Happy hormones cake

Ingredients

Chocolate Chiffon Biscuit

50 grams (1.75 ounces) of cocoa powder
1 tablespoon of instant coffee
180 milliliters (6.10 fluid ounces) of hot water
200 grams (7.05 ounces) of flour
200 grams (7.05 ounces) of sugar
2 teaspoons of baking powder
0.5 teaspoons of baking soda
0.25 teaspoons of salt
5 egg yolks
120 milliliters (4.10 fluid ounces) of vegetable oil
8 egg whites
100 grams (3.55 ounces) of sugar

Cream

450 grams (15.85 ounces) of cream cheese
500 milliliters (16.90 fluid ounces) of cream (33-35%)
180 grams (6.35 ounces) of powdered sugar
1 teaspoon of vanilla extract

Frosting

450 grams (15.85 ounces) of cream cheese
100 milliliters (3.40 fluid ounces) of cream (33-35%)
100 grams (3.55 ounces) of butter
120 grams (4.25 ounces) of powdered sugar
40 grams (1.41 ounces) of Hershey's cocoa

Interlayer

600 grams (21.16 ounces) of fresh strawberries
2 bananas

Equipment

Whisk
Essential for whipping up those egg yolks and egg whites to perfection. Pro tip: chill your whisk and bowl for better peak formation.
Mixing Bowls
You'll need at least two – one for dry ingredients and one for wet ingredients.
Electric Mixer
Saves your arms and ensures thorough mixing. Both a paddle attachment and a whisk attachment will come in handy.
Spatula
Great for folding in egg whites without deflating them. Look for a flexible but sturdy one.
Baking Pans
Two 20 cm diameter, 8 cm height molds are ideal. Line the bottom with baking paper for easy removal.
Cooling Rack
Allows air to circulate around the cake as it cools, preventing sogginess.
Pastry Bag
For frosting the cake smoothly. A star tip can give you a fancier finish!
Plastic Wrap
Helps in keeping the cake layers moist while they rest in the fridge.

Instructions

Step 1

Step 1: Mix 1 tablespoon of instant coffee and 50 grams (1.75 ounces) of cocoa powder, then add 180 milliliters (6.10 fluid ounces) of hot water. Stir well until smooth and let cool. Make sure the mixture is fully cool before combining with other ingredients.

Step 2

Step 2: Sift 200 grams (7.05 ounces) of flour with 2 teaspoons of baking powder, 0.5 teaspoon of baking soda, and 0.25 teaspoon of salt in a large bowl. Add 200 grams (7.05 ounces) of sugar and stir the dry ingredients together using a whisk. Sifting helps to aerate the flour, yielding a lighter cake.

Step 3

Step 3: In a mixer bowl with a whisk attachment, whip 5 egg yolks. Add 120 milliliters (4.10 fluid ounces) of vegetable oil and the cooled chocolate-coffee mixture. Whip until smooth. Gradually increase mixer speed to prevent splattering.

Step 4

Step 4: Add the dry mixture to the chocolate mixture in the mixer. Mix well until smooth. Ensure there are no lumps in the batter.

Step 5

Step 5: In a separate bowl, whip 8 egg whites, gradually adding 100 grams (3.55 ounces) of sugar. Whisk until stiff peaks form. Make sure the bowl and whisk are grease-free to achieve full volume.

Step 6

Step 6: Preheat the oven to 160°C (320°F). Use an oven thermometer for an accurate temperature.

Step 7

Step 7: Gently fold the whipped egg whites into the chocolate batter in parts. Start by adding 1/4 of the whites, folding bottom to top, maintaining airiness. Gradually add all the whites. Be gentle to retain the airiness of the batter.

Step 8

Step 8: Line the bottom of two 20 cm (8-inch) diameter and 8 cm (3.15-inch) height molds with baking paper. Do not grease the sides. Divide the batter equally and pour into the molds.

Step 9

Step 9: Bake at 160°C (320°F) for 45-60 minutes. Do not open the oven door during baking. After 45 minutes, check with a wooden toothpick; if it comes out clean, the cake is ready. Baking time may vary based on your oven's performance.

Step 10

Step 10: Cool the sponge cakes in the molds. Once cool, run a knife along the edges and gently transfer them to a wire rack to cool completely. Wrap in plastic wrap and refrigerate for a couple of hours or overnight. Chilling makes slicing easier and neater.

Step 11

Step 11: Slice each sponge cake into 3 layers, resulting in 6 cake layers total.

Step 12

Step 12: Rinse strawberries, dry them, hull, and slice. Peel and chop the bananas.

Step 13

Step 13: For the cream, mix 450 grams (15.85 ounces) of cold cream cheese with 180 grams (6.35 ounces) of powdered sugar in a mixer bowl with a whisk attachment on low speed. Gradually pour in 500 milliliters (16.90 fluid ounces) of cold high-fat cream and 1 teaspoon of vanilla extract. Whisk into a fluffy mass. Start on low speed to avoid splattering, then increase as the mixture thickens.

Step 14

Step 14: For the frosting, whisk together cold cream cheese, soft butter, cocoa, and powdered sugar. Add 100 milliliters (3.40 fluid ounces) of cream and whisk again. Put in a pastry bag and cover the sides of the cake, leveling with a pastry spatula.

Step 15

Step 15: Assemble the cake by alternating layers: cake layer, cream, strawberries with a touch of cream to hold the next layer, cake layer, cream, bananas with a touch of cream, and so on.

Step 16

Step 16: Wrap the assembled cake well with plastic wrap and refrigerate overnight. Chilling helps the flavors meld and the cake to set, making it easier to slice.

Servings

Nothing says love like a slice of this delightful cake! Serve it at your next family gathering, and watch your loved ones swoon over its delicate layers. Be a culinary cupid and match this beauty with a glass of chilled champagne or a hot cup of espresso; the flavors will dance on your taste buds! If you wish to elevate the experience, consider adding a dollop of freshly whipped cream seasoned with a touch of vanilla. That extra creaminess turns every bite into a little piece of heaven. Hosting a themed party? Adjust your decor to match, perhaps with edible gold flakes – it's all about the glam!

If you’re presenting this cake during a festive season, some seasonal fruits like raspberries or blueberries can add a refreshing twist. A drizzle of chocolate ganache can make it ultra-indulgent, perfect for those who love their desserts rich. Planning a picnic? Slice the cake into neat portions and pack it along with some fresh strawberries and a bottle of lemonade for a delightful al fresco experience. Remember, sharing is caring, but this cake might make you a little selfish – it’s just that good!

Got leftovers? Highly unlikely, but in case you do, the cake pairs wonderfully with a scoop of artisan vanilla ice cream. Or, turn it into a trifle by layering it in cups with some whipped cream and berries. Trust us; the possibilities are endless and irresistibly delicious!

Variations

Gluten-Free Variation: Substituting the regular flour with a 1:1 gluten-free baking flour works wonders for this recipe without compromising on the texture and taste. Ensure all other ingredients are certified gluten-free to avoid contamination.

Vegan Variation: For the vegans out there, swap the egg yolks and egg whites with aquafaba (chickpea water) using 3 tablespoons per egg yolk and 2 tablespoons per egg white. Replace the cream cheese with a vegan version and the dairy cream with a coconut or almond-based high-fat cream. Vegetable oil and plant-based butter round off the substitutions, leaving you with a cake that doesn’t skimp on flavor or texture!

Faq

Why did my cake sink in the middle?
This can happen if the oven temperature is too high or if the cake batter is overmixed, causing a loss of air.
Can I make this cake in advance?
Absolutely! In fact, the cake tastes even better when left to rest in the fridge overnight. The flavors meld beautifully.
How do I know when the egg whites are whipped to stiff peaks?
The egg whites should stand up straight when you lift the whisk out of the bowl. They should look glossy and hold their shape.
Can I use a different fruit for the interlayer?
Yes, you can switch up the fruits based on your preference or seasonality. Berries, kiwi, or mango are great alternatives.
What’s the best way to evenly slice the cake layers?
Using a serrated knife and a rotating cake stand helps in achieving even layers. Alternatively, you can use a cake leveler.
How do I prevent the cake from sticking to the pan?
Line only the bottom of the pan with parchment paper. Don't grease the sides; this helps the cake cling to the walls and rise properly.