I have wanted to make a chocolate cake for some time, just like the ones from the bakeries back home. Here, I can't find the same style of dessert, so I started with the recipes from Miha, Gabi D, and Licuța Marin and adapted them to my taste. This cake turns out dense, with a fluffy base, bittersweet syrup, and rich layers of chocolate and cream. If you like moister cakes, you can make more syrup.
Quick Info
Total time: about 2 hours
Actual preparation time: 40 minutes
Baking time: 25 minutes
Cooling and assembling time: the rest up to 2 hours (the creams and the base need to cool)
Servings: 20-24 pieces, from a 20x30 cm tray
Difficulty: medium
Recipe suitable for festive meals, holidays, or when you crave a rich chocolate dessert.
Ingredients
Base:
6 eggs
6 tablespoons sugar
6 tablespoons flour
1 teaspoon baking powder
3 tablespoons oil
3 tablespoons cocoa
1 teaspoon rum essence
Syrup:
200 g sugar
300 ml water
1 teaspoon rum essence
Chocolate glaze:
150 g dark chocolate (or milk chocolate, to taste)
50 g butter
Ganache cream:
300 ml heavy cream
250 g dark or milk chocolate
For decoration:
500 ml heavy cream (35% fat)
3 tablespoons powdered sugar
Chocolate topping or chocolate flakes, to preference (optional)
Preparation method
1. Preparing the base
1. Separate the eggs, putting the egg whites in a large bowl. Sprinkle a pinch of salt and whisk until stiff peaks form.
2. Gradually add the sugar, one tablespoon at a time. Continue beating until the mixture becomes glossy and the sugar dissolves completely.
3. Add the egg yolks one by one, mixing after each addition.
4. Gradually pour in the oil while mixing on low speed.
5. In a separate bowl, sift the flour, baking powder, and cocoa. Mix them with a whisk.
6. Gradually fold the dry mixture into the egg mixture using a spatula. Mix gently, with bottom-up movements.
7. Line a 20x30 cm tray with parchment paper. Pour the batter into the tray and level it.
8. Bake the base at 175°C (preheated oven) for about 25 minutes. Test with a toothpick; if it comes out clean, it's done.
9. Remove the base from the tray and let it cool on a wire rack.
2. The syrup
1. Put the sugar in a saucepan and let it caramelize over medium heat, without burning it (it should turn dark golden).
2. Carefully pour the water over the caramelized sugar (watch out for steam and splashes). Stir and let it boil for 2-3 minutes until all the caramel dissolves.
3. Turn off the heat and let the syrup cool completely. Once cooled, add the rum essence.
3. The chocolate glaze
1. Break the chocolate into pieces and place it in a small saucepan with the butter.
2. Heat over low and stir until melted and smooth. Do not let it boil.
3. Remove from heat and let it cool for a few minutes, so it is not too liquid or hot when using.
4. The ganache cream
1. Break the chocolate into pieces and place it in a heatproof bowl.
2. Heat the heavy cream over low heat until just before boiling.
3. Pour the hot cream over the chocolate. Let it sit for 5 minutes without stirring.
4. After 5 minutes, mix well with a whisk or spatula until the cream is smooth and glossy.
5. Place the cream in the refrigerator to cool completely. Stir occasionally (about every 5 minutes) to prevent a crust from forming on top.
6. When well chilled (about 30 minutes), whip the cream on low speed until it lightens in color and achieves a semi-soft texture, easy to pipe (do not overmix, or it will curdle).
5. Assembling the cake
1. When the base is completely cool, pour the caramel syrup evenly over it. If you want a moister cake, you can prepare half a portion of syrup.
2. Cut the base into squares, either directly in the tray or after removing it, depending on what is easier for you to glaze.
3. Pour the chocolate glaze over each piece, spreading it with a spoon or letting it drizzle.
4. Once the glaze has set, place the ganache cream in a piping bag and decorate each cake.
5. Whip 500 ml of heavy cream (chilled) with 3 tablespoons of powdered sugar until stiff peaks form.
6. Decorate each cake with a dollop of whipped cream.
7. Optionally, add chocolate topping, flakes, or curls on top.
Why I make this recipe often
This cake holds up well in the fridge and does not get excessively soggy. I love it because it has balanced layers and does not require hard-to-find ingredients. The base, syrup, and creams can be prepared in stages, without rush.
Tips and variations
Tips
1. When caramelizing the sugar for the syrup, use a tall saucepan, as the splashes are hot.
2. Do not overmix the ganache, or the texture will become grainy.
3. If you want a moister cake, double the syrup amount or soak it twice.
Substitutes
1. You can use milk chocolate for a sweeter taste, but reduce the sugar in the syrup a bit.
2. Vegetable cream works only for decoration, not for ganache (it does not have the same taste or consistency).
3. If you do not have rum essence, omit it or use vanilla.
Variations
1. Add a little coffee extract to the syrup for a different flavor.
2. You can sprinkle crushed nuts over the glaze before it sets.
Serving ideas
1. Serve chilled, directly from the fridge, cut into squares.
2. It pairs well with coffee or as a dessert for a festive meal.
3. For presentation, use a star tip piping bag for ganache and whipped cream.
Frequently asked questions
1. My base turned out a bit dry; what can I do?
Soak it more generously or prepare another half portion of syrup. The cake gets better after a few hours in the fridge.
2. Can I use another tray shape?
Yes, but adjust the baking time. For smaller shapes, the base will be taller and needs a few extra minutes.
3. Can the ganache be made with white chocolate?
Yes, but the texture will be softer, and the taste will differ. You will need a bit more chocolate to achieve the same consistency.
4. The whipped cream did not whip; what am I doing wrong?
Make sure the heavy cream is very cold and has over 30% fat. Try chilling the bowl beforehand as well.
5. Can I make the cake a day in advance?
Yes, I actually recommend it. It cuts better, and the flavors meld together.
Nutritional values
Approximately, one serving (out of 20) has about 300-350 kcal.
Proteins: 4-5g
Fats: 20-22g
Carbohydrates: 28-32g
These are estimates; values depend on how much syrup and cream you use.
Storage and reheating
Store in the fridge, covered. It lasts 3-4 days without issues. Do not reheat; serve cold or at room temperature. If the whipped cream starts to weep, remove the top layer.
This is the recipe, just as I made it. It’s a bakery-style cake, simple in technique but with a few steps that deserve attention. If you follow the instructions, the result is just right.
Quick Info
Total time: about 2 hours
Actual preparation time: 40 minutes
Baking time: 25 minutes
Cooling and assembling time: the rest up to 2 hours (the creams and the base need to cool)
Servings: 20-24 pieces, from a 20x30 cm tray
Difficulty: medium
Recipe suitable for festive meals, holidays, or when you crave a rich chocolate dessert.
Ingredients
Base:
6 eggs
6 tablespoons sugar
6 tablespoons flour
1 teaspoon baking powder
3 tablespoons oil
3 tablespoons cocoa
1 teaspoon rum essence
Syrup:
200 g sugar
300 ml water
1 teaspoon rum essence
Chocolate glaze:
150 g dark chocolate (or milk chocolate, to taste)
50 g butter
Ganache cream:
300 ml heavy cream
250 g dark or milk chocolate
For decoration:
500 ml heavy cream (35% fat)
3 tablespoons powdered sugar
Chocolate topping or chocolate flakes, to preference (optional)
Preparation method
1. Preparing the base
1. Separate the eggs, putting the egg whites in a large bowl. Sprinkle a pinch of salt and whisk until stiff peaks form.
2. Gradually add the sugar, one tablespoon at a time. Continue beating until the mixture becomes glossy and the sugar dissolves completely.
3. Add the egg yolks one by one, mixing after each addition.
4. Gradually pour in the oil while mixing on low speed.
5. In a separate bowl, sift the flour, baking powder, and cocoa. Mix them with a whisk.
6. Gradually fold the dry mixture into the egg mixture using a spatula. Mix gently, with bottom-up movements.
7. Line a 20x30 cm tray with parchment paper. Pour the batter into the tray and level it.
8. Bake the base at 175°C (preheated oven) for about 25 minutes. Test with a toothpick; if it comes out clean, it's done.
9. Remove the base from the tray and let it cool on a wire rack.
2. The syrup
1. Put the sugar in a saucepan and let it caramelize over medium heat, without burning it (it should turn dark golden).
2. Carefully pour the water over the caramelized sugar (watch out for steam and splashes). Stir and let it boil for 2-3 minutes until all the caramel dissolves.
3. Turn off the heat and let the syrup cool completely. Once cooled, add the rum essence.
3. The chocolate glaze
1. Break the chocolate into pieces and place it in a small saucepan with the butter.
2. Heat over low and stir until melted and smooth. Do not let it boil.
3. Remove from heat and let it cool for a few minutes, so it is not too liquid or hot when using.
4. The ganache cream
1. Break the chocolate into pieces and place it in a heatproof bowl.
2. Heat the heavy cream over low heat until just before boiling.
3. Pour the hot cream over the chocolate. Let it sit for 5 minutes without stirring.
4. After 5 minutes, mix well with a whisk or spatula until the cream is smooth and glossy.
5. Place the cream in the refrigerator to cool completely. Stir occasionally (about every 5 minutes) to prevent a crust from forming on top.
6. When well chilled (about 30 minutes), whip the cream on low speed until it lightens in color and achieves a semi-soft texture, easy to pipe (do not overmix, or it will curdle).
5. Assembling the cake
1. When the base is completely cool, pour the caramel syrup evenly over it. If you want a moister cake, you can prepare half a portion of syrup.
2. Cut the base into squares, either directly in the tray or after removing it, depending on what is easier for you to glaze.
3. Pour the chocolate glaze over each piece, spreading it with a spoon or letting it drizzle.
4. Once the glaze has set, place the ganache cream in a piping bag and decorate each cake.
5. Whip 500 ml of heavy cream (chilled) with 3 tablespoons of powdered sugar until stiff peaks form.
6. Decorate each cake with a dollop of whipped cream.
7. Optionally, add chocolate topping, flakes, or curls on top.
Why I make this recipe often
This cake holds up well in the fridge and does not get excessively soggy. I love it because it has balanced layers and does not require hard-to-find ingredients. The base, syrup, and creams can be prepared in stages, without rush.
Tips and variations
Tips
1. When caramelizing the sugar for the syrup, use a tall saucepan, as the splashes are hot.
2. Do not overmix the ganache, or the texture will become grainy.
3. If you want a moister cake, double the syrup amount or soak it twice.
Substitutes
1. You can use milk chocolate for a sweeter taste, but reduce the sugar in the syrup a bit.
2. Vegetable cream works only for decoration, not for ganache (it does not have the same taste or consistency).
3. If you do not have rum essence, omit it or use vanilla.
Variations
1. Add a little coffee extract to the syrup for a different flavor.
2. You can sprinkle crushed nuts over the glaze before it sets.
Serving ideas
1. Serve chilled, directly from the fridge, cut into squares.
2. It pairs well with coffee or as a dessert for a festive meal.
3. For presentation, use a star tip piping bag for ganache and whipped cream.
Frequently asked questions
1. My base turned out a bit dry; what can I do?
Soak it more generously or prepare another half portion of syrup. The cake gets better after a few hours in the fridge.
2. Can I use another tray shape?
Yes, but adjust the baking time. For smaller shapes, the base will be taller and needs a few extra minutes.
3. Can the ganache be made with white chocolate?
Yes, but the texture will be softer, and the taste will differ. You will need a bit more chocolate to achieve the same consistency.
4. The whipped cream did not whip; what am I doing wrong?
Make sure the heavy cream is very cold and has over 30% fat. Try chilling the bowl beforehand as well.
5. Can I make the cake a day in advance?
Yes, I actually recommend it. It cuts better, and the flavors meld together.
Nutritional values
Approximately, one serving (out of 20) has about 300-350 kcal.
Proteins: 4-5g
Fats: 20-22g
Carbohydrates: 28-32g
These are estimates; values depend on how much syrup and cream you use.
Storage and reheating
Store in the fridge, covered. It lasts 3-4 days without issues. Do not reheat; serve cold or at room temperature. If the whipped cream starts to weep, remove the top layer.
This is the recipe, just as I made it. It’s a bakery-style cake, simple in technique but with a few steps that deserve attention. If you follow the instructions, the result is just right.