Chocolate cake

Name: Chocolate cake - Olimpia M.
Ingredients: Base: 5 eggs. 5 tablespoons of flour. 4 tablespoons of cocoa. 2 tablespoons of oil. 1 baking powder. 100 g sugar. Rum essence. Cream: 2 eggs. 100 g sugar. 150 g butter. 1 rum essence. 80 g cocoa. For; bought bignè. Dark chocolate. Whipped cream.

Dessert - Chocolate cake by Olimpia M. - Recipia

I have made this cake several times, especially for birthdays when I want something classic, with cocoa cream and simple decoration. The sponge is light and airy, while the butter and egg cream gives it a rich flavor. I usually plan to bake the sponge a day in advance so that it is completely cool when I slice and assemble it. Quick Info Total Time: approx. 2 hours (including cooling) Preparation Time: 35-40 minutes Baking Time: 20-30 minutes (for the sponge, at 180°C) Servings: 10-12, depending on slice size Difficulty: medium Recipe Type: chocolate cake, suitable for birthdays or special occasions Ingredients Sponge: 5 eggs 100 g sugar 2 tablespoons oil 5 tablespoons flour 4 tablespoons cocoa powder 1 teaspoon baking powder rum essence (to taste) Cream: 2 eggs 100 g sugar 80 g cocoa powder 150 g butter 2 tablespoons powdered sugar (for the butter) 1 vial of rum essence (or to preference) Syrup: 1 cup of water 4 tablespoons sugar 1/2 vial of rum essence Decoration: 200 g dark chocolate 50 ml liquid cream or milk 50 g butter store-bought profiteroles (a few for decoration) Preparation Method 1. Preparing the Sponge Separate the egg yolks from the whites. Whisk the yolks with the sugar and oil until the mixture is smooth. Gradually incorporate the sifted flour, cocoa powder, baking powder, and rum essence, mixing just enough to avoid lumps. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the yolk mixture in 2-3 batches, using a spatula and mixing from the bottom up. The mixture should remain airy. Pour everything into a rectangular baking pan lined with parchment paper (my pan is about 24 cm wide). Level it out and bake in a preheated oven at 180°C for 20-30 minutes. Check the sponge with a toothpick: if it comes out clean, it’s done. Remove the sponge from the pan and let it cool completely, preferably on a wire rack. Do not cut it while it’s warm. 2. The Cream Place a pot with a cup of water on the stove to boil for a double boiler. In a heatproof bowl, whisk the eggs with the sugar until frothy. Set the bowl over the pot of simmering water and continue to whisk until the cream thickens and becomes slightly airy. Remove the bowl from the heat and add the cocoa powder and rum essence, mixing well. Allow it to cool completely. Meanwhile, beat the softened butter with the 2 tablespoons of powdered sugar until it becomes fluffy. Once the egg cream has cooled, gradually incorporate it into the butter, mixing continuously. The result should be a smooth cream with no traces of unmelted butter. 3. The Syrup In a small pot, bring the cup of water and the 4 tablespoons of sugar to a boil. Once the sugar has dissolved, remove from heat and add the half vial of rum essence. Let the syrup cool. 4. Assembling the Cake Cut the cooled sponge horizontally into two layers. Generously soak both layers (I use a brush or spoon). Spread the cream between the two layers. Place the top layer back on and soak it lightly. 5. The Decoration In a small saucepan, melt the chocolate with the liquid cream (or milk) and butter over low heat. Stir until everything is shiny and smooth. Pour the glaze over the cake and spread it with a spatula. Reserve two tablespoons of glaze in a bowl. Dip the profiteroles in this glaze for decoration, then place them on top of or around the cake as desired. The cake can be left to cool for at least 2 hours before slicing. Why I Make This Recipe Often It’s a simple cake to make at home, with ingredients that are easy to find and without complicated techniques. The cocoa and butter cream is quick to prepare and won’t curdle if the butter is well softened. The sponge always turns out light and won’t dry out. It can be made a day in advance without any issues. Tips and Variations Tips For the cream, it’s essential to let it cool completely before mixing it with the butter. Otherwise, you risk it curdling. When making the sponge, avoid overmixing after adding the egg whites to keep it fluffy. It’s easier to cut the sponge after letting it cool for at least an hour or even overnight. Substitutions Milk can replace the liquid cream in the glaze if you don’t have it on hand. The profiteroles for decoration can be omitted or replaced with fresh fruit (though that’s not traditional). Rum essence can be substituted with vanilla essence if you prefer a different flavor. Variations You can add a handful of chopped nuts or hazelnuts to the cocoa cream if you want a richer texture. For a more intense flavor, the sponge can be soaked with weak coffee instead of rum syrup. Serving Ideas Serve with whipped cream on the side. It can be decorated with grated chocolate if you’re not using profiteroles. For special occasions, the profiteroles can be filled with a bit of cream from the cake before being dipped in glaze. Frequently Asked Questions 1. Can the sponge be made a day in advance? Yes, it actually cuts more easily if you leave it overnight, well covered so it doesn’t dry out. 2. Can I use lower-fat butter for the cream? You can, but the cream won’t be as smooth. It’s safer to use regular unsalted butter. 3. Can I skip the profiteroles for decoration? Absolutely, they are not mandatory. You can just leave the chocolate glaze or add fruit, grated chocolate, or candies. 4. Can the sponge be cut into more layers? It can be cut into three layers if you want more cream, but it will be more challenging to handle at that size. 5. How can I prevent the glaze from cracking when cutting? It’s best to let the cake come back to room temperature for 20-30 minutes before cutting so that the glaze isn’t too rigid. Nutritional Values Approximately, per slice (out of 12): Calories: 320-350 kcal Protein: 5-6 g Carbohydrates: 35-40 g Fats: 18-20 g The butter, egg, and sugar cream is quite calorie-dense. The cake is not diet-friendly, but it’s not overly heavy if the portions are moderate. Storage and Reheating The cake can be stored in the refrigerator, well covered, for up to 4 days. If taken out 20-30 minutes before serving, the cream will be creamier. Freezing is not recommended, and reheating does not apply to this type of dessert. Any leftover sponge can be enjoyed plain, perhaps with a bit of jam.

Chocolate cake

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