29.03.2014 - Nongsa, Batam. I had ran out of butter at home as i received a call in the afternoon from my hubby requested for a cake for evening to celebrate our 2nd year Anniversary of staying in Batam. So the only quick cake and no butter cake that came to mind is the chocolate sponge cake.
Im always so lucky to get a great recipe well have to say with some knowledge of baking to do some modification as well on the recipe. I am so happy that the result of this cake was PERFECT!!! The cake is super moist, soft and spongy!! taste just as good not too sweet and is a perfect cake for any occasion and this is the best chocolate cake i have ever made!!
RECIPE
( I used 8" round cake pan )
For Dark Chocolate Sponge Cake Recipe
4 egg yolks large
25g caster sugar
50ml vegetable oil
70ml water
1 teaspoon vanilla extract
85g cake flour
25g rich dark cocoa powder ( Dutch - good quality coco powder )
1 1/2 teaspoons baking powder
dash of baking soda
4 egg whites large
55g caster sugar
1/4 tp Cream of Tartar
Here i provides you two chocolate ganache recipes, just incase you ran out of heavy cream, you may used the "no heavy cream recipe" for your frosting! Enjoy
For Frosting - Dark Chocolate Ganache: ( used no heavy cream )
120ml fresh milk ( you may add little by little to adjust the amount of liquid for the thickness level )
50g butter
300g good quality dark chocolate, coarsely chopped
or
Dark Chocolate Ganache: ( with heavy cream )
200g Heavy Cream
200g dark chocolate, coarsely chopped
Chocolate Sponge Cake
Method:
- Line base of a 9" round pan with parchment paper. Do not line or grease the sides.
- Sieve cake flour, cocoa powder, baking powder and dash of baking soda. Set aside.
- Beat egg whites till foamy add in cream of tartar, continue beat and add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches stiff peak, just like how you make chiffon cake. Most of the recipe probably will advise do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter. But it doesn't matter for me, if you know the technique of folding, you won't deflate the egg white without over mixed ) Set aside egg whites.
- Place egg yolks in a clean mixing bowl. beat the egg yolk with a balloon whisk or electric egg beater and gradually add in sugar in 2 batches, beat till the mixture turns lemony and thicken. Add in vegetable oil, water and vanilla gradually, whisk till the mixture just combined. Transfer sieved flour mixture in and mix until just well combined. Do not over mix. Set aside.
- Add the beaten egg whites into batter mixture in 3 batch, 1st 2 times i fold in with the remaining egg whisk from the machine / balloon whisk until just combine and last batch of egg white i fold with a spatula until just well combine do not over mixed the mixture.
- Pour the batter slowly into the prepared round pan to get rid of air bubbles or just in case you are to fast pouring in the batter, you may tap the pan lightly after pouring batter to the pan.
- Bake in pre-heated oven at 170 degC for 45 mins, place the cake in the center of the oven. After cooked, insert a toothpick to the cake, when come out clean, its done. Invert the pan immediately and let cool completely before unmould.
- To release the cake from the pan, run a thin-bladed knife or a off-set spatula around the inside of the pan.
- Slice the cake horizontally into three layers. Frost cake with chocolate ganache onto the surface. Spread evenly with a spatula. Repeat with the second layer of sponge cake. Place the third layer and spoon the remaining ganache over the top and spread it over to the sides. Smooth the surface evenly with the spatula.
Decorate as desired. Keep chilled in fridge.
Chocolate Ganache:
METHOD
In a double boiler, Place Milk / Cream and chopped chocolates ( or butter ) in a bowl. Set it over a saucepan of simmering water until all melted and combined and smooth. Remove from saucepan. Set chocolate to cool and transfer to the fridge to set for easy frosting.
Im always so lucky to get a great recipe well have to say with some knowledge of baking to do some modification as well on the recipe. I am so happy that the result of this cake was PERFECT!!! The cake is super moist, soft and spongy!! taste just as good not too sweet and is a perfect cake for any occasion and this is the best chocolate cake i have ever made!!
RECIPE
( I used 8" round cake pan )
For Dark Chocolate Sponge Cake Recipe
4 egg yolks large
25g caster sugar
50ml vegetable oil
70ml water
1 teaspoon vanilla extract
85g cake flour
25g rich dark cocoa powder ( Dutch - good quality coco powder )
1 1/2 teaspoons baking powder
dash of baking soda
4 egg whites large
55g caster sugar
1/4 tp Cream of Tartar
Here i provides you two chocolate ganache recipes, just incase you ran out of heavy cream, you may used the "no heavy cream recipe" for your frosting! Enjoy
For Frosting - Dark Chocolate Ganache: ( used no heavy cream )
120ml fresh milk ( you may add little by little to adjust the amount of liquid for the thickness level )
50g butter
300g good quality dark chocolate, coarsely chopped
or
Dark Chocolate Ganache: ( with heavy cream )
200g Heavy Cream
200g dark chocolate, coarsely chopped
Chocolate Sponge Cake
Method:
- Line base of a 9" round pan with parchment paper. Do not line or grease the sides.
- Sieve cake flour, cocoa powder, baking powder and dash of baking soda. Set aside.
- Beat egg whites till foamy add in cream of tartar, continue beat and add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches stiff peak, just like how you make chiffon cake. Most of the recipe probably will advise do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter. But it doesn't matter for me, if you know the technique of folding, you won't deflate the egg white without over mixed ) Set aside egg whites.
- Pre-heated oven at 170c
- Add the beaten egg whites into batter mixture in 3 batch, 1st 2 times i fold in with the remaining egg whisk from the machine / balloon whisk until just combine and last batch of egg white i fold with a spatula until just well combine do not over mixed the mixture.
- Pour the batter slowly into the prepared round pan to get rid of air bubbles or just in case you are to fast pouring in the batter, you may tap the pan lightly after pouring batter to the pan.
- Bake in pre-heated oven at 170 degC for 45 mins, place the cake in the center of the oven. After cooked, insert a toothpick to the cake, when come out clean, its done. Invert the pan immediately and let cool completely before unmould.
- To release the cake from the pan, run a thin-bladed knife or a off-set spatula around the inside of the pan.
- Slice the cake horizontally into three layers. Frost cake with chocolate ganache onto the surface. Spread evenly with a spatula. Repeat with the second layer of sponge cake. Place the third layer and spoon the remaining ganache over the top and spread it over to the sides. Smooth the surface evenly with the spatula.
Decorate as desired. Keep chilled in fridge.
Chocolate Ganache:
METHOD
In a double boiler, Place Milk / Cream and chopped chocolates ( or butter ) in a bowl. Set it over a saucepan of simmering water until all melted and combined and smooth. Remove from saucepan. Set chocolate to cool and transfer to the fridge to set for easy frosting.
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