Step-by-step method

At a glance

This rich chocolate cake comes together through whisking eggs, sugar, and cocoa flour into a delicate sponge that needs gentle handling—no peeking in the oven for the first 30 minutes! Once baked and cooled, you'll slice it into layers and stack them with a luscious chocolate-mascarpone cream, then finish with a glossy chocolate glaze and fresh fruit.

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Weigh out your ingredients

Weigh the eggs in their shells (using however many eggs you want to use), then measure out the same weight of caster sugar and the same weight of plain flour. Careful! For this cocoa sponge, subtract 50 g from the flour weight and replace those 50 g with good-quality cocoa powder instead.

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6 piece
Chicken Eggs

330 gram
Granulated Sugar

280 gram
Medium-Fine Wheat Flour

50 gram
Cocoa
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Whisked egg yolk foam

Allow 2 tablespoons of hot water per egg. Whisk the egg yolks together with the sugar and water. Once the foam thickens and the sugar has dissolved, whip the egg whites into stiff peaks and fold them into the yolk mixture alternately with the flour.

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120 milliliter
Water
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Prepare the tin

Pour the sponge batter into a 26 cm cake tin lined with baking paper. Don't press the paper down into the tin. Cut a circle to fit the base exactly, plus strips to line the sides of the tin.

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Bake

Bake in an oven preheated to 175°C (160°C fan). Baking time depends on the size and height of the sponge, but it's usually somewhere between 30 and 50 minutes. Don't open the oven during the first half hour, or the sponge may sink.
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Skewer test

After that time, you can open the oven and insert a skewer into the centre of the sponge. It should come out clean.
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Let it cool

Let the sponge cool completely. Only then slice it horizontally into as many layers as you like, as many as the height of the sponge allows.
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Chocolate cream

Bring the cream to the boil in a saucepan. Remove from the heat and break the chocolate into it. Leave to stand for five minutes, then stir with a metal whisk until you get a smooth chocolate mixture. Let it cool completely.

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200 gram
Whipping Cream 33%

200 gram
85% Dark Chocolate
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Whip until smooth

Put the mascarpone and cream into a stand mixer and whip together for a few minutes. Add the chocolate mixture gradually, in batches. Taste and sweeten with sugar to your liking.

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750 gram
Mascarpone

200 gram
Whipping Cream 33%
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Slice the sponge into layers

Slice the cooled sponge into as many layers as you manage to. Spread each layer first with jam or Nutella, then add a generous layer of the cream. Stack the cake back together.

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80 gram
Strawberry Jam

80 gram
Chocolate Hazelnut Spread
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Glaze

Put the cream into a saucepan and bring to the boil. Remove from the heat and break the chocolate into it. Leave to stand for five minutes, then stir with a metal whisk until you get a smooth chocolate mixture.

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100 gram
Whipping Cream 33%

100 gram
70% Dark Chocolate
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Finishing touches

Let the glaze cool slightly, then pour it over the whole cake. Decorate the cake however you like. While the glaze is still setting, press pieces of fruit into it, then finish with a sprinkle of chopped nuts. Leave to chill.

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40 gram
Strawberries

30 gram
Blueberries

Chocolate Cake for Lovers

Name: Decadent Chocolate Cake for Lovers
Prep time: 45 min
Cook time: 102 min
Total time: 287 min
Yield: 8
Cuisine: European
Ingredients: 80 gram Strawberry Jam; 100 gram 70% Dark Chocolate; 280 gram Medium-Fine Wheat Flour; 120 milliliter Water; 750 gram Mascarpone; 40 gram Strawberries; 500 gram Whipping Cream 33%; 80 gram Chocolate Hazelnut Spread; 30 gram Blueberries; 200 gram 85% Dark Chocolate; 6 piece Chicken Eggs; 50 gram Cocoa; 330 gram Granulated Sugar

bohynekuchyne

Prep 45 min Cook 1 h 42 min

Plus 1 h of resting (not counted in active time)

13 Ingredients

11 Steps

Medium Difficulty

What's in it?

1185 kcal

Calories

102 g

Carbohydrates

84 g

Fats

22 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Poor cake, it really didn't deserve to be much of a model today. I baked it out of love for my divine man, and there simply wasn't time to take photos. Let's just say we had quite a Valentine's Day that time. So you understand it properly: we don't actually celebrate Valentine's Day! We don't buy each other presents or anything like that. But even though we keep telling ourselves we won't make a fuss about it, I always end up getting at least a bunch of flowers, and he gets at least a cake. Or some little treat. Or we go out for dinner.

Vegetarian High-protein Desserts Valentine's Day Indulgent treats To impress Date night

Step-by-step method

At a glance

Weigh out your ingredients

For this step

Whisked egg yolk foam

For this step

Prepare the tin

Bake

Skewer test

Let it cool

Chocolate cream

For this step

Whip until smooth

For this step

Slice the sponge into layers

For this step

Glaze

For this step

Finishing touches

For this step

Chocolate Cake for Lovers

Ingredients — what you'll need

What's in it?

About this recipe

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