CHOCOLATE SPONGE CAKE with a GANACHE ICING
28 December 2007
"Chocolate is ground from the beans of happiness. " 
Alexis F. Hope
Chocolate Sponge Cake with a Ganache Icing
And now finally, the recipe, as I had promised, for the Chocolate Cake I made for my household helps' son . Sorry this is late, but life is busy, busy, busy!! The kids are home for the holidays; they are ALWAYS hungry; the daughter's birthday is around the corner... & everything is happening all at once!!
Chocolate is special, it's addictive & it's a universal favourite.
Am posting this for JFI - January, a blog event which I committed to, & very nearly missed. It's hosted this time by Deepz at Letz Cook, who has picked every body's favourite ingredient...CHOCOLATE!! Great choice Deepz...
Ingredients:
Sponge
Eggs - 3 (150gms)
Powdered Sugar - 75 gms
Flour - 50gms
Cornflour - 1 tbs (makes the cake texture lighter)
Cocoa - 2 tbsps
Baking powder - 1tsp
Salt - 1 pinch
Vanilla Essence/Extract - 1 tsp
Baking powder - 1tsp
Salt - 1 pinch
Vanilla Essence/Extract - 1 tsp
Topping:
Cream - 400ml (whipping/35% fat)
Dark chocolate - 100gms (for the ganache)
Icing Sugar - 3-4 Tbsp
Cocoa - 1 tbsp
Chocolate flakes etc for decoration
Method:
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 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."All I really need is love, but a little chocolate now and then doesn't hurt!"
Charles Schulz
December 28, 2007 10:27 PM
Oh vindee, you're so sweet to bake for your help's son :) That looks really good!
December 29, 2007 11:24 AM
lovely cake and looks so tempting.
i tried this today but what happened is i whipped cream with sugar and it was firm and then i added coca powder and beat it again, it started curdling like milk, water seperated and butter seperated and i disposed everything. we just ate plain cake.
what's wrong i did? is it together sugar and coca powder i need to beat for how much time pls advice me
December 29, 2007 1:02 PM
what a yummy cooking cake delecious
December 29, 2007 3:08 PM
Oooo ... I love staring at chocolate! I like it almost as much as eating it, which I just did :)
December 29, 2007 8:40 PM
Thanks Manggy...loved the Opera cake you posted. Am still dreaming about it!!
Hi Anonymous..I think it must be the cream which is different. Mine didnt whip up too firm to begin with, & got really stiff when I added the cocoa.Basically, after the cocoa is added, you just need to whip for 30 seconds just to incorporate the cocoa. The cream we get in India is not essentially whipping cream, so you need to experiment & see what works best for you. Temperature also plays a major role. Is it very warm where you are?
Thanks Sagari...have a great new year.
And a wonderful new year to you too Kaykat...thanks!
February 5, 2008 4:29 AM
Hi,
I'm so longing to dig into moist indian chocolate cake. The ones out here just don't taste the same.
What is the brand of chocolate did you use and the cocoa powder?
your site is just wonderful.
thanks,
jane.