Chocolate Sponge Cake with Dark and white chocolate ganache - I went to a local cafe and they were serving this cake called Chocolate Indulgent. It gave me an inspiration to make one and share with you all. It's super moist and heavenly chocolate ganache, my favourite of all time. Hope you're inspired the same way, enjoy!

Instructions:

Chocolate Sponge Cake

1. Preheat oven at 140°C / 285°F. Insert parchment papers around and bottom of baking pan.

2. In a large bowl, add egg yolks and sugar. Whisk until it is creamy.

3. Add oil and whisk until combined.

4. Add milk, salt and vanilla extract, and whisk until combined.

5. Sift the dry ingredients into the mixture. Mix until incorporated.

6. In another bowl, beat the egg whites. Start with low speed. Add cream of tartar and beat until it is bubbly.

7. Add sugar little by little. Increase speed and beat until stiff peaks form.

8. Gently fold in the egg white mixture in 3 batches into the batter. Repeat the folding technique in circular movement. This will help to create air in the batter so that the cake will become light and fluffy.

9. Pour the batter into the pan. Use a stick or skewer to do as shown in the video (spiral movement) to release trapped bubbles. Tap the pan few times on the table to further release air bubbles.

10. Bake at 140°C / 285°F for about 50-55 minutes. Use a toothpick or cake test to check if the cake is cooked.

11. Remove from oven and cool it on the cooling rack.

12. Slice the cake into 4 layers of sheet.

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Dark Chocolate Ganache

13. In a bowl, add dark chocolate chip. 

14. In a small pot, add whipping cream and bring it to a boil. Remove the pot from the heat as soon as it reaches boiling stage.

15. Pour the cream onto the chocolate and let it rest for 2 min. Stir the mixture until it is completely melted and no lumps. If you find lumps, just microwave for 1 min and continue stirring until completely melted. 

16. It is still runny in this stage. Refrigerate it for 30 min or until it is thickened. Whisk it for 1 to 2 min and you will see a lighter brown on the chocolate. The mixture will also become a thicker consistency. Ganache is ready for use.

White chocolate Ganache

17. Repeat the same process as the dark chocolate ganache.(13,14,15)

18. Pour the boiled cream onto the white chocolate. Stir until it is completely melted and no lumps. 

19. The white chocolate consistency seems to be just right. The ganache is ready for use. If you find it runny, just refrigerate it for 30 min or until it is thickened. 

Assembling the Cake (refer to video)

20. Apply the dark and white chocolate ganache in between the layers of cake sheets.

21. Freeze the cake while preparing for the next step.

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Whipping Cream Topping

22. In a large bowl, whisk the whipping cream until stiff peaks formed.

23. Frosting the cake with whipped the cream mixture.

24. Freeze the cake for 1 hour.

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Dark chocolate Drizzle

25. In a large bowl, add the dark chocolate.

26. In a small pot, add whipped cream and butter and bring it to a boil. Remove pot from heat as soon as it reaches boiling stage.

27. Pour onto the chocolate and let it sit for 2 min.

28. Stir the chocolate mixture until it is completely melted and no lumps.

29. Pour the drizzle onto the chilled cake. Use an offset spatula to smoothen the surface. 

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30. Sprinkle the roasted coconuts around the top of the cake. Allow a few minutes for the chocolate to set before serving.