Chocolate Sponge Cake with Fresh cream and Ganache toppings

chocolate cake fresh cream ganache flavour diary

Today's recipe is one of my usual butter cake recipe which i bake now and then for small cakes. This cake recipe easy to remember, as everything is equivalent to weight of the eggs, like flour+cocoa, sugar and butter all weigh same as eggs. Ratio of flour to cocoa powder is 3:1 of weight of eggs.You can use up this recipe for vanilla sponge by replacing cocoa with flour.
If you are looking for butter less chocolate cake try my Oil based Chocolate cake, which is spongy and moist too.
Enjoy Baking

Serves: 12
Level: Moderate
Prep time: 35 mins + decoration time
Cooking time: 35 min + cooling time

For Cake.....
Eggs  - 200gm (3 eggs)
Self Raising flour  - 150gm
Sugar - 200gm
Butter  - 200gm
Unsweetened cocoa powder   - 50gm
Salt 1/2  teaspoon 
Coffee - 1/2 cup
Fresh Cream Frosting.....
Vanilla extract   - 1 teaspoon
Heavy whipping cream   - 700 ml 
Confectioners' sugar   -40 g (to taste)
Chocolate Ganache.....
Chocolate   - 100gm
Heavy whipping cream   - 100 ml 

  • Preheat oven to 350°F / 180°C .Grease and flour two 8 inch, round, cake pans; cover bottoms with waxed paper.
  • Sift together the dry ingredients ;flour, cocoa powder and salt and set aside. 
  • Beat butter and sugar until smooth and then add eggs one by one and scrape the bowl and beat.
  •  Add Dry and coffee ingredients alternatively to the Egg mixture and beat until well incorporated.
  • Pour batter into prepared pans. Bake for 25-30 minutes, or until toothpick inserted in Center comes out clean. Cool pans on wire racks for 10 minutes. Loosen edges, and remove cakes to cool completely.

Fresh Cream Filling Cake

  • Combine whipping cream,vanilla extract and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
  • In a micro safe bowl add cream and chopped chocolate and microwave for 10 secs interval. In each interval mix the mixture. Once the chocolate is completely melted keep it a side.
Assembling Cake
  • With long serrated knife, split each cake layer horizontally in half.(if you have baked in two pans then you will have 4 pieces, if you have baked in one pan then divide  in 3 layers).
  • To assemble,place one cake layer on cake plate. Spread cream frosting; Top with second cake layer; repeat layer of cream frosting. Top with third cake layer. repeat for 4th layer if you have and then crumb coat and keep it in fridge for an hour. 
  • After an hour Frost the cake. 
  • Now pour the cooled ganache on the cake and then Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe the design onto the cake.tadaaaa your cake is done , keep it in fridge and serve cool.

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