Amandine Cake
Amandine cake is one of the most iconic desserts of classic Romanian patisserie, with roots in the tradition of 20th-century Bucharest confectioneries. Fine cocoa sponge layers are generously soaked with rum syrup and filled with a rich dark chocolate and butter cream, the whole cake finished with a glossy dark chocolate glaze. Intense, aromatic, and elegant, amandine remains the benchmark against which all Romanian chocolate cakes are measured.
Servings
12
Prep
75 min
Cook
25 min
Total
6–7 h (cu răcire și frigider) / 6–7 h (with cooling and chilling)
🥘Ingredients
servings
Cocoa sponge
Rum soaking syrup
Dark chocolate buttercream (amandine cream)
Glossy dark chocolate glaze
Decoration
✅Dietary Compatibility
Yield
1 cake 24 cm, approx. 12 slices
📦Storage
Refrigerator
Store covered in the refrigerator for 4–5 days. The flavour improves significantly after 24 hours.
Freezer
Baked and cooled sponge layers (unassembled, without syrup or cream) can be frozen for up to 2 months, tightly wrapped in cling film. Thaw slowly in the refrigerator or at room temperature. The glaze and cream do not freeze well.
🥗Nutrition Facts
Values per slice (approx. 120 g)
Calories
460 kcal
Protein
7 g
Fat
30 g
Carbohydrates
44 g
Fiber
2 g
🍷Pairs Well With
💡Variations
Coffee amandine: add 2 tsp instant coffee dissolved in the warm cream of the ganache for a mocha note that intensifies the chocolate flavour
Orange amandine: add grated organic orange zest to the cream and replace part of the rum syrup with fresh orange juice for a fresher, more fragrant variation
Caramel amandine: layer a thin stripe of salted caramel between the cream and sponge for a spectacular flavour contrast — the caramel cut by the bittersweet chocolate is irresistible