Chocolate Sponge Cake
This light and airy Genoise sponge cake will have you asking for seconds without the guilt!
Equipment
- 1 6 in cake pan or springform pan (2-3 in depth)
Ingredients
Chocolate Sponge Cake
- 3 eggs
- 85 g sugar
- 15 g cocoa powder
- 35 g milk warmed
- 15 g butter or oil
- 75 g all purpose flour
Cake Soak
- 75 ml hot espresso
- 10 g sugar
- 15 ml Rum optional
Chocolate Whipped Cream Frosting
- 110 g dark chocolate (55%)
- 110 g heavy cream to melt the chocolate
- 350 g cold heavy cream
- 25 g Chocolate Instant Pudding (about 2 Tbsp) alternative – Use gelatin as a stabilizer
Chocolate Ganache Topping
- 27 g chocolate
- 27 g heavy cream
Instructions
Chocolate Sponge Cake
- Mix together eggs and sugar. Place over a double boiler (Bon Marie) and heat mixture to 40° C while stirring. This is completely disolve the sugar.
- Mix togehter cocoa powder and warmed milk. After completely combined, add butter. If the milk has cooled down too much, you may need to warm it a bit to incorporate the butter.
- Whisk the egg and sugar mixture until light and foamy. The volume will multiply by about five. You have whisked the mixture enough when you the mixture will flow off the whisk, but still maintain a ribbon on top of the mixutre whithout flowing together.
- Sift half of the flour into the egg and sugar mixture. Fold in gently. Add the remaining flour and fold in.
- Temper the chocolate mixture with some of the batter and mix fully. Add to the remaining batter and fold in until well incorporated.
- Add batter to a greased or lined pan. Bake at 340° F (170° C). Baking times will vary. Start with 20 min and check every 5 minutes. In a deep enough pan it may take up to 40 min. A toothpick should come out just barely cleanly.
- Remove and cool in pan for 2 min. Remove from pan and cool on a wire rack completely.
- Once completely cooked, slice into three equal layers approximatley ½ – ¾ inch thick. Discard remaining dome.
Cake Soak
- Combine ingredients. Use when assembling cake to brush or drizzle on each layer to keep it moist.
Chocolate Whipped Cream Frosting
- Combine the chocolate and smaller amount of cream. Heat and mix until cholocate is fully melted and incorporated into the cream.
- Slowly add the remainder of the cold cream and mix. If you add too quickly to the warm chocolate it can curdle. Go slowly.
- Place the chocolate cream into the freezer for 20-30 min to chill
- Add intant pudding mixture and whip until stiff peaks. Cofectionary sugar can be added to increase sweetness if desired.
Assemble Cake
- Place one lay of cake, drizzle or brush on the cake soak, pipe ¼ inch layer of frosting and smooth out. Repeat for each layer. Crumb coat the outside and chill in the refrigerator. Keep icing cool in the refrigerator.
- After 10-15 min, add remaining icing to the exterior and smooth out surface. Pipe a crown ribbon around the top on the edge.
- Mix Ganache ingredients together with heat. When the ganache has cooled to 30° C, pour onto the top of the cake to form a ganache top.
- Keep entire cake chilled until ready to serve.
