Chocolate Cake with Vanilla Cream and Ganache Decoration
Ingredients
Chocolate Sponge Cake
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 cup milk
1 teaspoon vanilla extract
1/2 cup hot water
Cream Filling
1 cup cold whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Ganache and Decoration
200 g semisweet chocolate
200 ml whipping cream
100 g white chocolate (for the spiderweb design)
Changilly cream for decorating the edges
Chocolate curls or rings (optional)
Shredded coconut (optional for the sides)
Preparation
Sponge Cake
Preheat the oven to 180°C.
Mix flour, sugar, cocoa, baking powder, baking soda, and salt.
Add eggs, oil, milk, and vanilla. Mix well.
Add the hot water little by little (the batter will be runny).
Pour into two greased round pans and bake for 30–35 minutes.
Let cool completely.
Cream Filling
Whip the cold cream with the powdered sugar and vanilla until stiff peaks form.
Spread between the cake layers.
Ganache
Warm the cream and pour it over the chopped semisweet chocolate.
Mix until you get a glossy cream.
Cover the cake and let it drip over the edges.
Spiderweb Decoration
Melt the white chocolate and place it in a piping bag with a fine nozzle.
Pipe concentric circles on the ganache.
Using a toothpick, pipe alternately from the center outward and then from the outside inward to form the spiderweb.
Finishing Touches
Place shredded coconut on the sides if desired.
Decorate with Chantilly rosettes and chocolate rings on top.
