This Blackcurrant cake is an aromatic and moist cake, that is a combination of cocoa sponge cake with cake cream and blackcurrant jam. Although the cake may seem time-consuming at first glance, it really is not. The cocoa sponge cake can be made very quickly, especially if using a kitchen mixer. The cake cream is also relatively simple and quick to prepare. I usually make this cake for birthdays, and at other family gatherings where I want to offer something sweet. For those, who have not yet had the opportunity to taste this cake, I leave the recipe for Blackcurrant cake below, I hope you will enjoy it 🙂
Ingredients for Blackcurrant cake.
- 4 large eggs
- 150 g icing sugar
- 20 g dark cocoa
- 50 ml sunflower oil
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of soda
- 150 g all-purpose flour
- a pinch of salt
- 400 ml whipping cream (36%)
- 3 tablespoons of icing sugar
- 50 ml water
- 15 g powdered gelatine
- 250 g mascarpone cheese
- 220 g black currant jam
- 50 g grated milk chocolate
How to make Blackcurrant cake.
Preparation of cocoa sponge.
Put eggs, icing sugar and salt into a bowl, then whisk it for 5 minutes. Next, slowly add the oil, then in small batches mix in the sifted flour, cocoa, baking powder and soda. Pour the cake batter into a rectangular baking tin lined with baking paper, then place it in an oven preheated to 180 degrees Celsius for 25 minutes. After baking, let the cake cool down and cut it lengthwise into two halves.
Cake cream preparation.
Pour gelatine in a bowl, add cold water and set it aside to bloom for 10 minutes. Then warm it up slightly, mix it and cool it down a little. Pour 50 ml of whipping cream into the lukewarm gelatine and mix it thoroughly. Whisk the remaining 350 ml of cold whipping cream until semi-stiff, add mascarpone cheese, cold whipping cream with gelatine and icing sugar. Whisk together for a few seconds, until the cream is quite thick.
Assembling the cake.
Place the first cake top in a baking tin in with which the cake was baked. Spread 1/2 of the blackcurrant jam on it and cover it with 1/2 part of the cake cream. Place the second cake top on the cream, spread the remaining blackcurrant jam on it, and finally spread the remaining cream on it. Sprinkle the top of the cake with grated chocolate. Place the blackcurrant cake in the fridge for a few hours.
Good to know when making Blackcurrant cake.
All the ingredients used to prepare the cocoa cake should be at room temperature.
I used a rectangular baking tin measuring 18 by 28 centimetres.
Do you like cakes with blackcurrant jam? If so, then try our recipe for Alpine cube cake.