Chocolate Sponge Cake is undoubtedly amongst the favorite dessert recipes all around the world, and in fact, this is one recipe that can be served in numerous different ways, and would still taste great! Imagine a plate with a piece of deliciously soft and moist chocolate cake adorned with some freshly made dark chocolate ganache, and you can never say no to the plate. So here’s a tried and tested recipe for this sinful Chocolate Cake. Keep this handy as you’ll find yourself baking this more often than you imagine!
This recipe is brought to you by Hotel Chocolat, a luxury British chocolate producer who specializes in fine cocoa chocolate, especially for Christmas or birthday gifts, and luxury corporate gifts. [Photo courtesy of FootosVanRobin]. Besides being devoted to producing the finest chocolates, the company works hard to help improve the livelihoods of cocoa farmers who supply the raw product. This cake is very easy to prepare and will serve eight people, it take around an hour and a half, but it is totally worth the effort!
Chocolate Sponge Cake with Ganache Frosting
65g Caster Sugar
1 tsp Vanilla Extract
40g Self-Raising Flour
115g Plain Flour
1/2 tsp Bicarbonate Soda
40g Organic Cocoa Powder
Dark Chocolate Ganache
250g Dark Chocolate for Cooking
250g Whipping Cream
150g Whipping Cream, beaten
Start by beating the butter, sugar and vanilla extract together in a bowl until the mixture is smooth and creamy.
Beat the eggs in a cup or basin and add the mixture gradually along with the plain flour, self raising flour, bicarbonate of soda and Hotel Chocolat cocoa powder, taking care to keep the same smooth consistency.
Finish the mixture by adding the buttermilk, ensuring that the mixture does not get too wet or dry once all the flour and eggs have been used.
Divide the batter into two lined, or non-stick sponge tins. Preheat the oven to 350°F and bake for 20 – 25 minutes.
Making the Ganache
Whilst the sponge is cooking, make the chocolate ganache. This is made using the special Hotel Chocolat dark chocolate for cooking and 250g of cream. Melt the chocolate and add to the whipped cream, then when the mix is lukewarm, add the beaten whipping cream and put to one side.
Once the sponges are cooked, remove them from the tins and place on cooling racks. Once cooled, put one upside down on a plate and spread with half the chocolate ganache, then place the other piece on top. Or you could cut the sponge cake into individual pieces, like I did, then pour some dark chocolate ganache on the top right before serving. believe me, you won’t need any other garnish!
The key to baking a delicious chocolate cake, or making a luscious Chocolate Ganache lies in selecting the cocoa powder that you’ll use in the recipe. Use good quality dark chocolate and heavy whipping cream, so you can be sure you’ll always get a taste that will linger on your heart and mind long after the cake is fone!