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    Chocolate Sponge Cake, Chocolate Ganache _ bakewithlove

    Uploaded by

    maleeha.82618
    Recipe

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Chocolate Sponge Cake, Chocolate Ganache _ bakewithlove

    Uploaded by

    maleeha.82618
    9 views4 pages
    Recipe

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

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    Recipe

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    9 views4 pages

    Chocolate Sponge Cake, Chocolate Ganache _ bakewithlove

    Uploaded by

    maleeha.82618
    Recipe

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    Join us on the app

    CHOCOLATE
    SPONGE CAKE
    WITH DARK & WHITE
    CHOCOLATE GANACHE
    FROSTING

    Chocolate Sponge Cake with Dark and


    white chocolate ganache - I went to a
    local cafe and they were serving this cake
    called Chocolate Indulgent. It gave me an
    inspiration to make one and share with
    you all. It's super moist and heavenly
    chocolate ganache, my favourite of all
    time. Hope you're inspired the same way,
    enjoy!
    Join us on the app

    Chocolate Sponge Cake…


    Cake…

    Watch my YouTube video for clearer


    picture and steps for baking. Should you
    like my video. Kindly subscribe my
    channel, and give me a "like" if you enjoy
    my video as there are going to be more
    recipe video coming up every week. Also,
    leave your comments or questions if you
    have any. Thank you.

    Ingredients:
    Chocolate Sponge Cake
    4 egg yolks
    48g castor or fine sugar
    64g Vegetable oil
    80ml milk
    1/2 tsp salt
    1 tsp vanilla extract
    96g cake flour or all-purpose flour
    24g cocoa powder

    4 egg whites
    1/4 tsp cream of tartar
    80g castor sugar

    Dark Chocolate Ganache


    120g dark chocolate
    120g whipping cream

    White Chocolate Ganache


    64g white chocolate
    32g whipping cream

    Whipped Cream Topping


    150g whipping cream

    Dark Chocolate Drizzle


    200g dark chocolate
    100g whipping cream
    20g butter

    Instructions:
    Chocolate Sponge Cake
    1. Preheat oven at 140°C / 285°F. Insert
    parchment papers around and bottom of
    baking pan
    baking pan.
    Join us on the app
    2. In a large bowl, add egg yolks and
    sugar. Whisk until it is creamy.
    3. Add oil and whisk until combined.
    4. Add milk, salt and vanilla extract, and
    whisk until combined.
    5. Sift the dry ingredients into the mixture.
    Mix until incorporated.
    6. In another bowl, beat the egg whites.
    Start with low speed. Add cream of tartar
    and beat until it is bubbly.
    7. Add sugar little by little. Increase speed
    and beat until stiff peaks form.
    8. Gently fold in the egg white mixture in
    3 batches into the batter. Repeat the
    folding technique in circular movement.
    This will help to create air in the batter so
    that the cake will become light and fluffy.
    9. Pour the batter into the pan. Use a stick
    or skewer to do as shown in the video
    (spiral movement) to release trapped
    bubbles. Tap the pan few times on the
    table to further release air bubbles.
    10. Bake at 140°C / 285°F for about 50-55
    minutes. Use a toothpick or cake test to
    check if the cake is cooked.
    11. Remove from oven and cool it on the
    cooling rack.
    12. Slice the cake into 4 layers of sheet.
    ​
    Dark Chocolate Ganache
    13. In a bowl, add dark chocolate chip.
    14. In a small pot, add whipping cream
    and bring it to a boil. Remove the pot
    from the heat as soon as it reaches
    boiling stage.
    15. Pour the cream onto the chocolate
    and let it rest for 2 min. Stir the mixture
    until it is completely melted and no
    lumps. If you find lumps, just microwave
    for 1 min and continue stirring until
    completely melted.
    16. It is still runny in this stage. Refrigerate
    it for 30 min or until it is thickened. Whisk
    it for 1 to 2 min and you will see a lighter
    brown on the chocolate. The mixture will
    also become a thicker consistency.
    Ganache is ready for use.

    White chocolate Ganache


    17. Repeat the same process as the dark
    chocolate ganache.(13,14,15)
    18. Pour the boiled cream onto the white
    chocolate. Stir until it is completely
    melted and no lumps.
    19. The white chocolate consistency
    seems to be just right. The ganache is
    ready for use. If you find it runny, just
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    refrigerate it for 30 min or until it is
    thickened.

    Assembling the Cake (refer to video)


    20. Apply the dark and white chocolate
    ganache in between the layers of cake
    sheets.
    21. Freeze the cake while preparing for
    the next step.
    ​
    Whipping Cream Topping
    22. In a large bowl, whisk the whipping
    cream until stiff peaks formed.
    23. Frosting the cake with whipped the
    cream mixture.
    24. Freeze the cake for 1 hour.
    ​
    Dark chocolate Drizzle
    25. In a large bowl, add the dark
    chocolate.
    26. In a small pot, add whipped cream
    and butter and bring it to a boil. Remove
    pot from heat as soon as it reaches
    boiling stage.
    27. Pour onto the chocolate and let it sit
    for 2 min.
    28. Stir the chocolate mixture until it is
    completely melted and no lumps.
    29. Pour the drizzle onto the chilled cake.
    Use an offset spatula to smoothen the
    surface.
    ​
    30. Sprinkle the roasted coconuts around
    the top of the cake. Allow a few minutes
    for the chocolate to set before serving.

    © 2 0 2 3 b y G R A C I O U S T R E AT Z .

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