Amandine Chocolate Cake

Amandine is one of the most beloved classic cakes you’ll find in Romanian pastry shops. This rich chocolate dessert combines a fluffy cocoa sponge with a generous rum‑soaked syrup, a silky ganache buttercream and a shiny chocolate glaze. It’s the kind of cake that tastes even better the next day, as the flavors have time to blend. If you’re looking for a nostalgic, bakery‑style chocolate cake, this recipe brings that authentic taste straight to your kitchen.

• Let’s start by separating the eggs. Beat the egg whites with a pinch of salt until they turn into a glossy, airy foam. Gradually add the sugar while mixing continuously until you get a stiff, shiny meringue. In a separate bowl, whisk the egg yolks with the oil, then pour this mixture over the whipped egg whites and gently fold it in with a spatula.
• Now it’s time for the flour, which you’ve already mixed with the cocoa powder and sifted. Add this dry mixture over the batter. Gently fold with broad movements from bottom to top, just until all the flour is fully incorporated and no dry bits remain.
• Carefully spread the batter into a baking pan (about 9 x 13 inches / 22 x 30 cm) lined with parchment paper, then place it in the oven. Bake for about 35–40 minutes at 340°F (170°C). Once the cake is nicely browned and baked through, take it out of the oven and transfer it to a cooling rack so it can cool down completely. Afterwards, slice it into two equal layers.
• The cream is incredibly easy to make! It’s basically a rich chocolate ganache with butter, very smooth and full of flavor. Heat the heavy cream until it just comes to a simmer. As soon as you remove it from the heat, add the chopped chocolate and stir until it melts completely and you get a smooth, glossy mixture with no lumps. Let it cool down.
• Beat the butter for 2–3 minutes until creamy, then gradually mix in the cooled ganache (around 68–77°F / 20–25°C). For the syrup: melt the sugar carefully without burning it. Add warm water and simmer until all the sugar dissolves. Stir in the rum extract only after the syrup has cooled.
• The glaze is very simple to make: simmer the water with the sugar for 3–4 minutes, until it turns into a light syrup (ideally around 221°F / 105°C). Add the chocolate and butter, stirring well until fully combined. Once smooth and glossy, the glaze is ready.
• Assembly: Place the first cake layer back into the pan and soak it with syrup. Spread the chocolate cream on top (reserve a small amount for decoration) and level it. Place the second layer on top and soak it as well. Cut the cake into squares and separate the pieces so they can be glazed individually.
• Glaze each piece evenly. Decorate with small rosettes of the reserved cream on top and chill the cakes for a few hours. The amandine cakes are incredibly delicious!

What Is Amandine Chocolate Cake

Amandine is a traditional Romanian chocolate layer cake that you’ll often see in classic pastry shops. It’s built from cocoa sponge layers soaked in rum syrup, filled with a rich chocolate buttercream and finished with a shiny chocolate glaze. The result is a moist, flavorful dessert that feels both nostalgic and elegant, perfect for celebrations or Sunday dessert.

Key Ingredients for Authentic Flavor

The flavor of this cake comes from simple but high‑quality ingredients. Dark chocolate with around 60% cocoa gives a deep chocolate taste without being too bitter. Rum extract in the syrup and cream adds that signature bakery aroma Romanians associate with Amandine. Butter, sour cream, and cocoa powder create a smooth, stable filling and glaze that hold up beautifully when sliced.

Tips for a Light Chocolate Sponge

To get a light, airy sponge, it’s important to whip the egg whites properly and fold the flour gently. Overmixing after adding the flour can deflate the batter and make the cake dense. Bake the sponge just until a toothpick inserted in the center comes out clean. Let it cool completely on a rack before slicing it into layers so it doesn’t crumble or compress.

How to Make a Smooth Ganache Cream

For a smooth ganache cream, heat the heavy cream until it just starts to simmer, then pour it over finely chopped chocolate. Let it sit for a minute, then stir until completely melted and glossy. Allow the ganache to cool to room temperature before beating it into the butter. If the ganache is too warm, the cream can turn runny; if it’s too cold, it may become grainy and harder to incorporate.

Getting the Syrup Just Right

The soaking syrup is what makes Amandine so moist and flavorful. Dissolve the sugar completely in water and let the syrup cool before adding the rum extract so the aroma doesn’t evaporate. The cake layers should be cooled and sliced before soaking. Add the syrup gradually with a spoon or brush so the sponge absorbs it evenly without becoming soggy.

Shiny Chocolate Glaze Without Fuss

A good Amandine has a thin, glossy chocolate glaze that sets nicely on top of each piece. Cook the sugar and water briefly into a light syrup, then add the chocolate and butter and stir until smooth. Let the glaze cool slightly so it thickens a bit, but is still pourable. Glazing the pre‑cut pieces individually helps coat the sides and gives each cake a polished, pastry‑shop look.

Make‑Ahead and Storage Advice

This dessert actually tastes better after it rests. Once assembled and glazed, the cakes should be chilled for several hours or overnight so the layers have time to set and the syrup fully soaks in. Store the pieces in an airtight container in the refrigerator. They keep well for 3–4 days, making Amandine an excellent make‑ahead option for parties and holidays.

Serving Ideas and Variations

Serve Amandine chilled or at cool room temperature so the cream and glaze hold their shape. You can decorate each piece with a small rosette of cream or a tiny chocolate decoration for a more festive look. For a slightly different twist, adjust the intensity of the rum flavor or use a coffee‑flavored syrup. Just keep the basic structure of sponge, syrup, cream and glaze to stay true to the original cake.

FAQ

Does Amandine cake contain alcohol?

This version uses rum extract in the syrup and cream, which provides flavor without significant alcohol. If you prefer, you can replace rum extract with vanilla extract or leave it out.

How do I keep the sponge from deflating?

Beat the egg whites to stiff peaks and fold the dry ingredients in gently with a spatula. Avoid overmixing once the flour is added and don’t open the oven door in the first part of baking.

Can I make Amandine cake ahead of time?

Yes, Amandine is ideal to make ahead because it tastes even better after chilling. Prepare and assemble the cake a day in advance, then keep it refrigerated until serving.