Chocolate cake layered with curd cheese cream and blackcurrant jam, topped with whipped cream
Ingredients
Chocolate cake
- Vegetable oil, 3/4 cup
- Water, 1/2 cup
- Sugar, 1 cup
- Cocoa powder, 3 tablespoons
Additionally
- Eggs, 5
- Sugar, 1/2 cup
- Flour, 1 1/2 cups
- Baking powder, 1 teaspoon
- Baking soda, 1 teaspoon
Curd cheese cream
- Butter, 200 g
- Powdered sugar, 1/2 cup
- Full-fat curd cheese (blocks), not ground, 500 g
Filling
- Blackcurrant jam, 300 g
- Soaking syrup, about 2/3 cup
Whipped cream
- Cold dessert cream (36% or 30%), 500 ml
- Powdered sugar, 3 tablespoons
- Cream stabilizer, 1 packet
- Bitter cocoa or grated dark chocolate, for sprinkling
Preparation
Chocolate cake: Pour oil and water into a pot, add sugar and cocoa. Stir and bring to a boil. Transfer to a clean bowl and let cool completely.
Preheat the oven to 180°C. Prepare a baking pan approximately 23 cm x 35 cm and line with baking paper if needed.
Separate egg whites from yolks and bring to room temperature. Beat the egg whites with sugar until stiff peaks form, then gradually add the yolks, continuing to beat.
Add the cooled cocoa mixture to the beaten eggs and gently mix with a spatula. Sift in the flour mixed with baking powder and soda. Combine gently using a spatula.
Pour the batter into the prepared pan and bake for about 30 minutes (until a toothpick comes out clean). Remove and let cool.
Curd cheese cream: Cut the butter into cubes and let it soften for about 10 minutes. Then beat until fluffy with powdered sugar. Add the curd cheese and mix on medium speed for about 1 minute until combined.
Assembly: Cut the cooled chocolate cake into 2 layers.
Soak the bottom layer with half of the soaking syrup, then spread half of the jam, followed by all of the curd cheese cream. Cover with the top layer (it’s best to transfer it using a cake lifter). Soak with the remaining syrup and spread the remaining jam.
Whipped cream: Whip the chilled cream with powdered sugar. Add the cream stabilizer and mix. Spread over the top of the cake, and sprinkle with cocoa or grated chocolate.
Refrigerate for about an hour, but preferably overnight.
