Chocolate and vanilla cream cake

Name: Chocolate and vanilla cream cake - Vanesa G.
Ingredients: BASE: 15 eggs; 15 tablespoons of flour; 15 tablespoons of sugar; 15 tablespoons of oil; 3 teaspoons of baking powder; lemon zest; rum and vanilla essence. CREAM 1: 1 kg of sweetened liquid cream; 4; 5 tablespoons of cocoa; 2 packets of cocoa pudding powder; rum essence; chocolate flakes; quantity to taste; I used about 50 grams. CREAM 2: 500 grams of sweetened liquid cream; 1 packet of vanilla pudding; vanilla essence. DECORATIONS: blue roses made of cream; chocolate leaves.

Dessert - Chocolate and vanilla cream cake by Vanesa G. - Recipia

The truth is, I didn’t manage to make this chocolate and vanilla cake right on my first try. The first attempt was a disaster – I didn’t whip the egg whites enough, the cake layer turned out quite flat, and to top it off, I put all the chocolate cream in the middle. I ran out for decoration, and let’s just say it turned out... rustic. It was for Edi, for his first haircut, and I wanted it to be perfect, but everyone laughed, and in the end, the appearance didn’t matter. The taste saved everything. I don’t know if all parents go through this when it comes to their first homemade festive cake, but I think I tried every corner of that cake with my finger. When I got organized the second time (and then a few more times, since people started asking for it during holidays), I figured out what to do. If you’re getting to work, make some space on your kitchen counter because you’ll need it. Time? About two and a half hours including assembly, cooling, and washing dishes. It makes a large tray, 30x40 cm, meaning a solid cake that easily serves 25 portions, maybe more if you have people who prefer thinner slices. It’s not exactly a walk in the park, I’d say it’s at a medium level, but don’t be scared – it’s not a fine pastry work of art either. But it does involve whipping, patience with the creams, a bit of skill in cutting the layers straight, and a little bit of nerves if the pudding sets just when you call your guests to come over. Why do I keep making this cake again and again? I’m not exactly sure. It’s the kind of combination that everyone loves – that dense and honest chocolate cream, the fluffy cake that smells like childhood, and the vanilla cream, although simple, balances it all out. Plus, it has an advantage: it can be decorated according to your mood and the season – simple whipped cream, colorful roses, chocolate chunks, whatever you have in the fridge. And it’s easy to adapt if you want to make it more diet-friendly or gluten-free. It has worked well for me at birthdays, parties, and even for a name day at work. And if someone asks what you put in it, you have a story to tell. INGREDIENTS AND THEIR ROLE For the cake, I used the following: 15 large eggs – a lot, I know, but you need them for a thick layer. The egg whites make it fluffy, while the yolks add color and a richer taste. 15 tablespoons of sugar – it’s not a diet cake, but it’s not cloyingly sweet either. I use regular granulated sugar, and if it’s too coarse, I grind it a bit. 15 tablespoons of all-purpose flour – it shouldn’t be too fine, but not too coarse either; flour 000 works perfectly. 15 tablespoons of oil – you can play around here. I use sunflower oil because it doesn’t change the taste, but I’ve also tried canola oil, and it worked fine. 3 teaspoons of baking powder – to help it rise nicely. If you forget the baking powder, you’ll end up with a sweet omelet. The zest of one lemon – it’s not mandatory, but it adds a subtle fragrance; I always include it. Rum and vanilla extract – each to their taste, but in moderation, so it doesn’t taste too chemical. I pour it with my finger, not a teaspoon, but I stop at about 2-3 caps. For the chocolate cream: 1 kg of liquid cream – the kind for whipping, not spray. It’s best if it’s cold from the fridge. 2 packets of cocoa pudding – I’ve tried both Dr. Oetker and Lidl brands. Make sure it’s cocoa, not chocolate, as there’s a difference in consistency. 4-5 tablespoons of good cocoa – not carob, not instant, not cocoa tea, just plain powder. Rum essence, to taste, about 1-2 teaspoons, and I taste it one more time at the end. Chocolate chips – 50 grams or more, depending on how “chocolatey” you want it. If I have leftover chocolate from other desserts, I chop it up and add it here. For the vanilla cream: 500 ml of liquid cream – also cold, otherwise it won’t whip. 1 packet of vanilla pudding (about 50 g) – it shouldn’t be the kind that’s “ready to make with water,” but the classic kind that needs to be cooked. Vanilla essence – I add a good splash, enough to smell it, but not overpowering. For decoration: Whipped cream – enough to cover the cake, to make roses, peaks, etc. Food coloring if you want to make blue, yellow, or pink flowers – for kids’ birthdays, it’s a must. Chocolate leaves – you can melt chocolate and paint them onto parchment paper with a brush, or use grated chocolate directly if you’re not in the mood. METHOD OF PREPARATION 1. The cake. Take the eggs and carefully separate them so that no yolk gets into the whites (otherwise, they won’t whip). Put the egg whites in a large bowl to have room for whipping. Start beating them with a mixer, first on low speed, then increase. When they become white, stiff foam (if you turn the bowl upside down, they won’t fall), start adding the sugar, one tablespoon at a time. I’ve made the mistake of adding it all at once – the cake didn’t rise. So, patience. When the foam is shiny and you can’t feel the sugar anymore, it’s ready. Separately, mix the yolks with the oil. You don’t need to beat them until they turn white, just mix them into a thin mayonnaise-like consistency. Pour this over the egg whites and gently fold with a spatula or wooden spoon, from bottom to top, so you don’t lose the air. Not with the mixer! Mix the flour with the baking powder, and sift it directly over the mixture, in a rain-like fashion, still using the spatula, gently. Add the lemon zest and essences at the end. Divide the mixture into three for three equal layers (it makes a 30x40 cm tray, about 2 cm thick, so don’t worry). Bake them one at a time, on parchment paper, in a preheated oven at 180°C for about 20-25 minutes. For me, the first layer always turns out the best, and then I rush. Test with a toothpick – if it comes out clean, it’s done. Let the layers cool well before removing them from the tray; otherwise, you risk breaking them. 2. The chocolate cream. Prepare the pudding as instructed on the packet, but with the specified milk, without added sugar (since you’ll add cream later, and it’s sweet enough). Stir constantly to prevent sticking. When it’s ready, put it in a bowl, cover it with cling film directly on the surface to prevent a skin from forming. Let it come to room temperature, not hot, not ice cold. Whip the cream until it holds its shape. I use sweetened cream from the store, but it should have at least 30% fat. I set aside half for the vanilla cream. Then, gradually add the cooled pudding and sifted cocoa to the whipped cream, mixing gently. At the end, add the rum essence and chocolate chips – mix them in with a spatula, not with a mixer, to keep them whole. 3. The vanilla cream. Just like the other one: make the pudding, cover it, and let it cool. Whip the cream, and mix it with the cooled pudding (if you want, you can also add a bit of natural vanilla or extract, not just essence). Here, the cream comes out “cleaner,” without other additions, but if you’re in the mood, you can add finely chopped dried fruits or orange zest; I tried it once, and it was interesting. 4. Assembly. You have three layers and two creams. On a flat tray or platter, place the first layer, lightly sprinkle it with a bit of milk (you can also use a weak sugar and water syrup, possibly flavored with vanilla, if you want it to be softer, but not too much – otherwise, it turns into mush). Spread about half of the chocolate cream on the first layer, leveling it with a spatula. Place the second layer, sprinkle it again. Spread the vanilla cream. The third layer goes on top, and finally, the rest of the chocolate cream to cover it and the sides (if you have enough patience). Or you can leave the edges “bare,” depending on how you want it to look. 5. Decoration. I usually whip cream and decorate with colorful roses, from occasion to occasion. If it’s for a child, I don’t hold back on blue and green (I know, I know, it’s not natural, but kids love it). For leaves, I melt chocolate, spread it with a brush on parchment paper in the shape of a leaf, chill it, and after a few minutes, I can peel them off. I place them directly on the cake; they look good, even if they don’t come out like from a pastry shop. TIPS, VARIATIONS, AND SERVING IDEAS Useful tips The biggest mistake I made was putting hot pudding into the whipped cream. It curdled instantly. So, patience – the pudding should be at room temperature. Don’t whip the cream too much, or it will turn into butter. When mixing the layers, don’t rush when adding the flour. Mix slowly; otherwise, the cake will be dense, not fluffy. If you’re worried about the layers not being straight, bake one layer and cut it with thread, but it’s harder to handle. Substitutions and adaptations For a gluten-free version, replace the flour with a gluten-free flour mix (I’ve tried Schär, and it worked fairly well, but you’ll need a bit more baking powder). For a lighter version, use sugar-free plant-based cream, sugar-free pudding, and cut down on the sugar in the cake (you can also use sweeteners, but it won’t be as fluffy). Oil can be replaced with melted butter if you want a more intense-flavored cake, but don’t use too much, or it’ll be hard to handle. If you don’t want commercial rum/vanilla essence, you can use natural extract or simply scrape the seeds from a vanilla pod. Variations Instead of vanilla cream, you can use a yogurt cream with fruits if you want to make it fresher (I’ve tried it with Greek yogurt and chopped peaches). Between the layers, you can also sprinkle some coarsely chopped toasted nuts or hazelnuts. For a festive effect, you can cover everything with melted chocolate and let it chill to form a crust. Serving I serve it cold, cut into thick slices, with strong coffee or a glass of cold milk (for kids). It also goes well with prosecco or a chilled sparkling wine if it’s an adult celebration. If you have patience, you can portion it and place it on separate platters with fresh fruits alongside (strawberries, raspberries, orange slices). FREQUENTLY ASKED QUESTIONS 1. Can I use store-bought cake? Honestly, if you want to shorten the time, it works, but it doesn’t taste the same. Homemade cake is airier and holds the creams better. 2. How can I prevent the cake from sinking? Don’t open the oven in the first 15 minutes of baking, and make sure the egg whites are whipped well. That’s the key to a fluffy texture. 3. If I don’t have liquid cream, can I use whipped cream from a tube? I don’t recommend it. Tube whipped cream is too airy, melts into the cream, and doesn’t have the same stability. It’s better to use cream for whipping. 4. What can I substitute for chocolate chips? You can use coarsely chopped chocolate, crushed cookies, or, if you want, chopped nuts for texture. 5. Can it be made in advance? Yes, it’s actually better the next day because the layers have time to soak up the cream. But don’t decorate with cream until the day of serving. NUTRITIONAL VALUES (APPROXIMATE) Now, let’s be serious; this cake isn’t for dieting. A slice (about 150 g) has somewhere between 350-400 kcal, considering the dense cake and rich creams. The carbohydrates mainly come from sugar, and the fats are primarily from cream and oil. It has protein from the eggs and cream, about 4-5 g/slice. If you use plant-based cream or less sugar, you can lower the calories, but the texture changes. For kids, don’t give huge portions – it’s filling, and you don’t want to see them with blue tongues from the food coloring. It has no preservatives, no excessive artificial flavors (if you don’t overdo the essences), and you can control what you put into it, which is a plus. HOW TO STORE AND REHEAT Keep it in the fridge, well covered with cling film or in a large container. It lasts about 3-4 days without getting soggy or tasting like the fridge. If you portion it, keep it in an airtight container; otherwise, it will absorb the smells of whatever else you have in the fridge. It shouldn’t be reheated, as the cream will melt. At most, you can leave it out for 15-20 minutes at room temperature before serving, so it’s not too cold. If too much is left, you can freeze individual slices, but the texture of the cream changes a bit after thawing, becoming grainier, so only do this if absolutely necessary. That’s about it. I’ve written a lot, but it’s really worth it, and if you mess it up the first time, you have a chance to become an expert on the second round.

Preparation

Base: Beat the egg whites until stiff peaks form; mix the egg yolks with the oil separately. Add the yolks over the egg whites, then gently fold in the flour mixed beforehand with the baking powder. Pour into a baking tray lined with parchment paper and bake for about 20-30 minutes; it's best to test with a toothpick. From the described quantity, you will make 3 bases in a 30x40 cm tray. Chocolate cream: Prepare the pudding according to the instructions on the packet and let it cool covered with plastic wrap to avoid forming a crust. Whip the cream until stiff, then gradually mix it with the pudding. Add cocoa powder, rum essence, and chocolate chips, and refrigerate. Vanilla cream: Prepare the pudding according to the instructions on the packet and let it cool covered with plastic wrap to avoid forming a crust. Whip the cream until stiff, then gradually mix it with the pudding. Add vanilla essence. ASSEMBLY: Place one base, add half of the cocoa cream, then the second base filled with vanilla cream, and finally place the last base on top, spreading the remaining cocoa cream evenly to smooth the cake. I decorated it with white whipped cream, blue whipped cream roses since it was a cake for a little boy :) and some chocolate leaves. Enjoy your meal!