CHOCOLATE SPONGE CAKE

This is not my own recipe, but I cannot recall how, where and from whom I got it from.... sorry....

This is by far my most reliable, favourite chocolate sponge cake. It is light like chiffon, but good enough to hold decorations with cream and heavy ganache. I've not tried on fondant yet....

CHOCOLATE SPONGE CAKE

Ingredients

(A) 

50g warm water

30g natural unsweetened cocoa powder

(B)

100g low protein flour

1/2 tbsp corn flour

4 egg yolks

30g caster sugar

1/2 tsp salt

50g oil

50g fresh milk

(C)

4 egg whites

65g light brown sugar

Methods

1. Dissolve (A).  Set aside. Preheat oven at 135C. Line the bottom of 7" round deep pan with greaseproof paper.

2. Using electric beater, beat egg yolks, salt and caster sugar at high speed until thick and creamy.

3. Using low speed, mix in (A), oil and milk.

4. Sift flours into the mixture. Use a spatula to mix lightly. With the electric beaters, beat at low speed for 10 seconds. Do not overmix.

5. With clean, dry and greaseless beaters and mixing bowl, using medium speed, beat the egg whites till foamy. Add 1/3 light brown sugar. Beat till slightly thickened and add 1/3 of sugar. Once the egg whites reach soft peak, add the remaining sugar. Beat till stiff.

6. Scoop 1/3 of (C) and gently fold into (B). You can use a hand held balloon whisk to fold effectively and quickly.

7. Pour all batter from step 6 into remaining (C). Gently fold.

8. Pour batter into pan and give a few taps to release air bubbles. 

9. Bake for 40 minutes or skewer comes out clean when poked in centre.

10. Invert and remove from pan to cool completely.

11. Decorate as desired.

Sliced cake to make 2 layers, I spreaded chocolate whipped cream and banana slices in middle

Chocolate Ganache

3/4 cup whipping cream

1/2 cup semi-sweet chocolate chips

1/4 cup Nutella (optional)

50g unsalted butter

1. Warm cream using low heat till bubbles can be seen at side of pot. Remove from stove.

2. Add in chocolate chips, Nutella and butter, leave in for about 1-2 minutes. Stir well to melt chocolate and mix evenly.

3. Chill in fridge for about 20 minutes to allow consistency become good enough to spread on cake.

You can mix 2 tbsp of ganache to 100ml whipped cream and spread in the middle layer.