Cake with chocolate and rum cream
Chocolate and Rum Cream Cake I prepared this cake for St. Constantine and Elena, based on the Carpați cake. The difference is that the layers are assembled in the form of a cake, and the cream includes chocolate and rum flavor. Thin sheets are baked on the back of the tray, which soften after being filled with hot cream. For decoration, I set aside some cream and made a simple chocolate border. Quick Info Total Time: Not specified; the cake needs a few hours for the layers to soften, ideally from morning until evening. Preparation Time: Not specified in the original recipe. Baking Time: Not specified; the layers are baked one at a time. Servings: Approximately 10-12 slices, depending on the size of the cake. Difficulty: Medium. Recipe Type: Homemade cake with layers, cooked chocolate and rum cream, whipped cream, and chocolate decoration. Ingredients For the Layers 2 eggs 10 tablespoons oil 9 tablespoons sugar 9 tablespoons water or milk 1 teaspoon baking soda, quenched with lemon juice 1 pinch of salt Flour as needed for a non-sticky dough For the Chocolate and Rum Cream 700 ml milk 5 heaping tablespoons flour 7 tablespoons sugar 150 g milk chocolate 50 g dark chocolate 2 tablespoons rum essence 1 pack of quality butter For the Second Cream 150 ml whipped cream 1 tablespoon powdered sugar 1 tablespoon cocoa 1 small bowl of chocolate and rum cream For the Chocolate Border 150 g milk chocolate 3-4 tablespoons milk For Decoration Toffifee candies Snickers-style nougat and caramel bars, cut into pieces Preparation Method 1. Preparing the Dough for the Layers Put the eggs in a bowl, add the sugar and salt, then mix well. Pour in the oil and water or milk and homogenize. Quench the baking soda with lemon juice, add it to the mixture, and mix. Start incorporating the flour, first with a spoon. When the dough becomes thicker, knead it until you obtain a non-sticky dough. The exact amount of flour is not specified, so add it gradually. The dough should be stretchable without sticking to your hands or the work surface. 2. Dividing and Rolling Out the Layers Divide the dough into 5 equal pieces. Roll each piece into a thin layer. An important detail: before baking, each layer is cut in half lengthwise. Thus, from the 5 pieces of dough, 10 narrower layers are obtained. In the used recipe, 9 layers were assembled, as there wasn't enough cream for all. Place the layers on the back of a baking tray lined with parchment paper and lightly greased with oil. Bake them one at a time. The source recipe does not specify the temperature and baking duration, so the layers should be monitored and removed when baked. After baking, let the layers cool. The cream will be used hot, and the layers should be cold at the time of assembly. 3. Preparing the Chocolate and Rum Cream Put the flour and sugar in a pot. Gradually add the cold milk, continuously whisking to avoid lumps. Place the pot over low heat and cook the mixture, stirring constantly. The cream should thicken and reach the consistency of pudding. It is important not to leave it unattended, as it can stick to the bottom of the pot. When the cream has thickened, add the milk chocolate, dark chocolate, and rum essence. Stir until the chocolate melts and the cream becomes smooth. A pack of butter is listed as an ingredient for this cream. It should be incorporated into the chocolate cream according to the preparation method until the mixture is homogeneous. Set aside a small bowl of cream for the final decoration. The cream used for filling must be hot. 4. Preparing the Second Cream Whip the cream until it thickens. Add the powdered sugar and cocoa, then mix. Gradually incorporate one tablespoon of the chocolate and rum cream. Gently mix with a spatula after each addition until the cooked cream is fully incorporated. Set the cream aside until it is used for covering and decorating the cake. 5. Assembling the Cake Place the first layer on a tray and spread 3-4 tablespoons of cream over it. Add the next layer, then more cream. Continue in the same order until you finish the layers and cream. The last layer remains without cream on top. Once the cake is assembled, place a weight on top. This helps the layers stay pressed and absorb the cream. In the used recipe, the cake was left like this from morning until evening. 6. Preparing the Chocolate Border Melt the chocolate with the milk over a double boiler. Put the melted chocolate in a bag and cut a very small corner off. On a piece of aluminum foil or parchment paper, long enough to wrap around the cake, create chocolate patterns. Let the chocolate dry slightly, but not completely. Then lift the foil and wrap the edge of the cake with the chocolate strip. Refrigerate the cake for about 30 minutes. Once the chocolate has set, gently peel off the foil. 7. Decorating After the layers have softened, cover the cake with the reserved cream or the second cream, as preferred. Place the chocolate border and decorate the top with the remaining cream. Complete the decoration with Toffifee candies and pieces of nougat and caramel bars. Keep the cake refrigerated until serving. Why I Make This Recipe Often I love it because it starts from a simple layer recipe and can be presented as a cake, not just as a dessert. The chocolate and rum cream changes the classic taste of the Carpați cake, and after a few hours, the layers become soft and are easy to cut. It is suitable for a festive meal, especially when you want a dessert prepared a day in advance. Tips Add the flour gradually, as the amount needed may vary. The dough should be non-sticky but soft enough to be rolled into thin layers. The layers are cut in half before baking, not after. This makes them easier to handle and suitable for assembling the cake. The cream must be hot when spread over the layers. If it cools too much, it will be harder to spread, and the layers will not soften as well. Always stir the cooked cream while it is on the heat. The flour must be cooked sufficiently, and the cream should become thick like pudding. For the border, do not let the chocolate set completely before placing it on the cake. If it becomes rigid, it can break when lifted. Substitutions For the 9 tablespoons of water, milk can be used, as mentioned in the original recipe. Milk chocolate and dark chocolate are used together in the cream, but the proportions must be maintained to keep the same taste and consistency. The decoration can be made with the mentioned candies and bars or can be left with just the cream and chocolate border. Variations The cake can be assembled with 9 layers, as done in the original recipe, or with all the layers obtained if there is enough cream. The second cream can be used only for decoration and covering the cake, while the cooked cream can remain for filling the layers. It is important to keep a small bowl for the finishing touch. Serving Ideas The cake is served cold, after the layers have had time to soften. It is cut into slices so that the layers of cream and cake are visible. For a cleaner appearance, the cake can be taken out of the fridge just before slicing, after the chocolate border has set. Frequently Asked Questions How many layers can be obtained from the amount of dough? The dough is divided into 5 pieces, and each piece is cut in half before baking. In total, 10 layers can be obtained. In the used recipe, 9 layers were used because there wasn't enough cream left. Why is a weight placed on the cake? The weight helps the layers stay pressed and absorb the cream. The cake was left from morning until evening for the layers to soften before decorating. Can I use only the chocolate cream? Yes, the chocolate and rum cream is used for filling the layers. The second cream is made from whipped cream, cocoa, powdered sugar, and a small bowl of the cooked cream and is used for covering and decorating the cake. When is the chocolate border added? The border is placed after the cake has been filled, pressed, and covered with cream. After assembly, the cake is refrigerated for about 30 minutes, then the foil is carefully removed. Can it be served immediately after assembly? It is not recommended. The layers need time to soften from the cream. In the original recipe, the cake was left for a few hours under weight, from morning until evening, then decorated. Nutritional Values The values are approximate and depend on the amount of flour used, the type of butter and cream, as well as the number of slices. For a slice from 10-12 servings, the following can be estimated: Calories: 450-550 kcal Protein: 6-8 g Carbohydrates: 55-65 g Fats: 22-30 g Sugar: 30-40 g The estimate includes the layers, the cream with milk, flour, chocolate, and butter, the whipped cream, and the decoration with candies and caramel bars. It is not an exact nutritional analysis. Storage and Reheating Keep the cake in the refrigerator until serving, in a covered or protected container, to prevent the layers from drying out and absorbing odors from the fridge. The cake is not reheated. It is served cold, after it has had enough time for the layers to soften and the cream to stabilize.
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