Chocolate sponge cake with ganache. A luscious and versatile chocolate sponge — although just another variation on the Victoria sponge – will more often than not be the vehicle for our flights of (Add coffee or booze and dark chocolate ganache, whipped cream, or fresh fruits and you have a cake for the most sophisticated adult.) This chocolate sponge cake is ridiculously easy to make once you have the technique down and it's almost impossible to mess it up! Sponge cakes go well with jams, fruit preserves, liqueurs and ganache since those all can soak into the cake well. Chocolate Sponge Cake with Dark & White Chocolate Ganache – I went to a local cafe and they were serving this cake called Chocolate Indulgent.
Prague Cake – Chocolate sponge cake with a chocolate custard buttercream. Chocolate Sponge Cake – Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have. We finished it with chocolate ganache and apricot jam. You can cook Chocolate sponge cake with ganache using 15 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Chocolate sponge cake with ganache
- It’s of For the sponge cake.
- It’s 2 of eggs at room temperature.
- You need 60 gms of sugar.
- Prepare 50 gms of maida.
- You need 10 gms of cocoa powder.
- You need 1/4 tsp of baking powder.
- You need 1/2 tsp of vanilla essence.
- Prepare As needed of Sugar syrup for moistening the cake.
- Prepare 1 cup of water.
- Prepare 4 tbsp of suga.
- You need As required of Ganche.
- Prepare 200 gms of chocolate chopped into pieces.
- It’s 125 gms of amul cream.
- It’s As needed of Few colour full sprinklers.
- You need 1 cup of chocolate shavings.
Thanks for such an excellent and sensible guide. This chocolate Italian sponge cake is quite fast and easy to prepare, once you understand exactly what you have to do. For the chocolate ganache: chop chocolate and combine with cream. Remove from heat and cool slightly.
Chocolate sponge cake with ganache step by step
- Cake method :- Grease a 6 inch round tin or a heart shape tin. I have used a heart shape tin.
- Sieve maida,cocoa powder and baking powder.
- Beat eggs,sugar and vanilla essence till stiff and fluffy.
- Fold in the flour and cocoa mixture with light hands in three batches.
- If the batter is too dry you can sprinkle some water and mix the batter. Pour in the greased tin, bake at 180°C for 20 mins or till toothpick inserted comes out clean.
- Remove and cool the cake on a wire rack.
- Sugar syrup :- Cook sugar and water till sugar melts and cool it.
- Ganache :- Warm the cream till small bubbles are seen do not boil. Then pour over the chopped chocolates and whisk till it has no lumps.
- Cut the cake into 2 parts. Keep asde one part of the cake. On the first layer of cake apply sugar syrup with a spoon all over.
- Spread the ganache on the first layer and place the second layer on it. Cover the full cake with ganache.
- Then put the chocolate shavings all over the cake and some colour full sprinklers on top of the cake.
For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Our rich chocolate cake is constructed in two tiers. The sponge is moist and delicate, and melts in your mouth. Sandwiched between the sponges and smothered around them is a silky, decadent dark-chocolate ganache. This is a cake for birthdays and special occasions.
