Chocolate Cake by Jamie Oliver
8 servings
75 minutes
Jamie Oliver's chocolate cake is a true delight for connoisseurs of rich flavor and delicate texture. This dessert combines airy sponge soaked in aromatic cognac, a light creamy frosting with vanilla notes, and a thick, rich chocolate sauce. Almond flakes add a subtle crunch, while fresh berries provide a pleasant tartness. European baking traditions come alive in this recipe, offering warmth and comfort for family tea time. The cake is perfect for special occasions or simply to indulge yourself with something exquisite. With simple ingredients and step-by-step instructions, anyone can make it, and the rich taste of chocolate and cream will leave an unforgettable impression.
1
For the sponge cake, beat 200 g of softened butter with sugar until fully dissolved. Add flour, eggs, and baking powder. Mix thoroughly.
- Butter: 300 g
- Sugar: 200 g
- Wheat flour: 200 g
- Chicken egg: 3 pieces
- Baking powder: 1 teaspoon
2
Mix cocoa with water to avoid lumps. Pour into the dough. Stir with a whisk. Add almond petals.
- Cocoa powder: 3 teaspoons
- Water: 3 tablespoons
- Almond petals: to taste
3
Grease a mold with a diameter of 26–28 cm with butter, line the bottom with baking paper. For extra safety, grease the paper with butter as well. Sprinkle the mold with 1 tablespoon of flour, distributing it evenly over the surface and removing any excess.
- Butter: 300 g
- Wheat flour: 200 g
4
Bake the sponge cake at 180 degrees for 25-27 minutes.
5
Cut the chocolate into small pieces and the butter into cubes. Place the butter, chocolate, powdered sugar, and milk in a saucepan and set it over a water bath on low heat. Melt.
- Butter: 300 g
- Dark chocolate: 100 g
- Powdered sugar: 100 g
- Milk: 3 tablespoons
6
Remove the cake from the oven, release it from the mold, and cool it on a rack. Carefully cut it in half.
7
For the cream, whip the cream with sugar and seeds from the vanilla pod until stiff peaks form.
- Cream 35%: 200 ml
- Sugar: 200 g
- Vanilla pod: to taste
8
Assembling the cake: spray the bottom part of the sponge with brandy or cognac, add whipped cream and berries. Lightly spray the top part of the sponge with brandy and cover the bottom layer. Generously drizzle with chocolate sauce and decorate with berries. Place in the refrigerator for a few hours.
- Cognac: to taste
- Cream 35%: 200 ml
- Fresh berries: to taste