For this weeks CapheSunday I decided to do a Chocolate Layered Cake. I was quite confident about making it. Big Mistake! The recipe is pretty simple just like the ingredients, but somehow my cake didn't want to come up. Which is weird because there was so many baking powder and baking soda in it. So I tried it again. This time I did it like the recipe (if I hadn't done it like that in the first try) but it worked and it grew in the stove like it was supposed to. But then I took it out of the oven and forgot one step. To turn the cake pan around and let it cool. So the whole cake went from up to down...and it was all flat...again! I was about to cry and throw the da** thing in the garbage when I still gave it a shot since I already had one layer (from the first try). So I made the ganache anyway and assembled the cake, but without cutting the cake into two layers since I baked two layers separately...
And you know what? It turned out great!!! It tasted really really nice. It wasn't much of a sponge cake but it was rich of chocolate and that made it really really tasty! I was so relieved when everybody who bought the cake liked it and when I tried it, I liked it too, so I was really happy.
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| Everything was fine there. I was really happy. And then I made the mistake...:/ |
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| So cute, right? |
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| You can even see the layers. YUM |
(Adapted from HappyHomeBaking)
Ingredients:
for sponge layer
85g cake flour
25g cocoa powder
1 1/2 teaspoons baking powder
1/3 teaspoon baking soda
3 egg yolks (use large eggs)
25g caster sugar
50ml vegetable oil
70ml water
1 teaspoon vanilla extract
4 egg whites (use large eggs)
55g caster sugar
for chocolate ganache:
170g pouring cream (I used one can Nestle pouring cream)
170g dark chocolate, coarsely chopped
Method:
to make sponge cake:
-Line base of a round pan with parchment paper. Do not line or grease the sides.
-Sieve together cake flour, cocoa powder, baking powder and baking soda. Set aside.
-Place egg yolks in a mixing bowl. With a ballon whisk, whisk the yolks a little. Add in sugar and whisk till the mixture turns pale and thickens.
-Add in vegetable oil gradually, whisking at the same time till the mixture combines.
-Add in water gradually, whisking at the same time till the mixture combines. Some bubles will come up, it's normal. Add in vanilla extract, whisk to combine. Sieve over the flour mixture and whisk till the flour is fully incorporated. Do not over mix. Set aside.
-In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
-Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
25g caster sugar
50ml vegetable oil
70ml water
1 teaspoon vanilla extract
4 egg whites (use large eggs)
55g caster sugar
for chocolate ganache:
170g pouring cream (I used one can Nestle pouring cream)
170g dark chocolate, coarsely chopped
Method:
to make sponge cake:
-Line base of a round pan with parchment paper. Do not line or grease the sides.
-Sieve together cake flour, cocoa powder, baking powder and baking soda. Set aside.
-Place egg yolks in a mixing bowl. With a ballon whisk, whisk the yolks a little. Add in sugar and whisk till the mixture turns pale and thickens.
-Add in vegetable oil gradually, whisking at the same time till the mixture combines.
-Add in water gradually, whisking at the same time till the mixture combines. Some bubles will come up, it's normal. Add in vanilla extract, whisk to combine. Sieve over the flour mixture and whisk till the flour is fully incorporated. Do not over mix. Set aside.
-In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
-Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
-Preheat oven to 170°C.
-Pour batter into the prepared pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
-Bake in pre-heated oven for 40~45 mins, or until a toothpick inserted into the centre comes out clean, when lightly pressed the cake will spring back. (Mine was already done after 25 minutes) VERY IMPORTANT! DO SO IMMEADIATELY!: Turn the pan immediately around, so that the bottom of the pan is up and let cool completely before unmould. (If you don't do that your cake will fall into iself and become very thin.) To release the cake from the pan, run a thin-bladed knife or a off-set spatula around the inside of the pan.
-Pour batter into the prepared pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
-Bake in pre-heated oven for 40~45 mins, or until a toothpick inserted into the centre comes out clean, when lightly pressed the cake will spring back. (Mine was already done after 25 minutes) VERY IMPORTANT! DO SO IMMEADIATELY!: Turn the pan immediately around, so that the bottom of the pan is up and let cool completely before unmould. (If you don't do that your cake will fall into iself and become very thin.) To release the cake from the pan, run a thin-bladed knife or a off-set spatula around the inside of the pan.
to make chocolate ganache:
-Place cream in a pan and heat it up.
-Place cream in a pan and heat it up.
-Place the chopped chocolates in a bowl. Set it over a saucepan of simmering water (make sure the bowl is big enough to sit over the saucepan).
-Stir the chocolate gently with a spoon till the chocolate melts.
-Stir the chocolate gently with a spoon till the chocolate melts.
-Add the hot cream to the chocolate and beat with a whisk until the mixture combines and becomes smooth.
-Remove bowl from the saucepan. Let it cool for two minutes or until the texture is sirupy but still stoft and then put on the plate. You can also use it immeadiately, but then it is really liquid and might not stay on your cake.
to assemble:
-Slice the cake horizontally into three layers. Place a layer of sponge cake on a cake board.
-Slice the cake horizontally into three layers. Place a layer of sponge cake on a cake board.
-Spoon about 4 heaped spoons of the chocolate ganache onto the surface. Spread evenly with a spatula. Repeat with the second layer of sponge cake.
-Place the third layer and spoon the remaining ganache over the top and spread it over to the sides. Smooth the surface evenly with the spatula. Decorate as desired. Keep chilled in fridge.
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