Chocolate cake

Chocolate Fruit Cake - An Easy-to-Make Delight

Welcome to the fascinating world of baking! Today, I'm excited to share with you a recipe for a decadent chocolate cake that will not only delight your taste buds but also bring a smile to the faces of your loved ones. This cake is perfect for any occasion, whether it's a birthday, a party, or simply a weekend evening when you want to treat yourself. Let's get started!

Preparation time: 15 minutes
Baking time: 30-40 minutes
Total time: 1 hour
Servings: 8-10

Ingredients

For the cake base:
- 5 eggs (fresh and at room temperature)
- 5 tablespoons sugar
- 1 packet vanilla sugar
- 4 tablespoons flour
- 1/2 packet baking powder
- 2 tablespoons cocoa powder
- 2 tablespoons oil (preferably sunflower oil)
- A pinch of salt

For the chocolate cream:
- 3-4 tablespoons apricot jam (or any preferred jam)
- 400 ml heavy cream
- 100 g dark or milk chocolate (according to preference)
- 5 sheets of gelatin (soaked in cold water)

For the chocolate glaze:
- 200 g dark chocolate
- 50 g butter

Fresh or frozen fruits (for decoration and filling, such as raspberries, strawberries, blueberries)

Step by Step

1. Preheat the oven to 180°C (160°C for fan ovens). Make sure you have all the ingredients ready.

2. Preparing the cake base:
- In a large bowl, separate the egg whites from the yolks. Add a pinch of salt to the egg whites and whisk until stiff peaks form.
- Gradually incorporate the sugar and vanilla sugar, continuing to whisk until you achieve a glossy meringue.
- In another bowl, beat the egg yolks with the oil until smooth.
- Gently fold the yolk mixture into the egg white meringue with a spatula, being careful not to deflate the mixture.
- Sift the flour, cocoa powder, and baking powder over the egg mixture and gently mix until combined.

3. Baking the cake:
- Pour the batter into a small cake pan lined with parchment paper and smooth the surface.
- Bake in the oven for 30-40 minutes or until a toothpick comes out clean. Once baked, let it cool completely on a wire rack.

4. Preparing the chocolate cream:
- In a saucepan, melt the chocolate in 200 ml of heavy cream over low heat, stirring constantly.
- Once the chocolate has melted, remove the pan from the heat and add the soaked gelatin sheets, stirring well until fully dissolved.
- Allow the mixture to cool to room temperature, then whip the remaining 200 ml of cream until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture.

5. Assembling the cake:
- Cut the cake in half horizontally. Soak the first layer with a syrup made from water, sugar, and flavorings (e.g., vanilla or rum essence).
- Spread a layer of jam on the first layer, followed by half of the chocolate cream. Evenly distribute the fresh or frozen fruits (raspberries, strawberries, blueberries) over the cream.
- Add the remaining cream, smooth it out, and then cover with the second layer of cake, which should also be soaked with syrup.

6. Glazing:
- Melt the dark chocolate together with the butter, stirring well until smooth. Allow it to cool slightly, then pour the glaze evenly over the cake, smoothing the surface.

7. Cooling and decorating:
- Refrigerate the cake for a few hours (ideally overnight) to allow the cream to set properly.
- Once chilled, decorate the cake with fresh fruits or grated chocolate, as desired.

Practical Tips

- Use fresh ingredients: Eggs should be fresh to achieve a stable meringue. Make sure they are at room temperature for better incorporation.
- Temperature of ingredients: If the cream is too cold, it may be harder to whip, so let it sit for a bit to come to room temperature before whipping.
- Gelatin: Ensure that the gelatin is well-soaked before adding it to the mixture; otherwise, it won't dissolve properly.
- Fruits: Feel free to experiment with different types of fruit to customize the cake. Berries add a tangy note that balances the sweetness of the cake.

Possible Variations

- Nut cake: Add ground nuts to the cake batter for a richer flavor.
- Vanilla cream: Replace the chocolate in the cream with a vanilla mixture for a lighter version.
- Caramel glaze: You can substitute the chocolate glaze with a caramel glaze for a different experience.

Calories and Nutritional Benefits

This chocolate cake contains approximately 400 calories per serving, but it is rich in antioxidants due to the chocolate and fruits. It also provides protein from the eggs and healthy fats from the cream and quality chocolate.

Frequently Asked Questions

- Can I use white chocolate?
Yes, you can use white chocolate, but you should adjust the sugar in the recipe since it is sweeter.

- What type of fruits pair best with this cake?
Berries such as raspberries, blueberries, and strawberries are excellent, but bananas or peaches can also add a delightful touch.

- How can I make the cake less sweet?
You can reduce the sugar in the cake base and chocolate cream, or use chocolate with a higher cocoa percentage.

Serving Suggestions

This chocolate fruit cake pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. You can serve it alongside a fruity tea or a strong espresso, which will balance the sweetness of the cake.

This chocolate fruit cake is sure to impress and quickly become a favorite among your loved ones! So, get ready to wow everyone and enjoy every bite!