Chocolate sponge cake:

• 4 egg yolks

• 50g / 0.24cup sugar

• 60g / 0.29 cup oil

• 80 ml / 2.82oz milk

• 1/2 tsp salt

• 1 tsp vanilla extract

• 100g / 0.77 cup flour (all purpose)

• 2 tbsp cocoa powder

• 4 egg whites

• 1/4 tsp tartar cream

• 80g / 0.66 cup powdered sugar


Dark Chocolate Ganache:

• 120g milk chocolate

• 120ml / 4.23oz cream


White Chocolate Ganache:

• 65g of white chocolate

• 32 ml / 1.1 oz cream

• 150ml / 5.3oz cream

• 200g milk chocolate

• 100ml / 3.5oz cream

• 20g butter


• Chocolate chips



Chocolate sponge cake Add egg yolks and sugar to the bowl. Whisk. Add oil and whisk.

Add milk, salt and vanilla extract, and whisk. Sift the dry ingredients into the mixture. Mix. Beat egg whites in another bowl. Add tartar cream and whisk. Add sugar and beat. Gently add the egg white mixture in 3 servings to the dough. Bake at 140 ° C / 285 ° F for about 50-55 minutes. Cut the cake into 4 layers.

Dark Chocolate Ganache: Pour the warm cream onto the chocolate. Stir the mixture. Beat with a mixer.

White Chocolate Ganache: Pour warm cream onto white chocolate. Stir.

Apply dark and white chocolate ganache between layers of biscuit. Cool for 1 hour.

Topping for whipped cream: Whip the cream in a bowl until peaks form. Apply cream to the cake. Cool for 1 hour.

  Add cream and butter to the pan and bring to a boil. Add chocolate and mix. Pour ganache onto the chilled cake. Sprinkle with chocolate chips.

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