Chocolate cream ganache cake

Chocolate cream ganache cake

Ingredients for sponge cake

• Eggs 6
• Caster sugar 6 ounce
• Flour 4 ounce
• Coco powder 2 ounce
• Baking powder 1 ½ tsp

Ingredients for chocolate cream icing

• Fresh cream 16 ounces whipped
• Icing sugar 2 ounces
• Milk chocolate melted 8 ounces

Ingredients for genache

• Cream 4 ounces
• Chocolate grated 6 ounces

Method for sponge

• Beat egg till creamy adding in sugar, beat till fluffy. Fold in the sieved flour, coco powder and baking powder very gradually, bake in two 8 inches pan for 20 minutes.

Method for genache

• Scald cream add grated chocolate, leave it for 10 minutes without stirring, mix well until chocolate melts. Keep aside. Beat cream with icing sugar, fold in melted chocolate, and keep aside.

To assemble

• Spread 1 layer of cake, soak with any fruit syrup, chocolate cream icing, pour a layer of chocolate genache, cover with 2nd cake, crush with sugar syrup, cover top and sides of cake with chocolate cream icing, decorate top and sides with prepared chocolate genache, serve chilled.