Chocolate Sponge Cake

Ingredients :

Chocolate Sponge Cake:

Preheat the oven to 180°C (350°F). Grease and line a 40x29 cm baking pan.

In a bowl, beat egg whites until fluffy. Gradually add 165g sugar, beating until soft peaks form.

Add egg yolks and mix until smooth.

Sift in all-purpose flour and cocoa powder. Gently fold into the egg mixture until well combined.

Pour the batter into the prepared baking pan and spread evenly.

Bake for 15 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool completely, then trim the edges and cut into 4 equal parts. Grind the leftover trimmings into crumbs.

Cream Filling:

In a mixing bowl, beat mascarpone cheese and powdered sugar until smooth and creamy.

In a separate bowl, whip the whipping cream until thick.

Gradually fold the whipped cream into the mascarpone mixture until well combined.

Add sour cream and mix until smooth.

Assemble the Cake:

Place one layer of chocolate sponge cake on a serving plate. Spread a layer of cream filling evenly over the cake.

Repeat with the remaining layers and cream filling, finishing with a layer of cream on top.

Use the cake crumbs to decorate the sides of the cake, pressing gently to adhere.

Chocolate Ganache:

In a saucepan, heat cream until steaming but not boiling.

Place dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute.

Stir until smooth and glossy.

Finish:

Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.

Refrigerate the cake for at least 1 hour to set the ganache.

Prep Time: Not specified | Baking Time: 15 minutes | Chilling Time: At least 1 hour | Total Time: Not specified | Servings: Not specified