The last time I made this cake was for a family anniversary when I needed a reliable and hearty dessert that didn’t require too much hassle with ingredients. Although it has a classic appearance, it’s one of those chocolate and buttercream cakes that you can whip up almost anytime with what you already have at home. You don’t need to buy special ingredients, and the result is always stable and easy to slice.
Quick Info
Total time: about 2 hours (including cooling)
Servings: 12-14
Difficulty: medium
Ingredients
For the sponge:
6 eggs
6 tablespoons flour
6 tablespoons sugar
1 packet baking powder
1 packet vanilla sugar
For the buttercream:
400 g butter (two sticks, at room temperature)
300 g powdered sugar
3-4 tablespoons cocoa powder (use 4 for a more intense flavor)
1 vial rum essence
For the syrup:
500 ml water
200 g sugar
2 vials rum essence
For the glaze:
250 g dark cooking chocolate
100 g butter
Decoration:
Marzipan roses (optional) or any decoration you prefer
Instructions
1. Sponge
Separate the eggs into two bowls. Whip the egg whites with a pinch of salt until they start to stiffen, then gradually add the sugar and vanilla sugar, continuing to whip until the mixture is glossy and holds peaks. In another bowl, beat the egg yolks with the baking powder just until combined; they don’t need to be whipped too much. Gently fold the yolks into the egg whites with a spoon, moving from the bottom up slowly to avoid losing volume. Gradually add the flour, also with gentle movements. Once the mixture is ready, pour it into a baking pan (approximately 24 cm in diameter) lined with parchment paper. Level it with a spatula.
Bake in a preheated oven at 180°C for about 30 minutes. Do not open the door before 25 minutes. The sponge is ready when it passes the toothpick test. Remove it from the oven and let it cool completely on a rack before cutting.
2. Syrup
Combine the water and sugar in a saucepan and boil for about 5-7 minutes until the sugar is completely dissolved. Once removed from heat, add the rum essence and stir. Allow the syrup to cool completely before using.
3. Buttercream
Place the butter at room temperature in a large bowl. Beat for 2-3 minutes until fluffy. Gradually add the powdered sugar while mixing continuously. Once the sugar is incorporated and no granules are felt, sift in the cocoa powder and mix on low speed, then add the rum essence. Taste the cream and adjust the cocoa or rum as desired. If it seems too thick, you can add 1-2 tablespoons of milk.
4. Glaze
Melt the broken chocolate pieces and butter together in a double boiler. Stir occasionally until everything is smooth and glossy. Let it cool for 3-4 minutes before pouring it over the cake to prevent it from running off too quickly.
5. Assembly
Once the sponge is completely cool, cut it with a long knife into 2 or 3 equal layers, depending on how high it has risen. Brush each layer with the syrup, not too much—just enough to be moist, not soggy.
Place the first layer on a platter, spread a layer of cream with a spatula, add the second layer, another layer of cream, then the final layer, and a thin layer of cream on top and around the edges (if you have leftover cream). Pour the chocolate glaze in the center and let it flow to the edges. Gently spread it with a spatula without pressing down.
Refrigerate for at least 2 hours, preferably overnight. Decorate with marzipan roses, grated chocolate, or whatever you like.
Why I make this recipe often
It’s the kind of cake that never causes any hassle, neither with ingredients nor results. I can make it in advance, it keeps well, and it’s easy to portion. For events or days when I want something reliable, it works without any worries. The cream and glaze are stable, won’t run, and don’t require exotic ingredients.
Tips and Variations
Tips
When whipping the egg whites, use a bowl that is free of grease—any trace of yolk can ruin the foam.
Let the sponge cool well; otherwise, the cream will melt.
For the cream, the butter should be at room temperature. If it’s cold, it won’t mix well; if it’s too melted, it can curdle.
For the glaze, keep stirring to prevent it from forming a crust or burning the chocolate.
Substitutions
Vanilla sugar can be replaced with liquid vanilla essence.
If you don’t have cooking chocolate, use any dark chocolate, just ensure it’s not overly sweet.
The butter in the cream can be replaced, if needed, with a high-fat vegan butter, but the texture will be slightly softer.
For a gluten-free version, use universal gluten-free flour.
Variations
You can add thin slices of bananas or well-drained cherries between the layers.
Instead of the classic glaze, cover the cake with whipped cream and cocoa powder for a different look.
The buttercream can also be flavored with grated orange zest.
Serving Suggestions
It can be sliced into thinner pieces since it’s dense.
If you have time, top it with fresh fruit for color.
Serve it with a bitter coffee or a small glass of liqueur.
Frequently Asked Questions
1. Can I use regular sugar in the cream instead of powdered sugar?
I don’t recommend it, as the granules won’t dissolve completely and the cream will remain slightly grainy. Only powdered sugar works.
2. What should I do if my sponge doesn’t rise?
Generally, if the egg whites aren’t whipped enough or if you mix too vigorously when adding the flour, the sponge won’t rise. Follow the steps and don’t rush the mixing of the ingredients.
3. Can I freeze the cake?
It can be frozen whole or in slices, but the texture of the buttercream changes slightly after thawing—it becomes a bit denser but still tastes fine.
4. What should I do if my cream curdles?
Let the cream sit at room temperature for 10-15 minutes, then mix for another 1-2 minutes. Usually, it will come back together. If not, add a teaspoon of hot water and continue mixing.
Nutritional Values
One slice (out of 14) has approximately:
350 kcal
Carbohydrates: 38 g
Fats: 20 g
Proteins: 5 g
The calorie content is mainly from the butter, sugar, and chocolate. The cake is dense, so large portions are not necessary.
Storage and Reheating
The cake lasts in the fridge, well covered, for 4-5 days. It can be served straight from the fridge or left out for 15 minutes at room temperature to soften the cream. I do not recommend reheating in the microwave, as it will melt the glaze. For freezing, wrap the slices separately and thaw slowly in the fridge.
Quick Info
Total time: about 2 hours (including cooling)
Servings: 12-14
Difficulty: medium
Ingredients
For the sponge:
6 eggs
6 tablespoons flour
6 tablespoons sugar
1 packet baking powder
1 packet vanilla sugar
For the buttercream:
400 g butter (two sticks, at room temperature)
300 g powdered sugar
3-4 tablespoons cocoa powder (use 4 for a more intense flavor)
1 vial rum essence
For the syrup:
500 ml water
200 g sugar
2 vials rum essence
For the glaze:
250 g dark cooking chocolate
100 g butter
Decoration:
Marzipan roses (optional) or any decoration you prefer
Instructions
1. Sponge
Separate the eggs into two bowls. Whip the egg whites with a pinch of salt until they start to stiffen, then gradually add the sugar and vanilla sugar, continuing to whip until the mixture is glossy and holds peaks. In another bowl, beat the egg yolks with the baking powder just until combined; they don’t need to be whipped too much. Gently fold the yolks into the egg whites with a spoon, moving from the bottom up slowly to avoid losing volume. Gradually add the flour, also with gentle movements. Once the mixture is ready, pour it into a baking pan (approximately 24 cm in diameter) lined with parchment paper. Level it with a spatula.
Bake in a preheated oven at 180°C for about 30 minutes. Do not open the door before 25 minutes. The sponge is ready when it passes the toothpick test. Remove it from the oven and let it cool completely on a rack before cutting.
2. Syrup
Combine the water and sugar in a saucepan and boil for about 5-7 minutes until the sugar is completely dissolved. Once removed from heat, add the rum essence and stir. Allow the syrup to cool completely before using.
3. Buttercream
Place the butter at room temperature in a large bowl. Beat for 2-3 minutes until fluffy. Gradually add the powdered sugar while mixing continuously. Once the sugar is incorporated and no granules are felt, sift in the cocoa powder and mix on low speed, then add the rum essence. Taste the cream and adjust the cocoa or rum as desired. If it seems too thick, you can add 1-2 tablespoons of milk.
4. Glaze
Melt the broken chocolate pieces and butter together in a double boiler. Stir occasionally until everything is smooth and glossy. Let it cool for 3-4 minutes before pouring it over the cake to prevent it from running off too quickly.
5. Assembly
Once the sponge is completely cool, cut it with a long knife into 2 or 3 equal layers, depending on how high it has risen. Brush each layer with the syrup, not too much—just enough to be moist, not soggy.
Place the first layer on a platter, spread a layer of cream with a spatula, add the second layer, another layer of cream, then the final layer, and a thin layer of cream on top and around the edges (if you have leftover cream). Pour the chocolate glaze in the center and let it flow to the edges. Gently spread it with a spatula without pressing down.
Refrigerate for at least 2 hours, preferably overnight. Decorate with marzipan roses, grated chocolate, or whatever you like.
Why I make this recipe often
It’s the kind of cake that never causes any hassle, neither with ingredients nor results. I can make it in advance, it keeps well, and it’s easy to portion. For events or days when I want something reliable, it works without any worries. The cream and glaze are stable, won’t run, and don’t require exotic ingredients.
Tips and Variations
Tips
When whipping the egg whites, use a bowl that is free of grease—any trace of yolk can ruin the foam.
Let the sponge cool well; otherwise, the cream will melt.
For the cream, the butter should be at room temperature. If it’s cold, it won’t mix well; if it’s too melted, it can curdle.
For the glaze, keep stirring to prevent it from forming a crust or burning the chocolate.
Substitutions
Vanilla sugar can be replaced with liquid vanilla essence.
If you don’t have cooking chocolate, use any dark chocolate, just ensure it’s not overly sweet.
The butter in the cream can be replaced, if needed, with a high-fat vegan butter, but the texture will be slightly softer.
For a gluten-free version, use universal gluten-free flour.
Variations
You can add thin slices of bananas or well-drained cherries between the layers.
Instead of the classic glaze, cover the cake with whipped cream and cocoa powder for a different look.
The buttercream can also be flavored with grated orange zest.
Serving Suggestions
It can be sliced into thinner pieces since it’s dense.
If you have time, top it with fresh fruit for color.
Serve it with a bitter coffee or a small glass of liqueur.
Frequently Asked Questions
1. Can I use regular sugar in the cream instead of powdered sugar?
I don’t recommend it, as the granules won’t dissolve completely and the cream will remain slightly grainy. Only powdered sugar works.
2. What should I do if my sponge doesn’t rise?
Generally, if the egg whites aren’t whipped enough or if you mix too vigorously when adding the flour, the sponge won’t rise. Follow the steps and don’t rush the mixing of the ingredients.
3. Can I freeze the cake?
It can be frozen whole or in slices, but the texture of the buttercream changes slightly after thawing—it becomes a bit denser but still tastes fine.
4. What should I do if my cream curdles?
Let the cream sit at room temperature for 10-15 minutes, then mix for another 1-2 minutes. Usually, it will come back together. If not, add a teaspoon of hot water and continue mixing.
Nutritional Values
One slice (out of 14) has approximately:
350 kcal
Carbohydrates: 38 g
Fats: 20 g
Proteins: 5 g
The calorie content is mainly from the butter, sugar, and chocolate. The cake is dense, so large portions are not necessary.
Storage and Reheating
The cake lasts in the fridge, well covered, for 4-5 days. It can be served straight from the fridge or left out for 15 minutes at room temperature to soften the cream. I do not recommend reheating in the microwave, as it will melt the glaze. For freezing, wrap the slices separately and thaw slowly in the fridge.