This cake quickly made its way onto my regular dessert list. I usually prepare it when the whole family is coming over or when we have guests who appreciate chocolate desserts. It's not the kind of quick dessert, but the result is well worth the effort. With a little organization, you can make it without too much hassle.
Quick Info
Total Time: about 3-4 hours (including cooling; I recommend making it a day in advance)
Preparation Time: about 45-60 minutes
Baking Time: 30-35 minutes
Servings: approximately 15-20 (depending on how large you cut the pieces)
Difficulty: medium
Recipe Type: classic cake for occasions, holidays, or weekends
Ingredients
Cake:
6 eggs
200 g sugar
200 g flour
40 ml water
40 ml oil
3 tablespoons cocoa powder
a pinch of salt
a pinch of baking powder
Filling:
250 g margarine
3 egg yolks
150 g powdered sugar
4 tablespoons cocoa powder
2 bottles of rum essence
Glaze:
1 packet of chocolate glaze (like Dr. Oetker)
Syrup:
500 ml water
250 g sugar
2 bottles of rum essence
Instructions
1. Prepare the cake
Preheat the oven to 180°C (moderate heat). Prepare a baking pan of about 20x30 cm, lined with parchment paper or greased with oil and dusted with flour.
Separate the eggs. Beat the yolks with the oil until they reach a mayonnaise-like consistency.
Whip the egg whites with a pinch of salt until frothy. Gradually add the sugar and continue beating until stiff peaks form.
Gently fold the yolks into the egg whites using a spoon, not a mixer.
Then incorporate the flour mixed with cocoa powder and baking powder, using slow bottom-up movements to maintain volume.
Finally, add the water.
Pour the mixture into the pan and level it. Bake for 30-35 minutes. Do not open the oven in the first 15 minutes to prevent the cake from sinking. Check with a toothpick when the time is up; if it comes out clean, the cake is done.
Remove the cake from the pan and let it cool completely. It's easiest to cut the next day, but if you're in a hurry, at least let it cool completely.
2. Make the filling
Place the margarine at room temperature in a tall bowl and beat it with a mixer until fluffy. Add the powdered sugar and continue mixing until completely dissolved.
Incorporate the egg yolks one at a time, then add the cocoa powder, and finally flavor with the two bottles of rum essence.
3. Prepare the syrup
Caramelize 250 g of sugar with 3-4 tablespoons of water in a small saucepan. When the sugar turns golden, carefully pour in the remaining warm water (500 ml). Let it boil until the caramel is completely dissolved. Remove from heat, add the rum essence, and let it cool well.
4. Assembly
Cut the cooled cake into two equal layers horizontally.
Place the first layer on a serving platter and soak it well, but don’t overdo it.
Spread the filling evenly over the first layer.
Place the second layer of cake on top of the filling, press gently, and soak the top as well.
Prepare the glaze according to the instructions on the package and spread it over the cake while it is still fluid.
Chill for at least 4-5 hours, preferably overnight. It will cut much more neatly and clearly.
Why I make this recipe often
I've come to make this cake frequently because it keeps well in the refrigerator and can be easily portioned for multiple people. The cake remains fluffy, the filling is rich, and it cuts beautifully after being chilled. It's one of those cakes that can be prepared a day in advance, which helps me when I have guests or am going to a party.
Tips and Variations
Tips
Use room temperature eggs for a lighter cake.
Do not overbeat the mixture after adding the flour to prevent it from sinking.
Let the cake cool completely before cutting or filling it.
The filling spreads more easily if the margarine is soft, not cold from the fridge.
Substitutions
Margarine can be replaced with butter for a different flavor, but the texture of the filling will be slightly denser.
The rum essence can be adjusted to taste or partially replaced with vanilla essence.
The packet glaze can be substituted with melted chocolate mixed with a bit of butter if you don’t have it on hand.
Variations
You can add chopped nuts between the two layers or on top of the glaze for extra texture.
If you want a more aromatic syrup, add a bit of grated orange peel while boiling, but it’s not essential.
If you don’t have a 20x30 cm pan, you can use one slightly smaller or larger, but adjust the baking time according to thickness.
Serving Ideas
It pairs well with a simple coffee or black tea.
You can cut it into small cubes for assorted dessert platters.
It’s perfect for serving at holidays or any celebration.
Frequently Asked Questions
1. Can I use butter instead of margarine for the filling?
Yes, butter works too, but the flavor will be richer and the filling slightly firmer.
2. If I don’t want so much syrup, is it okay to use less?
Yes, you can reduce the amount or soak just one layer if you prefer the cake less moist.
3. What do I do if I don’t have packet glaze?
You can replace it with melted chocolate mixed with a splash of butter or a simple glaze made from cocoa, sugar, and water.
4. My cake sank in the middle. What can I do?
Usually, if you don’t whip the egg whites well or open the oven too early, it can sink. Next time, don’t open the oven in the first 15 minutes and make sure to whip the meringue well.
5. Can the cake be frozen?
In theory, yes, but I don’t recommend it, as the texture of the margarine filling changes after freezing.
Nutritional Values
Approximately, one serving (from 18 pieces) has about:
Calories: 320-340 kcal
Carbohydrates: 42 g
Protein: 4-5 g
Fat: 16 g
These are approximate values and depend on portioning and the accuracy of the ingredients used. Due to the filling and syrup, the cake is quite rich.
Storage and Reheating
It stores very well in the refrigerator, in a covered container or pan. It will last without issues for 3-4 days in the fridge. It is not reheated but served directly from the refrigerator. I do not recommend freezing, as the texture of the filling suffers. If you want to transport it, keep it cold until serving.
Quick Info
Total Time: about 3-4 hours (including cooling; I recommend making it a day in advance)
Preparation Time: about 45-60 minutes
Baking Time: 30-35 minutes
Servings: approximately 15-20 (depending on how large you cut the pieces)
Difficulty: medium
Recipe Type: classic cake for occasions, holidays, or weekends
Ingredients
Cake:
6 eggs
200 g sugar
200 g flour
40 ml water
40 ml oil
3 tablespoons cocoa powder
a pinch of salt
a pinch of baking powder
Filling:
250 g margarine
3 egg yolks
150 g powdered sugar
4 tablespoons cocoa powder
2 bottles of rum essence
Glaze:
1 packet of chocolate glaze (like Dr. Oetker)
Syrup:
500 ml water
250 g sugar
2 bottles of rum essence
Instructions
1. Prepare the cake
Preheat the oven to 180°C (moderate heat). Prepare a baking pan of about 20x30 cm, lined with parchment paper or greased with oil and dusted with flour.
Separate the eggs. Beat the yolks with the oil until they reach a mayonnaise-like consistency.
Whip the egg whites with a pinch of salt until frothy. Gradually add the sugar and continue beating until stiff peaks form.
Gently fold the yolks into the egg whites using a spoon, not a mixer.
Then incorporate the flour mixed with cocoa powder and baking powder, using slow bottom-up movements to maintain volume.
Finally, add the water.
Pour the mixture into the pan and level it. Bake for 30-35 minutes. Do not open the oven in the first 15 minutes to prevent the cake from sinking. Check with a toothpick when the time is up; if it comes out clean, the cake is done.
Remove the cake from the pan and let it cool completely. It's easiest to cut the next day, but if you're in a hurry, at least let it cool completely.
2. Make the filling
Place the margarine at room temperature in a tall bowl and beat it with a mixer until fluffy. Add the powdered sugar and continue mixing until completely dissolved.
Incorporate the egg yolks one at a time, then add the cocoa powder, and finally flavor with the two bottles of rum essence.
3. Prepare the syrup
Caramelize 250 g of sugar with 3-4 tablespoons of water in a small saucepan. When the sugar turns golden, carefully pour in the remaining warm water (500 ml). Let it boil until the caramel is completely dissolved. Remove from heat, add the rum essence, and let it cool well.
4. Assembly
Cut the cooled cake into two equal layers horizontally.
Place the first layer on a serving platter and soak it well, but don’t overdo it.
Spread the filling evenly over the first layer.
Place the second layer of cake on top of the filling, press gently, and soak the top as well.
Prepare the glaze according to the instructions on the package and spread it over the cake while it is still fluid.
Chill for at least 4-5 hours, preferably overnight. It will cut much more neatly and clearly.
Why I make this recipe often
I've come to make this cake frequently because it keeps well in the refrigerator and can be easily portioned for multiple people. The cake remains fluffy, the filling is rich, and it cuts beautifully after being chilled. It's one of those cakes that can be prepared a day in advance, which helps me when I have guests or am going to a party.
Tips and Variations
Tips
Use room temperature eggs for a lighter cake.
Do not overbeat the mixture after adding the flour to prevent it from sinking.
Let the cake cool completely before cutting or filling it.
The filling spreads more easily if the margarine is soft, not cold from the fridge.
Substitutions
Margarine can be replaced with butter for a different flavor, but the texture of the filling will be slightly denser.
The rum essence can be adjusted to taste or partially replaced with vanilla essence.
The packet glaze can be substituted with melted chocolate mixed with a bit of butter if you don’t have it on hand.
Variations
You can add chopped nuts between the two layers or on top of the glaze for extra texture.
If you want a more aromatic syrup, add a bit of grated orange peel while boiling, but it’s not essential.
If you don’t have a 20x30 cm pan, you can use one slightly smaller or larger, but adjust the baking time according to thickness.
Serving Ideas
It pairs well with a simple coffee or black tea.
You can cut it into small cubes for assorted dessert platters.
It’s perfect for serving at holidays or any celebration.
Frequently Asked Questions
1. Can I use butter instead of margarine for the filling?
Yes, butter works too, but the flavor will be richer and the filling slightly firmer.
2. If I don’t want so much syrup, is it okay to use less?
Yes, you can reduce the amount or soak just one layer if you prefer the cake less moist.
3. What do I do if I don’t have packet glaze?
You can replace it with melted chocolate mixed with a splash of butter or a simple glaze made from cocoa, sugar, and water.
4. My cake sank in the middle. What can I do?
Usually, if you don’t whip the egg whites well or open the oven too early, it can sink. Next time, don’t open the oven in the first 15 minutes and make sure to whip the meringue well.
5. Can the cake be frozen?
In theory, yes, but I don’t recommend it, as the texture of the margarine filling changes after freezing.
Nutritional Values
Approximately, one serving (from 18 pieces) has about:
Calories: 320-340 kcal
Carbohydrates: 42 g
Protein: 4-5 g
Fat: 16 g
These are approximate values and depend on portioning and the accuracy of the ingredients used. Due to the filling and syrup, the cake is quite rich.
Storage and Reheating
It stores very well in the refrigerator, in a covered container or pan. It will last without issues for 3-4 days in the fridge. It is not reheated but served directly from the refrigerator. I do not recommend freezing, as the texture of the filling suffers. If you want to transport it, keep it cold until serving.