Frosted Chocolate Sponge Cake with a Ganache icing
Quick, simple chocolate sponge layered with a delicious chocolate filling and frosted with a dark chocolate ganache.
Ingredients
Chocolate Sponge
- Eggs – 3 150gms
- Powdered Sugar – 75 gms
- Flour – 50gms
- Cornflour – 1 tbsp
- Cocoa – 2 tbsps
- Baking powder – 1tsp
- Salt – 1 pinch
- Vanilla Extract – 1 tsp
Chocolate Cream Filling
- 200 ml 35% whipping cream chilled
- Icing Sugar – 3-4 Tbsp
- Cocoa – 1 tbsp
Ganache Frosting
- Dark chocolate – 100gms for the ganache
- 200 ml 35% whipping cream
Garnish
- Chocolate flakes etc for decoration
- 100's and 1000's
Instructions
For the sponge
- 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 extract 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.
Chocolate Cream 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.
Ganache 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’s & 1000’s over the top. Drizzle with melted chocolate.
- Chill well before serving.
Notes
: 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.