Sponge Cake with Dark Chocolate, Hazelnut & Strawberry
Ingredients
Sponge Dry Ingredients
Sponge Wet Ingredients
Milk Chocolate Ganache (between the 2 layers of sponge)
Dark Chocolate Ganache (top and sides)*
Decoration (top and sides)
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Instructions
- Preheat the oven at 180 °C. Grease 2 baking tins with vegetable oil.
Sponges
- In a bowl sift together flour, sugar/sweetener, cocoa powder, baking powder, baking soda, and salt. Keep aside.
- In a separate bowl, whisk together oil and warm water till well blended.
- Once done add milk, vanilla and yogurt and mix well.
- While mixing, gradually pour the wet ingredients into the dry ones. Whisk till there are no lumps.
- Divide the mixture equally into 2 baking tins and bake for 40–45 minutes or till the toothpick/knife inserted comes out clean.
- Let the sponges cool for 1.5–2 hours (at room temperature) before applying the milk chocolate ganache.
Milk Chocolate Ganache
- Break the milk chocolate into small pieces in a bowl and add 1 teaspoon of vanilla.
- Heat the single cream in a saucepan till warm but not boiling.
- Pour heated cream over the milk chocolate and stir for a few minutes till it becomes a fine ganache. Don’t worry if it starts becoming grainy, it will come together into a smooth sauce as you stir more.
- Apply the milk chocolate ganache (or Nutella if you prefer) liberally on 1 layer of sponge and put the other sponge on top.
- Place the cake in the refrigerator for 2–3 hrs before using the dark chocolate ganache.
Dark Chocolate Ganache
- Break the dark chocolate into small pieces in a bowl and add 1 teaspoon vanilla.
- Heat the single cream in a saucepan till warm but not boiling.
- Pour over the dark chocolate and stir for a few minutes till a fine ganache is made. Don’t worry if it becomes grainy to start with, it will come together into a smooth sauce as you stir more.
- Apply the dark chocolate ganache liberally on the top and sides of the cooled sponges. Use a smooth-edged knife to spread the ganache evenly and ensure the finishing is neat.
- Put the cake back in the fridge for 3–4 hours before using the decoration.
Decoration of Hazelnuts and Strawberries
- Put the crushed hazelnuts on the sides of the cake.
- You may need to press them in if they don’t stick.
- Use the sliced strawberries to decorate the top of the cake in whatever design you prefer.
Recipe Notes
* Dark Chocolate Ganache: To save time you can skip making this ganache and apply a jar of Nutella between the layers of sponge.
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