Indulge in the decadent delight of a classic chocolate cake layered with buttery chocolate cream and delicious fruit jam. A truly sumptuous dessert perfect for celebrating any occasion, big or small.
Ingredients – biscuit base
- Sugar: 120 g
- Eggs: 5
- Cocoa Powder: 50 g
- All-Purpose Flour: 110 g
- Potato Starch: 20 g
- Canola Oil: 40 ml
- Baking Powder: 1 teaspoon
- Baking Soda: 0.5 teaspoon
- Water: 2 tablespoons
Ingredients – chocolate buttercream
- Sugar: 120 g
- Dark Chocolate: 200 g
- Cocoa Powder: 80 g
- Butter: 600 g
- Sunflower Oil: 80 ml
- Water: 100 ml
- Eggs: 5
Ingredients – chocolate glaze
- Dark Chocolate: 100 g
- Milk Chocolate: 100 g
- Butter: 40 g
- Heavy Cream (30% fat): 150 ml
Additional
- Forest Fruit Jam: 200 g
Preparation
Before starting, ensure the butter for the chocolate cream is at room temperature and the butter for the glaze is very soft.
Preheat the oven to 170 °C.
Separate the egg whites from the yolks. Place the egg whites in a mixing bowl, add sugar, and beat until fluffy. Set aside the yolks for later use. In a separate bowl, sift together all-purpose flour, potato starch, baking powder, baking soda, and cocoa powder. Mix all dry ingredients thoroughly.
Add the yolks to the stiffly beaten egg whites and beat briefly. Gradually add the dry ingredients and gently mix until combined. Add oil and water to the mixture and mix gently. Transfer the batter to a cake tin lined with parchment paper and bake for about 35 minutes, checking with a toothpick for doneness. Let the biscuit cool to room temperature after removing it from the oven.
Using a sharp knife, slice the cooled biscuit into 5 even layers.
Cut the butter into smaller pieces, place in a mixing bowl, and beat until it increases in volume, becomes very fluffy, and changes color from slightly yellow to almost white. Place chocolate and oil in a saucepan and melt over low heat, stirring constantly. Add cocoa to the warm chocolate and mix until dissolved. Set aside the chocolate mixture to cool.
In a small saucepan, prepare a sugar syrup by boiling water with sugar. In the mixing bowl, place the egg yolks and beat continuously while slowly adding the hot sugar syrup until the mixture becomes light, almost white, and fluffy.
Transfer the butter back to the mixing bowl and start beating again. Gradually add the beaten egg yolks until combined. Add the cooled chocolate mixture to the cream while continuously beating. Once the cream ingredients are combined, transfer to a separate bowl.
Spread forest fruit jam on the first biscuit layer and place it in the cake ring. Then, transfer the chocolate cream to a piping bag and snip off the tip. Pipe the cream onto the jam and cover with another biscuit layer. Repeat this process, alternating jam and cream until all layers are used.
Spread a portion of the cream on the top biscuit layer and level it with the height of the cake ring. Then, remove the cake ring, cover the sides of the cake with cream, and level with a pastry knife. Chill the cake in the refrigerator for about 1 hour.
Heat the cream in a saucepan until boiling, then remove from heat. Add chopped chocolate and let it sit for a moment until the chocolate melts, then stir thoroughly. Add softened butter and mix again. Set aside. Transfer the cooled chocolate glaze to a piping bag and gently drizzle it along the edges of the cake, using a dripping technique. Also, pour the glaze over the top of the cake. Let the cake sit for a few minutes until the glaze sets.
Using the remaining chocolate cream, pipe rosettes around the outer edge of the cake’s top surface using a piping bag fitted with a star-shaped nozzle.
