A delicate, small chocolate cake designed specifically for children — lightly sweetened, soft cocoa sponge layered with a mildly sweet cream made of cottage cheese and whipped cream, covered with a glossy milk chocolate glaze. This is an unpretentious, modern reinterpretation of the classic family cake — a perfect portion for a child's birthday, an afternoon gathering, or a small celebration. The flavor combines the pleasant chocolate bitterness of cocoa with the gentle sweetness of cottage cheese and velvety cream; visually, it can be decorated with colorful sprinkles or apple slices, creating a cheerful and inviting dessert. With simple ingredients available in Poland and clearly described steps, even a beginner cook can prepare it with ease.
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Preheat the oven to 175°C (top-bottom). Prepare a 16 cm springform pan: line the bottom with parchment paper and lightly grease the sides with butter or use a pan with a removable rim. Measure the ingredients and prepare a bowl.
In a large, clean, and dry bowl, place the eggs and sugar. Beat with a mixer on the highest speed for 7–9 minutes, until the mixture becomes light, thick, and flows from the beaters in a 'ribbon' (known as the ribbon stage). This is the key to an airy sponge cake.
Sift the flour, cocoa powder, and baking powder together into a sieve over a second bowl. Sifting will aerate the dry mixture and remove any lumps of cocoa.
Add the sifted mixture of dry ingredients to the whipped egg mixture in batches (3 times). Gently fold in each portion with a spatula using the 'folding' technique — insert the spatula under the mixture, lift it, and turn it over to avoid deflating the air. Mix only until no dry bits of flour are visible.
Melt the butter in a saucepan over low heat or in the microwave, then mix it with the milk. Wait 2–3 minutes until the mixture cools slightly (it should be warm, not hot). Pour it in a thin stream into the sponge mixture, gently fold it in with one or two movements to evenly distribute the fat.
Transfer the batter to the prepared pan, smooth the top with a silicone spatula. Place in the preheated oven and bake for 20–25 minutes at 175°C. After 20 minutes, check with a toothpick — the toothpick inserted into the center should come out dry or with a few crumbs, but not wet.
After baking, remove the sponge cake onto a wire rack and wait 10 minutes in the pan, then gently detach the sides and remove the bottom. Allow to cool completely (about 30–40 minutes). When the cake has cooled, if you want two layers, cut horizontally into two thin layers using a long, sharp knife or a cake wire cutter.
Chill the bowl and the mixer attachments in the fridge for 10–15 minutes (cold tools make whipping cream easier). Pour 150 ml of cream into the bowl and beat on medium speed until the cream begins to thicken and forms soft peaks (3–4 minutes).
In a separate bowl, mix the cottage cheese with powdered sugar and a pinch of salt until smooth. If the cottage cheese is lumpy, pass it through a sieve or briefly blend it with an immersion blender. Add the whipped cream and gently combine with a spatula using the folding technique — the cream should be fluffy and uniform.
Chop the milk chocolate into small pieces and place it in a bowl. Heat 100 ml of cream in a small saucepan until just about to boil (small bubbles at the edge), but do not bring it to a full boil. Pour the hot cream over the chocolate and wait for 60–90 seconds. Then stir slowly from the center outward until the mixture becomes glossy and homogeneous — this is ganache. If the mixture is too thick, add 1–2 teaspoons of warm cream.
Place the first (bottom) layer of sponge cake on a cake stand or plate. Evenly spread about half of the cream (use a cake spatula), reaching the edges. Place the second layer (if you have two layers) and gently press down. Spread a thin layer of cream on top to help the glaze adhere nicely. Pour the slightly cooled, but still liquid ganache glaze in the center and let it flow down the sides — use a spatula to smooth it out.
Finally, decorate the edges or the top with colorful sprinkles (optional) or thinly sliced apple (a natural alternative). Place the cake in the refrigerator for at least 1 hour to allow the cream to set and the flavors to meld. Remove it 10–15 minutes before serving to let the cream soften a bit.
Chocolate cakes and pastries for children began to gain popularity in Poland after World War II, when chocolate became more accessible. Today, traditional recipes are adapted by combining local ingredients, such as cottage cheese, with Western chocolate inspirations.
Serve cut into 4 portions. Each portion can be served with a slice of apple or a small amount of fruit puree (apple, stewed plums). Take the cake out of the fridge 10–15 minutes before serving so the cream reaches the right softness. For younger children, trim the sprinkles and use natural decorations.
Store in the refrigerator covered for up to 48 hours. Ganache and cream cheese filling retain their freshness best for 24–48 hours. To gently reheat before serving, leave at room temperature for 10–15 minutes. Do not freeze the cake — the mixture of cream and cheese loses its structure after thawing.
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