Chocolate Cake

This recipe was automatically translated from Romanian. View original here
Chocolate Cake

We finally reached the recipe for the perfect chocolate cake - soft, tender, with fine cream and intense chocolate flavor. I was told it was the best chocolate cake ever eaten, and I'm sure it is, I recommend it - it's quite simple but it's very effective.

Here I used Easy Chocolate Spread, which fits perfectly with the texture of the sponge cake, but for something even more special you can make Chocolate Ganache Cream. The Chocolate sauce is a bit mandatory, you can flavor it with coffee. For people who do not like the amount of oil, I really insist on using Ganache cream.


Chocolate sponge cake
1 piece
recipe on the site
Dark chocolate
100 g
for ornaments
Easy chocolate spread
1 kg
recipe below in steps, or Chocolate Ganache
Homemade chocolate sauce
300 ml
recipe below
Chocolate ganache
500 g
for decorating

Step by step

Step 1

First prepare for the cake:

1. Chocolate Spread or/and Ganache

2. Chocolate sponge cake

3. Chocolate sauce, dissolved with a little hot water or coffee, for syrup.

You can make them the day before the cake is assembled.

Chocolate Cake - Step 1
Step 2

When we have them all ready, we start with the most beautiful part, we assemble the cake:

- Pandispan is cut into 3 equal sheets.

- The first sheet (the one that was the top of the pandispan) is placed on the base on a plate spread on the edges with baking paper.

Chocolate Cake - Step 2
Step 3

- Syrup well with chocolate sauce.

Chocolate Cake - Step 3
Step 4

- Then spread a thick layer of chocolate cream (quick or ganache).

Chocolate Cake - Step 4
Step 5

Continue with each sheet of pandispan, grease the edges and edges and the cake is almost ready.

The quick chocolate cream is perfect to grease the edges and finish the surface because it remains shiny and very smooth, it works very well to my surprise.

Let the cake cool for a few hours to penetrate well.

Chocolate Cake - Step 5
Step 6

After this time, level it again if necessary and remove the paper edges - the plate remains clean and beautiful, ready to beautify the cake.

Chocolate Cake - Step 6
Step 7

Make mounds preferably with ganache cream.

I made this cake 3 times and I noticed that the mashed potatoes with quick cream were left and plump, the ones with ganache cream remain firm and beautiful.

In the step picture it is ganache, in the presentation picture and below it is quick cream, you can see the difference.

Chocolate Cake - Step 7
Step 8

And now the part that is optional - chocolate ornaments:

- I melted chocolate in the microwave or on a steam bath.

- spread baking paper on a bottom or baking tray

- Put half a teaspoon of melted chocolate on paper and make rays with a toothpick.

Chocolate Cake - Step 8
Step 9

I made about 23 stars for a cake and a chocolate band from which spirals are made.

Leave to cool for about an hour.

Chocolate Cake - Step 9
Step 10

After this time the chocolate hardens and you see that the ornaments on the paper are nicely taken.

Chocolate Cake - Step 10
Step 11

Arrange them on the edges of the cake, a few in the middle on top and optionally make chocolate spirals (cut slices of about 1 cm hardened chocolate strip and gently bend in a spiral, if hardened too much leave a little at room temperature, it will soften and work better).

Chocolate Cake - Step 11
Step 12

This is how the cake looks, decorated and finished.

Chocolate Cake - Step 12
Step 13

Of course, a delicious section for the greedy :)

Good appetite!

Chocolate Cake - Step 13
Quantity: 2 kg (10-12 servings)
Prep time: 60 min
Difficulty: intermediate
Ready in: 180 min
Publish date:
Collections: Cakes, Cakes, Desserts

Receive new recipes on email


No comments yet. Be the first to post one!