Chocolate cream cake with berries

Chocolate and Berry Cream Cake - A delicacy that combines the intense taste of chocolate with the freshness of fruits, perfect for any special occasion or simply to indulge your taste buds. This cake was your first recipe, making it even more special! Let's discover together how to prepare this divine dessert, step by step.

Preparation time: 30 minutes
Baking time: 30-45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 10-12

Ingredients for the sponge:
- 8-9 eggs
- 250 g flour
- 200-250 g sugar
- 2 packets of vanilla sugar
- A splash of oil
- 3 tablespoons of cocoa
- A pinch of baking powder
- A pinch of salt
- 1 essence of rum
- Baking paper (for lining the pan)

Ingredients for the cream:
- 2 packets of chocolate-flavored pudding mix (from Dr. Oetker)
- 500 ml milk
- 100 g cooking chocolate (for glazing)
- 50 g butter
- Sour cherries from compote (for filling)
- Frozen berries (for decoration)

Step by step preparation:

1. Preparing the sponge:
- Carefully separate the egg whites from the yolks. It is essential that no yolk remains in the whites, otherwise, they will not whip well.
- In a large bowl, beat the egg whites with a mixer on high speed until they become a firm foam. This process will take about 5-7 minutes.
- In another bowl, cream the yolks with the sugar and splash of oil until you get a creamy and light-colored mixture. Add the rum essence and vanilla sugar, mixing well.
- Gently fold the yolk mixture into the whipped egg whites using a spatula or wooden spoon. Be gentle so as not to lose the air in the foam.
- Sift the flour, cocoa, baking powder, and salt over the egg mixture, adding them gradually. Mix gently until all ingredients are well combined.

2. Baking the sponge:
- Preheat the oven to 180°C (fan mode).
- Line a cake pan with baking paper and pour the mixture evenly.
- Bake the sponge for 30-45 minutes, until a toothpick inserted in the center comes out clean.
- Once baked, leave the oven door ajar for 30 minutes to prevent a sudden drop in temperature.

3. Preparing the chocolate cream:
- In a saucepan, bring the milk to a boil, then turn off the heat.
- Add the two packets of chocolate pudding mix, stirring well to avoid lumps.
- In another container, melt the cooking chocolate together with the butter in a double boiler or microwave, stirring every 30 seconds to prevent burning.
- Combine the chocolate cream with the melted chocolate, achieving a smooth and rich texture.

4. Assembling the cake:
- Once the sponge has completely cooled, cut it into two equal parts.
- In a bowl, combine the juice from the sour cherry compote with a little berry juice. This syrup will add moisture and flavor to the sponge. Soak each half of the sponge with this mixture.
- Fill the cake with a generous layer of chocolate cream, adding some sour cherries from the compote for extra flavor. Cover with the second half of the sponge.

5. Decorating the cake:
- Spread a layer of melted chocolate glaze over the surface of the cake, followed by a layer of chocolate cream.
- Sprinkle frozen berries on top for a colorful and attractive look.

Serving suggestions:
This chocolate and berry cream cake is delicious served alongside a scoop of vanilla ice cream or a cup of aromatic coffee. You can also add a dollop of whipped cream for a more elegant appearance.

Possible variations:
- For a more gourmet cake, you can add a layer of mascarpone cream between the sponges.
- If you want to give it an exotic touch, replace the berries with fresh mango or pineapple.
- Instead of cooking chocolate, experiment with white chocolate or milk chocolate for a sweeter cream.

Nutritional benefits:
This cake contains protein from eggs, which are essential for building muscles, and antioxidants from chocolate and berries, which help combat oxidative stress.

Frequently asked questions:
- What can I do if the sponge has risen too much?
If you notice that the sponge has risen too much, make sure you didn’t whip the egg whites too much, as they can become too airy.

- How can I keep the cake fresh for longer?
I recommend storing it in an airtight container in the fridge. You can also freeze it, cutting it into individual slices.

- Can I use another type of chocolate for the cream?
Of course! You can experiment with dark chocolate, milk chocolate, or even white chocolate, depending on your preferences.

In conclusion, this chocolate and berry cream cake is not just a delicious recipe, but also a perfect way to impress family and friends. With each slice, you will bring a smile to the faces of your loved ones. So don’t hesitate to put your creativity to the test and enjoy every step of this delicious process!