Imperial Cake

Name: Imperial Cake - Carina L.
Ingredients: cocoa sponge 70 g sugar 70 g cocoa 8 tablespoons water 200 g butter 8 eggs 6 tablespoons oil 240 g sugar 300 g flour 1 teaspoon baking powder a pinch of salt white chocolate sponge 100 ml liquid cream

Dessert - Imperial Cake by Carina L. - Recipia

I have made this imperial cake several times, usually when I need a more complex dessert or for a family anniversary. It is not a quick recipe, but if you like to work in an organized manner, you can pull it off without any issues. The layers come out fluffy, and the chocolate and butter-based creams have a good consistency for assembly, even though they are not overly sweet. Just remember to start in advance, especially if you want to chill the cake overnight. Quick info Total time: 5-6 hours (including cooling and assembly) Preparation time: approx. 2 hours Baking time: 1 hour 40 minutes (cocoa layer and white layer) Servings: 12-16 slices Difficulty: advanced (not for beginners) Recipe type: festive cake, suitable for anniversaries or special days Ingredients Cocoa layer: - 70 g sugar - 70 g cocoa - 8 tablespoons water - 200 g butter - 8 eggs - 6 tablespoons oil - 240 g sugar - 300 g flour - 1 teaspoon baking powder - a pinch of salt White chocolate layer: - 100 ml liquid cream - 200 g white chocolate - 100 g sugar - 8 eggs - 150 g flour - a pinch of salt - 1 teaspoon baking powder White chocolate cream: - 150 g liquid cream - 150 g white chocolate - 50 g butter - 300 g whipped cream - 1 vial vanilla essence Cocoa chocolate cream: - 150 g liquid cream - 150 g cocoa chocolate - 50 g butter - 300 g whipped cream - 1 vial rum essence Buttercream: - 2/3 of the remaining white chocolate cream from the layer - 200 g butter - 2 tablespoons powdered sugar - 300 g whipped cream Note about whipped cream: For the whipped cream, I used sweet cream without added sugar. Preparation method Cocoa layer 1. In a bowl, combine 70 g sugar, 70 g cocoa, 8 tablespoons of water, and 200 g butter. Heat and stir continuously until you obtain a thick cream. Let it cool completely. 2. Once the cream has cooled, mix it a bit until it lightens in color. 3. Separate the 8 eggs. Whisk the egg whites with a pinch of salt and the 240 g sugar until stiff peaks form. 4. Beat the egg yolks separately with 6 tablespoons of oil until they become lighter in color. 5. Fold the yolks into the egg white foam with a spatula. 6. Sift 300 g flour with a teaspoon of baking powder and gradually add it to the mixture, gently mixing with a whisk. 7. Finally, add the cocoa cream and mix well. 8. Pour the batter into a round mold with a diameter of 26 cm, lined with baking paper. 9. Bake in a preheated oven: 30 minutes at 150°C, then another 30 minutes at 160°C. Check with a toothpick to ensure it's well baked. 10. Once completely cooled, cut a ring about 1.5 cm wide from the edge. Cut the remaining center into 4 thin layers (for this cake, you only use the ring and one layer from the inside; the rest can be used for another cake or frozen). White chocolate layer 1. In a double-bottomed pot, place 100 ml liquid cream and 200 g broken white chocolate. Melt over low heat, stirring. 2. Remove from heat and incorporate 8 yolks, mixing at high speed until the mixture becomes thick and cools slightly. 3. Set aside 1/3 of this cream for the layer, the rest will be used for the buttercream. 4. Separately, whisk 8 egg whites with a pinch of salt and 100 g sugar until foamy. 5. Mix 150 g flour with baking powder and fold into the meringue, using a whisk, then add 1/3 of the white chocolate cream from the previous step. 6. Pour into a 24 cm round pan, lined. 7. Bake at 150°C for 20 minutes, then another 20 minutes at 160°C. Remove and let cool. Cut the cooled layer into 2 layers. White chocolate cream 1. Melt 150 g liquid cream with 150 g white chocolate and 50 g butter over low heat until you obtain a smooth cream. 2. Let it cool, then whip until fluffy. 3. Fold in 300 g whipped cream and a vial of vanilla essence. Cocoa chocolate cream 1. Follow the same procedure as for the white chocolate cream, just use 150 g cocoa chocolate and rum essence instead of vanilla. Buttercream 1. Beat 200 g butter with 2 tablespoons powdered sugar until light in color. 2. Incorporate the 2/3 of the remaining white chocolate cream from the layer. 3. Add 300 g whipped cream and gently mix. Assembly 1. Use a 26 cm round mold lined with plastic wrap. 2. Place the cut ring from the cocoa layer at the bottom. 3. Spread 3/4 of the white chocolate cream. 4. Place one layer of the white chocolate layer. 5. Spread 3/4 of the buttercream. 6. Place the second layer of the white chocolate layer. 7. Spread 3/4 of the cocoa chocolate cream. 8. Finally, place the cocoa layer on top. 9. Cover and refrigerate overnight. 10. The next day, turn the cake onto a platter and cover it with the remaining creams for finishing. Why I make the recipe often This cake is the family's favorite when we want a festive dessert with moist layers and rich creams. It can be assembled a day in advance, which helps if you have more to prepare. I like that I can use the leftover layers for another dessert or freeze them. Tips and variations Tips - Do not cut the layers until they are completely cooled, otherwise they will crumble. - If you use cream for whipping, whip it without added sugar – otherwise, the creams can become too sweet. - When cutting the layers, use a long knife with a thin blade. Substitutions - Liquid cream can be replaced with heavy cream for whipping. - Rum essence can be omitted or replaced with coffee essence for a different flavor profile. - Cocoa chocolate can be replaced with dark chocolate over 50% cocoa if you prefer a more intense taste. Variations - You can use other shapes, not just round, but adjusting the layers becomes more difficult. - If you don't want so many creams, you can make the cake only with white chocolate cream and the layers. - For a more rustic look, do not decorate the cake on the sides. Serving ideas - Cut into thick slices, directly from the fridge. - It is suitable as a dessert for festive meals, anniversaries, or with coffee for guests. Frequently asked questions 1. Can I make the layers a day in advance? Yes, you can bake the layers 1-2 days in advance and keep them well wrapped in the fridge. 2. Do I need to soak the layer? No need – the layers come out quite moist if you respect the times and quantities in the recipe. 3. What do I do with the leftover layers? You can keep them in the freezer or use them for a fruit or cream cake, as you prefer. 4. Does the cake hold up to transport? Yes, if it is well chilled and secured, it can be transported without issues, but make sure to use a suitable box. Nutritional values (estimate) One slice (approx. 150 g) has about 450-500 kcal, with approximately 6-8 g of protein, 40-50 g of carbohydrates, and 25-30 g of fat. Values are indicative, depending on the thickness of the slices and the amount of cream used for decoration. Storage and reheating The cake can be stored in the fridge, covered, for up to 4 days. It is not suitable for reheating, served directly cold. The leftover layers, unassembled, can be frozen. The creams do not freeze well separately.

Imperial Cake

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