A rich cream cake of cocoa sponge, chocolate pastry cream and whipped cream, crowned with a dark chocolate ganache drip. A birthday favourite.
Ingredients
Instructions
- 1
Sponge: preheat the oven to 170 °C and line the base of a 24 cm tin. Beat the eggs with 180 g of the sugar for 8-10 minutes until tripled in volume.
- 2
Sift 150 g of the flour with the cocoa and baking powder and gently fold in. Pour into the tin, bake at 170 °C for 30-35 minutes and cool in the tin.
- 3
Pastry cream: whisk 500 g of the milk, 70 g of the sugar, the remaining 30 g flour and the cornstarch in a saucepan while cold; cook over medium heat, stirring, for 8-10 minutes until thick. Off the heat, melt in the butter and 100 g of the chopped chocolate, cover with cling film and cool.
- 4
Ganache: heat 100 g of the cream until just boiling, pour over the remaining 100 g chopped chocolate, wait 2 minutes and stir until glossy; let it cool to lukewarm.
- 5
Whip the remaining 300 g cold cream with the remaining 30 g sugar for 3-4 minutes to stiff peaks.
- 6
Split the sponge into 3 layers. Soak each with an equal share of the remaining 200 g milk; stack them, spreading the chocolate cream and a thin layer of whipped cream on the bottom two.
- 7
Thinly cover the top and sides with the remaining whipped cream and chill for 30 minutes to firm.
- 8
Pour the lukewarm ganache over the top and let it drip slightly down the sides.
- 9
Chill for at least 3 hours before slicing.
Nutrition
Per serving
| Calories | 352 kcal |
|---|---|
| Protein | 7 g |
| Carbs | 40 g |
| Fat | 19 g |
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