Tuesday, August 15, 2017

Sponge cake with Chocolate Ganache recipe

I have made this sponge cake way back and it was lying in my draft for a while. So, here it is sponge cake with chocolate ganache. We all like chocolate ganache icing. Do I need to add more about this? Dear daughter made the ganache. Here it is how we made it.

Sponge Cake with Chocolate Ganache
Recipe requirements

Sponge Cake 
  • 2 cups of cake flour/self-rising flour
  • 3 free range eggs
  • 4 heaped tbs of butter spread
  • ½ cup of sunflower oil
  • ¾ cup of castor sugar
  • ½ tsp of baking powder
  • ¼ tsp of baking soda
  • 4-5 tbs of thick yogurt
  •  1tsp of vanilla essence

Chocolate ganache recipe
  • 200 Gms of premium dark chocolate
  • 150 ml of double cream
  • 2-3 tbs of butter
  • 1 tbs of corn syrup

Sponge Cake
  • In a big mixing bowl. Sift flour, add in baking soda and baking powder. Mix well.
  • Now in a separate bowl, mix together butter, cooking oil and sugar well. 
  • Add in eggs, one at a time and whisk in gently or they all are light and fluffy.
  • Now add in vanilla essence. Add in plain yogurt and gently fold in.
  • Now add the flour mixture from time to time to make the cake batter. 
  • Use up all flour mixture to mix in with the above mixture.
  • Preheat oven at 175 deg C. 
  • Prepare the cake tin. Brush butter evenly and then sprinkle flour to coat it well. 
  • Tap the cake tin so that the flour gets distributed evenly.
  • Pour the cake batter in to the prepared cake tin with a spoon and spread it evenly.Tap the cake tin gently on the working area so that they spread out evenly.
  • Bake the cake in the middle rack for about 30 mints or till the centre of the cake is cooked through well. Check by inserting a toothpick, if it comes out clean cake is baked well.
  • Take out the baked cake and let it cool.

Chocolate Ganache icing

  • Put cream and butter in a saucepan over low flame and keep stirring in between. Once they are mixed well and warm, add in dark chocolate.
  • Keep on stirring until the mixture is smooth and shiny. Take it from the flame once the chocolate is melted and mixed well.Add in corn syrup now.
  • Allow it to cool before you put it up on the cake as icing.
  •  Enjoy this luscious chocolatey sponge cake. 
  • You can use milk chocolate in place of dark chocolate if you need to sweeten your ganache a bit more. You can even whip it up after its get cooled to make a light n fluffy frosting.

And here’s wishing my fellow Indians a very happy Independence day.Happy Cooking.

No comments:

Post a Comment

Thank you for taking out some time from your busy schedule to post here.Please Do not spam this space.