Rich Truffle Sponge Cake with Decadent Chocolate Ganache
Description
Learn how to create a rich and moist Truffle Sponge Cake layered with three types of chocolate ganache—whipped, spreading, and piping—for a truly decadent dessert experience.
Ingredients
For the Truffle Sponge:
For the Ganache:
Piping Ganache (2:1 ratio)
Spreading Ganache (1:1 ratio)
Whipped Ganache (1:2 ratio)
Instructions
Video
Truffle Sponge Cake:
- In a large mixing bowl, sift together 170g of all-purpose flour, 40g of cocoa powder, 4g of bicarbonate of soda, and 2g of baking powder.
- Add a pinch of salt for balance.
- Mix in 160g of light brown sugar and 80g of granulated sugar.
- For a deeper flavour, you can substitute dark brown sugar.
- Make a well in the center of the dry ingredients, and pour in 125g of cold coffee, 70g of vegetable oil, 160g of milk, and 2 large eggs.
- Whisk the mixture until smooth and fully combined, ensuring there are no lumps.
- Preheat your oven to 180°C (350°F). Line two 6-inch cake pans with baking paper.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes:
- Allow the cakes to cool in the pans for a few minutes, then run a knife around the edges, invert them onto a cooling rack lined with baking paper, and cool completely.
Ganache Preparation:
Whipped Ganache (1:2 ratio):
- Heat 200g of cream until just boiling, then pour it over 100g of chopped dark chocolate.
- Stir gently with a whisk until the chocolate is fully melted and smooth.
- Cover the ganache with plastic wrap (in contact with the surface) and chill in the refrigerator for at least 4 hours.
- When ready to use, whip the ganache just until it holds its shape be careful not to overwhip, which should only take about 15 seconds.
Piping Ganache (2:1 ratio):
- Heat 75g of cream and pour it over 150g of chopped dark chocolate.
- Stir until the chocolate is melted and the ganache is smooth.
- Let the ganache cool until it thickens to a pipeable consistency. If it becomes too firm, gently warm it up until it softens.
Spreading Ganache (1:1 ratio):
- Heat 100g of cream and pour it over 100g of chopped dark chocolate.
- Stir until fully combined and smooth.
- This ganache is perfect for spreading between the cake layers or drizzling over the cake.
Assembling the Cake:
- Start by peeling the baking paper from the cooled sponge cakes.
- Spread the 1:1 ratio ganache over the first layer of sponge, then place the second layer on top. Allow the ganache to set.
Top with Whipped Ganache:
- Once the spreading ganache is set, spread the whipped ganache over the top of the cake, smoothing it out evenly.
- Dust the top with unsweetened cocoa powder for a finishing touch.
- Extra brute cocoa powder works great here.
- Decorate with Piping Ganache:
- Fill a piping bag fitted with a star nozzle with the cooled 2:1 ratio ganache.
- Pipe decorative patterns on the cake, adding a luxurious touch.
Additional Notes:
- Ensure the whipped ganache is chilled sufficiently before whipping to prevent it from separating.
- The different ratios of ganache offer varying textures, making this cake both visually stunning and richly flavored.
- For best results, use high-quality dark chocolate with 55% cocoa solids.
- This cake can be stored in an airtight container in the refrigerator for up to 3 days.
