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Chocolate cream
Heavy cream 35% 100g
Glucose syrup (Or corn syrup) 10g
Honey 10g
Dark chocolate 54.5% 90g (Callebaut 811)
Heavy cream 35% 210g
Chocolate sponge
4 Egg Whites 120g
Sugar 60g
4 Egg yolks 80g
Sugar 30g
All purpose flour 70g
Cocoa powder 15g
Canola oil 40g
Milk 60g
I used 30cm X 22cm pan
Bake at 350F for about 13-15min.
(Baking time can be different depends on your oven and the size of the sponge cake)
Chocolate ganache for glaze
Heavy cream 35% 180g
Dark chocolate 54.5% 180g (Callebaut 811)
This cake recipe is already moist, but if you prefer a SUPER moist chocolate cake, you can make a simple syrup (1 part sugar to 1 part water) and brush each sponge layer when you assemble the cake. I didn't do this because I'm not a huge fan of overly wet sponge when eating cake.
10 окт 2024
