I have made this cake several times, including for guests or when I wanted to prepare something more elaborate. The cocoa sponge pairs well with the rich butter and pudding cream, and the mascarpone decoration makes it look great on any festive table. There are a few steps, but they are not difficult. I am used to working with large trays and cutting the sponge once it has cooled completely.
Quick Info
Total time: about 4.5-5 hours (including cooling in the fridge)
Preparation time: 1 hour
Baking time: 30-35 minutes
Servings: 20 pieces
Difficulty: medium
Recipe type: homemade cake, suitable for holidays or gatherings with multiple guests
Ingredients
For the sponge:
6 eggs
12 tablespoons sugar
6 tablespoons water
9 tablespoons flour
3 tablespoons cocoa powder
1 teaspoon baking powder
a pinch of salt
For the syrup:
150 g sugar
350 ml water
1 tablespoon rum essence
For the cream:
250 ml milk
1/2 packet chocolate pudding (usually a 40 g packet, so use half)
80 g sugar
60 g milk chocolate
200 g butter (room temperature)
For the glaze:
250 g milk chocolate
125 ml liquid cream
For decoration:
250 g mascarpone
300 ml liquid cream
2 packets vanilla sugar
1 tablespoon sugar
Instructions
1. Preparing the sponge
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, one tablespoon at a time, and continue mixing until the meringue is firm and glossy. Add the water and mix briefly on low speed for about 1 minute.
In a separate bowl, mix the flour, cocoa powder, and baking powder. Fold the egg yolks into the meringue. Then, gradually add the dry ingredients, gently folding with a spatula from the bottom up to maintain volume.
Prepare a baking tray (35x25 cm) with parchment paper. Pour in the batter and level it out. Bake in a preheated oven at 180°C for 30-35 minutes. Test with a toothpick – it should come out clean. Let the sponge cool completely, then cut it horizontally into two layers.
2. The syrup
Melt the sugar in a small saucepan over medium heat until it turns caramel (be careful not to burn it). Carefully pour in the water – it will bubble. Keep on heat until the caramel dissolves completely. Allow the syrup to cool, then add the rum essence.
3. The butter, pudding, and chocolate cream
Heat the milk until just about to boil. In a separate bowl, mix the pudding powder with the sugar. Pour the hot milk over the powder, mix well, then return it to low heat. Stir continuously until the pudding thickens.
Remove the pot from the heat. Break the milk chocolate into pieces and add it to the hot pudding, stirring until melted and smooth. Allow the cream to cool completely (it helps to cover the surface with plastic wrap to prevent a skin from forming).
Beat the softened butter for a few seconds until creamy. Gradually add the cooled pudding, mixing well after each addition until the cream is smooth and airy.
4. Assembly
Place the first layer of sponge on your work surface. Soak it evenly with half of the syrup. Spread the butter and pudding cream over it and level it out. Cover with the second layer of sponge and soak it with the remaining syrup.
Refrigerate the tray for at least 3-4 hours to allow the cream to set, making it easier to cut the cake.
5. Portioning and glazing
Remove the cake from the fridge and cut it into 20 pieces with a very sharp knife, dipped in hot water each time.
Melt the chocolate with the liquid cream in a double boiler or in the microwave (in short intervals, stirring often) until you have a smooth mixture. Glaze each piece of cake and leave it to cool until the glaze sets.
I usually save a tablespoon of the glaze, dilute it with 2-3 tablespoons of liquid cream, and make decorative stripes on top, but this is optional.
6. Mascarpone decoration
Beat the mascarpone with the sugar, vanilla sugar, and liquid cream until it thickens well. Using a piping bag or a bag with the corner cut off, put a dollop of cream on each piece of cake. Keep the cakes in the fridge until serving.
Why I make this recipe often
It is suitable for large trays, so it works well when I need many servings. It keeps well in the fridge for a few days. The cream is not cloying, and the combination of textures makes the cake suitable for different tastes.
Tips and variations
Tips
If the sponge sticks to the parchment paper, carefully peel it off while it is still slightly warm.
For cutting, use a very sharp knife and wet it after each cut, especially if you want clean edges on the glaze.
Let the cakes sit at room temperature for 15-20 minutes before serving to make the buttercream creamier.
Substitutions
You can use dark chocolate for the glaze if you prefer a more intense flavor.
The cream in the decoration can be just whipped cream or you can combine it with plant-based cream if you need it to hold firmer.
Variations
Instead of rum essence in the syrup, you can try almond essence or a little liqueur.
If you don’t want the mascarpone decoration, you can just leave the chocolate glaze.
Serving ideas
This cake looks great on festive platters, but it’s also perfect for afternoon coffee. For special occasions, you can further decorate it with fruits or chocolate shavings.
Frequently Asked Questions
1. Can I make the sponge a day in advance?
Yes, the sponge holds up well from one day to the next. Wrap it in plastic wrap to keep it from drying out.
2. Can the cake be frozen?
I do not recommend freezing, especially because of the butter and mascarpone cream. The texture suffers after thawing.
3. Is it necessary to use caramel syrup?
The caramel syrup adds extra flavor, but you can also use a simple syrup made with sugar, water, and rum if you want to be quicker.
4. What can I use to cut the sponge evenly?
The safest option is a long bread knife or a special wire for cutting sponge. A serrated knife helps to avoid tearing the sponge.
5. Can I replace chocolate pudding with vanilla pudding?
Yes, but the flavor of the cream will be different – it will be lighter in color and less intense.
Nutritional values (estimates)
Per serving (from a total of 20):
Calories: 350-400 kcal
Protein: 5-6 g
Fat: 23-25 g
Carbohydrates: 32-35 g
Values are approximate. They depend on what cream and chocolate you use and how large you cut the portions.
Storage and reheating
The cake can be stored in the fridge, covered, for up to 4 days. I do not recommend reheating. Remove it 15-20 minutes before serving to make the buttercream softer. The glaze sets well in the cold but does not become brittle. It does not store well at room temperature overnight, especially in summer.
Quick Info
Total time: about 4.5-5 hours (including cooling in the fridge)
Preparation time: 1 hour
Baking time: 30-35 minutes
Servings: 20 pieces
Difficulty: medium
Recipe type: homemade cake, suitable for holidays or gatherings with multiple guests
Ingredients
For the sponge:
6 eggs
12 tablespoons sugar
6 tablespoons water
9 tablespoons flour
3 tablespoons cocoa powder
1 teaspoon baking powder
a pinch of salt
For the syrup:
150 g sugar
350 ml water
1 tablespoon rum essence
For the cream:
250 ml milk
1/2 packet chocolate pudding (usually a 40 g packet, so use half)
80 g sugar
60 g milk chocolate
200 g butter (room temperature)
For the glaze:
250 g milk chocolate
125 ml liquid cream
For decoration:
250 g mascarpone
300 ml liquid cream
2 packets vanilla sugar
1 tablespoon sugar
Instructions
1. Preparing the sponge
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, one tablespoon at a time, and continue mixing until the meringue is firm and glossy. Add the water and mix briefly on low speed for about 1 minute.
In a separate bowl, mix the flour, cocoa powder, and baking powder. Fold the egg yolks into the meringue. Then, gradually add the dry ingredients, gently folding with a spatula from the bottom up to maintain volume.
Prepare a baking tray (35x25 cm) with parchment paper. Pour in the batter and level it out. Bake in a preheated oven at 180°C for 30-35 minutes. Test with a toothpick – it should come out clean. Let the sponge cool completely, then cut it horizontally into two layers.
2. The syrup
Melt the sugar in a small saucepan over medium heat until it turns caramel (be careful not to burn it). Carefully pour in the water – it will bubble. Keep on heat until the caramel dissolves completely. Allow the syrup to cool, then add the rum essence.
3. The butter, pudding, and chocolate cream
Heat the milk until just about to boil. In a separate bowl, mix the pudding powder with the sugar. Pour the hot milk over the powder, mix well, then return it to low heat. Stir continuously until the pudding thickens.
Remove the pot from the heat. Break the milk chocolate into pieces and add it to the hot pudding, stirring until melted and smooth. Allow the cream to cool completely (it helps to cover the surface with plastic wrap to prevent a skin from forming).
Beat the softened butter for a few seconds until creamy. Gradually add the cooled pudding, mixing well after each addition until the cream is smooth and airy.
4. Assembly
Place the first layer of sponge on your work surface. Soak it evenly with half of the syrup. Spread the butter and pudding cream over it and level it out. Cover with the second layer of sponge and soak it with the remaining syrup.
Refrigerate the tray for at least 3-4 hours to allow the cream to set, making it easier to cut the cake.
5. Portioning and glazing
Remove the cake from the fridge and cut it into 20 pieces with a very sharp knife, dipped in hot water each time.
Melt the chocolate with the liquid cream in a double boiler or in the microwave (in short intervals, stirring often) until you have a smooth mixture. Glaze each piece of cake and leave it to cool until the glaze sets.
I usually save a tablespoon of the glaze, dilute it with 2-3 tablespoons of liquid cream, and make decorative stripes on top, but this is optional.
6. Mascarpone decoration
Beat the mascarpone with the sugar, vanilla sugar, and liquid cream until it thickens well. Using a piping bag or a bag with the corner cut off, put a dollop of cream on each piece of cake. Keep the cakes in the fridge until serving.
Why I make this recipe often
It is suitable for large trays, so it works well when I need many servings. It keeps well in the fridge for a few days. The cream is not cloying, and the combination of textures makes the cake suitable for different tastes.
Tips and variations
Tips
If the sponge sticks to the parchment paper, carefully peel it off while it is still slightly warm.
For cutting, use a very sharp knife and wet it after each cut, especially if you want clean edges on the glaze.
Let the cakes sit at room temperature for 15-20 minutes before serving to make the buttercream creamier.
Substitutions
You can use dark chocolate for the glaze if you prefer a more intense flavor.
The cream in the decoration can be just whipped cream or you can combine it with plant-based cream if you need it to hold firmer.
Variations
Instead of rum essence in the syrup, you can try almond essence or a little liqueur.
If you don’t want the mascarpone decoration, you can just leave the chocolate glaze.
Serving ideas
This cake looks great on festive platters, but it’s also perfect for afternoon coffee. For special occasions, you can further decorate it with fruits or chocolate shavings.
Frequently Asked Questions
1. Can I make the sponge a day in advance?
Yes, the sponge holds up well from one day to the next. Wrap it in plastic wrap to keep it from drying out.
2. Can the cake be frozen?
I do not recommend freezing, especially because of the butter and mascarpone cream. The texture suffers after thawing.
3. Is it necessary to use caramel syrup?
The caramel syrup adds extra flavor, but you can also use a simple syrup made with sugar, water, and rum if you want to be quicker.
4. What can I use to cut the sponge evenly?
The safest option is a long bread knife or a special wire for cutting sponge. A serrated knife helps to avoid tearing the sponge.
5. Can I replace chocolate pudding with vanilla pudding?
Yes, but the flavor of the cream will be different – it will be lighter in color and less intense.
Nutritional values (estimates)
Per serving (from a total of 20):
Calories: 350-400 kcal
Protein: 5-6 g
Fat: 23-25 g
Carbohydrates: 32-35 g
Values are approximate. They depend on what cream and chocolate you use and how large you cut the portions.
Storage and reheating
The cake can be stored in the fridge, covered, for up to 4 days. I do not recommend reheating. Remove it 15-20 minutes before serving to make the buttercream softer. The glaze sets well in the cold but does not become brittle. It does not store well at room temperature overnight, especially in summer.