Charodeika cake

Russian charodeika sponge layers cake with anglaise cream and chocolate coating

 Charodeika is a comforting sponge cake with a layer of soft white cream and a thin chocolate coating.

Delicious anglaise cream holding together fluffy and light sponge layers calls for a soothing cup of milky tea.┬áThis cake is very popular in Russia and it is sold in carton boxes in almost every food shop. But let’s spoil ourselves with a homemade version!

The making of the cake is divided into 3 sections: the cake, the cream, and the coating.

Charodeika cake Recipe

By Published: August 10, 2014

    [ezcol_1third] [/ezcol_1third] [ezcol_2third_end]┬áCharodeika is a comforting sponge cake with a layer of soft white cream and a …


    • 5 eggs (4 for cake and 1 for cream)
    • 1,7 cups sugar (1 cup for cake, 0,5 cup for cream, 7 table spoons for coating)
    • 1 teaspoon baking powder
    • 0.2 teaspoon vanilla sugar
    • 1 cup + 6 tablespoon milk (for cream and coating)
    • 100 gr butter (50 gr for cream and 50 gr for coating)
    • 1 cup flour
    • 3 tablespoon cocoa powder


      • Cake

        Preheat oven to 180 C (355 F)
        Lay sheets of baking paper into a form (d=26 cm).
        Beat up 4 eggs with 1 cup of sugar. Mix in vanilla sugar, baking powder, 1 cup flour.
        Put the mixture into the baking form and bake for 30 min ( t=180 C). Cool down and slice into two layers.

      • Cream

        Mix well 1 egg, 2,5 tablespoons of flour, 0,5 cups of sugar.
        Separately heat up milk with vanilla seeds, avoid boiling.
        Slowly pour hot milk over the egg mixture, constantly mixing. In the same saucepan you used to heat up milk bring the mixture to low heat, constantly mixing until thickens.
        Switch off heat, add butter into hot mixture and beat well. Cool down.
        Cover the bottom layer of the cake with the cream and cover with the second layer.

      • Coating

        Mix 6-7 tbp sugar with 3 tbsp cocoa, add 6 tablespoons of milk, mix and bring to boil, stirring continuously.
        Take off the heat, mix in butter. While hot, cover the cake using a spatula and put the cake into fridge overnight.

      Russian chocolate cake charodeika in a box



      Comments (2)

      • Luna Safargaleeva


        How much of cocoa powder?




          Hello, Luna, well spotted! I added the measurement for the cocoa powder – 3 tablespoons it is. Thank you!


      Leave a comment


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