Romanian chocolate cake, or prajitura Boema, is an incredible triple chocolate cake soaked in caramel syrup and topped with ganache and cream. It is a must-have recipe for all chocolate lovers.
You will not believe this cake! Chocolate heaven, I suppose.
Triple chocolate: The base is made with cocoa, a rich glaze covers the cake, and a decadent ganache topping. Some nice whipped heavy cream is added on top to increase the calories.
Try more Romanian cakes like Diplomat Cake or Romanian Walnut Buttercream Cake.
What is Boema?
This cake was once a staple in Romanian coffee shops and a popular choice for birthdays at home. I didn't have it often, but I must have been quite grown-up the last time I did because I still remember its taste well.
Despite not being a big fan of chocolate, I enjoyed this triple chocolate cake for its moistness, syrupy texture, and generous topping of whipped cream, which I've always loved.
It's a true delight for serious chocolate enthusiastsโa classic Romanian treat. Honestly, I can't recall ever using so much chocolate for just one recipe. Even though the cake isn't particularly large, it requires a hefty 1 lb/ 450 g of chocolate.
You should not miss these other chocolate cakes either: the Hazelnut Chocolate Banana Cake, the Chocolate Cheesecake, or the Almond Chocolate Bundt Cake.
Ingredients
Chocolate: When posting a chocolate cake or dessert on the blog, I always suggest using the best chocolate you can afford, the kind you like to eat by itself, not cheap baking chocolate. If a recipe uses a lot of chocolate, the quality is important.
For this recipe, use European-style dark chocolate like German, Swiss, or Belgian chocolate. American chocolate is different from what we love in Europe. Since this recipe needs a lot of chocolate, using another kind might change the cake's taste.
Cream stabilizer: The cream stabilizer is not always necessary; you will have to decide for yourself whether the whipped cream is stable enough.
- The cream stabilizer can be replaced with a mixture of icing sugar and cornstarch in a 1:1 ratio. In this case, you will mix 2 teaspoons icing sugar with 2 teaspoons cornstarch and use exactly as described in the recipe.
See the recipe card for full information on ingredients and quantities.
Tips
I would say that this is really a cake to impress. So, if you are planning a fancy birthday party or want to treat yourself to the moistest, most delicious Romanian cake, try Boema; you will love it!
Making this recipe is not difficult, but it involves more steps than usual, so you have to take your time and be patient. Make the cake step by step, finishing one step before starting with the next one. Otherwise, the process of making the cake might become stressful.
Please use a digital kitchen scale; it guarantees for best results! (Amazon affiliate link opens in a new tab).
Make ahead
The base, ganache, and syrup all need time to cool completely before assembling the cake, so making them in time a day in advance is great.
In this case, let the cake base cool completely on a wire rack, wrap it in foil to prevent drying, and leave it on the counter until needed.
Once you've made the ganache, place a piece of cling film/plastic wrap on top to prevent it from forming a skin. Once cool, keep it refrigerated, but remove it from the fridge about one hour before using it.
Syrup: let cool, and keep on the counter until needed.
More waiting time
Boema also needs to be refrigerated (about 30-40 minutes) after you've soaked it with the caramel syrup and another 30 minutes or longer after you've glazed it.
Romanian Chocolate Cake - Boema
Equipment
- Baking dish 24x24 cm/ 9.5x9.5 inches
- 2 Piping bags
- 2 Large nozzles
Ingredients
Cake base (Note 1):
- 2 eggs large
- 130 g granulated sugar โ cup sugar/ 4.5 oz
- 150 ml neutral-tasting oil like canola, โ cup
- 100 ml milk scant ยฝ cup
- 200 g all-purpose flour 1โ cups
- 50 g unsweetened cocoa powder ยฝ cup/ 2 oz
- 1 teaspoon baking powder
Ganache:
- 230 ml heavy cream 1 cup
- 230 g dark chocolate 8 oz, about 70%, Note 2
- some powdered sugar to taste
Syrup:
- 150 g granulated sugar ยพ cup/ 5.5 oz
- 230 ml water 1 cup
Glaze:
- 230 ml heavy cream 1 cup
- 230 g dark chocolate 8 oz, about 70%
Topping:
- 230 ml heavy cream 1 cup
- 50 g powdered sugar ยฝ cup/ 2 oz
- 1 packet whipping cream stabilizer Dr. Oetker, optional, Note 3
Instructions
Base:
- Preheat the oven to 180ยฐC/ 350ยฐF. Line the baking dish with parchment paper.
- Beat eggs and sugar until creamy. Add oil and milk and incorporate.2 eggs + 130 g granulated sugar/ โ cup + 150 ml neutral-tasting oil/ โ cup + 100 ml milk/ scant ยฝ cup
- Dry ingredients: In another bowl, mix flour, baking powder, and cocoa and sieve them over the egg mixture. Fold in gently.200 g all-purpose flour/ 1โ cup + 1 teaspoon baking powder + 50 g unsweetened cocoa powder/ ยฝ cup
- Bake: Pour the mixture into the prepared pan, level, and bake for 18 minutes. Let cool completely.
- Make the ganache and the syrup immediately after preparing the cake; they have to cool as well.
Ganache:
- Chop the chocolate very finely; I prefer to do this in the food processor; it is quicker and finer. Place the chocolate in a bowl.230 g dark chocolate/ 8 oz
- Make ganache: Heat the heavy cream in a small pot. When it starts to simmer pour it over the chocolate in the bowl. Let stand for 5 minutes then whisk with a hand whisk until the chocolate is completely melted and shiny.230 ml heavy cream/ 1 cup
- Cool ganache: Cover with cling film and let stand until completely cool; it should take at least two hours.
Syrup:
- Caramelize sugar: Place the sugar in a non-stick pan and let it caramelize; start stirring with a wooden spoon when it starts to caramelize and don't let it burn.150 g granulated sugar/ ยพ cup
- Add water: When the sugar has a nice deep brown color, slowly and carefully pour in the water. The sugar will harden immediately. Keep stirring until it dissolves completely. Let the syrup get cool.230 ml water/ 1 cup
- Soak the cake: When the cake is cool, cut it into small squares, about 4-5 cm/1.6-2 inches. Place the cake squares into a square baking dish. Carefully and evenly pour the cold syrup over the cake pieces.
- Chil cake: Place the dish in the fridge and let it there for about 30-40 minutes or until the cake has absorbed all or almost all the syrup.
Glaze:
- Chop the chocolate very finely and place it in a bowl.230 g dark chocolate/ 8 oz
- Add cream: Heat the heavy cream in a small pot. When it starts to simmer, pour it over the chocolate in the bowl. Let it stand for 5 minutes, then whisk with an egg whisk until the chocolate is completely melted and shiny.230 ml heavy cream/ 1 cup
- Glaze the cake: Using a tablespoon, pour the glaze over the cake squares, letting it dribble over the edges of the cake. Place the cake in the fridge for 30 minutes or longer until the glaze has set.
Topping:
- Beat the heavy cream shortly. Mix the powdered sugar and the whipping cream stabilizer (if using) and slowly add them to the cream while beating all the time. Beat until the cream stiffens. Place the whipped cream in a piping bag fitted with a large nozzle.230 ml heavy cream/ 1 cup + 50 g powdered sugar + 1 packet whipping cream stabilizer
- Whip the ganache until very fluffy, adding some powdered sugar to taste. Place the ganache in another piping bag fitted with a large nozzle; the nozzle I used for the ganache was even larger than the one I used for the whipped cream.some powdered sugar to taste
- Piping: Nicely pipe the ganache over each cake square. Pipe the whipped cream on top of the ganache.
Notes
- Measurements: Always use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results. I really don't recommend trying to bake this cake using cup measurements; there is too much room for error.
- Chocolate choice: It is preferable to use European-style dark chocolate like German, Swiss, or Belgian chocolate. American chocolate can be different from European chocolate. Since this recipe needs a lot of chocolate, using another kind might change the cake's taste.
- Cream stabilizer is optional. It can be left out or replaced with a 1:1 mixture of icing sugar and cornstarch. In this case, you will mix 2 teaspoons icing sugar with 2 teaspoons cornstarch and use it exactly as described in the recipe.
Kelly Smith says
Do you think this method would work for the syrup? I'm nervous about browning the sugar by itself in the pan.
https://www.itsyummi.com/quick-easy-caramel-syrup/
Adina says
Hi Kelly. The ratio of water and sugar is different than mine, so I can't say that it would work, I think the syrup in the link is thicker, so the cake would be way too sweet. you can try that method keeping my ratio, but I can't say how that will be without trying myself. If you are worried about splatter when you caramelize the sugar, wear long sleeves and gloves, but if you are careful nothing will happen. Good luck!
Jess says
I made this last night. Followed recipe exactly (I've been baking for 10 years). Although the texture is definitely more brownie-like than cake-like, I found it to be a bit on the dry side.. and although it had a rich chocolate flavour, the cake itself lacked sweetness.. I do want to try this again, but I think I'll be making some alterations (a bit more sugar, and adding some vanilla extract, and a bit of salt to bring out flavors etc.)
Kim | Low Carb Maven says
Oh, wow! Adina, this cake looks amazing. I don't mind desserts that take several steps and this one looks worthy of the extra time. I agree with you about the chocolate, but Ghirardelli is one American chocolate that may do will in this recipe - maybe a darker blend like 60% or 72%. Thanks for sharing this luscious chocolate cake!
Sissi says
Gorgeous cake, Adina. I shouldn't look at it too long because otherwise I'll be tempted to make a chocolate cake this weekend...
I'd like to add that French "cooking" dark chocolate is excellent for those who have access to it. Not only the quality is good, but also the fat content is (apparently) adapted to pastry making.
grace says
a chocolate lover's dream come true! this is absolutely decadent.
Monica says
I'm at the edge of my seat here looking at this! I am your absolute chocoholic so this screams out to be. Looks amazing! What a wonderful treat! That ganache!! : )
Angie@Angie's Recipes says
That looks seriously rich and ever so tempting with whipped cream and ganache.