Ingredients
Chocolate Sponge Cake
Chocolate Cream Cheese Frosting
Soaking Syrup
Instructions
Step 1
Whisk *eggs* and *sugar* at the highest speed of your mixer for **8-10 minutes** until fluffy.
Sift the *flour* and *cocoa powder* together, then carefully fold into the egg mixture until smooth.
Bake in a **175Β°C (350Β°F)** oven for **35-40 minutes**. Allow the cake to cool completely before slicing it into three layers.
Step 2
Melt the *milk* and *dark chocolate* then let it cool to room temperature.
In a separate bowl, beat the *cream cheese*, *heavy cream*, and *powdered sugar* together until the mixture is firm.
Gently combine the melted chocolate with the cream cheese mixture, then whisk slightly to blend them well.
Step 3
Use the *strong coffee* to soak each layer of the chocolate sponge cake.
Spread a generous amount of *chocolate cream cheese frosting* between each cake layer and over the top and sides of the cake.
Refrigerate for a few hours before serving to allow the flavors to meld beautifully.
Servings
Equipment
Essential for whipping the eggs and sugar into a light, airy consistency. Pro tip: Start on low and gradually increase speed to avoid splatters.
Vital for sifting flour and cocoa, preventing lumps and ensuring a smooth batter.
The size matters for even baking. Lining with parchment paper can prevent sticking.
Use it to melt the chocolate gently, preventing it from burning. Stir frequently for an even melt.
Variations
**Gluten-Free:** Swap out regular flour for a gluten-free baking blend containing xanthan gum for stability. Keep in mind the baking time might vary slightly.
**Vegan:** Replace eggs with a flaxseed substitute (1 tablespoon flaxseed meal + 2.5 tablespoons water for each egg). Use coconut milk instead of cream and opt for vegan cream cheese and chocolate. This will result in a cake that's just as creamy and satisfying, but completely plant-based! πΏ
Faq
- Why didn't my cake rise properly?
This can happen if the eggs weren't beaten enough or if the batter was overmixed, breaking down the air bubbles. Ensure your mixer is on high to incorporate maximum air.
- Can I bake this recipe without a mixer?
While it's best with a mixer, you can achieve a similar result by whisking vigorously by hand. It might take longer, but it's a great arm workout!
- How can I make my chocolate ganache smooth?
Melt the chocolate gently over a double boiler and ensure cream is room temperature before combining to avoid any shocking temperature disparities.
- Is there a way to make this cake more rich?
For an extra indulgent experience, use more dark chocolate or incorporate a tablespoon of instant coffee granules into the chocolate mix.
- How do I achieve a firmer frosting?
Chill your cream and mixing bowl before whipping the ingredients. The lower temperature helps the frosting hold its shape better.
- What's the best way to cut the cake layers evenly?
Use a cake leveler or a serrated knife. Score the cake lightly all the way around before cutting for an even guide.