Aunt's timeless Chocolate Cream Cake recipe delights all

My aunt clearly remembers when cocoa cake with cream was one of the most popular desserts. You could order it at any café or buy it in a pastry shop, but it was often prepared at home. We must admit that this combination of flavors known from this dessert has not aged at all and 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, making it 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
• 3/4 cup of cake flour
• 3 large tablespoons of cocoa
• 1/4 cup of potato flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 3/4 cup of fine sugar
• a pinch of salt

For the cream:

• 27 fl oz of well-chilled 30% heavy cream
• 8.8 oz of mascarpone cheese
• 3 tablespoons of powdered sugar
• 2 packs of whipped cream stabilizer

For the glaze:

• 3.5 oz of butter
• about 3.5 oz of sugar
• 3 tablespoons of milk
• 3-4 tablespoons of cocoa

Additionally:

• blackcurrant jam
• 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 with a pinch of salt until stiff. While beating, alternately add sugar and yolks.
2. Sift the flour with baking powder, baking soda, and cocoa into the egg mixture, stirring with a wooden spoon.
3. Pour the mixture into a 10x14-inch pan lined with baking paper.
4. Bake the cake in an oven preheated to 350°F for about 40 minutes. Then let it cool completely.
5. Prepare the cream. Beat the chilled heavy cream with a mixer, gradually adding a tablespoon of powdered sugar when it thickens. At the end of the beating, add the whipped cream stabilizers.
6. Combine the beaten cream with mascarpone cheese. Chill the cream in the refrigerator.
7. Prepare the glaze. Melt the butter. Stir in the sugar and milk. Heat until the sugar is fully dissolved. Finally, add the cocoa and mix.
8. Cut the sponge cake into two layers. Place the bottom layer back in the pan without the baking paper, soak it with a tea and lemon juice punch, and spread blackcurrant jam over it.
9. Spread the prepared cream with mascarpone cheese.
10. Place the second layer on top, pressing lightly. Chill the cake in the refrigerator for 30 minutes.
11. 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.