Step-by-step method

At a glance

This indulgent chocolate cake comes together through a few key stages: whipping eggs and sugar into a fluffy cocoa sponge, layering it with chocolate-mascarpone cream and jam, then topping it with a glossy chocolate glaze. The trickiest part is getting the sponge layers right—you'll need to let it cool completely before slicing, and avoid opening the oven door for the first 30 minutes so it doesn't sink. With about 3 hours total, you're creating something seriously impressive for that special someone.

1/11

Start by weighing your ingredients

Weigh the eggs in their shells (using the exact number of eggs you plan to use) — you'll need the same weight of granulated 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 of flour with good-quality cocoa powder instead.

For this step
0/4

6 piece
Chicken Eggs

330 gram
Granulated Sugar

280 gram
Medium-Fine Wheat Flour

50 gram
Cocoa
2/11

Whipped egg yolk foam

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

For this step
0/1

120 milliliter
Water
3/11

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.

4/11

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 door for at least the first half hour, or the batter may sink.
5/11

Skewer test

After this time, you can open the oven and insert a skewer into the centre of the sponge. It should come out clean.
6/11

Let it cool

Let the sponge cool thoroughly. Only once it's completely cool should you slice it horizontally — as many times as you like and as the height of the sponge allows.
7/11

Chocolate cream

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

For this step
0/2

200 gram
Whipping Cream 33%

200 gram
85% Dark Chocolate
8/11

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 stages. Taste and sweeten with sugar to your liking.

For this step
0/2

750 gram
Mascarpone

200 gram
Whipping Cream 33%
9/11

Slice the sponge into layers

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

For this step
0/2

80 gram
Strawberry Jam

80 gram
Chocolate Hazelnut Spread
10/11

Glaze

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

For this step
0/2

100 gram
Whipping Cream 33%

100 gram
70% Dark Chocolate
11/11

Finishing touches

Let the glaze cool slightly, then pour it over the whole cake. Decorate the cake however your imagination takes you. While the glaze is still setting, arrange fruit on top, then finish with a sprinkle of chopped nuts. Chill before serving.

For this step
0/2

40 gram
Strawberries

30 gram
Blueberries

How it went

Nobody has tried this recipe yet

Be the first to say how it went.

Chocolate Cake for Sweethearts

Name: Decadent Chocolate Cake for Sweethearts
Prep time: 38 min
Cook time: 69 min
Total time: 192 min
Yield: 8
Cuisine: European
Ingredients: 200 gram 85% Dark Chocolate; 30 gram Blueberries; 750 gram Mascarpone; 500 gram Whipping Cream 33%; 330 gram Granulated Sugar; 80 gram Chocolate Hazelnut Spread; 100 gram 70% Dark Chocolate; 80 gram Strawberry Jam; 280 gram Medium-Fine Wheat Flour; 50 gram Cocoa; 120 milliliter Water; 40 gram Strawberries; 6 piece Chicken Eggs

bohynekuchyne

Prep 38 min Cook 1 h 9 min

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

13 Ingredients

11 Steps

Very hard Difficulty

Equipment

What you'll need besides the ingredients.

Kitchen scale

Cake tin

Baking paper

Skewer

Whisk

Stand mixer

What's in it?

1265 kcal

Calories

103 g

Carbohydrates

93 g

Fats

23 g

Proteins

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

About this recipe

Today's cake, poor thing, really didn't get its moment as a model. I baked it out of love for my other half, and there just wasn't time for photos. Let's just say we were rather busy enjoying that Valentine's Day. Just so you understand correctly – we don't actually celebrate Valentine's Day! No presents, no fuss, nothing like that. But even though we always say we won't bother with it this year, I still end up with 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

Want a recipe like this every Thursday?

One recipe worth heating the oven for, and one tip that saves you time. Nothing else.

Similar recipes

Recipe

Choose your cookies

Cookie settings

Shop

Step-by-step method

At a glance

Start by weighing your ingredients

For this step

Whipped 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

How it went

Nobody has tried this recipe yet

Chocolate Cake for Sweethearts

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

Cart