Eggless Chocolate Cream Layer Cake
Deep, moist & delicious, these individual layered desserts are an explosion of flavour, a treat for the chocolate lover in you! Makes two 4" servings
Ingredients
Eggless chocolate sponge
- 55 g buttermilk
- 10 g oil
- 25 g castor sugar
- 1/8 tsp baking soda
- 1/4 tsp baking powder
- Pinch salt
- 7 g cocoa powder
- 35 g all purpose flour maida
- 15 g Kahlua {or a strong shot of coffee}
Stabilized cream
- 250 g cream 25% fat
- 1.5 tbsp cornflour
- 1 tsp agar agar powder
- 2 tbsp castor sugar
- 1/4 tsp vanilla extract
- 1 tbsp clarified butter/ghee
Chocolate ganache
- 85 g cream 25% fat
- 60 g 54% couverture chocolate chopped
Instructions
Eggless chocolate sponge
- Preheat the oven to 170C.
- Place all the ingredients in a large bowl and whisk until smooth.
- Divide between two 4" oven safe glass baking dishes.
- Bake for 20-25 minutes until done. Cool.
- Cool.
Stabilized cream
- Whisk together all the ingredients in a glass bowl.
- Microwave for 30 seconds, whisk again. Repeat until the cream begins to thicken at the edges, 3-4 times. Cool, whisking now and then to keep the cream uniform and to prevent a film from forming on top.
- Note: You can also make this on the stove top. Stir constantly.
Chocolate ganache
- Heat the cream and pour over the chocolate. Stand until the chocolate melts. Whisk until smooth.
Assemble
- Pour the Kahlua over the cooled sponge.
- Top the sponge with the cream filling and level out.
- Chill until the cream is firm, then gently pour over the chocolate ganache to cover the layer. Refrigerate until the ganache is firm.
- Dust over with cocoa powder.