I have made this cake several times, especially during holidays or when I feel like trying something more chocolatey. I find it suitable for days when you want something substantial, with simple creams and easily accessible ingredients. I have never had issues with the base, and the creams are quick to make, without many complications.
Quick Info
Total Time: About 2-3 hours, including cooling, making the creams, and assembling.
Preparation Time: 45-60 minutes, depending on how quickly you can handle the creams and cutting the base.
Baking Time: Base – about 30-35 minutes, depending on the oven.
Servings: 10-12 slices, depending on how large you cut them.
Difficulty: Medium. It's not hard to make, but it requires attention to the cream and assembly.
Recipe Type: Chocolate cake, for holidays or special occasions.
Ingredients
For the base:
6 eggs
200 g sugar (I use 100 g brown sugar, 100 g granulated sugar, but white sugar works too)
1 packet (approx. 25 g) instant hot chocolate powder
30 g cocoa powder
100 g flour
1.5 teaspoons baking powder
For the chocolate cream:
150 ml heavy cream
1 milk chocolate bar (approximately 100 g)
For the white chocolate cream:
150 ml heavy cream
1 white chocolate bar (approximately 100 g)
For the syrup:
200 ml water
7 teaspoons sugar
rum (to taste)
For the glaze:
150 ml heavy cream
1 chocolate bar (approx. 100 g, can use either milk or dark chocolate, depending on preference)
For decoration:
Fresh strawberries (cut in halves)
Melted chocolate (leftover from the glaze)
Preparation Method
1. Base:
1.1. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff.
1.2. Add the sugar in 2-3 batches and continue beating until completely dissolved and you achieve a firm meringue.
1.3. Gently fold in the yolks using a spatula.
1.4. Mix the flour with the hot chocolate powder, cocoa, and baking powder.
1.5. Gradually incorporate the dry ingredients into the egg mixture using large motions from the bottom up, so you don't lose volume.
1.6. Pour into a cake pan lined with parchment paper or greased with butter.
1.7. Bake at 180°C until a toothpick comes out clean, about 30-35 minutes. Remove and let it cool completely before cutting.
2. Creams:
2.1. For the chocolate cream (the same method applies for the white chocolate cream, just change the type of chocolate):
2.2. Break the chocolate into pieces and place it with the heavy cream over a double boiler.
2.3. Stir until the chocolate is completely melted and the mixture becomes homogeneous.
2.4. Let it cool (it needs to be completely cold).
2.5. Whip the cooled cream with a mixer until it gains volume and thickens slightly, but not excessively.
3. Glaze:
3.1. Follow the same process as for the creams: chocolate with cream, melted over a double boiler.
3.2. Let it cool enough to spread easily, but not to harden.
4. Syrup:
4.1. Mix the water with the sugar. Heat until the sugar dissolves.
4.2. Let it cool slightly, then add rum to taste.
5. Assembly:
5.1. Cut the completely cooled base into three equal discs.
5.2. Place the first layer on a serving plate. Soak it well with syrup.
5.3. Spread the milk chocolate cream evenly.
5.4. Place the second disc of cake. Soak it and spread the white chocolate cream.
5.5. Place the top layer (the third disc). Lightly soak it, without excess.
5.6. Spread the chocolate glaze over the top.
5.7. Decorate with halved strawberries.
5.8. If you have leftover melted chocolate from the glaze, drizzle it over the strawberries with a spoon.
Why I make this recipe often
This cake is quite simple, with easily accessible ingredients. It doesn't require complicated techniques, and the creams are quick. I like that the base isn't dry, and the combination of chocolate and strawberries always works. It cuts easily and keeps well in the fridge for two to three days.
Tips and Variations
Tips
Use room temperature eggs for a fluffier base.
The creams should only be whipped after they have completely cooled; otherwise, they won't set.
If you're making the syrup with rum, add it after the syrup has cooled to prevent the aroma from evaporating.
The base crumbles less if you refrigerate it for an hour before cutting.
Substitutions
You can use only white sugar if you don't have brown sugar.
For the cream, milk chocolate can be replaced with dark chocolate if you want a more intense flavor.
Vegetable cream can also be used, but the texture is slightly different.
Variations
Add a handful of chopped nuts between layers for extra texture.
You can swap strawberries for raspberries or cherries when in season.
If you want a lighter cake, use less cream or make the base thinner.
Serving Ideas
It's good cold, straight from the fridge.
If you want more presentable slices, wipe the knife after each cut.
It can be served plain or with a dollop of whipped cream on the side, but it's not mandatory.
Frequently Asked Questions
Is the base fluffy or denser?
It's fluffy, but not like a sponge cake. The hot chocolate and cocoa make it more substantial than a simple base.
If I don't have white chocolate, can I use only regular chocolate cream?
Yes, you can make both layers with the same cream. The texture and structure of the cake will not be affected.
Can I prepare the base a day in advance?
Yes, it actually slices more easily if it's cold and well-chilled overnight.
Can I skip the rum in the syrup?
Of course. It doesn’t change the texture, just the final flavor.
Can the creams be whipped by hand with a whisk, not just with a mixer?
You can try, but using a mixer makes it easier to achieve volume and a stable cream.
Nutritional Values (estimated)
One slice (out of 12 servings): approximately 340-370 kcal.
Carbohydrates: 35-38 g.
Fats: 17-20 g.
Proteins: 5-6 g.
These are approximate calculations, depending on the chocolate used and how much cream or syrup you put on each slice.
Storage and Reheating
The cake lasts in the fridge for 2-3 days, well covered. I do not recommend freezing it, as the texture of the creams suffers. No reheating is needed; it is served cold. If the base has dried out a bit, you can leave it at room temperature for 20-30 minutes before serving.
Quick Info
Total Time: About 2-3 hours, including cooling, making the creams, and assembling.
Preparation Time: 45-60 minutes, depending on how quickly you can handle the creams and cutting the base.
Baking Time: Base – about 30-35 minutes, depending on the oven.
Servings: 10-12 slices, depending on how large you cut them.
Difficulty: Medium. It's not hard to make, but it requires attention to the cream and assembly.
Recipe Type: Chocolate cake, for holidays or special occasions.
Ingredients
For the base:
6 eggs
200 g sugar (I use 100 g brown sugar, 100 g granulated sugar, but white sugar works too)
1 packet (approx. 25 g) instant hot chocolate powder
30 g cocoa powder
100 g flour
1.5 teaspoons baking powder
For the chocolate cream:
150 ml heavy cream
1 milk chocolate bar (approximately 100 g)
For the white chocolate cream:
150 ml heavy cream
1 white chocolate bar (approximately 100 g)
For the syrup:
200 ml water
7 teaspoons sugar
rum (to taste)
For the glaze:
150 ml heavy cream
1 chocolate bar (approx. 100 g, can use either milk or dark chocolate, depending on preference)
For decoration:
Fresh strawberries (cut in halves)
Melted chocolate (leftover from the glaze)
Preparation Method
1. Base:
1.1. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff.
1.2. Add the sugar in 2-3 batches and continue beating until completely dissolved and you achieve a firm meringue.
1.3. Gently fold in the yolks using a spatula.
1.4. Mix the flour with the hot chocolate powder, cocoa, and baking powder.
1.5. Gradually incorporate the dry ingredients into the egg mixture using large motions from the bottom up, so you don't lose volume.
1.6. Pour into a cake pan lined with parchment paper or greased with butter.
1.7. Bake at 180°C until a toothpick comes out clean, about 30-35 minutes. Remove and let it cool completely before cutting.
2. Creams:
2.1. For the chocolate cream (the same method applies for the white chocolate cream, just change the type of chocolate):
2.2. Break the chocolate into pieces and place it with the heavy cream over a double boiler.
2.3. Stir until the chocolate is completely melted and the mixture becomes homogeneous.
2.4. Let it cool (it needs to be completely cold).
2.5. Whip the cooled cream with a mixer until it gains volume and thickens slightly, but not excessively.
3. Glaze:
3.1. Follow the same process as for the creams: chocolate with cream, melted over a double boiler.
3.2. Let it cool enough to spread easily, but not to harden.
4. Syrup:
4.1. Mix the water with the sugar. Heat until the sugar dissolves.
4.2. Let it cool slightly, then add rum to taste.
5. Assembly:
5.1. Cut the completely cooled base into three equal discs.
5.2. Place the first layer on a serving plate. Soak it well with syrup.
5.3. Spread the milk chocolate cream evenly.
5.4. Place the second disc of cake. Soak it and spread the white chocolate cream.
5.5. Place the top layer (the third disc). Lightly soak it, without excess.
5.6. Spread the chocolate glaze over the top.
5.7. Decorate with halved strawberries.
5.8. If you have leftover melted chocolate from the glaze, drizzle it over the strawberries with a spoon.
Why I make this recipe often
This cake is quite simple, with easily accessible ingredients. It doesn't require complicated techniques, and the creams are quick. I like that the base isn't dry, and the combination of chocolate and strawberries always works. It cuts easily and keeps well in the fridge for two to three days.
Tips and Variations
Tips
Use room temperature eggs for a fluffier base.
The creams should only be whipped after they have completely cooled; otherwise, they won't set.
If you're making the syrup with rum, add it after the syrup has cooled to prevent the aroma from evaporating.
The base crumbles less if you refrigerate it for an hour before cutting.
Substitutions
You can use only white sugar if you don't have brown sugar.
For the cream, milk chocolate can be replaced with dark chocolate if you want a more intense flavor.
Vegetable cream can also be used, but the texture is slightly different.
Variations
Add a handful of chopped nuts between layers for extra texture.
You can swap strawberries for raspberries or cherries when in season.
If you want a lighter cake, use less cream or make the base thinner.
Serving Ideas
It's good cold, straight from the fridge.
If you want more presentable slices, wipe the knife after each cut.
It can be served plain or with a dollop of whipped cream on the side, but it's not mandatory.
Frequently Asked Questions
Is the base fluffy or denser?
It's fluffy, but not like a sponge cake. The hot chocolate and cocoa make it more substantial than a simple base.
If I don't have white chocolate, can I use only regular chocolate cream?
Yes, you can make both layers with the same cream. The texture and structure of the cake will not be affected.
Can I prepare the base a day in advance?
Yes, it actually slices more easily if it's cold and well-chilled overnight.
Can I skip the rum in the syrup?
Of course. It doesn’t change the texture, just the final flavor.
Can the creams be whipped by hand with a whisk, not just with a mixer?
You can try, but using a mixer makes it easier to achieve volume and a stable cream.
Nutritional Values (estimated)
One slice (out of 12 servings): approximately 340-370 kcal.
Carbohydrates: 35-38 g.
Fats: 17-20 g.
Proteins: 5-6 g.
These are approximate calculations, depending on the chocolate used and how much cream or syrup you put on each slice.
Storage and Reheating
The cake lasts in the fridge for 2-3 days, well covered. I do not recommend freezing it, as the texture of the creams suffers. No reheating is needed; it is served cold. If the base has dried out a bit, you can leave it at room temperature for 20-30 minutes before serving.