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| Anamaria C cookwithanna.blogspot.com |
This cake has a special place in my heart. My dad use to take me and my sister to the cake shop when we were little, and we use to have this deliciousness all the time. I invite you to make this work of art, take pictures and send them to me on Facebook. I would like to see your work my dear friends!! :)
For the chocolate sponge:
- 200 g sugar
- 150 g flour
- 5 eggs
- 4 tbsp cocoa
- 1 tsp vanilla extract
- 1 tsp baking powder
- pinch of salt
For the cream:
- 400 g butter
- 200 g icing sugar
- 3 tbsp cocoa
For the syrup:
- 200 ml water
- 100 g sugar
- 3 tbsp hot chocolate powder
- 1 tsp vanilla essence
For the glazing:
- 150 ml double cream
- 125 g dark chocolate
Mix the eggs until white and fluffy then add the sugar bit by bit until they triple their volume.
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| Anamaria C cookwithanna.blogspot.com |
Mix the cocoa with the flour, baking powder and the pinch of salt then fold it gently in the eggs mixture until well incorporated.
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| Anamaria C cookwithanna.blogspot.com |
Pour the cake batter in a high oven tray lined with baking paper. Bake in the oven at 180C for 30-40 minutes.
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| Anamaria C cookwithanna.blogspot.com |
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| Anamaria C cookwithanna.blogspot.com |
When the sponge is done take it out of the oven and leave to cool down completely. In the meantime make the syrup by bringing to the boil the water, sugar, hot chocolate powder and vanilla essence. Leave to cool.
When the sponge has cooled down cut it in longways into two equal sheets. Line the tray you baked the cake in, with kitchen foil and place the bottom slice of your cake. With a spoon add the syrup until the sponge is lightly soaked but it still keeps it's shape. Add just a spoon of syrup in each spot.
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| Anamaria C cookwithanna.blogspot.com |
For the cream:
Note: The butter has to be soft, best to take it out of the fridge a few hours before.
Mix the butter with the icing sugar and cocoa, first with a spatula and when it is all combined use an electric mixer.
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| Anamaria C cookwithanna.blogspot.com |
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| Anamaria C cookwithanna.blogspot.com |
Add the cream on the sponge in the tray, spread well with a spatula then gently place the remaining sponge on top. Save some cream for decorating.
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| Anamaria C cookwithanna.blogspot.com |
Soak the top part of your cake with the syrup then place the edges of the kitchen foil around the cake and put in the fridge for at least two hours or until the cream is set.
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| Anamaria C cookwithanna.blogspot.com |
For the glaze:
Bring the double cream to the boil and pour on top of the dark chocolate. Leave it to stand for 2 - 3 minutes and mix well until you get a creamy shiny glaze.
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| Anamaria C cookwithanna.blogspot.com |
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| Anamaria C cookwithanna.blogspot.com |
When the cream is set, take the cake out of the fridge and cut it in squares. Pour 1 - 3 spoons of glaze on each portion and decorate wit the remaining cream.
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| Anamaria C cookwithanna.blogspot.com |
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| Anamaria C cookwithanna.blogspot.com |
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| Anamaria C cookwithanna.blogspot.com |
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| Anamaria C cookwithanna.blogspot.com |
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| Anamaria C cookwithanna.blogspot.com |
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| Anamaria C cookwithanna.blogspot.com |
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| Anamaria C cookwithanna.blogspot.com |
ENJOY!!!
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