This Italian Layered Cake is a delightful combination of soft sponge, rich pastry cream, and a luscious dark chocolate glaze. The cake is moist, flavorful, and has a hint of rum or cognac, making it a perfect dessert for special occasions or a treat to enjoy with friends and family.
Preparation Time:
- Total Time: 3 hours (including chilling time)
- Active Time: 40 minutes
- Baking Time: 30 minutes
Ingredients:
- For the Cream:
- 2 eggs
- 80 g (⅓ cup) sugar
- 40 g (⅓ cup) starch (cornstarch or potato starch)
- 500 ml (2 cups) milk
- For the Cake:
- 4 eggs
- A pinch of salt
- 120 g (½ cup) sugar
- 20 ml (1½ tablespoons) vegetable oil
- 1 teaspoon lemon juice
- 150 g (1¼ cups) flour
- 1 teaspoon baking powder
- For the Soaking Syrup:
- 100 g (7 tablespoons) butter
- 8 g (1 tablespoon) vanilla sugar
- 20 ml (1½ tablespoons) rum or cognac
- 30 ml (2 tablespoons) water
- 1 teaspoon powdered sugar
- For the Chocolate Glaze:
- 100 g (3.5 oz) dark chocolate
- 30 g (2 tablespoons) butter
Instructions:
- Prepare the Cream:
- In a saucepan, whisk together 2 eggs, 80 g of sugar, and 40 g of starch.
- Gradually add 500 ml of milk while stirring constantly to avoid lumps.
- Cook the mixture over low heat, stirring continuously, until the cream thickens. Remove from heat and let it cool down completely.
- Make the Cake Batter:
- Preheat the oven to 170°C (340°F). Grease a 22 cm (9-inch) mold.
- Separate the egg whites and yolks of 4 eggs.
- Beat the egg whites with a pinch of salt until frothy. Gradually add 120 g of sugar while continuing to beat until stiff peaks form.
- Add the egg yolks one at a time, beating well after each addition.
- Mix in 20 ml of vegetable oil and 1 teaspoon of lemon juice.
- Sift in 150 g of flour and 1 teaspoon of baking powder, folding gently until combined.
- Bake the Cake:
- Pour the batter into the prepared mold and bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
- Prepare the Soaking Syrup:
- In a saucepan, melt 100 g of butter over low heat.
- Add 8 g of vanilla sugar, 20 ml of rum or cognac, 30 ml of water, and 1 teaspoon of powdered sugar. Stir well until combined. Set aside to cool.
- Assemble the Cake:
- Once the cake is completely cool, divide it into two layers using a sharp knife.
- Brush both layers generously with the prepared soaking syrup.
- Spread the cooled cream over one of the layers, then place the other layer on top.
- Refrigerate for at least 2 hours to set.
- Make the Chocolate Glaze:
- In a microwave or over a double boiler, melt 100 g of dark chocolate with 30 g of butter until smooth.
- Let it cool slightly, then pour the glaze over the chilled cake.
- Refrigerate for an additional 15 minutes to set the glaze.
- Serve:
- Slice and serve chilled. Enjoy!
Serving Suggestions:
- Serve with a cup of espresso or cappuccino for an authentic Italian experience.
- Garnish with fresh berries or mint leaves for a colorful presentation.
Cooking Tips:
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for the best results.
- Cream Consistency: Stir the cream continuously while cooking to avoid lumps and ensure a smooth texture.
- Chocolate Glaze: Allow the glaze to cool slightly before pouring to prevent it from running too much.
Nutritional Benefits:
- Dark Chocolate: Rich in antioxidants and may support heart health.
- Eggs: A great source of high-quality protein and essential nutrients.
Dietary Information:
- This cake contains dairy, gluten, and eggs.
Nutritional Facts (per serving, assuming 12 servings):
- Calories: 290
- Protein: 5g
- Carbohydrates: 32g
- Dietary Fiber: 1g
- Sugars: 20g
- Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 80mg
- Sodium: 90mg
Storage Tips:
- Store in the refrigerator for up to 3 days in an airtight container.
Why You’ll Love This Recipe:
- Rich and Decadent: A perfect balance of creamy, chocolatey, and moist cake layers.
- Elegant Presentation: Looks impressive, ideal for celebrations and gatherings.
- Simple Ingredients: Made with everyday pantry staples.
Conclusion:
This Italian Layered Cake with Cream and Chocolate Glaze is a dessert that truly brings a touch of elegance to any table. With its layers of flavor and delicious texture, it’s sure to be a favorite!
Frequently Asked Questions:
- Can I use milk chocolate instead of dark chocolate for the glaze?
- Yes, milk chocolate can be substituted, but it will result in a sweeter glaze.
- What can I use instead of rum or cognac in the soaking syrup?
- You can substitute with orange juice or a flavored syrup for a non-alcoholic version.
- Can I make the cake gluten-free?
- Use a gluten-free flour blend to make the cake suitable for gluten intolerance.
- How do I prevent the cream from forming lumps?
- Stir constantly while cooking and ensure the heat is low to moderate.
- Can I add fruits to the cake layers?
- Yes, fresh berries or thinly sliced fruits like strawberries or peaches would complement the flavors well.
- What’s the best way to store leftovers?
- Store in an airtight container in the refrigerator for up to 3 days.
- Can I freeze the cake?
- You can freeze the cake without the chocolate glaze for up to 2 months. Thaw and add the glaze before serving.
- Is there a substitute for vanilla sugar?
- Use regular sugar with a few drops of vanilla extract.
- How can I make this cake more festive?
- Decorate with edible flowers or drizzle extra chocolate over the top for an elegant look.
- Can I use cornstarch instead of starch in the cream?
- Yes, cornstarch is a perfect substitute for potato starch in this recipe.