Truffle cake with mango caramel

Ingredients

Chocolate Sponge Biscuit

148 grams (5.2 ounces) egg whites

85 grams (3 ounces) sugar #1

pinch salt

76 grams (2.7 ounces) egg yolks

85 grams (3 ounces) sugar #2

25 grams (0.9 ounces) water

80 grams (2.8 ounces) flour

20 grams (0.7 ounces) starch

5 grams (0.2 ounces) baking powder

40 grams (1.4 ounces) butter

100 grams (3.5 ounces) 54% chocolate

25 grams (0.9 ounces) cocoa beans

Soaking

30 grams (1 ounce) water

30 grams (1 ounce) sugar

60 grams (2.1 ounces) rum

Whipped Truffle Ganache

4 grams (0.14 ounces) gelatin (200 bloom)

150 grams (5.3 ounces) milk chocolate

175 grams (6.2 ounces) whipping cream #1

30 grams (1 ounce) glucose syrup

210 grams (7.4 ounces) whipping cream #2

8 grams (0.28 ounces) truffle oil

Namelaka

3 grams (0.11 ounces) gelatin (200 bloom)

100 grams (3.5 ounces) milk

12 grams (0.42 ounces) glucose syrup

115 grams (4.1 ounces) milk chocolate

15 grams (0.53 ounces) cocoa butter

160 grams (5.6 ounces) whipping cream

Mango Caramel

130 grams (4.6 ounces) sugar

35 grams (1.2 ounces) glucose syrup

80 grams (2.8 ounces) whipping cream

100 grams (3.5 ounces) mango puree

75 grams (2.6 ounces) butter

Instructions

Step 1

Step 1: Preheat the oven to 302-320°F (150-160°C). Prepare a 17cm (6.7 inch) ring, but do not grease the sides. This helps the batter cling to the sides and rise properly.

Step 2

Step 2: Whip the egg whites with sugar #1 and a pinch of salt at medium speed for 7-10 minutes until stiff peaks form. Transfer to a clean bowl. Ensuring no yolks or oil in the bowl will help eggs whip better.

Step 3

Step 3: Whip the egg yolks with sugar #2 and water (72-77°F | 22-25°C) until the mixture triples in volume, about 7-10 minutes.

Step 4

Step 4: Melt the butter with the chocolate until smooth (104°F | 40°C).

Step 5

Step 5: Sift the flour with cornstarch and baking powder together. Sifting helps to aerate the dry ingredients and remove lumps.

Step 6

Step 6: Gently fold the dry ingredients into the yolk mixture using a spatula, moving from the bottom up.

Step 7

Step 7: Mix 2 tablespoons of the batter with the melted chocolate-butter mixture and return this to the main batter.

Step 8

Step 8: Carefully fold in the meringue (whipped egg whites) and chopped cocoa beans.

Step 9

Step 9: Pour the batter into the prepared ring and bake for 40-50 minutes. Check doneness with a toothpick. Cool completely, then remove the ring, wrap in cling film, and refrigerate for 8 hours. Cooling in the fridge firms up the sponge, making it easier to slice.

Step 10

Step 10: For the soaking syrup, mix the water, sugar, and rum, and bring to a boil. Cool, then use it to soak the sponge biscuit layers before assembling. For a non-alcoholic option, substitute rum with mango puree.

Step 11

Step 11: To make the whipped truffle ganache, bloom the gelatin in cold water (ratio 1:6). In a saucepan, heat the cream #1 with glucose syrup to 140°F (60°C), dissolve the gelatin, and pour this mixture over the melted chocolate. Add the truffle oil and blend until smooth. Cool to 104°F (40°C), then add cream #2 and blend again. Cover with plastic wrap and refrigerate for 8-12 hours.

Step 12

Step 12: Whip the chilled ganache on medium speed until it reaches stiff peaks. Use immediately. If you haven't yet acquired a taste for truffle oil, feel free to omit it.

Step 13

Step 13: To make the Namelaka, bloom the gelatin in cold water (ratio 1:6). Heat milk with glucose syrup to 140°F (60°C), dissolve the gelatin, and pour over the melted milk chocolate and cocoa butter. Blend with a submersible blender. Add the cold cream and blend again. Pour into two 14cm (5.5 inch) rings and freeze.

Step 14

Step 14: For the mango caramel, bring sugar and glucose syrup to 365°F (185°C) to achieve an amber color. In a separate pan, heat the cream and mango puree to a boil, then deglaze the caramel with this mixture. Cook until the temperature reaches 223°F (106°C), about 2 minutes. Strain through a sieve, cool to 104°F (40°C), then mix in the butter and blend until smooth.

Step 15

Step 15: Slice the sponge biscuit into 3 layers and soak each layer with the soaking syrup.

Step 16

Step 16: Start the assembly: spread a layer of whipped truffle ganache on the first biscuit layer, place one frozen Namelaka circle (caramel side down) on top. Add more whipped ganache and repeat the process for the second layer. Stack the final biscuit layer on top.

Step 17

Step 17: Refrigerate the assembled cake for at least 2 hours, preferably overnight, to stabilize. Finish by covering the cake with your chosen frosting. Allowing the cake to set makes slicing much easier and cleaner.

Servings

When it comes to serving this jaw-dropping chocolate sponge cake, the possibilities are endless. You could stick to the classic and simply dust with a light finish of powdered sugar for a minimalistic chic look, allowing the rich flavors to do all the talking. Feeling a bit more adventurous? Assemble a fresh berry compote to accompany each slice. Raspberries, blackberries, and blueberries bring a gorgeous contrast not only in color but also in tartness, complementing the rich chocolatey layers beautifully. If you are hosting a party, why not go the extra mile with a dollop of whipped cream or a scoop of decadent vanilla ice cream on the side? The cold, creamy texture of the ice cream creates a delightful contrast with the soft, airy cake. And for the final touch, drizzle a luscious chocolate sauce over the top—because there’s no such thing as too much chocolate when it comes to dessert! And don't forget, this cake is versatile enough to suit any gathering. Serve smaller portions for a cocktail or tea party, or go for generous slices at a family dinner. Be prepared for your guests to ask for seconds—and the recipe!

Equipment

17cm (6.70 inch) Cake Ring

Ensure even baking by using a high-quality metal cake ring. Do not grease the sides to help the sponge rise correctly.

Mixing Bowls

Have a variety of sizes on hand to keep your ingredients organized and ready for use.

Electric Mixer

A stand or hand mixer will save you time and elbow grease when whipping up those egg whites and cream.

Spatula

An essential tool for folding ingredients gently, ensuring you keep all that lovely air in your batter.

Blender or Food Processor

Perfect for creating smooth, cohesive ganache and namelaka mixtures.

Cooking Thermometer

Precise temperature control is crucial when dealing with caramel and chocolate, so a reliable thermometer is a must.

Sieve

Useful for sifting dry ingredients and straining the caramel to keep things smooth and lump-free.

Cling Film

A handy item for covering and refrigerating your sponge biscuit to keep it fresh and moist.

Variations

Looking for a gluten-free variation? Simply replace the flour in the sponge with a gluten-free baking flour blend. Almond flour can also add a subtly nutty flavor while keeping the texture light. For a vegan adaptation, you can swap the egg whites and yolks with a plant-based egg replacer. Use dairy-free chocolate and replace the cream with coconut cream for both the ganache and namelaka. The butter can be switched out for a good quality vegan butter, and agar-agar can serve as a gelatin substitute. A little creativity goes a long way in ensuring that everyone can enjoy this fabulous dessert, regardless of dietary restrictions!

Faq

How do I prevent the sponge cake from deflating?
Be sure to gently fold in the dry ingredients and meringue without overmixing, and avoid opening the oven door too soon during baking.
Can I use a different size cake ring?
Yes, but you will need to adjust the baking time accordingly. A larger ring will result in a thinner cake that bakes faster, while a smaller one may take longer.
Why is my ganache not setting properly?
Ensure that the ganache has been chilled long enough (8-12 hours) and that the whipping cream was at the right temperature before mixing with the chocolate.
What’s the purpose of the soaking syrup?
The syrup adds moisture and an extra layer of flavor to the sponge, making it even more delectable and moist.
Can I substitute the truffle oil in the ganache?
Absolutely, you can leave it out if you prefer a simpler chocolate flavor or aren’t a fan of truffle.
What’s the best way to store this cake?
Keep the cake refrigerated in an airtight container. It will stay fresh for up to 3 days and can also be frozen for up to 2 months.