Peach and chocolate cake
Peach and Chocolate Cake I made this cake for a birthday, so I don’t have a picture of the slice, but I have recreated the recipe several times and I know exactly how to layer it and work with the cream. The recipe is inspired by Laura Adamache, and I adapted the sponge cake from Eluca. It’s the kind of cake you make for someone special or when you want to impress without complicating things too much. The most important thing is to use canned peaches and to follow the order of steps for the cream and the sponge. Quick Info Total time: about 5-6 hours (including cooling and assembling) Preparation time: about 2 hours Baking time: 25 minutes for the sponge Servings: 10-12 slices Difficulty: medium Recipe type: cake for special occasions (birthdays, anniversaries) Ingredients Sponge: 5 medium eggs 6 tablespoons sugar 1 tablespoon chocolate pudding powder 1 heaping tablespoon cocoa powder 5 tablespoons flour 35 g cornstarch 1/2 packet baking powder Syrup: 150 ml water 100 g sugar 1 packet vanilla sugar 3 tablespoons peach syrup (from canned peaches) 4 tablespoons brandy Cream: 150 ml peach syrup 250 ml milk 1/2 packet vanilla pudding 3 tablespoons sugar 3 egg yolks 15 g gelatin 100 ml peach syrup (for the gelatin) 300 ml heavy cream 3 tablespoons brandy 1/2 teaspoon almond extract 8-10 peach halves from canned peaches Decoration: 150 ml heavy cream 300 g chocolate (80 g for decoration, the rest for coating the cake) Preparation Method 1. Sponge Separate the eggs. Beat the egg yolks with half of the sugar until they become voluminous and creamy. In a separate bowl, mix the egg whites with a pinch of salt. When they start to foam, gradually add the remaining sugar and continue mixing until you have a stiff, glossy meringue. Gently fold one-third of the egg whites into the yolk mixture, being careful not to deflate it. Mix the flour with the pudding powder, baking powder, cornstarch, and cocoa. Sift the mixture two to three times. Add the dry ingredients to the yolks and combine. Finally, fold in the remaining egg whites with a spatula, mixing from the bottom up. Pour the batter into a greased and floured round cake pan (26 cm in diameter). Bake in a preheated oven at 180°C for 25 minutes. Check with a toothpick. Remove and let the sponge cool completely before cutting. Once fully cooled, slice the sponge horizontally into two layers. 2. Syrup Boil the water with the sugar and let it simmer until the sugar is completely dissolved. Remove from heat, add the peach syrup, vanilla sugar, and brandy. Let the syrup cool before using it to soak the sponge. 3. Peach Cream Mix the egg yolks with the sugar, almond extract, and vanilla pudding powder. Gradually incorporate 150 ml of peach syrup and 250 ml of milk. Mix well to avoid lumps. Heat over low heat, stirring continuously until it thickens like pudding. Set aside to cool. For the gelatin: soak 15 g of gelatin in 100 ml of peach syrup for 5 minutes. Gently heat over very low heat (do not let it boil) until the gelatin dissolves. Once the pudding is completely cool, add the melted gelatin and mix well. Whip the heavy cream (300 ml) until it starts to thicken, but not too stiff. Gradually fold the pudding into the whipped cream, mixing gently until you have a smooth cream. 4. Assembling the Cake Place the first sponge layer on a serving platter. Surround it with a removable cake ring. Soak the first layer with some of the syrup. Arrange peach halves (from canned peaches) around the edge of the sponge, pressed against the sides of the ring. Set aside the second sponge layer. From it, cut out a smaller circle so that when you place it over the first sponge and peaches, there will be space left to fill with cream. Soak the cut layer before placing it. Spread a little cream around the edges of the peaches, then place the remaining peaches and cover them with two-thirds of the prepared cream. Place the cut sponge over the cream and peaches. Soak this layer as well. Top with the remaining cream, smooth it out, and refrigerate the cake (ideally overnight). 5. Decoration Whip 150 ml of heavy cream and coat the outside of the cake. For the chocolate decoration: melt 80 g of chocolate in a double boiler. Use a piping bag with a thin tip to draw hearts (or any design you like) on parchment paper placed on a wooden board. Let it set. Chop the remaining chocolate finely and press the pieces onto the entire surface of the cake, over the whipped cream on the outside. Add the chocolate hearts on top of the cake. If you notice that the cream thickens before you pour it over the peaches, add a few tablespoons of milk until it reaches the right consistency again. Why I Make This Recipe Often It’s one of my go-to cakes when I need something festive but without too much fuss with the decoration. The balance between chocolate, peaches, and cream is loved by many, and the sponge holds up well even after a day. It keeps decently in the fridge and doesn’t require any rare ingredients. Assembling it isn’t complicated if you have a cake ring. Tips and Variations Tips Don’t rush the cooling of the sponge before cutting it, to avoid crumbling. Hydrate the gelatin only in cold liquid and do not boil it, as it will lose its gelling power. If you want a finer cream, you can strain the pudding after it’s cooked, but it’s not mandatory. Substitutions Instead of brandy, you can use peach liqueur or even syrup from the canned peaches if you want to avoid alcohol. If you don’t have canned peaches, you can try using canned apricots, but the final taste will be different. The chocolate pudding in the sponge can be replaced with extra cocoa powder if you don’t have it on hand, adjusting the amount of flour slightly. Variations You can use a classic sponge cake if you prefer, or reduce the amount of cocoa for a milder chocolate flavor. For decoration, you can replace the grated chocolate with chopped nuts or almonds after covering the cake with whipped cream. For the cream, add a few small pieces of peaches inside if you want extra texture. Serving Ideas The cake cuts better after being in the fridge overnight. Serve it chilled, sliced with a knife warmed in hot water (wiped before each cut). Fresh fruits pair well with each slice if you have some on hand. Frequently Asked Questions What should I do if the sponge has sunk in the middle? If the sponge hasn’t risen evenly, you can level it with a knife after it cools. The cut won’t be visible since you’ll be filling and covering it with cream anyway. Can I use gelatin sheets instead of powder? Yes, but you need to adjust the quantity according to the instructions on the package (usually 1 sheet = 1.5-2 g powdered gelatin). Hydrate and melt the sheets just like in the recipe. What should I do if the cream thickens too much before assembling? Gradually add 2-3 tablespoons of cold milk while whisking vigorously until it returns to a suitable consistency for spreading. Can I make the cake a day in advance? Yes, it’s actually recommended to let it sit in the fridge overnight to allow the cream to set well and the flavors to meld. Nutritional Values Approximately, one slice (1/12 of the cake) has about 330-370 kcal. Carbohydrates: 35-40 g Proteins: 5-7 g Fats: 16-20 g These values vary depending on the type of cream and how much chocolate you use for decoration, but the cake remains a balanced choice for a festive dessert without being excessively sweet or rich. Storage and Reheating The cake can be stored in the fridge, covered, for up to 3 days. Freezing is not recommended, as the texture of the gelatin cream changes upon thawing. It does not require reheating; serve it cold. If you want to keep it longer, you can make the sponge a day in advance and assemble the cake later, but the assembled cream does not last more than 3 days without losing its firmness. This is the peach and chocolate cake just how I make it at home, complete with simple steps and practical details. The result is a balanced, festive cake that can be made without complicated techniques.
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