RECIPE OF FLUFFY CHOCOLATE SPONGE CAKE WITH CHOCOLATE GANACHE 巧克力海绵蛋糕

Ingredients

Cooked Dough:
• 22g corn oil
• 10g cocoa powder, sieved
• 66g milk
• 25g sugar

Egg Yolks:

• 2 egg yolks
• 58g cake flour

Meringue:

• 2 egg whites
• 1/4 tsp cream of tartar
• 45g sugar

Chocolate Ganache:

• 67.5 ml of double cream
• 50g dark chocolate chips

Cake Tin: 6 inch

Line and grease the cake tin

Method:

1. Heat oil → add sifted cocoa powder → milk → sugar (until sugar is dissolved).

2. Followed by egg yolks, then fold-in sifted cake flour.

3. Beat egg whites until stiff peak. 

4. Baked at the preheated 130 C oven for 45 minutes.

5. After 45 minutes, open the oven door, but keep cake inside the oven for 10 minutes. This is to prevent cake shrinkage.

6. Heat the double cream with chocolate chips until the chocolate chips have fully melted and well combine with the double cream. It is done when chocolate has thicken. Wait for about 1 minutes, but keep stirring, then only pour onto the cake.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.