Delightful chocolate cake
The Chocolate Delight cake is prepared with two layers, one plain and one flavored with coffee, then assembled with chocolate cream and glaze. The layers are not baked together: the mixture is divided into two and each part is baked separately. After baking, each layer is cut in half lengthwise, resulting in four sheets for the cake. It is a cake suitable for a large tray and for moments when you want a multi-layered dessert, but without a complicated cream. Quick Info Total time: not specified exactly in the original recipe; preparation, baking, cooling, and assembly must be included. Preparation time: not specified. Baking time: approximately 30 minutes for each layer, on low heat. In total, baking the two layers takes about 60 minutes. Servings: approximately 16-20 slices, depending on the size at which the cake is cut. Difficulty: medium. Recipe type: homemade cake with layers, chocolate cream, and glaze. Ingredients For the two layers 10 eggs 12 tablespoons of flour 10 tablespoons of sugar 4 packets of baking powder A pinch of salt Half a tablespoon of coffee, of any kind For the chocolate cream 100 g milk chocolate 200 ml liquid cream Hulala 100 g margarine 1 tablespoon rum essence For the glaze 100 g milk chocolate, in tablet form 50 g margarine For decoration A tube of whipped cream Colored candies Optional: decorative roses For preparing the tray, oil and flour are used, according to the method from the original recipe. Preparation method 1. Prepare the mixture for the layers Separate the egg whites from the yolks. Place the egg whites in a bowl and beat them until stiff with a pinch of salt. In another bowl, cream the yolks with the sugar. When the mixture is homogeneous, add the flour and baking powder. Fold them in gently from the bottom up, so the egg whites do not deflate too much. Then pour the yolk mixture over the beaten egg whites. Mix gently for just a few seconds, just to combine the mixture. 2. Divide the mixture Divide the batter into two bowls as evenly as possible. In one of the bowls, add half a tablespoon of coffee and mix until the coffee is evenly distributed in the mixture. You will get a coffee-flavored layer, while the other part will remain plain. 3. Bake the first layer Grease the large tray with oil and dust it with flour. Pour the mixture with coffee into the tray and level it gently with a wooden spatula. Place the tray in the preheated oven and bake the layer for about 30 minutes on low heat. This is the time indicated in the original recipe, but the layer must be monitored towards the end of baking, as ovens can bake differently. Once the layer is done, remove it and let it cool. 4. Bake the plain layer Prepare the tray again in the same way, greasing it with oil and dusting it with flour. Pour the plain mixture, level it, and bake for about 30 minutes on low heat in the preheated oven. This layer must also be allowed to cool before cutting and assembly. If it is cut while still warm, it may break more easily. 5. Cut the layers When the two layers have cooled, cut each layer in half lengthwise. You will get four sheets: two coffee sheets and two plain sheets. Their order during assembly will be alternated, so the cake has different layers of cake and cream. 6. Prepare the chocolate cream Whip the liquid cream until it becomes stiff. Separately, place the margarine in a saucepan and set it on low heat. Add the broken chocolate pieces and stir continuously until the chocolate melts and combines with the margarine. Remove the saucepan from the heat and place the mixture in the freezer for 5-6 minutes to cool. There is no need to let it freeze; it just needs to be not hot when mixing with the whipped cream. After cooling, combine the chocolate cream with the whipped cream. Also, add the rum essence, then mix for a few minutes until the cream becomes homogeneous. 7. Prepare the glaze Place the margarine and the milk chocolate, broken into pieces, in a saucepan. Melt them on low heat, stirring continuously. When the chocolate has melted, remove the glaze from the heat and let it cool. It will be poured over the last layer, not while it is very hot. 8. Assemble the cake Place the first half of the coffee layer and spread 1-2 tablespoons of chocolate cream on top. Put half of the plain layer over it and spread cream on it. Continue with the other half of the coffee layer and spread cream on top again. Finish with the last half of the plain layer. Pour the cooled chocolate glaze over it and spread it, if necessary, to cover the surface as evenly as possible. 9. Decorate Decorate the cake with whipped cream from a tube and colored candies. If desired, you can also add decorative roses. Why I make the recipe often I love the combination of the plain layer and the coffee layer, because the cake does not remain uniformly sweet and has a more balanced taste. The cream is prepared quickly, and the decoration can be done without much fuss. It is also a recipe suitable for a large tray when you need more slices. Tips and variations Tips The layers should be allowed to cool before being cut. This way, they break more difficultly, especially if they are thin. When mixing the flour and then the yolk mixture with the egg whites, work gently and do not mix more than necessary. In the original recipe, the final mixture is mixed for only a few seconds. The chocolate and margarine for the cream are melted on low heat. Continuous stirring helps achieve a uniform mixture. Respect the cooling of 5-6 minutes in the freezer before combining the chocolate cream with the whipped cream. If the mixture is too hot, it can affect the texture of the whipped cream. Before pouring the glaze, it must be allowed to cool. A very hot glaze can soften the cream layer directly underneath it. Substitutions In the original recipe, Hulala liquid cream, margarine, milk chocolate, and milk chocolate are used. These can only be replaced with similar products, keeping the indicated quantities, but the final texture may be different. Coffee can be of any kind, as mentioned in the recipe. Only half a tablespoon is used for the flavored layer. Variations You can skip the decorative roses if you want a simpler decoration. The whipped cream from a tube and colored candies are enough for decorating the cake. If you prefer a neater appearance, you can distribute the cream as evenly as possible between the three inner layers. The amount of cream is divided based on the desired thickness of the layers. Serving ideas The cake can be cut into rectangles or squares. For a clearer appearance, slice it so that the alternation between the coffee layer and the plain layer is visible. Frequently asked questions 1. Why are the layers baked separately? The mixture is divided into two, and coffee is added to one part. Each mixture is baked separately to obtain one plain layer and one coffee layer. 2. Can I bake both mixtures in the same tray at the same time? The original recipe indicates preparing and baking them one at a time. To maintain the described method, first bake the coffee layer, then the plain layer. 3. When is the rum essence added? The rum essence is part of the cream ingredients. It can be added after the chocolate and margarine mixture has cooled, when combining it with the whipped cream. 4. How long should the chocolate cream be kept in the freezer? In the original recipe, 5-6 minutes are indicated. The goal is to cool the chocolate and margarine mixture before combining it with the whipped cream, not to freeze it. 5. Can I skip the decoration with candies and roses? Yes. In the recipe, decorative roses are optional, and colored candies and whipped cream from a tube are used for decoration. If you do not use them all, the glaze remains the main decoration of the cake. Nutritional values The values below are estimates, as the exact weight of a slice, the amount of candies, and the amount of whipped cream used for decoration are not specified. For a serving calculated at approximately 16 slices, one slice may have around 400-450 kcal. Approximately, one slice contains: Proteins: about 5-7 g Carbohydrates: about 40-50 g Fats: about 24-30 g The sugar comes mainly from the layer, chocolate, cream, and decoration. The values can vary significantly depending on the type of chocolate, the brand of margarine, the amount of whipped cream used, and the portion sizes. Storage and reheating Store the cake in the refrigerator, in a covered container or well-protected, so that the layers and cream do not dry out and do not absorb odors from the refrigerator. The cake is not reheated. It is served cold or left for a short time at room temperature before slicing. Being decorated with whipped cream and having chocolate cream, it is better not to stay long at room temperature.
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