Cakes
Milk Chocolate Cake: A Spoon-Measured One-Bowl Sponge, Coffee Soak, Whipped Cream and Glossy Ganache
A one-bowl chocolate sponge soaked with coffee, layered with a whipped milk chocolate cream and topped with chocolate ganache.
NutritionApproximate, per serving
Instructions
Bake the sponge
Heat the oven to 350°F (180°C). Grease an 8×12-inch (20×30 cm) pan with butter and dust with flour.
Blend the eggs, milk, oil, sugar, apple cider vinegar and vanilla briefly.
Add the sifted flour, cocoa, baking powder and a pinch of salt. Mix until smooth.
Pour the batter into the pan, spread evenly and bake at 350°F (180°C) for about 30 minutes. Test with a toothpick.
Make the cream and soak
Put the whipped topping powder in a bowl, add the very cold milk and whip until stiff.
Melt 70 g (2.5 oz) of milk chocolate in a double boiler, cool slightly and quickly whip it into the cream.
Dissolve 1 teaspoon of instant coffee in 3/4 cup plus 1 tablespoon (200 ml) of warm water.
Prick the hot cake in many places and slowly pour the coffee over it. Let it cool completely.
Spread the milk cream over the cooled sponge.
Add the ganache and chill
Break both chocolates into a bowl. Heat the cream until just below boiling and pour it over the chocolate.
Let it stand for 2 minutes, then whisk until smooth.
Pour the ganache over the cream, spread evenly and decorate with sprinkles.
Refrigerate for at least 2–3 hours to set.
- 1. Do not skip pricking the cake and pouring over the coffee; it keeps the sponge moist.
- 2. Do not boil the cream for the ganache, just heat it well.
- 3. Without coffee: soak with 3/4 cup plus 1 tablespoon (200 ml) of warm milk mixed with a teaspoon of cocoa.
- 4. Intense cream: use 70 g (2.5 oz) of melted dark chocolate instead of milk chocolate.
- 5. No whipped topping powder: whip 1 2/3 cups (400 ml) cold heavy cream with 2 packets of whipped cream stabilizer. Keeps 3 to 4 days in the refrigerator.