Joffre Cake
Joffre Cake, known in Romania as "Tortul Joffre," is a chocolate dessert created to honor Marshal Joseph Joffre, a prominent French military leader during World War I. The cake was first made in the early 20th century, around the 1920s, at Casa Capșa, a prestigious restaurant and pastry shop in Bucharest, Romania. Casa Capșa has been known for its elegant cuisine and prominent clientele.
The creation of this cake is tied to the visit of Marshal Joffre to Romania. The chef at Casa Capșa designed the cake specifically for this occasion, aiming to impress the visiting dignitary. Over time, Joffre Cake became a notable Romanian dessert associated with sophistication and celebration.
Joffre Cake is a rich chocolate cake, distinct for its layers of chocolate ganache and sponge. It typically consists of a dense chocolate sponge, which may contain almond flour, interspersed with layers of creamy chocolate ganache. The cake is often glazed with a chocolate coating to give it a smooth, glossy finish. Its taste is characterized by its rich chocolate flavor, and it is sometimes flavored with hints of coffee or rum.
The cake has maintained its status as a classic Romanian dessert and remains popular in Romanian pastry shops and cafés. It is often served at festive occasions such as weddings and anniversaries. Though its popularity is strongest in Romania, Joffre Cake exemplifies a cultural exchange through culinary practices, reflecting the historical ties between Romania and France.
Today, versions of this cake might vary slightly from the original recipe, but the essential components of chocolate sponge and ganache remain the same. The cake continues to symbolize a piece of early 20th-century Romanian culinary history.
Ingredients
Flour, sugar, eggs, butter, cocoa powder, milk, baking powder, vanilla extract, coffee, heavy cream, chocolate, gelatin, water, rum (optional), nuts (optional).
Recipe
Joffre Cake Recipe
Ingredients
For the sponge:
- 4 eggs
- 100g granulated sugar
- 80g all-purpose flour
- 20g unsweetened cocoa powder
- Pinch of salt
For the chocolate ganache:
- 250g dark chocolate (55–70% cocoa)
- 200ml heavy cream
- 30g unsalted butter
For soaking syrup:
- 100ml water
- 50g sugar
- 1 tsp rum or vanilla extract (optional)
Method
Preparing Sponge:
- Preheat oven to 180°C (350°F). Line a 20cm round cake pan with parchment paper.
- Separate eggs. Whip egg whites with salt until stiff. Gradually add sugar and continue beating.
- Mix in egg yolks one by one.
- Sift flour and cocoa powder. Fold gently into the egg mixture.
- Pour batter into pan. Bake for 20–25 minutes. Cool completely.
Making Syrup:
- Combine water and sugar in a saucepan. Bring to a boil, then cool. Add rum or vanilla if using.
Making Ganache:
- Heat heavy cream until it just begins to boil.
- Pour over chopped chocolate. Let sit 1 minute, then stir until smooth.
- Add butter. Stir until shiny. Cool to a thick, spreadable consistency.
Assembling:
- Slice sponge horizontally to create 2 or 3 layers.
- Place the bottom layer on a serving plate. Brush with syrup.
- Spread ganache over the layer. Repeat with remaining layers.
- Cover cake with ganache on top and sides. Smooth surface.
- Refrigerate at least 2 hours before serving. Serve chilled.
Optionally, decorate with chocolate curls or simple piping.
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