Chocolate cake with coffee cream and chocolate whipped cream

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1. The day before

   Heat the cream with the chocolate and cocoa, stirring constantly, until the chocolate melts and the mixture just begins to boil. Immediately remove from the heat; do not let it boil. Let cool, then refrigerate overnight.

2. Sponge cake

   Beat the egg whites with a pinch of salt until stiff. Add the sugar and vanilla sugar and beat until smooth. Fold in the egg yolks, then sift in the flour mixed with the cocoa and baking powder and fold to combine. Pour the batter into a cake pan about 24 cm in diameter lined with parchment paper. Bake at 180°C (350°F) for about 25 minutes.

3. Coffee cream

   Cook the milk, Zlatý klas pudding mix, sugar, and vanilla sugar into a thick pudding and let cool completely. Mix the softened Hera baking margarine and instant coffee into the cold pudding.

4. Assemble the cake

   Whip the chilled chocolate cream with the whipped cream stabilizer. Spread all the coffee cream over the sponge cake, without splitting it into layers, then top with all the chocolate whipped cream. Let the cake set before slicing with a knife dipped in water.

   Recipe by: Iva Vargová

Tip: The chocolate cream will whip only when thoroughly chilled, so prepare it a full day ahead. Stop whipping when it starts to thicken; overwhipping turns it into butter.

This recipe was translated from the Slovak original: Torta s kávovým krémom a parížskou šľahačkou