Joy Cake
Joy Cake I made this cake on June 1st, for Children's Day, especially for my little boy, who often helps me in the kitchen. It has a chocolate and cocoa base, a yogurt cream with fruits, and a layer of cream cheese, butter, and chocolate for decoration. Inside, strawberries, cherries, or sour cherries can be used, depending on what you have on hand. Quick Info Total time: about 4-5 hours, if the cake is kept cold for at least 3 hours; best left overnight Preparation time: not specified exactly; the cream and base are prepared in about 45-60 minutes Baking time: 45-50 minutes Oven temperature: 180 degrees Celsius Servings: not specified; from a 20 cm mold, the cake yields about 10-12 slices, depending on the thickness of the portions Difficulty: medium Recipe type: birthday cake with chocolate, yogurt, and fruits Ingredients For the chocolate base 6 eggs 150 g sugar 100 g melted butter 100 ml lukewarm milk 200 g flour 1/2 packet baking powder 2 tablespoons cocoa 100 g dark chocolate, melted For the yogurt and fruit cream 375 g Greek yogurt, with 5% fat 200 ml whipped cream 150-200 g sugar, depending on how sweet you want the cream 1 teaspoon vanilla extract 1 packet gelatin 100 ml water, for hydrating the gelatin 500 g fruits: strawberries, cherries, or sour cherries For the decoration cream 200 g cream cheese 80 g butter 300 g powdered sugar 100 g chocolate 2 tablespoons cocoa For decoration Chocolate drops or other chocolate pieces available Chocolate coins (white and dark) Preparation method 1. Preparing the base Start by beating the eggs with the sugar. Use a mixer and mix for at least 5 minutes, until the mixture doubles in volume. This step is important for the base to have an airy texture. Add the melted butter and lukewarm milk, then mix. Separately, combine the flour with the baking powder and cocoa. Put the dry ingredients over the egg mixture and incorporate them. Finally, add the melted dark chocolate. Mix carefully until the chocolate is evenly distributed in the mixture. Pour the batter into a round 20 cm pan lined with parchment paper. Bake the base at 180 degrees Celsius for about 45-50 minutes. The time may vary slightly depending on the oven, so it’s good to monitor the base towards the end of baking. 2. Preparing the yogurt cream Soak the gelatin in 100 ml of water. After hydrating, melt it over a double boiler. Beat the whipped cream together with the sugar. Add the Greek yogurt, vanilla extract, and melted gelatin. Mix until the cream becomes homogeneous. Cut the fruits into larger pieces. If using cherries or sour cherries, remove the pits before adding them to the cake. 3. Assembling the cake Once the base is prepared, cut it into three equal layers. Place the first layer on a platter or in the mold it was baked in. Put half of the cut fruits and pour half of the yogurt cream. Place the second layer of base and repeat: add the remaining fruits, then the remaining cream. Cover with the last layer of base. The cake must be kept cold for at least 3 hours. For a firmer structure and to make it easier to slice, it is preferable to leave it in the refrigerator overnight. 4. Preparing the decoration cream The butter and cream cheese should be at room temperature. Mix them together for at least 5 minutes until you obtain a homogeneous mixture. Add the powdered sugar and cocoa, then continue mixing for about 10 minutes. Melt the chocolate over a double boiler, incorporate it into the cream, and mix for another 2-3 minutes. Put the cream in the fridge for 15 minutes before using. 5. Decorating the cake Remove the cold cake from the mold. Spread the cream on top and smooth it with a spatula on both the surface and the sides. There is no need for the layer to be perfectly even; it can remain slightly irregular. Decorate the top with chocolate drops or any other chocolate pieces you have on hand. At the base of the cake, you can place white and dark chocolate coins. Why I make this recipe often The cake combines multiple textures without needing complicated techniques. The base is chocolate, the yogurt cream remains lighter, and the fruits bring a fresh taste. Additionally, the fruits can be changed depending on the season, and the decoration does not have to be perfect for the cake to look good. It can be prepared a day in advance, which is useful for a birthday or festive meal. The time spent in the cold helps the cream to set and makes the cake easier to transport. Tips and variations Tips Beat the eggs with the sugar for at least 5 minutes. If this step is shortened, the base may come out less airy. The chocolate added to the base must be melted beforehand and incorporated carefully so that there are no lumps in the batter. For the decoration cream, the butter and cream cheese must be at the same temperature. Otherwise, the cream may become unhomogeneous. The cake must be well chilled before being removed from the mold and decorated. The yogurt cream needs time to stabilize. Substitutions Strawberries can be replaced with cherries or sour cherries. In the original recipe, these three fruit variants are indicated. The yogurt used is Greek yogurt with 5% fat. Another type of yogurt is not recommended in the recipe, as the consistency of the cream may differ. Variations The amount of sugar in the yogurt cream can be chosen between 150 and 200 g, according to taste and depending on how sweet the fruits are. For a simpler decoration, the cake can be covered only with cream cheese, butter, cocoa, and chocolate, then decorated with chocolate coins. Serving ideas The cake is served cold, after it has been in the fridge long enough. For cleaner slices, use a sharp knife and wipe the blade between cuts. Frequently asked questions How long should the cake stay in the fridge? The cake should stay cold for at least 3 hours. For better consistency, it is recommended to leave it overnight. Can I use other fruits? In the original recipe, strawberries, cherries, or sour cherries are used. These are cut into larger pieces and distributed between the layers of cream. What do I do if the decoration cream is too soft? The cream is left in the fridge for about 15 minutes before being used. If it is still too soft, it can be cooled a little more before decorating. Is it necessary for the cake to be perfectly decorated? No. The cream is spread with a spatula on the surface and sides of the cake, and the appearance can remain slightly irregular. The chocolate decoration partially covers small imperfections. Can the cake be prepared a day in advance? Yes. It is actually recommended to let it sit overnight in the fridge, as the yogurt cream stabilizes better, and the cake is easier to slice. Nutritional values The values are estimated and depend on the type of chocolate, the amount of sugar used, the fruits, and the number of slices. For a slice from 10-12 servings, the cake can have approximately 600-800 kcal, 8-12 g of protein, 35-50 g of fat, and 65-90 g of carbohydrates. These values include the base, yogurt cream, fruits, and decoration cream. The powdered sugar and chocolate in the decorative cream significantly increase the calorie count, so the slice can be lighter if the cake is cut into 12 portions. Storage and reheating The cake is stored in the fridge, covered, to prevent it from absorbing odors from inside. It is recommended to be consumed within a few days, while the cream and fruits retain their taste and texture. The cake is not reheated. It is served cold, directly from the fridge or after sitting for a few minutes at room temperature, so that the base and cream are not too hard. Tags: cream cheese cake, chocolate cake, yogurt and fruit cake, birthday cake, Joy cake
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