Chocolate cake with Chantilly cream

Sometimes, when I need a chocolate cake that everyone will love, I turn to this recipe with a moist sponge and Chantilly cream, one with vanilla and the other with chocolate. It's a classic recipe with simple ingredients, but the result is rich, and the combination of cherries and chocolate glaze brings balance. I've made it several times for birthdays, and I've never had issues with assembling or the texture of the sponge, even though it seems a bit labor-intensive at first glance. Quick Info Total Time: about 2 hours (includes baking and cooling) Actual Preparation Time: 40-50 minutes Sponge Baking Time: 35 minutes Servings: 12-14 slices Difficulty: medium, requires a bit of patience with the creams and assembly Recipe Type: birthday cake or holiday dessert Ingredients Sponge: 10 eggs 150 g sugar 2 tablespoons honey 1 packet vanilla sugar 7 tablespoons flour 1 packet baking powder a pinch of salt 2 tablespoons milk 4 tablespoons cocoa powder 50 g grated chocolate Vanilla Chantilly Cream: 4 egg yolks 4 tablespoons flour 5 tablespoons sugar 400 ml milk zest of one lemon 1 packet vanilla sugar 200 ml heavy cream (unsweetened) Chocolate Chantilly Cream: 4 egg yolks 4 tablespoons flour 5 tablespoons sugar 1 packet vanilla sugar 400 ml milk 200 ml heavy cream 200 g dark chocolate Glaze: 120 g chocolate 2 tablespoons water 2 tablespoons oil Filling: 1 jar of pitted cherry compote, well drained Instructions 1. Preparing the Sponge 1.1. Preheat the oven to 180°C (350°F). Line a round springform pan with parchment paper. I use a 26 cm (10 inch) pan. 1.2. Separate the eggs. Beat the egg whites with a pinch of salt until foamy, then add half of the sugar, continuing to beat until you achieve a firm meringue. 1.3. In another bowl, beat the egg yolks with the remaining sugar until they lighten in color. Add the honey and vanilla sugar. Mix until well combined. 1.4. Gently fold the egg yolks into the meringue using a spatula, mixing from the bottom up. 1.5. Gradually incorporate: milk, flour mixed with baking powder, cocoa powder, and finally, the grated chocolate. 1.6. Pour the mixture into the prepared pan and level it. 1.7. Bake the sponge for about 35 minutes. Do not open the oven in the first 25 minutes. 1.8. Remove the sponge and let it cool completely in the pan. After cooling, cut it with a long knife into 3 equal parts. 2. Vanilla Chantilly Cream 2.1. Whisk the egg yolks with the sugar until creamy. 2.2. Dissolve the flour in the milk, mixing to avoid lumps. 2.3. Add the milk to the egg yolks, then transfer everything to a saucepan over low heat. Stir constantly. 2.4. Cook the cream over low heat until it thickens like pudding. Add the vanilla sugar and lemon zest after removing it from the heat. 2.5. Allow the cream to cool completely. 2.6. Whip the heavy cream separately, without sugar. Gently fold it into the cooled cream. 3. Chocolate Chantilly Cream 3.1. Follow the same steps as for the vanilla cream: whisk the egg yolks with sugar, dissolve the flour in milk, and mix everything over low heat until thickened. 3.2. While the cream is still hot, add the melted dark chocolate. Mix well and let it cool completely. 3.3. Whip the heavy cream and fold it into the cooled chocolate cream. 4. Chocolate Glaze 4.1. Place the broken chocolate pieces in a double boiler with the water and oil. 4.2. Stir until completely melted and you achieve a smooth glaze. 5. Cherries 5.1. Drain the cherries from the compote in a sieve. Let them dry while you prepare the creams, so they don't soak the sponge. 6. Assembly 6.1. Place the first layer of sponge on a serving platter. 6.2. Spread the vanilla cream evenly over the first layer, then sprinkle the drained cherries on top. Do not place the cherries all the way to the edge to avoid overflow during assembly. 6.3. Place the second layer of sponge on top. Spread the chocolate Chantilly cream. 6.4. Place the third layer on top and pour the chocolate glaze over it, allowing it to drip down the sides. 6.5. Refrigerate the cake for at least 2-3 hours before slicing. Ideally, overnight. Why I Make This Recipe Often It's a recipe that keeps well and slices easily. The sponge remains moist even after two days. You can prepare the creams in advance, which is very helpful if you have a lot to do for a festive meal. Tips and Variations Tips - Do not whip the cream too stiffly, so it doesn't curdle when mixed into the cream. - The sponge slices better if you let it cool completely, even a few hours in the fridge. - For a more intense chocolate flavor, use dark chocolate with over 50% cocoa in the creams. Substitutions - The cherries in the compote can be replaced with well-drained frozen cherries or pitted cherries, but without syrup. - The heavy cream can be substituted with natural whipped cream, not with vegetable imitations. Variations - You can add a little rum extract to the chocolate cream. - If you don't have chocolate for the glaze, you can make a thin layer of cocoa mixed with a little sugar and hot water, but the texture will be different. Serving Ideas - You can place a few cherries on top of the cake for decoration immediately after pouring the glaze. - It pairs well with a little whipped cream alongside each slice for added texture. Frequently Asked Questions 1. Can I use the sponge for another type of cake? Yes, the sponge works well with fruit creams or mousses if you want a different combination. 2. How long should it chill before slicing? At least 2-3 hours, but ideally overnight. It slices much better after the cream has set. 3. Can the cake be frozen? I do not recommend freezing the assembled cake, as the cream and fillings may change texture after thawing. 4. Can the cherries be omitted? Yes, if you don't have or don't want cherries, the cake remains delicious without them. 5. What do I do if I don't have a springform pan? You can use a regular pan, but be sure to line it well with parchment paper to remove the sponge without breaking it. Nutritional Values (estimated, per slice/serving from 14) Calories: 350-400 kcal Protein: 7-8 g Fat: 19-22 g Carbohydrates: 40-45 g Values may vary, especially depending on the amount of cream and chocolate used. It is a rich cake, especially due to the eggs and cream. Storage and Reheating The cake lasts in the refrigerator for 2-3 days without issues. Keep it covered to avoid absorbing odors from the fridge. I do not recommend freezing or reheating. It is served directly from the fridge, and the texture remains good even after 48 hours. If you need to prepare it in advance, you can bake the sponge and prepare the creams a day ahead, then assemble it on the day of serving.

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chocolate cakecake with whipped cream

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