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Ingredients
Sponge Cake
5 eggs (at room temperature)
150 g sugar
150 g cake flour
1 teaspoon baking powder
A pinch of salt
Chocolate Cream
500 ml heavy cream (36%, chilled)
200 g dark chocolate
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Chocolate Ganache
100 g dark chocolate
50 ml heavy cream (30%)
1 tablespoon butter
Soaking Syrup
100 ml strong coffee or tea
2 tablespoons liqueur (optional)
Decoration
Grated chocolate
Fruits
Chocolate dollops
Instructions
Sponge Cake
- Preheat the oven to 180°C (350°F). Line a 24 cm (9.5-inch) round cake pan with parchment paper.
- Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, continuing to beat until the mixture is glossy.
- Add the egg yolks one at a time, gently folding them in with a spatula.
- Sift the flour with the baking powder and carefully fold it into the egg mixture.
- Pour the batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool on a wire rack, then cut it horizontally into two even layers.
Chocolate Cream
- Heat the cream (do not bring to a boil), then add the chopped chocolate. Stir until the chocolate is fully melted and the mixture is smooth. Let it cool, then refrigerate for several hours (preferably overnight).
- Whip the chilled chocolate mixture with a mixer until it forms a thick cream, adding the powdered sugar and vanilla extract as you mix.
Chocolate Ganache
- Melt the chocolate in a double boiler along with the cream and butter, stirring until smooth and glossy.
- Set the ganache aside to cool slightly, so it thickens but remains pourable.
Assembling the Cake
- Soak the first sponge layer with the coffee or tea and liqueur mixture.
- Spread half of the chocolate cream over the first layer, then place the second sponge layer on top. Repeat the soaking and spread the remaining chocolate cream.
- Pour the chocolate ganache over the top of the cake, starting in the center and allowing it to drip down the sides.
- Create decorative chocolate dollops around the edge of the cake using a piping bag with a round tip or a spoon. You can also add grated chocolate or fruit on top for extra decoration.
- The cake is best served after chilling in the refrigerator for a few hours, allowing all the layers to meld together. Enjoy!
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* - approximate nutritional values
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