I adore birthday cakes, all of them… Well, maybe these chocolatey-chocolate ones a bit more :)
This one was supposed to be served with plum stew… but while preparing the cake, it turned out that there were dozens of jars of jam and confiture, just no plum one :P
I ended up with cherry jam as an alternative… Good choice :)
Chocolate Birthday Cake with Cherry Jam is wet wet wet :) And soaked too. Surprisingly, not heavy.
It’s not too sweet, either… For me, it’s a huge advantage of a cake :)
What is more, when we think about preparing birthday cakes, we think “Oh, Jesus, it is so time-consuming”… Well, this one, comparing to others, is relatively quick to be made. And not that complicated :)
Oh, and one more thing, it looks really really presentable :)
It’s not the last time I made it. Maybe next time with these unfortunate plums..? :)
Cocoa Sponge (form 21cm)
- 5 eggs
- 140g brown sugar
- 100g cake flour, extra fine sponge flour (or all-purpose flour)
- 50g cocoa
- 1 tsp baking powder
- 4 Tbs oil
Baking paper onto the bottom of the form only.
You can butter the sides of the form too if you want.
Sift the flour with cocoa and baking powder.
Beat the eggs with brown sugar until the mass gets fluffy and a bit dense.
Beating can take some time, even up to 10-12 minutes. The mass will start growing, it can even get three times bigger than it was.;
I always observe the endings of eggbeaters as they start disappearing in the growing mass :)
When finished, add just a bit of dry ingredients and reeeeeeeeally subtly stir it with a spatula. Add the rest of dry ingredients and stir again sloooowly so :) Do not stir for too long – we don’t want the mass to collapse.
Add oil and gently stir in.
Pour it to the form.
Bake at 170°C for about 35-40 minutes.
Chill in the oven to prevent from collapsing.
Cut into 3 sponges.
- 130ml coffee liqueur
- 50ml water
- 400ml heavy cream (33%, 36%)
- 2 Tbs mascarpone
- 1 Tbs caster sugar
- 1 heaping tsp cocoa
- 50g milk chocolate
Melt the chocolate.
Leave aside for chilling.
Beat cold cream with cold mascarpone to get quite dense cream.
Add chilled chocolate. Mix for a moment.
Add sifted sugar and cocoa. Mix for a moment.
- 1 jar of cherry jam
Making the cake :)
Soak the sponge both sides.
Lay half of the cherry jam on it.
Lay 1/3 of the cream. Smooth.
Cover it with another soaked sponge.
Lay the rest of cherry jam.
Lay cream. Smooth.
Cover it with the last soaked sponge.
Lay the rest of the cream and smooth the whole cake.
You can decorate the sides of the cake with chopped hazelnuts.
The best glaze ever:
- 6 Tbs sugar
- 2 Tbs butter
- 2 Tbs water
- 2 Tbs cocoa
Stir sugar with cocoa. Add to butter and water and heat it up till it’s combined and smooth.
Pour the cake with chilled glaze and leave in the fridge for cooling.
With tiny alternations, taken from Moje Wypieki :)