Slovenian Chocolate Cream Cake

Ingredients

In the Slovenian adaptation of Supangle, the traditional Turkish dessert, we have incorporated the flavors and techniques of Slovenian cuisine. The original Supangle is typically made with ingredients like cocoa powder, milk, and cornstarch, while the Slovenian Chocolate Cream Cake uses high-quality Slovenian chocolate and incorporates a light and fluffy sponge cake. The Slovenian version also features a glossy chocolate glaze, adding an extra layer of decadence to the dessert. We alse have the original recipe for Supangle, so you can check it out.

• For the sponge cake: For the sponge cake:
• 4 large eggs 4 large eggs
• 150g (1 1/4 cups) all-purpose flour 150g (1 1/4 cups) all-purpose flour
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the chocolate cream: For the chocolate cream:
• 200g (7 oz) Slovenian dark chocolate, finely chopped 200g (7 oz) Slovenian dark chocolate, finely chopped
• 500ml (2 cups) heavy cream 500ml (2 cups) heavy cream
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the chocolate glaze: For the chocolate glaze:
• 100g (3.5 oz) Slovenian dark chocolate, finely chopped 100g (3.5 oz) Slovenian dark chocolate, finely chopped
• 100ml (1/2 cup) heavy cream 100ml (1/2 cup) heavy cream
• 1 tablespoon unsalted butter 1 tablespoon unsalted butter

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a mixing bowl, beat the eggs and sugar together until light and fluffy. Add the vanilla extract and mix well.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, folding gently until just combined.
4. 4.
   Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
5. 5.
   Remove the cake from the oven and let it cool completely in the pan.
6. 6.
   Meanwhile, prepare the chocolate cream. In a saucepan, heat the heavy cream and sugar over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the vanilla extract. Let the chocolate cream cool to room temperature.
7. 7.
   Once the cake has cooled, carefully remove it from the pan. Slice the cake horizontally into two equal layers.
8. 8.
   Place one layer of the cake on a serving plate. Spread a generous amount of chocolate cream over the cake layer. Place the second layer of cake on top and cover it with the remaining chocolate cream. Smooth the top and sides with a spatula.
9. 9.
   To make the chocolate glaze, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and add the chopped chocolate and butter. Stir until the chocolate is melted and the glaze is smooth.
10. 10.
    Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides. Use a spatula to spread the glaze evenly.
11. 11.
    Refrigerate the cake for at least 2 hours to allow it to set before serving.
12. 12.
    Slice and serve the Slovenian Chocolate Cream Cake chilled.

Treat your ingredients with care...

• Slovenian dark chocolate — Use high-quality Slovenian dark chocolate for the best flavor and texture in the chocolate cream and glaze. Look for a chocolate with at least 70% cocoa content.
• Heavy cream — Make sure the heavy cream is cold when whipping it for the chocolate cream. This will help achieve a light and fluffy texture.

Tips & Tricks

• For a more intense chocolate flavor, you can add a tablespoon of instant coffee to the chocolate cream mixture.
• To achieve clean slices, dip a sharp knife in hot water before cutting the cake.
• If you prefer a sweeter cake, you can add a tablespoon of powdered sugar to the whipped cream for the chocolate cream.

Serving advice

Serve the Slovenian Chocolate Cream Cake chilled for the best taste and texture. Garnish each slice with a dusting of cocoa powder or grated chocolate for an elegant presentation.

Presentation advice

To enhance the presentation of the Slovenian Chocolate Cream Cake, you can pipe whipped cream rosettes around the edges of the cake and place fresh berries on top.