Truffle biscuit cake

Ingredients

Chocolate sponge biscuit

145 grams (5.1 ounces) flour
140 grams (4.9 ounces) sugar
140 grams (4.9 ounces) boiling water
110 grams (3.9 ounces) heavy sour cream
110 grams (3.9 ounces) vegetable oil
95 grams (3.4 ounces) eggs
45 grams (1.6 ounces) cocoa powder
5 grams (0.2 ounces) baking powder
2 grams (0.07 ounces) salt

Soaking

120 grams (4.2 ounces) warm milk
50 grams (1.8 ounces) sugar
20 grams (0.7 ounces) cocoa powder

Chocolate ganache

200 grams (7.1 ounces) chocolate 33.6%
100 grams (3.5 ounces) chocolate 54.5%
210 grams (7.4 ounces) whipping cream
40 grams (1.4 ounces) butter

Equipment

2 Baking Rings (14-16cm diameter)
These rings help shape the cakes evenly. Ensure they're non-stick for easy removal.
Stand Mixer or Hand Mixer
A powerful mixer is essential to whip the eggs and sugar to a light and fluffy consistency.
Sifter
Using a sifter ensures your dry ingredients are lump-free, leading to a smoother batter.
Cling Film
This is important for wrapping the baked sponge, helping it stay moist while refrigerating.
Immersion Blender
An optional but helpful tool to blend the ganache for a silky finish.

Instructions

Step 1

Step 1: Prepare 2 rings with a diameter of 14-16cm (5.50-6.30 inch). Make sure to use parchment paper at the bottom to prevent sticking.

Step 2

Step 2: Whip the eggs with sugar until light and fluffy. This should take about 5-7 minutes with an electric mixer on high speed.

Step 3

Step 3: Add the sour cream and vegetable oil, and mix well to combine.

Step 4

Step 4: Sift the dry ingredients (flour, cocoa powder, baking powder, salt) and gently fold into the egg-cream mixture.

Step 5

Step 5: Lastly, add the boiling water and mix until smooth. Be careful not to over-mix; it should be just combined.

Step 6

Step 6: Pour the batter into the prepared rings.

Step 7

Step 7: Bake at 356°F (180°C) until done, about 25-30 minutes. Test the doneness with a toothpick; it should come out clean.

Step 8

Step 8: Cool the finished biscuit, wrap in cling film, and refrigerate for at least 6-8 hours. This helps to firm up the texture.

Step 9

Step 9: Cut each biscuit in half to achieve a total of 4 layers.

Step 10

Step 10: Dissolve cocoa and sugar in hot milk. Stir until completely dissolved.

Step 11

Step 11: Cool the liquid slightly, and then soak each layer of the biscuit in it.

Step 12

Step 12: Heat the cream until it starts to steam lightly, then pour over the chocolate. Let it sit for a couple of minutes to melt the chocolate.

Step 13

Step 13: Stir the mixture until smooth and well combined.

Step 14

Step 14: Add butter and mix well until it's fully blended in. If the mixture is not smooth enough, you can use an immersion blender.

Step 15

Step 15: Ganache can be stored in the fridge for stabilization, or used immediately.

Servings

🍽️ For a truly standout presentation, serve your **Chocolate Sponge Biscuit** with a dusting of powdered sugar and fresh berries on top. The tartness of raspberries or strawberries pairs perfectly with the rich chocolate flavor.

🎉 Hosting a brunch or a party? Create a dessert board! Include slices of the chocolate sponge biscuit alongside mini fruit tarts, almond biscotti, and a variety of cheeses. Your guests will be impressed by the spread.

🥂 Pair with wine! A good rule of thumb is to match your dessert's sweetness to your wine's. A rich, full-bodied red or a sweet dessert wine like Port can elevate your chocolate sponge biscuit experience to the next level.

Variations

🌿 **Gluten-Free Variation**: Substitute regular flour with a high-quality gluten-free flour blend that includes xanthan gum. Ensure all other ingredients are certified gluten-free.

🍃 **Vegan Variation**: Swap out the eggs for flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). Use a vegan sour cream and plant-based milk and whipping cream alternatives. Opt for dark chocolate that's dairy-free for the ganache.

Faq

Why did my sponge cake turn out dense?
This could be due to overmixing the batter or not whipping the eggs and sugar enough. Aim for a light and fluffy consistency when whipping.
How can I prevent my cake from sticking to the baking ring?
Ensure you thoroughly grease the rings with butter and lightly dust with flour or line the base with parchment paper.
What is the best way to store leftover ganache?
Store your ganache in an airtight container in the fridge for up to a week. Reheat gently over a double boiler or in the microwave before using.
Can I make the sponge biscuit ahead of time?
Absolutely! Baked biscuits can be wrapped in cling film and stored in the fridge for up to 3 days or frozen for up to a month.
How do I get a smooth ganache?
The key to a silky ganache is to mix the cream and chocolate thoroughly until completely combined and shiny. An immersion blender can help achieve that perfect texture.
Can I use a different type of chocolate for the ganache?
Yes, you can experiment with different chocolates, but adjust the sugar levels accordingly to balance the sweetness.