Home SweetsCakes Romanian Chocolate Cake with Ganache and Cream – Prajitura Boema

Romanian Chocolate Cake with Ganache and Cream – Prajitura Boema

by Adina 13/05/2017 5 comments

Romanian Chocolate Cake Boema

Brownie-like chocolate cake soaked in caramel syrup and topped with ganache and whipping cream, a must-have recipe for all chocolate lovers.

Another classic Romanian cake, this chocolate cake Boema is definitely for the hardcore chocolate lovers out there. To tell you the truth, I don’t even remember ever using so much chocolate for just one recipe and mind you the cake is not even particularly large, the baking tin I used was only 24×24 cm/ 9.5×9.5 inches. Yet I needed 450 g/15.8 oz chocolate for the cake… So chocolate, chocolate, chocolate, if you love chocolate you should not miss this cake. You should not miss these other chocolate cakes either: Hazelnut Chocolate Banana Cake, Chocolate Cheesecake, Flourless Chocolate Cake and so on.

chocolate cake with ganache Romanian Chocolate Cake with Ganache and Cream   Prajitura Boema

This is one of those cakes we used to be able to get in any Romanian coffee shop at any given time. I did not have it often, but the last time I did I must have been quite grown-up already because I can totally remember the taste. I was not much into chocolate but still I liked this chocolate cake because it was so moist, dripping with syrup and had lots of whipped cream on top, which I have always been very fond of…

chocolate cake ganache Romanian Chocolate Cake with Ganache and Cream   Prajitura Boema

I found many recipes for the Boema cake in internet and after much consideration I chose this recipe. The preparation of this chocolate cake seemed quite lengthy as it was, it is not difficult to make, but it includes several steps and a few pauses in between, so I was happy to find a recipe that did not make things even more complicated. I changed a few things, the topping seemed like too much so I reduced the quantities, but otherwise I followed the instructions. And I recommend using European style dark chocolate to make this cake (German, Swiss, Belgian chocolate would be fine). I have recently heard that American chocolate is not quite what we are used to and love in Europe and as the recipe requires such a large amount of chocolate, I worry that the taste of the cake would not be authentic if you use another kind of chocolate.

chocolate cake ganache crea Romanian Chocolate Cake with Ganache and Cream   Prajitura Boema

I would say that this is really a cake to impress. So, if you are planning a fancy tea party or just want to treat yourself with the moistest most delicious chocolate cake, give Boema a try, you will love it!

chocolate cake boema Romanian Chocolate Cake with Ganache and Cream   Prajitura Boema

chocolate cake 150x150 Romanian Chocolate Cake with Ganache and Cream   Prajitura Boema

Romanian Chocolate Cake Boema

Share this on WhatsAppBrownie-like chocolate cake soaked in caramel syrup and topped with ganache and whipping cream, a must-have recipe for all chocolate lovers. Another… Cakes Romanian Chocolate Cake with Ganache and Cream – Prajitura Boema European Print This
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Base:
  • 2 eggs (medium Germany, large US)
  • 130 g/ 4.6 oz/ 2/3 cup sugar
  • 150 ml/ 5 fl.oz/ 2/3 cup vegetable oil
  • 100 ml/ 3.4 fl.oz/ scant ½ cup milk
  • 200 g/ 7 oz/ 1 2/3 cups all-purpose flour
  • 50 g/ 1.8 oz/ ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • Ganache:
  • 200 ml/ 6.8 fl.oz/ 1 cup without 2 tablespoons heavy cream/whipping cream, unsweetened
  • 200 g/ 7 oz dark chocolate
  • some icing sugar to taste
  • Syrup:
  • 150 g/ 5.3 oz/ ¾ cup sugar
  • 250 ml/ 8.4 fl.oz/ 1 cup water
  • Glaze:
  • 200 ml/ 6.8 fl.oz/ 1 cup without 2 tablespoons heavy cream/whipping cream, unsweetened
  • 50 g/ 1.8 oz/ ¼ cups sugar
  • 200 g/ 7 oz dark chocolate
  • Topping:
  • 200 ml/ 6.8 fl.oz/ 1 cup without 2 tablespoons heavy cream/whipping cream, unsweetened
  • 50 g/ 1.8 oz/ ½ cup icing sugar
  • 1 packet whipping cream stabilizer (Dr. Oetker)

Instructions

chocolate cake 300x221 Romanian Chocolate Cake with Ganache and Cream   Prajitura Boema

Base:

Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Line a baking dish 24x24 cm/9.5x9.5 inches with baking paper.

Mix together the eggs and the sugar until creamy. Add the oil and the milk and incorporate.

Mix together the flour, baking powder and cocoa in another bowl and sieve over the egg mixture. Fold in gently.

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 into a bowl.

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. Cover with cling film and let stand until completely cool, it should take at least two hours.

Syrup:

Give the sugar to a non-stick pan and let caramelize, start stirring with a wooden spoon when it starts to caramelize and don't let it burn. When the sugar has a nice deep brown color, slowly and carefully pour in the water. The sugar will harden immediately, but don't worry, keep stirring until it dissolves completely. Let get cool.

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/ casserole dish. Carefully and evenly pour the cold syrup over the cake pieces. 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, I prefer to do this in the food processor, it is quicker and finer. Place the chocolate into a bowl.

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.

Pour the glaze using a tablespoon over the cake squares letting the glaze dribble over the edges of the cake. Place in the fridge for about 30 minutes or longer until the glaze has set.

Topping:

Beat the heavy/whipping cream shortly. Mix the icing sugar and the whipping cream stabilizer and slowly add to the cream while beating all the time. Beat until the cream stiffens. Give the whipped cream to a piping bag fitted with a large nozzle.

Beat the cold ganache until very fluffy as well, adding some icing sugar to taste. Give the ganache to another piping bag fitted with a large nozzle as well, the nozzle I used for the ganache was even larger than the one I used for the whipped cream.

Nicely pipe the ganache over each cake square. Pipe the whipped cream on top of the ganache.

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5 comments

[email protected]'s Recipes 14/05/2017 - 11:31

That looks seriously rich and ever so tempting with whipped cream and ganache.

Reply
Monica 15/05/2017 - 15:22

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!! : )

Reply
grace 16/05/2017 - 13:06

a chocolate lover’s dream come true! this is absolutely decadent.

Reply
Sissi 19/05/2017 - 13:26

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.

Reply
Kim | Low Carb Maven 01/06/2017 - 20:49

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!

Reply

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