CHOCOLATE SPONGE CAKE with a GANACHE ICING

“Chocolate is ground from the beans of happiness. ”

Alexis F. Hope

Eggs – 3 (150gms)
Powdered Sugar – 75 gms
Flour – 50gms

• Preheat oven to 180deg C.Grease and line a 6″ring tin
• Sift the flour + baking powder + salt + cornflour + cocoa 3 times.
• Beat the eggs and sugar well with beater till very thick ribbon falls and holds in place for at least 5 seconds (beat for approx 10mins)
• Add vanilla essence and beat for 1 min.
• Gently fold in the sifted flour; mix lightly so that air doesn’t escape.
• If the batter is too thick, add 1-2 tbsp of milk.
• Turn gently into tin and bake for 30-35mins till done.
• Once done, remove from tin after 5 mins and leave on rack to cool completely.
• Cut horizontally into 3 layers.
• Filling:
• Whip 200ml whipping cream with 3 tbs powdered sugar until thick and holds peaks.
• Whip in the cocoa powder .
• Place the bottom most layer of the sponge on your serving platter, spread 1/2 of the whipped cream over it.
• Place the middle layer over this, and repeat with the rest of the cream.
• Topping:
• While the cake is baking, put 200ml cream with the dark chocolate on simmer & continue to stir till the chocolate has melted. Take off heat & allow to cool completely. This will thicken as it cools.
• Spread the ganache over the top and sides of the cake.
• Decorate the edges with chocolate flakes. Sprinkle 100’2 & 1000’s over the top. Drizzle with melted chocolate.
• Chill well before serving.
• Note: If the ganache is too thin, add a little more chocolate and heat on low till melted; and then cool. And, if the ganache is too thick, add a little more cream & repeat procedure.

Sprinkle the chocolate flakes just after putting the ganache on i.e. before it sets, otherwise it won’t hold the flakes. The same for any other decorations.