Whipped Ganache Cake: Retro Paris Slices With a Cocoa Sponge, Chocolate Cream and Ice-Bath Whipped Cream

Instructions

1. The day before (ganache base): Heat 2 1/4 cups (540 ml) of the cream in a saucepan until just below a simmer (do not boil it for long). Remove from the heat, add the chopped dark chocolate (280 g) and stir until smooth and glossy. Let it cool, cover and refrigerate for at least 12 hours.

2. Cocoa paste: In a small bowl, whisk the cocoa with the oil (1/2 cup / 125 ml) until smooth. This keeps the sponge dark and tender.

3. Batter: Separate the eggs. Whip the whites until foamy, gradually add the sugar and whip to stiff peaks. Briefly whip in the water. Reduce the speed and mix in the yolks one at a time.

4. Flour and cocoa: Gently fold in the sifted flour by hand, then lightly fold in the cocoa-oil paste.

5. Baking: Pour the batter onto a deep rimmed baking sheet lined with parchment and level it. Bake at 350°F (180°C) for about 20 minutes.

6. Prepare the sponge: Remove the parchment from the cooled sponge. Carefully peel off the thin top "skin" with a knife so the layers do not separate later. Drizzle the sponge with the cold milk.

7. Whipped ganache: Whip the chilled dark base. Careful: it thickens very quickly. As soon as it starts to pull away from the sides of the bowl and leaves ridges, stop immediately, or it will split and turn grainy like butter. Spread it over the sponge.

8. White whipped cream (ice-bath trick): Whip the 2 cups (500 ml) cream in a bowl set over another bowl filled with ice. This gives great volume and firmness without a stabilizer. Near the end, add the powdered sugar. Layer it over the dark cream.

9. Glaze: Heat the 3/4 cup (180 ml) cream, pour it over the chocolate (3.5 oz / 100 g) and stir until smooth. Pour the lukewarm glaze over the cake.

10. Chilling: Refrigerate for at least 4 hours, ideally overnight.