Baking, Cakes, Desserts, Recipe, Special occasions

BLACK SEA CAKE – TASTY RECIPE – This cake conquered my family’s hearts through the stomach. Delicious and fancy looking, it’s great for any celebrations 🙂




Sponge cake:
  • 5 eggs
  • 150 g/¾ cup sugar
  • 80 g/⅔ cup flour
  • 1 tbsp potato starch
  • 2 tbsp cocoa
  • 1 tsp baking powder
  • pinch of salt
  • prepared coffee, tea or alcohol
Fruity layer:
  • small jar of raspberry or cherry jam
Chocolate cream:
  • 500 ml/17 fl oz whipping cream
  • 200 g/7 oz mascarpone or cream cheese
  • 3 tbsp powdered sugar
  • 2 tsp vanilla extract
  • 2 tbsp cocoa
  • 500 ml/17 fl oz whipping cream
  • 1 x 75 g/2 oz translucent jelly
  • 170 ml/¾ cup hot water
  • 4 egg whites
  • 150 g/¾ cup sugar
  • pinch of salt
  • 1 tbsp potato starch


  1. Preheat the oven to 160°C/320°F.
  2. Start with preparing the sponge cake: separate egg yolks from whites. Pour the whites into a large mixing bowl, then add salt and start beating until it starts to foam. Next, gradually add sugar one spoon at a time and keep mixing for few minutes. Finally, pour the egg yolks one at a time and mix until everything merges well.
  3. In a separate bowl whisk together flour, potato starch, cocoa and baking powder, then add them to previous ingredients and stir with a spatula.
  4. Grease and line a 20×30 cm/9×11 in baking pan with parchment paper. Pour the batter inside and bake for about 30-40 minutes (test it by sticking a skewer in the center. If it comes out dry, it’s ready). Set aside to cool down and lower the temperature to 130°C/270°F.
  5. Next is the chocolate cream. In the mixing bowl Start beating the cream with powdered sugar, cheese and vanilla extract. When everything merges finely, add cocoa and briefly mix well again.
  6. When the sponge cake cools down cut in into two plates. Place the bottom one back in the pan and soak it in tea (can also use coffee or alcohol. Depending on preferences, it will add extra flavor to the cake). Pour the chocolate cream on the base and put the other half on top, then soak this one as well. Spread the jam over the top layer.
  7. Prepare the cream layer: melt the jelly in hot water, whisk well and set aside to cool down. Pour the cream into the mixing bowl and beat it. Then, add jelly (before it starts setting) slowly in a thin stream. Spread the mixture over the jam layer of the cake and put away in the fridge until it sets.
  8. In the meantime prepare Meringue. On parchment paper outline the baking pan to know the size of the layer. Whisk together egg whites with salt until they start to foam. Then, gradually add sugar one spoon at a time while constantly mixing. After around 6 minutes put the potato starch in and stir until it merges.
  9. Pour the Meringue over a baking tray in the shape of your outlined pan. Bake for about and hour with fan convection. Cool down on a wire rack, then put on top of the cake.

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