Prep Time: 30 minutes
Bake Time: 15–20 minutes
Chill Time: 2–3 hours
Servings: 8
Ingredients:
Chocolate Sponge Cake:
- 4 large eggs, separated
- 100 g (½ cup) granulated sugar
- 50 g (⅓ cup) all-purpose flour
- 30 g (¼ cup) cocoa powder
- Pinch of salt
Chocolate Cream Filling:
- 200 g (7 oz) dark chocolate, chopped
- 200 ml (¾ cup) heavy cream
- 100 g (½ cup) unsalted butter, softened
- 50 g (¼ cup) powdered sugar
- 1 teaspoon vanilla extract
Chocolate Glaze:
- 100 g (3.5 oz) dark chocolate, chopped
- 50 ml (3 tablespoons) heavy cream
- 1 tablespoon unsalted butter
Instructions:
1. Make the sponge cake:
- Preheat oven to 350°F (175°C).
- Line a 9-inch round cake pan with parchment paper.
- Beat egg yolks with half the sugar until pale and thick.
- In a separate bowl, beat egg whites with salt until soft peaks form, gradually adding remaining sugar until stiff peaks.
- Sift flour and cocoa powder together.
- Gently fold flour mixture into yolks, then carefully fold in egg whites until just combined.
- Pour batter into prepared pan and bake for 15–20 minutes or until a toothpick comes out clean.
- Let cool completely.
2. Prepare the chocolate cream filling:
- Heat heavy cream until just boiling, pour over chopped chocolate, and stir until smooth. Let cool slightly.
- Beat softened butter with powdered sugar and vanilla extract until creamy.
- Gradually add cooled chocolate mixture to butter and beat until smooth and fluffy. Refrigerate if needed to thicken.
3. Make the chocolate glaze:
- Heat heavy cream until warm, pour over chopped chocolate and butter, stir until smooth and glossy.
4. Assemble the cake:
- Slice the cooled sponge cake horizontally into two layers.
- Spread chocolate cream evenly over the bottom layer, then place the top layer on.
- Pour glaze over the cake, smoothing the surface.
5. Chill:
- Refrigerate for at least 2 hours before serving to set the glaze and filling.
Tips:
- Use high-quality dark chocolate for the best flavor.
- Serve with whipped cream or fresh berries if desired.
- Store covered in the refrigerator for up to 3 days.
