Chocolate, cream, and nostalgia: A modern twist on classic cocoa cake with cream

My aunt clearly remembers when cocoa cake with cream was one of the most popular desserts. You could order it in any café or buy it in a pastry shop, but it was also very often prepared at home. We must admit that the combination of flavours known from this dessert has not aged at all, and it is even considered a classic now.

Of course, it is about the combination of chocolate cake and cream. Such a mix is used in many desserts, and we must admit, it always works. This time, my aunt slightly refreshed the recipe for cocoa cake with cream. She made the cream based on heavy cream and mascarpone. Thanks to this, it was somewhat lighter. We must admit that such a dessert requires some work. Besides the cream, you must bake a chocolate sponge cake and prepare the glaze. However, the result is always spectacular. There's no way the guests wouldn't ask for seconds. Fruits? You can serve them alongside. Almost all of them fit here as additions.

Ingredients:

For the sponge cake:

• 6 eggs
• 185 ml (¾ cup) of cake flour
• 3 large tablespoons of cocoa
• 60 ml (¼ cup) of potato flour
• 2 teaspoons of baking powder
• ½ teaspoon of baking soda
• 185 ml (¾ cup) of refined sugar
• a pinch of salt

For the cream:

• 800 ml (27 fl oz) of well-chilled 30% heavy cream
• 250 g (8.8 oz) of mascarpone cheese
• 3 tablespoons of powdered sugar
• 2 packs of whipped cream stabilizer

For the glaze:

• 100 g (3.5 oz) of butter
• about 100 g (3.5 oz) of sugar
• 3 tablespoons of milk
• 3-4 tablespoons of cocoa

Additionally:

• blackcurrant jam
• 200 ml (7 fl oz) of strong black tea
• juice from half a lemon

Preparation:

1. Start with the sponge cake. Separate the egg whites from the yolks, and beat the egg whites stiff with a pinch of salt. At the end of the beating, alternately add sugar and yolks. Sift the flour with baking powder, baking soda, and cocoa into the egg mixture, stirring with a wooden spoon.
2. Pour the mixture into a 25 x 35 cm (10 x 14 inch) pan previously lined with baking paper.
3. Bake the cake in an oven preheated to 175°C (350°F) for about 40 minutes. Then let it cool well.
4. Prepare the cream. Beat the chilled heavy cream with a mixer, gradually adding a tablespoon of powdered sugar when it starts to thicken, and at the end of beating, add the whipped cream stabilizers.
5. Combine the beaten cream with mascarpone cheese. Chill the cream in the refrigerator.
6. Prepare the glaze. Heat the butter until it melts. Then add sugar and, while stirring, add milk. Heat until the sugar is completely dissolved. Finally, add cocoa and mix.
7. Cut the sponge cake into two layers. Put the bottom layer back in the pan without the baking paper, soak it with a punch made from tea and lemon juice, and spread with blackcurrant jam.
8. Then, spread the prepared cream with mascarpone cheese.
9. Put the second layer on top, pressing lightly. Put the cake in the refrigerator for 30 minutes.
10. Take the cake from the refrigerator and pour the chocolate glaze over it. Put it back in the fridge until the glaze is completely set.