• Chocolate Sponge Cake

1. Preheat oven at 160°C/320°F.

2. Separate the eggs, one bowl with egg whites and the other with egg yolks.

3. In the egg yolks bowl, add in the sugar into the beaten yolks. Mix vigorously until well combined or until the colour is slightly pale. Add the oil, milk, vanilla and salt. Mix vigorously until well combined.

4. Sift the cake flour and cocoa powder in 3 batches. Use a whisk to gently mix the batter. Mix just until the flour disappear, do not over mix. Set aside.

5. In the bowl of egg whites, add cream of tartar. Mix on low speed for few seconds until foamy. Add the sugar in 3 batches. After adding the first batch, increase speed to high and continue mixing. After add the last batch of sugar, mix until stiff peaks formed. It’s important that you reach stiff peaks as this is the key to rise the cake.

6. Add the egg white meringue into the chocolate batter in 3 batches. Use a whisk to gently mix just until the white disappear, do not over mix. Mix in a circular motion. Switch to a spatula to scrape the bowl to ensure even mixing.

7. Transfer the batter into a 6-inch round pan, greased and lined with parchment paper. Use a chopsticks or a skewer to do as shown to release trapped air bubbles. Tap the pan on the table few times to further release air bubbles.

8. Bake in preheated oven at 160°C/320°F for about 25 min, then lower temperature to 150°C/300°F and bake for another 20-25 min, or until inserted skewer comes out clean.

9. Let the cake cool completely before slicing the cake.

10. Slice the cake into 4 sheets about 1 cm thickness. Cover the cake to prevent the cake go dry.

• White Chocolate Ganache

1. Chop the white chocolate bar into fine pieces to ease the melting and no lumps. Transfer into a bowl.

2. Add the hot whipping cream. Make sure all the chocolate submerge into the cream. Let it rest for 5 min.

3. After 5 min, mix the chocolate vigorously until all melted and no lumps. If you still find lumps in the mixture, pop it into the microwave for 1 min to break the lumps. The mixture should be smooth and creamy.

4. Cover with cling film and refrigerate for at least 1 hour.

5. After 1 hour, use a mixer to mix the mixture until creamy and stiff.

6. Transfer into a piping bag and set aside.

• Dark Chocolate Ganache (exactly the same way as the white chocolate ganache above)

1. Chop the dark chocolate bar into fine pieces to ease the melting and no lumps. Transfer into a bowl.

2. Add the hot whipping cream. Make sure all the chocolate submerge into the cream. Let it rest for 5 min.

3. After 5 min, mix the chocolate vigorously until all melted and no lumps. If you still find lumps in the mixture, pop it into the microwave for 1 min to break the lumps. The mixture should be smooth and creamy.

4. Cover with cling film and refrigerate for at least 1 hour.

5. After 1 hour, use a mixer to mix the mixture until creamy and stiff.

6. Transfer into a piping bag and set aside.

• Assemble the Cake

1. Place the 1st cake layer on the cake board. Brush the layer with syrup.

2. Pipe a layer of white ganache. Smoothen the surface.

3. Place the 2nd cake layer. Brush the layer with syrup.

4. Pipe a layer of dark ganache. Smoothen the surface.

5. Place the 3rd cake layer. Brush the layer with syrup.

6. Pipe a layer of white ganache. Smoothen the surface.

7. Place the 4th cake layer. Brush the layer with syrup.

8. Pipe a layer of dark ganache. Smoothen the surface.

9. Cover the cake sides with the dark ganache. Smoothen the surface.

10. Refrigerate the cake for at least 1 hour, while working on the next step.

• Chocolate Glaze

1. In a bowl, add the chocolate melts/coins and hot whipping cream.

Remark: you can also use dark compound chocolate. Any chocolate that can melt easily.

1. Place the bowl over a double boiler. Mix vigorously until the chocolate is completely melted and no lumps. The mixture should be smoothen and flowing consistency.

2. Strain the mixture. Let it rest until the temperature comes down to about 35°C-37°C.

Remark: if you don't have a thermometer, feel with your hand, the mixture is completely cool but in drizzle consistency. Do not over rest it, as the temperature goes down, the chocolate mixture will become thicker and thicker and harder to spread on the cake. You can always reheat the mixture again if you think it’s too thick and not drizzle consistency anymore. Then wait again until 35°C-37°C.

1. Pour the glaze over the cake. Let the glaze drip for about a minute. When it stop dripping, transfer to cake onto the cake plate.

• Decorate the cake

1. The décor is simple in this cake.

2. Pipe some dollops around the rim.

3. Drizzle a few lines on the cake top. I did it on one side.

4. Sprinkle some chopped pistachio nuts and chocolate.

5. Refrigerate the cake before cutting so that you’ll get a clean slice instead of the chocolate going all over to the next layer.