Chocolate cream cake
Ingredients for chocolate sponge
Eggs 4
Caster sugar 4 ounce
Flour 3 ounce
Coco powder 1 ounce
Vanilla essence 1 tsp
Baking powder 1 tsp
Ingredients for chocolate cream icing
Fresh cream whipped 12 ounces or 1 ½ cup
Chocolate sauce 4 tbsp or ganish
Icing sugar 1 ounce or to taste
Ingredients for topping / Ganish
Chocolate 8 ounce
Cream ½ cup cook it till melt
Method for cake
Beat eggs and caster sugar till light and fluffy, sieve together flour, coco and baking powder, lightly fold in the beaten egg mixture, pour mixture into 2 well greased 8 inches sandwich pans, bake on 180 degree C for 20 minutes, remove, cool.
To assemble cake
Spread 1 layer of cake on a serving platter, soak with sugar syrup spread with chocolate cream icing, drizzle a layer of chocolate topping, cover with second cake, brush with syrup, cover the top and sides of cake with fresh cream, decorate top and sides with chocolate topping. Serve chilled.
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