Fluffy cake with cocoa cream

Name: Fluffy cake with cocoa cream - Pamela F.
Ingredients: Cocoa cream (of which we use 1/3 for the base and 2/3 for the cream): 100 g cocoa; 150 g sugar; 100 ml water; 8 egg yolks. Base: 8 egg whites; 50 g sugar; a pinch of salt; 1/3 of the cream above; a pinch of salt. Cream for filling and decorating: 2/3 of the cream above; 2 packets of butter; 2 vials of rum; 300 ml of whipped cream.

Dessert - Fluffy cake with cocoa cream by Pamela F. - Recipia

I have made this cake several times when I needed a festive-looking dessert without too much hassle. It has a light sponge base, a bit of sugar, and the cream is quite intense in flavor, with plenty of cocoa. In the end, the grated chocolate or caramelized nuts on top add a nice touch. It’s the kind of cake that’s perfect when you have eggs and butter in the fridge and want something a bit special without complicated ingredients. Quick Info Total time: about 2 hours (includes cooling the sponge) Preparation time: 30-40 minutes Baking time: 50 minutes (15 minutes at 150°C, then 35 minutes at 160°C) Servings: 10-12 Difficulty: medium Recipe type: festive occasion cake Ingredients Cocoa cream (for sponge and cream): - 100 g cocoa - 150 g sugar (plus 50 g if you prefer it sweeter) - 100 ml water - 8 egg yolks Sponge: - 8 egg whites - 50 g sugar - a pinch of salt - 1/3 of the cocoa cream mentioned above Cream for filling and decorating: - 2/3 of the cocoa cream - 2 packages of butter (soft, at room temperature) - 2 vials of rum essence - 300 ml whipping cream (natural) For decoration: - grated chocolate or caramelized nuts (optional) Preparation Method 1. Cocoa cream In a medium bowl, mix the cocoa, sugar, and water until smooth. Place the bowl over low heat and stir continuously. When the mixture reaches a consistency similar to thick cream, remove it from the heat. Add the egg yolks one by one and mix vigorously for about 3 minutes while the cream is still warm but not hot. Let the cream cool completely before using it further. 2. Fluffy sponge Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and continue mixing for another 2-3 minutes until the mixture becomes shiny and dense. Gently fold in the flour (not listed in the ingredients, so here only incorporate 1/3 of the cooled cocoa cream). Mix gently to avoid losing volume. Pour the mixture into a round cake pan (26 cm) lined with parchment paper. Bake the sponge in the preheated oven as follows: 15 minutes at 150°C, then raise the temperature to 160°C and bake for another 35 minutes. Remove the sponge and let it cool completely before cutting. 3. Cream for filling and decorating Beat the soft butter (at room temperature) until fluffy. Gradually add the remaining 2/3 of the cocoa cream and the rum essence. Continue mixing until you achieve a fluffy cream. Finally, gently fold in the whipped cream using a whisk to avoid curdling. The cream is quite dense and not overly sweet, with a strong cocoa flavor. 4. Assembling the cake Cut the cooled sponge into two equal layers. Spread the first layer with one third of the cream, cover with the second layer, then use the remaining cream to coat and decorate the cake. Sprinkle grated chocolate or caramelized nuts on top, as desired. Why I make this recipe often It’s a cake with readily available ingredients. The sponge contains no flour at all, making it fluffy and light. The cocoa cream is intense and not too sweet, which I appreciate when I want to taste cocoa, not just sugar. It can be prepared a day in advance and keeps well in the fridge. Tips and Variations Tips - If you want the cake to be sweeter, add another 50 g of sugar to the cocoa cream. - Allow the cocoa cream to cool completely before mixing it with the butter; otherwise, you risk it curdling. - The sponge can be easily cut with a long, sharp knife once it has cooled completely. - The butter should be at room temperature, not cold from the fridge, for easy mixing. Substitutions - Instead of grated chocolate for decoration, you can use caramelized nuts. - If you don’t have rum essence, you can omit it or replace it with a little vanilla essence, but it will change the flavor. Variations - For added texture, you can mix in small pieces of nuts into the cream filling. - The sponge can be soaked with a bit of coffee or rum if you want it to be moister. Serving Ideas - Serve chilled, straight from the fridge. - Pairs well with strong coffee or milk. - Can be made a day in advance for birthdays or holidays. Frequently Asked Questions Can I make the cake a day in advance? Yes, the cake keeps well in the fridge overnight and actually slices better the next day. Can I use a different type of whipping cream? It’s best to use liquid cream with at least 30% fat for proper whipping. Lower fat options won’t hold as well. Can the cake be frozen? I do not recommend it; the texture of the butter and cocoa cream does not freeze well. Does the sponge really not contain any flour? No, it’s made from egg whites, sugar, and cocoa cream. There’s no need for flour, but it should be mixed and folded gently to avoid collapsing. Can I make it without rum essence? Yes, it’s not mandatory. The flavor will be simpler, but the cake will still be delicious. Nutritional Values Estimated values for a slice (from 12): - Calories: approximately 380 kcal - Protein: 6 g - Carbohydrates: 28 g - Fat: 26 g These are just estimates, as they depend on the type of butter, cream, and whether you add more sugar or additional decorations. Storage and Reheating The cake can be stored in the fridge, covered, for up to 3 days. I do not recommend reheating; it is served cold. If stored longer, the cream may absorb odors from the fridge, so it’s best to cover it well with plastic wrap. The sponge remains quite soft even the next day.

Fluffy cake with cocoa cream

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