Torta Garash - Romanian Chocolate Layer Cake

Ingredients

• For the sponge cake: For the sponge cake:
• 6 large eggs 6 large eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (30g) cocoa powder 1/4 cup (30g) cocoa powder
• 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 filling: For the chocolate cream filling:
• 2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
• 8 ounces (225g) dark chocolate, chopped 8 ounces (225g) dark chocolate, chopped
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the chocolate glaze: For the chocolate glaze:
• 4 ounces (115g) dark chocolate, chopped 4 ounces (115g) dark chocolate, chopped
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 45g, 32g
• Protein: 6g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until pale and fluffy.
3. 3.
   In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
4. 4.
   Gradually add the dry ingredients to the egg mixture, folding gently until just combined. Stir in the vanilla extract.
5. 5.
   Divide the batter evenly between the prepared cake pans and smooth the tops.
6. 6.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
8. 8.
   To prepare the chocolate cream filling, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a minute, then stir until smooth. Stir in the sugar and vanilla extract. Allow the mixture to cool completely.
9. 9.
   Once the cakes and chocolate cream filling are cooled, whip the remaining heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until well combined.
10. 10.
    Place one cake layer on a serving plate and spread a generous amount of the chocolate cream filling on top. Place the second cake layer on top and press gently.
11. 11.
    To prepare the chocolate glaze, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and add the chopped dark chocolate and butter. Stir until smooth and glossy.
12. 12.
    Pour the chocolate glaze over the assembled cake, allowing it to drip down the sides.
13. 13.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
14. 14.
    Serve chilled and enjoy the heavenly delight of Torta Garash!

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa content for the best flavor and texture.
• Heavy cream — Make sure the heavy cream is cold before whipping it for the chocolate cream filling to achieve the desired consistency.
• Cocoa powder — Choose unsweetened cocoa powder to maintain the balance of sweetness in the cake.

Tips & Tricks

• For an extra touch of flavor, you can add a splash of rum or coffee liqueur to the chocolate cream filling.
• To achieve clean and neat slices, refrigerate the cake for a few hours before cutting.
• If you prefer a sweeter cake, you can increase the amount of sugar in the chocolate cream filling.

Serving advice

Serve Torta Garash chilled for the best taste and texture. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

Garnish the top of the cake with chocolate shavings or dust it with cocoa powder for an elegant presentation. Place fresh berries or mint leaves around the cake for a pop of color.