French · Dessert
Layered Chocolate Cream Cake
A compact French-style layered sponge cake built from a light cocoa genoise split and sandwiched with whipped dark chocolate cream, its cut sides brushed with rum for depth before the whole cake is coated in more of the same glossy cream. It is a scaled-down homage to classic French chocolate layer cakes, built here for two generous slices.
$1
30 minsPrep
17 minsCook
77 minsTotal
MediumLevel
Nutrition per serving
404Calories
6.9gProtein
25.7gFat
37gCarbs
22.5gSugar
3.6gFiber
80mgSodium
149mgChol
15gSat Fat
246mgPotassium
51mgCalcium
3.3mgIron
0.3mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
1gAlcohol
Goes well with
Café au lait
local
Banyuls
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Heat the oven to 180°C and butter-line a 10cm round cake tin.
2
Whisk the egg yolks with half the sugar until pale and thick, then fold in the sifted cake flour and cocoa powder.
3
In a clean bowl, whisk the egg whites to soft peaks, gradually adding the remaining sugar until glossy, then fold gently into the yolk-flour mixture in two additions.
4
Fold the melted butter through the batter quickly and evenly, then pour into the prepared tin.
5
Bake for 16-18 minutes until a skewer comes out clean and the sponge springs back to touch.
6
Cool the sponge in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
7
Melt the chopped dark chocolate over a double boiler or in short microwave bursts, then cool slightly.
8
Whip the chilled cream with the second measure of sugar to soft peaks, then fold through the melted chocolate and vanilla extract to make a light chocolate cream.
9
Once the sponge is fully cool, slice horizontally into two even layers and brush the cut sides lightly with dark rum.
10
Spread half the chocolate cream over the base layer, stack the second sponge layer on top, then cover the top and sides with the remaining chocolate cream.
11
Chill for 30 minutes to firm the cream before slicing into two portions and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g Egg, room temperature, separated,
- 30g30g Sugar White, divided for batter and whipping,
- 22g22g Cake Flour, sifted,
- 10g10g Cocoa Powder, sifted,
- 8g8g Butter, melted and cooled,
- 28g28g Chocolate Dark 70, finely chopped, 1
- 55g55g Heavy Cream, chilled, whipped to soft peaks, 1
- 6g6g Sugar White, for ganache cream, 1
- 4g4g Dark Rum, for brushing sponge layers, 1
- 2g2g Vanilla Extract,
