Sicilian Savoia Cake with a glossy chocolate glaze

The Savoia Cake is a rich, decadent dessert that’s perfect for special occasions or simply when you crave something indulgent. With layers of light, fluffy biscuit soaked in a spiced rum syrup, a creamy chocolate-hazelnut filling, and a glossy chocolate glaze, this cake offers a delightful combination of textures and flavors. It’s sure to impress your guests or be a showstopper at any celebration!

What Is Savoia Cake?

Savoia Cake is a traditional Italian dessert that layers fluffy sponge biscuits with a rich chocolate and hazelnut filling, all topped off with a glossy chocolate glaze. Named after the royal Savoia family, this cake exudes luxury and indulgence with its carefully balanced flavors. The cake was traditionally prepared for special events and holidays, and its combination of light, airy textures with dense, creamy fillings creates a satisfying contrast that’s beloved by many.

Why Everyone Will Love This Recipe

• Decadent Layers: Rich chocolate and hazelnut filling between fluffy, light biscuit layers.
• Perfect for Special Occasions: The striking presentation and luxurious taste make it ideal for birthdays, holidays, and fancy dinners.
• A Boozy Twist: The rum-soaked biscuit layers add an extra layer of depth to this cake’s flavor.
• Easy to Customize: You can adjust the type of chocolate or even swap in a different nut for the filling if desired.

Pro Tips for the Best Savoia Cake

1. Ensure the biscuit layers are evenly soaked—don’t overdo it, or the layers will become too soggy.
2. Use a piping bag for a smooth, even filling between the biscuit layers.
3. Allow the cake to set in the refrigerator for at least 2 hours to let the flavors meld and firm up the layers.
4. For extra richness, try adding a little more rum to the syrup mixture for a stronger flavor.
5. Use a serrated knife to slice the cake cleanly for the perfect presentation.

Frequently Asked Questions

Can I Use a Different Type of Chocolate?

Yes! Feel free to swap out any of the chocolates (dark, milk, or white) depending on your preference. Just make sure to maintain the proportions to ensure the filling has the right consistency.

What if I Don’t Have Rum?

If you prefer a non-alcoholic version, you can substitute rum with a combination of water and vanilla extract for flavor.

How Do I Ensure the Biscuit Layers Are Light and Fluffy?

Whisk the eggs and sugar thoroughly until they’re light and fluffy before folding in the flour and cornstarch. Be gentle when incorporating the dry ingredients to maintain the airiness.

Can I Make This Cake Ahead of Time?

Yes! The Savoia Cake actually benefits from being made a day in advance. Allow the flavors to meld in the fridge for a richer taste and firmer texture.

How Can I Decorate the Savoia Cake?

To add an extra touch, you can decorate the top of the cake with shaved chocolate, edible gold leaf, or a dusting of cocoa powder for an elegant finish.

How to Freeze

To freeze the cake, wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 1 month. Thaw the cake in the refrigerator before glazing with the chocolate mixture.

How to Store

Once assembled and glazed, wrap the Savoia Cake tightly in plastic wrap or place it in an airtight container. Keep in the refrigerator for up to 3 days.

How To Make Savoia Cake

Preheat the oven to 360°F (180°C) and grease a 20cm cake mold. Whisk the eggs and sugar together in a bowl using an electric mixer until fluffy and frothy. Sift the flour and cornstarch and gently fold them into the egg mixture using a spatula until combined.

Divide the batter into 5 equal portions and pour each portion into the prepared cake mold. Use a spatula to smooth the surface. Bake for 15 minutes. Melt the dark, milk, and white chocolates together in the microwave for 2 minutes, stirring occasionally.

In a separate bowl, combine the peeled hazelnuts, powdered sugar, cocoa powder, milk, melted butter, and the melted chocolate. Mix until smooth, then transfer to a piping bag. Prepare the syrup by combining the water, rum, and sugar in a saucepan. Bring to a boil and let it cool.

Assemble the cake: Soak the first biscuit layer with the syrup, pipe the chocolate filling evenly over it, then top with the second biscuit layer. Repeat until all layers are stacked. Soak the final layer and refrigerate for 2 hours.

Make the chocolate glaze: Combine fresh cream, glucose, dark chocolate, and butter in a saucepan. Stir over low heat until smooth and glossy.  Cover the cake with the chocolate glaze, spreading it evenly over the surface.

Use any remaining glaze to pipe the word "Savoia" on top for decoration.

Slice and serve the cake after it’s fully set.