Chocolate Cake

Sometimes in life, you just need to sit back, relax and enjoy a good piece of cake. I will say I am not a big cake eater. Maybe when we were kids, living at home we had cake more often because my mum was big on making all types of cakes for all types of occasions. That is just your typical traditional Serbian woman, she is always making cake for someone 🙂

But sometimes you need to relax outside soak up the sun with a nice cold drink, or sit back, binge watch a show and eat some cake. You just got to give into a little bit of self-indulgence once in a while.

For me, there is nothing better than to escape life a little, get into the kitchen and bake something delicious. I enjoy the process of making things and just putting a recipe together. Believe me for the most part my baked goods get stored in the freezer for a later time, or if people are coming over I know there will be someone else to enjoy a treat with me. That is not to say I wont try what I bake or wont have a piece myself, I just have the habit of throwing things in the freezer as it can sit in there for months.

Which ever way you like to enjoy some down time, sometimes cake is just the way.

If you are Serbian, or come from that side of the world, you will know this cake very much resembles the Srneca Ledja cake, which for all of the English readers is a very difficult name to pronounce, which is why we are just going to call it Chocolate Cake for now 🙂

If there ever was a cake that I would enjoy with a coffee or a cup of tea, this would be it.

This cake is Sweet

                                Chocolatey

                                                     Decadent

                                                                         & Satisfying

The base of this cake is very similar to how many cakes in Serbia are prepared, starting off with eggs, flour, ground walnuts and sugar.

I love any cake base which have grounded walnuts. I really am not a fan of plain spongy cakes, for me there just has to be the crunchy taste of walnuts in there.

The chocolate filling is also a very typical way of starting a cake filling with eggs yolks, sugar, melted chocolate and butter. The way I have always made my chocolate fillings is by setting up the Double Boiler method, you can check out how to do this by clicking here.

Right now I am having trouble thinking of a dessert I have made recently which tastes this good, that is how much I am loving this. There is no other way to make this cake sound glorious, because you need to take some time, make this recipe, and enjoy it 🙂

For this recipe you will need:

Base:

  • 100 g Milk Chocolate
  • 100 g Unsalted Butter
  • 3 Egg Yolks
  • 3 Egg Whites
  • 75 g Sugar
  • 60 ml Almond Milk
  • 50 g Self Raising Flour
  • 2 tsp Baking Powder
  • 100 g Ground Walnuts
  • Pinch of Salt

Filling:

  • 5 Egg Yolks
  • 100 g Sugar
  • 100 g Milk Chocolate
  • 130 g Unsalted Butter

Instructions:

  • Preheat your oven to 180 degrees & line a baking pan with baking paper. I used a pan that was 26 cm by 16 cm, you can use anything similar.
  • For the base, melt the chocolate and butter together and set aside (you can do this in the microwave for a minute and a half until melted, stir and set aside).
  • In a bowl, with a mixer, mix the egg whites with the pinch of salt and set aside.
  • Also in another bowl stir with a spoon the flour, baking powder and the grounded walnuts.
  • In a separate bowl mix the egg yolks with a mixer, add the sugar and milk, then add the previously melted chocolate and butter, then gradually add the flour, baking powder and grounded walnut mixture. Finally add the already whipped egg whites.
  • Place the mixture in your baking tin. Bake the base in the oven for 15 minutes at 180 degrees. Keep an eye on it so that it does not burn, this will depend on the type of oven you have.
  • Once your base is done, take it out of the oven and leave it to the side to cool completely.
  • For the filling, prepare by setting up a Double Boiler. You can do this by simmering a few inches of water in a saucepan and then stack a glass bowl on top of the saucepan (please make sure your glass bowl fits in snugly).
  • When your glass bowl has warmed up, add the egg yolk and mix this constantly while adding in the sugar. Please do not stop stirring as you can end up with scrambled eggs and you do not want this. Once the sugar and egg yolk is combined (it usually takes a minute) add in your chocolate pieces and continue stirring until your chocolate has melted.
  • Once the chocolate is melted remove the glass bowl off the stove and set aside to cool for 5 min.
  • Once your egg, sugar and chocolate mixture has slightly cooled, add in the butter and mix it with a mixer until you get a nicely combined filling.

Now that you have both your base and filling complete, leave the base to cool at room temperature, and place the chocolate filling in the fridge for at least an hour and a half so that when you put the cake together it is firm enough and it does not fall apart.

  • To put the cake together, cut your base in half, this will form your bottom and top layer. Place your bottom layer on a plate of your choice, and spread some filling on top. I used about a third of the mixture for this. Then add your top layer and continue spreading with the chocolate filling from the top of the cake and then to the sides. Use as much of the chocolate filling as you wish.
  • Refrigerate your cake for at least 2 hours before serving. I found the cake tastes best when it is refrigerated overnight.

Tips on decorating – You can really do just about anything with this cake, one of the easiest ways is to melt some chocolate and drizzle it on top. I wanted to add some colour which is why I added thin slices of an orange and flowers for decoration. If you have edible flowers handy, you can use them as well. Or my other preferred way of decorating this cake would be by spreading some grounded walnuts on top.

I really enjoyed making this cake. Is it odd to say I had fun doing this? I hope not, because it feels great to create something new. I had so much fun decorating and being creative.

I hope this recipe finds its way to your kitchen and onto your dessert plate.

I am now ready to sit back, watch a show, and have a piece myself.

Au Revoir