Ingredients
Classic Chocolate Biscuit
- 165 grams (5.8 ounces) eggs
- 105 grams (3.7 ounces) sugar
- 75 grams (2.6 ounces) flour
- 15 grams (0.5 ounces) cocoa
Chocolate Sponge Biscuit
- 130 grams (4.6 ounces) eggs
- 240 grams (8.5 ounces) sugar
- 225 grams (8 ounces) flour
- 40 grams (1.4 ounces) cocoa
- 200 milliliters (0.85 cups) milk
- 95 grams (3.4 ounces) vegetable oil
- 8 grams (0.28 ounces) baking powder
- 4 grams (0.14 ounces) baking soda
- Pinch of salt
- Vanillin to taste
- 1 tablespoon (15 milliliters) vinegar
Ganache
- 225 grams (8 ounces) milk chocolate
- 100 milliliters (0.42 cups) cream (33-35%)
- 2 grams (0.07 ounces) gelatin (160-180 bloom)
Blackcurrant Confit
- 285 grams (10.05 ounces) blackcurrant puree
- 140 grams (4.9 ounces) sugar
- 3 grams (0.1 ounces) agar
- 7 grams (0.25 ounces) pectin NH
Interlayer and Rough Coating Frosting
- 600 grams (21.16 ounces) cream cheese
- 120 milliliters (0.5 cups) cream (33-35%)
- 100 grams (3.5 ounces) powdered sugar
- 60 grams (2.1 ounces) cocoa
Soaking
- 100 milliliters (0.42 cups) water at room temperature
- 50 milliliters (0.21 cups) Baileys liquor
Equipment
- Mixing Bowls
You'll need a couple of large mixing bowls for combining the ingredients. Stainless steel works best for durability.
- Electric Mixer
An electric mixer is a must-have for whipping the eggs and sugar to the right consistency. A stand mixer or hand mixer will do the trick.
- Sifter
Ensure you sift the flour and cocoa to avoid any lumps in your batter. A fine mesh sifter is ideal for this.
- Silicone Spatula
A silicone spatula is perfect for folding in dry ingredients gently so you don’t deflate your batter.
- 16cm (6.30 inch) Cake Ring
This specific size will help you achieve the layered look of this cake. Make sure it's at least 8cm (3.15 inches) high.
- Pastry Bag
A pastry bag helps you neatly apply the ganache and confit between the layers. If you don't have one, a zip-lock bag with a corner cut off can serve as a substitute.
- Wooden Skewer
A skewer will help you check if your biscuits are done. Insert it into the center, and if it comes out clean, your cake is ready!
Instructions
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Servings
Variations
Faq
- Why did my sponge cake not rise properly?
This could be due to under-whipped eggs or over-mixing when incorporating the dry ingredients. Make sure to whip the eggs and sugar until very fluffy and handle the batter gently to retain air.
- How do I know if my ganache is properly set?
The ganache should be glossy and slightly firm to the touch after refrigeration. If it's too soft, give it more time in the fridge.
- Can I make the cake layers in advance?
Yes, you can bake the biscuit layers up to two days in advance. Wrap them tightly in plastic wrap and store them in the refrigerator.
- What’s the best way to slice the cake cleanly?
Use a sharp, warm knife (run it under hot water and wipe it dry) to get clean, precise slices. Wipe the knife between each cut.
- How can I upscale this recipe for a larger crowd?
You can double or even triple the recipe ingredients. Just be sure to use appropriately sized baking rings and adjust the baking times accordingly.
- Can I add extra flavors?
Absolutely! Feel free to incorporate flavors like espresso, orange zest, or liqueurs into the ganache or soaking syrup for a unique twist.