Octavia Cake

Octavia Cake - A Delight for a Special Celebration

When you want to celebrate a special occasion, nothing compares to a decadent cake filled with chocolate and refined flavors. Today, we will prepare a cake that will not only delight the taste buds but also add a touch of elegance to the evening. This is the Octavia Cake, a creation that combines delicate layers with fluffy and aromatic creams. Perfect for celebrating a beautiful age, this cake will bring smiles to everyone present.

Preparation Time:
- Preparation time: 40 minutes
- Baking time: 30 minutes
- Total time: 1 hour and 10 minutes
- Number of servings: 12

Ingredients:

*For the Base:*
- 150 ml flour
- 150 g sugar
- 1 tablespoon butter (melted and cooled)
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 tablespoon honey
- 4 eggs

*For Cream 1:*
- 200 g white chocolate
- 100 g liquid cream
- 1 packet gelatin

*For Cream 2:*
- 100 g dark chocolate
- 100 g liquid cream

*For Cream 3:*
- 1 packet caramel pudding
- 100 g caramelized nuts (made from chopped nuts roasted in 3 tablespoons of burnt sugar)
- 500 ml milk
- 3 tablespoons sugar
- 1 packet gelatin

*For Cream 4:*
- 150 g milk chocolate
- 150 g liquid cream
- ½ packet gelatin
- 300 g liquid cream (for decoration)
- 500 g sour cream
- 3 tablespoons sugar

*For Decoration:*
- White chocolate sticks
- Raffaello candies
- 150 g dark chocolate (for glazing)

Preparation:

1. Preparing the Base:
- Start by preheating the oven to 160°C. This step is essential for achieving an even and well-baked base.
- Separate the egg whites from the yolks. Use a clean bowl for the egg whites, as any trace of fat will prevent the foam from forming correctly.
- Beat the egg whites with a mixer until foamy. Gradually add the sugar, continuing to mix until you achieve a firm and shiny foam.
- Incorporate the yolks one by one, gently mixing with a spatula.
- Sift the flour with the cocoa powder and baking powder, adding them gradually to the egg mixture. Mix gently to maintain the aeration of the batter.
- Add the melted and cooled butter along with the honey, mixing until homogeneous.
- Pour the mixture into the cake pan (24 cm in diameter), ensuring the surface is even. Bake for 20-30 minutes, doing the toothpick test to ensure it is well baked.

2. Preparing Cream 1:
- In a small saucepan, melt the white chocolate together with the liquid cream over low heat, stirring constantly. Once melted, let it cool slightly.
- Hydrate the gelatin in two tablespoons of water, then add 100 ml of water and dilute it over a steam bath.
- Once the chocolate has cooled, incorporate the diluted gelatin in a thin stream, followed by one-third of the whipped cream.
- Cut the base in half, place the first part on a platter and mount the cake ring. Pour Cream 1 and refrigerate for 30 minutes.

3. Preparing Cream 2:
- Melt the dark chocolate with the liquid cream over low heat, then let it cool. Then, place the cream in the refrigerator for at least two hours.
- Take the cream out of the refrigerator and mix until you achieve a fluffy consistency. Spread the cream over the white chocolate layer.

4. Preparing Cream 3:
- In a saucepan, bring 450 ml of milk to a boil. In another bowl, mix the remaining milk with the caramel pudding and sugar.
- When the milk reaches boiling point, add the pudding mixture and stir continuously until thickened.
- Let it cool, then add the caramelized nuts and the diluted gelatin (as you did for the previous creams) and one-third of the whipped cream. Pour this cream over the chocolate layer.

5. Preparing Cream 4:
- Melt the milk chocolate together with the liquid cream, then let it cool. Once cooled, incorporate the diluted gelatin and the remaining whipped cream.
- Pour the cream over the second base, finishing with an even glaze.

6. Decorating:
- Decorate the cake with white chocolate sticks and Raffaello candies.
- Refrigerate the cake for a few hours or ideally overnight to set well.

7. Serving:
- Cut the cake into slices and serve it with a cup of aromatic coffee or green tea, which will contrast perfectly with the sweetness of the cake.

Practical Tips:
- Make sure all ingredients are at room temperature for better homogenization.
- If you want to personalize the cake, you can add fresh fruits between the cream layers or use flavored chocolate.
- The caramelized nuts can be replaced with hazelnuts or almonds, giving a unique touch to the cake.

Frequently Asked Questions:
- *Can I use a different type of chocolate?* Yes, you can experiment with different types of chocolate, but be mindful of the sugar proportions.
- *How can I store the cake?* It keeps well in the refrigerator, covered, for 3-4 days.
- *What drinks pair well with this cake?* Black coffee or sweet wine would perfectly complement the dessert.

Nutritional Benefits:
This cake is an excellent source of energy due to its chocolate and nut content. Chocolate contains antioxidants, while nuts provide essential fatty acids. It is a dessert that, when consumed in moderation, can be part of a balanced diet.

Enjoy every moment spent in the kitchen and remember, the most important ingredient in any recipe is the love you put into the preparation. Happy Birthday, Octavia, and may you have a cake that matches your beauty!