I remember this cake from childhood. In fact, anyone who grew up in the Soviet Union will fondly remember this cake as being the crowning glory of any celebratory event. I have been meaning to make this cake for a while but I was always worried that I would not be able to recreate the taste which I remember from childhood, or that my memory was deceiving me and it was not as good as I remembered.
Well, I needn’t have worried. The cake turned out great with the cream which is good enough to eat on its own. There is nothing difficult in making this cake and the actual cake base does give you a good base which you can re-use for other recipes and experiment with creams. Please follow me on Instagram @thelondongal where I first post pictures of my bakes (some of the recipes I bake but do not have the time to post recipes, therefore you could only see those on Instagram) as well as pictures from my travels through the UK and beyond.
Chocolate cake base:
- 6 eggs (separated)
- 150g sugar
- 115g flour
- 25g cocoa
- 40g butter (melted and then cooled down to room temperature)
- 2 egg yolks
- 40g water
- 240g condensed milk
- 400g butter (at room temperature)
- 1tsp vanilla extract
- 20g cocoa
- 100g butter
- 100g dark chocolate
- Pre-heat the oven to 180c.
- First you have to start working on your cake base, since it would need to rest before it can be cut up and assembled into a cake. Combine egg yolks with 75g of sugar.
3. Beat until the mixture becomes light and fluffy. You should use a large bowl for this as the mixture will expand in size significantly.
4. In a separate bowl beat the egg whites, slowly adding the remaining 75g of sugar and continue beating until hard peaks form.
5. Very carefully fold in the yolk mixture into the egg white mixture, do not overmix but turn the bowl with one hand while moving the spatula from the bottom up to fully incorporate the 2 mixtures.
6. In a separate bowl, sift together flour and cocoa and carefully (in 3 additions) add to the egg mixture and once again carefully fold the flour mixture in. Do not mix, but fold, once again using bottom to top movements with a spatula.
7. Carefully add the melted butter and once again fold everything in, so that all the mixtures are incorporated.
8. Now, pour the batter into a 22cm spring form (lightly covered with butter and dusted with flour). Bake for 20-25 minutes or until the wooden stick inserted comes out clean. Leave the cake to cool slightly in the form for 5 minutes and then move to a cooling rack. It is important to move the cake to the cooling rack. Leave the cake to rest for at least 8 hours or overnight.
9. Now, onto the cream. As I said – the cream for this cake probably would deserve a separate post onto itself. It is just that good.
10. Combine together egg yolks, water and condensed milk. Bring to boil and boil until it mixture becomes cream-like (about 3-4 minutes). Put aside and let the mixture cool to room temperature.
11. Cut up the butter into pieces and beat with the mixer until the whole mixture is light and fluffy. Incorporate the egg yolk mixture slowly while continuing to beat the whole mixture. Add cocoa and continue mixing until the mixture is silky and smooth.
12. Prepare the chocolate glaze. Combine together chocolate and butter and melt until fully combined (you can melt in the microwave or on a stove).
13. And here comes the fun part – cake assembly. Cut the cake base into 3 layers using a serrated bread knife.
14. Divide the cream in 2 portions, cover one layer of cake with half the cream.
15. Place the second layer on top and press slightly. Cover the second layer of cake with the remainder of cream. Place the third layer of cake on top and once again press slightly. As you will see on the picture above, I had a bit of cream left over so I covered the sides of the cake. Do not cover the top!
16. Take a little apricot jam, place it in the microwave for 20 seconds and then spread a thin layer over the top of the cake. Place in the fridge for the jam to set.
17. Take out and pour the glaze over the cake! You can now enjoy it or leave in the fridge overnight to set.
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