I started on this cake on a holiday, with guests around noon and some free time in the morning. The cocoa sponge is easy to make, not the kind of sponge that requires a lot of attention. The chocolate cream is quick, without any hassle, and the lemon cream really elevates the cake. It has three layers, two creams, and rum syrup – not too sweet, not heavy. It assembles well, doesn’t run, and holds up for a day or two without issues. The blackberries on top are optional, but they really add a touch of freshness.
Quick info
Total time: about 2 hours (including cooling and assembly)
Preparation time: 40-50 minutes
Baking time for sponge: 25-30 minutes
Servings: 12-16 (24x32 cm tray)
Difficulty: medium
Recipe type: occasion cake, suitable for holidays or birthdays
Ingredients
Cocoa sponge:
8 eggs
1 cup sugar
8 tablespoons oil
1 cup flour
4 tablespoons cocoa
1 teaspoon baking powder
Lemon cream:
160 g sugar
2 tablespoons flour
a pinch of salt
1 tablespoon grated lemon zest
3 large eggs (room temperature)
125 ml fresh lemon juice
3 tablespoons heavy whipping cream
Chocolate coffee cream:
250 ml liquid cream
250 g coffee chocolate
1 tablespoon instant coffee
3 tablespoons amaretto
Syrup:
1 liter water
5 tablespoons sugar
2 small bottles rum essence
For decoration (optional): frozen blackberries (or other berries)
Preparation method
1. Preparing the cocoa sponge
Preheat the oven to 180°C. Line a 24x32 cm rectangular tray with parchment paper.
Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, then gradually add the sugar and mix until you get a glossy meringue. The yolks are beaten separately with the oil, like mayonnaise, until a smooth paste forms.
Gradually incorporate the yolk paste into the egg white meringue, mixing gently.
Mix the flour with the cocoa and baking powder. Gradually fold them into the batter, being careful not to deflate the sponge.
Pour the batter into the tray. Level it slightly and bake (about 25-30 minutes), until a toothpick comes out clean. Let the sponge cool completely, then cut it into 3 equal layers horizontally.
2. The syrup
In a small pot, bring 1 liter of water with 5 tablespoons of sugar to a boil. Once boiling, turn off the heat. When it has cooled slightly, add the rum essence. Let the syrup cool completely before soaking the sponge.
3. Chocolate coffee cream
Put the liquid cream in a saucepan and heat it until just before boiling (small bubbles should form around the edge, but it shouldn’t boil). Remove from heat and pour the hot cream over the chopped coffee chocolate in a large bowl. Add the instant coffee and amaretto.
Let it sit for 1-2 minutes, then mix with a hand mixer on low speed or with a spatula until you obtain a smooth, slightly soft cream (it will firm up in the fridge). Chill the cream until assembly.
4. Lemon cream
In a bowl, mix the sugar with the flour, salt, and lemon zest. Add the eggs, lemon juice, and cream. Whisk well until the mixture is smooth and fluid.
For a finer texture, strain the mixture through a fine sieve to remove the lemon zest if desired. The flavor will remain quite intense.
Pour the cream over a cooled crust or simply use directly for assembly if you don’t cook it further – the recipe does not mention baking/separating, so use the mixture as is, mixed and chilled.
5. Assembly
Cut the cooled sponge into three equal layers. Place the first layer on a serving platter and soak it well with the rum syrup.
Spread a generous layer of chocolate coffee cream.
Place the second sponge layer, soak it, then add the lemon cream.
Put the last sponge layer on top, lightly soak it. For decoration, use the remaining cream from both creams, possibly alternating some “spots” of cocoa and lemon cream on top. If desired, sprinkle frozen blackberries or other berries on top.
Let the cake chill for at least 3-4 hours, ideally overnight, to stabilize the creams.
Why I make this recipe often
It’s a combination that works well for events. The sponge is always airy, the chocolate cream is hassle-free, and the lemon cream brings balance. It slices easily and doesn’t get too soggy even after 2 days in the fridge.
Tips and variations
Tips
Use room temperature eggs for the creams – they mix more easily.
Don’t overbeat the yolks with the oil, just until they combine.
Don’t rush the cooling of the sponges, let them cool at room temperature.
Let the sponge be well-soaked, especially if you make it a day ahead.
If the chocolate cream seems too soft, chill it longer before assembly.
Substitutions
If you don’t have coffee chocolate, you can use plain dark chocolate and add instant coffee for the coffee flavor.
Amaretto can be replaced with orange liqueur or omitted if you prefer no alcohol.
Blackberries can be replaced with blueberries or frozen raspberries, if you prefer a different flavor.
Variations
For a more tart flavor, double the amount of lemon zest in the cream.
The sponge can be adapted with chopped nuts if you want extra texture.
You can assemble the cake as individual layers, not as a cake, for quicker serving at events.
Serving ideas
It cuts best with a knife dipped in hot water, wiped between cuts.
The blackberries on top provide a pleasant contrast, but thin slices of candied lemon also work well.
Frequently asked questions
1. What kind of cream is used for the cream?
It works best with heavy whipping cream, with at least 30% fat. For the chocolate cream, you can also use unsweetened liquid cream.
2. How do I cut the sponge into three equal layers?
With a long bread knife or food string, after the sponge is completely cooled. Don’t cut it while it’s warm, it crumbles easily.
3. Can I prepare the sponge a day in advance?
Yes, in fact, it’s recommended. Let it cool at room temperature, wrapped in foil, and only cut it when it’s cold.
4. Can the assembled cake be frozen?
I don’t recommend it because the creams, especially the lemon one, change texture when defrosted.
5. How much syrup should I soak the sponge with?
I soak it well, without it becoming soggy. Depending on how much it has risen and how dry it is, use about 1/3 of the syrup for each layer.
Nutritional values
Approximately, a slice of cake (from 16 pieces) has about 270-310 kcal, depending on how much cream and sponge you serve. Proteins: 5-6 g, fats: 13-17 g, carbohydrates: 32-35 g per serving. It’s just an estimate, as it depends on the chocolate, the type of cream, and how much sugar you actually use.
Storage and reheating
It keeps well in the fridge, covered, for 2-3 days. I don’t recommend reheating it, as it gets too soggy and the creams may separate. It’s best served cold, straight from the fridge. If you have leftover sponge, it can be kept separately and used for other desserts (like trifles, for example).
Quick info
Total time: about 2 hours (including cooling and assembly)
Preparation time: 40-50 minutes
Baking time for sponge: 25-30 minutes
Servings: 12-16 (24x32 cm tray)
Difficulty: medium
Recipe type: occasion cake, suitable for holidays or birthdays
Ingredients
Cocoa sponge:
8 eggs
1 cup sugar
8 tablespoons oil
1 cup flour
4 tablespoons cocoa
1 teaspoon baking powder
Lemon cream:
160 g sugar
2 tablespoons flour
a pinch of salt
1 tablespoon grated lemon zest
3 large eggs (room temperature)
125 ml fresh lemon juice
3 tablespoons heavy whipping cream
Chocolate coffee cream:
250 ml liquid cream
250 g coffee chocolate
1 tablespoon instant coffee
3 tablespoons amaretto
Syrup:
1 liter water
5 tablespoons sugar
2 small bottles rum essence
For decoration (optional): frozen blackberries (or other berries)
Preparation method
1. Preparing the cocoa sponge
Preheat the oven to 180°C. Line a 24x32 cm rectangular tray with parchment paper.
Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, then gradually add the sugar and mix until you get a glossy meringue. The yolks are beaten separately with the oil, like mayonnaise, until a smooth paste forms.
Gradually incorporate the yolk paste into the egg white meringue, mixing gently.
Mix the flour with the cocoa and baking powder. Gradually fold them into the batter, being careful not to deflate the sponge.
Pour the batter into the tray. Level it slightly and bake (about 25-30 minutes), until a toothpick comes out clean. Let the sponge cool completely, then cut it into 3 equal layers horizontally.
2. The syrup
In a small pot, bring 1 liter of water with 5 tablespoons of sugar to a boil. Once boiling, turn off the heat. When it has cooled slightly, add the rum essence. Let the syrup cool completely before soaking the sponge.
3. Chocolate coffee cream
Put the liquid cream in a saucepan and heat it until just before boiling (small bubbles should form around the edge, but it shouldn’t boil). Remove from heat and pour the hot cream over the chopped coffee chocolate in a large bowl. Add the instant coffee and amaretto.
Let it sit for 1-2 minutes, then mix with a hand mixer on low speed or with a spatula until you obtain a smooth, slightly soft cream (it will firm up in the fridge). Chill the cream until assembly.
4. Lemon cream
In a bowl, mix the sugar with the flour, salt, and lemon zest. Add the eggs, lemon juice, and cream. Whisk well until the mixture is smooth and fluid.
For a finer texture, strain the mixture through a fine sieve to remove the lemon zest if desired. The flavor will remain quite intense.
Pour the cream over a cooled crust or simply use directly for assembly if you don’t cook it further – the recipe does not mention baking/separating, so use the mixture as is, mixed and chilled.
5. Assembly
Cut the cooled sponge into three equal layers. Place the first layer on a serving platter and soak it well with the rum syrup.
Spread a generous layer of chocolate coffee cream.
Place the second sponge layer, soak it, then add the lemon cream.
Put the last sponge layer on top, lightly soak it. For decoration, use the remaining cream from both creams, possibly alternating some “spots” of cocoa and lemon cream on top. If desired, sprinkle frozen blackberries or other berries on top.
Let the cake chill for at least 3-4 hours, ideally overnight, to stabilize the creams.
Why I make this recipe often
It’s a combination that works well for events. The sponge is always airy, the chocolate cream is hassle-free, and the lemon cream brings balance. It slices easily and doesn’t get too soggy even after 2 days in the fridge.
Tips and variations
Tips
Use room temperature eggs for the creams – they mix more easily.
Don’t overbeat the yolks with the oil, just until they combine.
Don’t rush the cooling of the sponges, let them cool at room temperature.
Let the sponge be well-soaked, especially if you make it a day ahead.
If the chocolate cream seems too soft, chill it longer before assembly.
Substitutions
If you don’t have coffee chocolate, you can use plain dark chocolate and add instant coffee for the coffee flavor.
Amaretto can be replaced with orange liqueur or omitted if you prefer no alcohol.
Blackberries can be replaced with blueberries or frozen raspberries, if you prefer a different flavor.
Variations
For a more tart flavor, double the amount of lemon zest in the cream.
The sponge can be adapted with chopped nuts if you want extra texture.
You can assemble the cake as individual layers, not as a cake, for quicker serving at events.
Serving ideas
It cuts best with a knife dipped in hot water, wiped between cuts.
The blackberries on top provide a pleasant contrast, but thin slices of candied lemon also work well.
Frequently asked questions
1. What kind of cream is used for the cream?
It works best with heavy whipping cream, with at least 30% fat. For the chocolate cream, you can also use unsweetened liquid cream.
2. How do I cut the sponge into three equal layers?
With a long bread knife or food string, after the sponge is completely cooled. Don’t cut it while it’s warm, it crumbles easily.
3. Can I prepare the sponge a day in advance?
Yes, in fact, it’s recommended. Let it cool at room temperature, wrapped in foil, and only cut it when it’s cold.
4. Can the assembled cake be frozen?
I don’t recommend it because the creams, especially the lemon one, change texture when defrosted.
5. How much syrup should I soak the sponge with?
I soak it well, without it becoming soggy. Depending on how much it has risen and how dry it is, use about 1/3 of the syrup for each layer.
Nutritional values
Approximately, a slice of cake (from 16 pieces) has about 270-310 kcal, depending on how much cream and sponge you serve. Proteins: 5-6 g, fats: 13-17 g, carbohydrates: 32-35 g per serving. It’s just an estimate, as it depends on the chocolate, the type of cream, and how much sugar you actually use.
Storage and reheating
It keeps well in the fridge, covered, for 2-3 days. I don’t recommend reheating it, as it gets too soggy and the creams may separate. It’s best served cold, straight from the fridge. If you have leftover sponge, it can be kept separately and used for other desserts (like trifles, for example).