Anniversary cake reloaded

Birthday cake reloaded – An unforgettable delicacy for chocolate and coffee lovers

When it comes to celebrating a special moment, a delicious cake is always an inspired choice. This 'reloaded' birthday cake recipe is perfect for impressing chocolate and coffee-loving colleagues. With a rich blend of flavors and textures, this cake will surely become the star of any party. Plus, I will provide you with useful tips, cooking tricks, and nutritional information, so you can feel confident every step of the way. Let's get started!

Preparation time: 1 hour
Baking time: 40 minutes
Total time: 1 hour and 40 minutes
Number of servings: 12

Ingredients

Cocoa sponge:
- 5 eggs
- 150 g sugar
- 3 tablespoons oil
- 4 tablespoons cocoa
- 1 teaspoon baking powder
- 150 g flour
- rum essence
- a pinch of salt

Almond sponge:
- 2 eggs
- 2 tablespoons sugar
- 1 tablespoon oil
- 100 g ground almonds
- 2 tablespoons flour
- a pinch of baking soda
- 10 ml rum essence

Chocolate cream:
- 250 g dark chocolate
- 50 g butter
- 200 ml liquid cream
- rum essence

Coffee mousse:
- 150 g white chocolate
- 300 ml liquid cream
- 3 sheets of gelatin
- 3 tablespoons instant coffee
- cold water to hydrate the gelatin

Glaze:
- 100 g dark chocolate
- 100 ml liquid cream
- 50 g butter

Syrup:
- 50 g sugar
- 50 ml water

Step by step

1. Preparing the cocoa sponge

Start with the cocoa sponge, which serves as the delicious base of the cake. Separate the eggs into two large bowls. Beat the egg whites with a pinch of salt until foamy. Gradually add the sugar and continue mixing until you achieve a glossy meringue-like foam.

In another bowl, mix the egg yolks with the oil and rum essence. Add this mixture to the egg white foam and gently fold to avoid losing air from the batter.

In another container, combine the flour, cocoa, and baking powder. Sift the mixture over the wet batter and gently fold it in from top to bottom to achieve a homogeneous composition.

Pour the batter into a round (24 cm) cake pan lined with parchment paper and bake at a moderate temperature (180°C) for 30 minutes. It is recommended to test with a toothpick; if it comes out clean, the sponge is ready. Remove it from the pan and let it cool on a wire rack.

2. Preparing the almond sponge

For the almond sponge, beat the eggs with a pinch of salt until they double in volume. Add the oil and rum essence, mixing gently. In another bowl, combine the flour with the ground almonds and baking soda. Incorporate the dry mixture into the wet batter. Bake at the same temperature for 10 minutes in a cake pan lined with parchment paper.

3. Chocolate cream

For the chocolate cream, place the broken chocolate pieces, butter, and cream in a saucepan. Heat over low heat, stirring constantly, until the chocolate and butter melt and combine. Once the mixture reaches boiling point, remove it from the heat and let it cool slightly. Add the rum essence and mix well.

4. Coffee mousse

Hydrate the gelatin in a few tablespoons of cold water. Meanwhile, melt the white chocolate with 150 ml of cream, stirring until smooth. Let it cool. In another bowl, whip the remaining cream with the coffee. Add the cooled chocolate and hydrated gelatin, mixing well.

5. Assembling the cake

Cut the cocoa sponge in half. Place the first half on a serving platter and soak it with the syrup made by mixing sugar with water, boiled until dissolved. Attach the removable ring of the pan around the sponge.

Spread the chocolate cream evenly over the cocoa sponge, leveling it well. Place the almond sponge on top and soak it. Pour the coffee mousse over the almond sponge, then place the other half of the cocoa sponge on top, soaking it again. Refrigerate the cake for a few hours, ideally overnight, to set well.

6. Glaze

For the glaze, heat all the ingredients and stir until combined. Let it cool slightly, then spread the glaze over the cake, starting from the center. If you prefer a rustic look, you can leave the edges uncovered, allowing the glaze to drip slightly.

For a touch of originality, melt 50 g of white chocolate with 3 tablespoons of milk. Once it has cooled slightly, place the mixture in a piping bag and draw lines over the cake. Decorate with dollops of whipped cream and chocolate-covered peanuts.

Practical tips

- Ingredients: Make sure all ingredients are at room temperature before you start preparing, to achieve a uniform and airy cake.
- Gelatin: If you don't have gelatin, you can use an agar-agar substitute, but you will need to adjust the quantities.
- Variations: You can add nuts or candied fruits to the chocolate cream for extra texture.
- Serving: Serve the cake with a cup of freshly brewed coffee or a glass of sweet wine to complement the intense flavors of chocolate and coffee.

Nutritional information

This birthday cake recipe contains approximately 400 kcal per serving, being rich in antioxidants from chocolate and nutrients from almonds. It also contains proteins from eggs and cream, contributing to a balanced intake of macronutrients.

Frequently asked questions

Can I replace dark chocolate with milk chocolate?
Yes, but the cake will be sweeter and have a different flavor. Make sure to adjust the sugar amount in the recipe.

What can I do if I don't have rum essence?
You can replace it with vanilla essence or omit it completely, depending on your preferences.

How long can the cake be stored?
The cake keeps well in the fridge for 3-5 days, covered with plastic wrap.

Now that you have all the necessary information, all that's left is to start cooking and enjoy a special birthday cake that will surely delight all the senses! Enjoy!