GOOSEFOOT CAKE | The Ultimate Hungarian Chocolate Cake

goosefoot leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach offers similar texture and flavor, while kale is widely available.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine is often less expensive.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories, while granulated sugar is more affordable.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories, while milk is a budget-friendly alternative.

Separate the egg whites from the yolks of 3 eggs.

Add 3 tbsp of sugar to the egg yolks.

Sieve 24 g of flour and 12 g of cocoa into the egg yolk mixture.

Add a pinch of salt to the mixture.

Beat the egg whites until stiff peaks form.

Gradually add the beaten egg whites into the chocolate mixture.

Prepare a cake tin with baking paper instead of buttering it.

Pour the sponge mixture into the cake tin.

Bake the sponge at 175 degrees Celsius for 10 minutes.

Remove the sponge from the oven and let it cool.

Boil 150 g of frozen cherries (or 90 g of fresh cherries with 50 ml of juice).

Drain the cherries and keep the juice for later use.

Mix 150 ml of cream, cold milk, and 18 g of flour in a saucepan.

Heat the mixture on low heat while stirring until it thickens, then let it cool.

Whip 90 g of room temperature butter with 60 g of icing sugar and 18 g of cocoa powder.

Combine the cooled milk mixture with the whipped butter and mix well.

Add the cherries to the cream mixture.

Assemble the cake by placing the sponge in the cake tin, moistening it with cherry juice, and adding the cream mixture on top.

Refrigerate the assembled cake for a few hours.

Melt 100 g of chocolate in the microwave, checking every 30 seconds.

Add 10 ml of sunflower oil to the melted chocolate and mix.

Wait for the glaze to cool to 30 degrees Celsius before pouring it over the cake.

Remove the cake from the tin and film, and even out the surface with a knife before glazing.

Refrigerate the glazed cake for at least 8 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens