Grease the pan with oil and pour in the mixture. Bake the cake in the preheated oven at 165°C for about 40 minutes. The time is as indicated in the original recipe, but it may vary slightly depending on the oven and the size of the pan. The sponge should be baked through without any raw batter inside before removing it. 6. Prepare the syrup While the cake is baking, combine 200 ml of water and 100 g of sugar in a saucepan. Simmer on low heat for 4 minutes. Remove from heat and add the rum essence, orange juice, and vanilla sugar. Stir and allow the syrup to cool. 7. Prepare the glaze For the Cremole version, place the contents of the packet in a bowl and prepare it using the 400 ml of cold milk according to the package instructions. Once ready, keep the cream cool until the sponge and syrup have cooled. If you prefer, you can use 200 g of melted chocolate instead of the cream. 8. Soak and decorate the cake Remove the sponge from the oven and let it cool. Once cooled, portion the cake, then pour the syrup over the pieces. Spread the chilled Cremole cream on top or drizzle with melted chocolate. Place the cake in the fridge for 1–2 hours before serving. After this time, the sponge will be better soaked, and the glaze will set. Why I make this recipe often It’s an easy cake to adapt based on what I have on hand. The cocoa sponge can be topped with Cremole, melted chocolate, or another cream, and the orange and rum syrup gives it enough flavor without needing many ingredients. It slices easily after cooling and is better after sitting in the fridge. Tips and variations Tips Allow the milk, water, cocoa, and butter mixture to cool before adding the egg yolks. This is one of the important steps in the recipe. Gently fold the egg whites using a whisk or spatula. If you mix too vigorously, the sponge may lose some of the air from the egg whites. Add the flour gradually, sprinkling it in along with the baking powder. This way, it incorporates more evenly, and fewer lumps form. The syrup should be allowed to cool before pouring over the cake. The sponge should also cool before slicing and decorating. If you choose the Cremole cream, it must be made with cold milk and kept in the fridge before use, as indicated in the recipe. Substitutions The Cremole cream and the 400 ml of milk can be replaced with 200 g of melted chocolate. These are the two glaze options mentioned in the original recipe. For flavoring the syrup, use rum essence, orange juice, and vanilla sugar. These give the syrup its specific taste, so it’s best to keep them if you want to follow the recipe exactly. Variations You can use any cream you like to decorate the cake. The Cremole version is mentioned in the recipe, but it can be replaced with another cream prepared separately. You can add fruits or fondant decorations on top. The quantity and type are up to you. For a more intense chocolate flavor, use the melted chocolate option instead of the cream. For a softer and creamier topping, use Cremole. Serving ideas Serve the cake cold after it has been in the fridge for 1–2 hours. Cut pieces to your desired size and add fruits or fondant decorations if you like. Frequently asked questions Why does the cocoa mixture need to cool before adding the egg yolks? The mixture is heated by boiling, and adding the yolks immediately could cause them to coagulate. Cooling the mixture allows for gradual and even incorporation. Can I use only chocolate glaze instead of Cremole? Yes. The recipe indicates 200 g of melted chocolate as an alternative for the glaze. This is poured over the cooled and soaked sponge. When is the syrup added? The syrup is poured after the baked cake has cooled and been portioned. It is recommended that the syrup be cold before use as well. How long should the cake stay in the fridge? The recipe indicates 1–2 hours. After this time, the sponge will be better soaked, and the cream or glaze will set enough for serving. Can I decorate the cake before putting it in the fridge? Yes. After adding the cream, chocolate, fruits, or fondant, the cake is placed in the fridge for 1–2 hours. Nutritional values The values below are estimates and depend on the size of the pieces, the type of milk used, the brand of Cremole powder, and the choice of glaze. For a portion calculated roughly at 1/12 of the cake, the Cremole cream version may have approximately: Calories: 280–330 kcal Protein: 5–7 g Carbohydrates: 40–48 g Fat: 11–15 g Sugars: 25–32 g The version with 200 g of melted chocolate may have more calories and fat, depending on the type of chocolate used. These values do not replace an exact nutritional calculation, as the brand of products, the size of the pan, and the final number of servings are not specified. Storage and reheating Store the cake in the fridge, covered, especially after adding the cream or glaze. It is a cake that is served cold, not warm. There is no need, and it is not recommended to reheat it, as the syrup and glaze may change texture. Simply take out the desired portion from the fridge before serving.

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