Boema – Cocoa Cream and Whipped Cream Cake
Boema is an individual Romanian pastry dessert: cubes of cocoa sponge soaked in caramelized sugar syrup with rum, topped with dark chocolate glaze, a generous piped mound of chocolate ganache cream, and a fluffy mound of mascarpone whipped cream. Each portion is assembled individually like a small patisserie dessert, perfectly presented in a muffin paper. The layered look and balanced flavor of cocoa, caramel, and cream make it irresistible.
Servings
12
Prep
45 min
Cook
20 min (+ 1 h răcire ganache / + 1 h ganache chilling)
Total
2 h
🥘Ingredients
servings
Cocoa sponge cake
Caramel rum syrup
Chocolate ganache cream
Chocolate glaze
Mascarpone whipped cream
Decoration (optional)
✅Dietary Compatibility
Yield
approx. 12–16 individual servings (depending on cube size)
📦Storage
Refrigerator
Assembled portions keep in the refrigerator for up to 2 days; unsoaked sponge (without cream) can be kept at room temperature for 2 days or frozen for 1 month
Freezer
Freezing after full assembly is not recommended — the whipped cream and ganache do not survive the freeze-thaw cycle well
🥗Nutrition Facts
Values per individual serving (1 assembled cube)
Calories
390 kcal
Protein
6 g
Fat
25 g
Carbohydrates
36 g
Fiber
1 g
🍷Pairs Well With
💡Variations
Without rum: Replace the rum essence in the syrup and cream with vanilla extract or instant coffee dissolved in a little warm water — the flavor stays rich without alcohol.
With white chocolate: Replace the dark chocolate in the ganache with white chocolate and add grated lemon zest — the result is a more delicate and fragrant version.
Boema Cake: Assemble in the classic layer-cake style (sponge → syrup → glaze → cream → sponge → whipped cream) for a whole cake instead of individual portions — same ingredients, different presentation.