Classic dessert revival: The art of crafting the perfect cocoa cake with cream

My aunt has her views on every topic. During the summer, it's unpopular, but she claims she prefers to eat fruits raw rather than in a pie. When we recently visited her, she prepared a delicious dessert based on a chocolate sponge cake and served strawberries and cherries. Everyone appreciated this idea.

My aunt clearly remembers when cocoa cake with cream was one of the most popular desserts. You could order it in any café or buy it in a pastry shop, but it was also very often prepared at home. We must admit that this combination of flavours known from this dessert has not aged at all, and it is even considered a classic now.

Of course, it is about the combination of chocolate cake and cream. Such a mix is used in many desserts, and we must admit, it always works. This time, my aunt slightly refreshed the recipe for cocoa cake with cream. You could order it in any café or buy it in a pastry shop, but it was also very often prepared at home. She made the cream based on double cream and mascarpone. Thanks to this, it was somewhat lighter. We must admit that such a dessert requires some work. Besides the cream, you must bake a chocolate sponge cake and prepare the glaze. However, the result is always spectacular. There's no way the guests wouldn't ask for seconds. Fruits can be served alongside almost any, complementing the dessert well.

Ingredients:

For the sponge cake:

• 6 eggs,
• 180 grams of plain flour,
• 3 large tablespoons of cocoa,
• 60 grams of potato flour,
• 2 teaspoons of baking powder,
• 1/2 teaspoon of bicarbonate of soda,
• 180 grams of caster sugar,
• a pinch of salt.

For the cream:

• 800 millilitres of well-chilled double cream,
• 250 grams of mascarpone cheese,
• 3 tablespoons of icing sugar,
• 2 packs of whipped cream stabilizer.

For the glaze:

• 100 grams of butter,
• 100 grams of sugar,
• 3 tablespoons of milk,
• 3-4 tablespoons of cocoa.

Additionally:

• blackcurrant jam,
• 200 millilitres of strong black tea,
• juice from half a lemon.

Preparation:

1. Start with the sponge cake. Separate the egg whites from the yolks, and beat the egg whites stiff with a pinch of salt. At the end of the beating, alternately add sugar and yolks. Sift the flour mixed with baking powder, bicarbonate of soda, and cocoa into the egg mixture, stirring with a wooden spoon.
2. Pour the mixture into a 25 x 36-centimetre pan previously lined with baking paper.
3. Bake the cake in an oven preheated to 180°C (160°C fan) for about 40 minutes. Then let it cool well.
4. Prepare the cream. Beat the chilled double cream with a mixer, gradually adding a tablespoon of icing sugar when it thickens. At the end of the beating, add the whipped cream stabilisers.
5. Combine the beaten cream with mascarpone cheese. Chill the cream in the refrigerator.
6. Prepare the glaze. Heat the butter until it melts. Then add sugar and, while stirring, add milk. Heat until the sugar is completely dissolved. Finally, add cocoa and mix.
7. Cut the sponge cake into two layers. Put the bottom layer back in the pan without the baking paper, soak it with a tea and lemon juice punch, and spread it with blackcurrant jam.
8. Then, spread the prepared cream with mascarpone cheese.
9. Put the second layer on top, pressing lightly. Put the cake in the refrigerator for 30 minutes.
10. Take the cake from the refrigerator and pour the chocolate glaze over it. Put it back in the fridge until the glaze is completely set.