CHOCOLATE FUSION CAKE
Today, I’m sharing my latest creation with you: the Ultra Moist Cake, which I’ve nicknamed choco-fusion . This cake was a hit at home. In fact, there’s not a crumb left!
Close your eyes and imagine yourself in front of a slice of this cake… The fork gently sinks in, revealing a soft and creamy interior. The choco-fusion cake offers a sensory experience where the tenderness of the softness meets the intensity of the fondant, creating a perfect fusion of sensations.
This cake is ideal for birthdays or as a dessert at events, or even for afternoon tea. If you’re a chocolate fan, I invite you to make this ultra-moist cake. And I can assure you that your family or guests will be dazzled. Especially since with this recipe, you can delight 8 or 10 appetites!
My little tips for making a successful sponge cake:
Making a successful sponge cake requires a certain amount of skill and attention to detail. Here are some tips to help you achieve the perfect sponge cake:
- Room Temperature Ingredients: Before you begin, make sure all your ingredients, especially the eggs, are at room temperature. This will help incorporate air better when whipping.
- Long whisking: Whisk the eggs and sugar for a sufficiently long time, ideally between 5 and 10 minutes. This allows enough air to be incorporated into the mixture, which will give your sponge cake its light texture.
- Sifting the dry ingredients: Sift the flour, cornstarch, and baking powder to avoid lumps. Gradually add them to the egg and sugar mixture, gently folding them in with a spatula. This step ensures even incorporation of the dry ingredients.
- Use a suitable baking tray: Pour the batter into a buttered mold lined with baking paper.
- Preheating the oven: Preheat your oven to the temperature indicated in the recipe before placing the sponge cake in it. A consistent temperature is crucial for even baking.
- Monitoring the Baking: The sponge cake bakes quickly. Watch carefully and test for doneness by inserting a knife blade into the center. If it comes out clean or with a few crumbs, the sponge cake is ready.
- Cooling: Allow the sponge cake to cool completely before handling. This prevents it from breaking or losing its soft texture.
- Soak the sponge cake if necessary: If your recipe suggests it, you can soak the sponge cake in a flavored syrup to give it even more softness and flavor.
1
Crack the eggs into a bowl and pour in the sugar. Whisk the mixture for 5 minutes, until it triples in volume.
2
Sift the dry ingredients three times directly onto the egg mixture, then gently mix with a spatula. Add the oil and mix gently.
3
Butter a 20cm mold then place a pre-cut piece of baking paper in the bottom of the mold and pour in the batter.
4
Bake in an oven preheated to 180°C for 30 to 40 minutes.
5
Once baked, remove the sponge cake from the oven and let it cool. Then remove the sponge cake from the mold. While the cake cools, prepare the chocolate cream.
6
In a saucepan, mix the cornstarch, sugar, then add the milk and egg. Cook everything, stirring constantly, until boiling, then continue cooking for 3 minutes off the heat and stir in the butter.
7
Melt the chocolate and cream in 30-second increments in the microwave until smooth and glossy. Pour the pastry cream into the ganache and stir.
8
Cut the sponge cake into two equal parts. Place the first half on a baking tray fitted with a 20 cm ring and a 10 cm high acetate sheet. Pour the warm chocolate cream over the sponge cake. Place the second half of the sponge cake on top and chill overnight.
9
The next day, break the chocolate and place it in a bowl. Pour in the single cream and melt everything in 30-second increments. Stir between each interval. You should obtain a smooth and glossy ganache.
10
Pour the hot ganache over the cake and refrigerate for 1 hour.
11
Once the ganache has set, remove the ring and the acetate then spread the spread on the sides and add chocolate flakes then sprinkle the top with unsweetened cocoa powder and cut the cake into 8 or 10 pieces and enjoy.
Below are the photo steps for this recipe. These photos allow you to see the consistency of each preparation you need to achieve. This allows you to visually validate each step and therefore achieve incredible results!
I also offer you the stages of photo editing as well as the decoration.
Good preparation to you!
So good! Thanks nana!
Say Goodbye to Nail Fungus with This Simple Home Remedy
Cheesy Baked Cabbage Steaks
Creole-Style Shrimp and Sausage Gumbo
Pulled out some deli meat from fridge. My mother-in-law says it’s wasteful not to use it, but it looks bad to me. What should I do?
Grilled Shrimp and Sausage with Peppers and Onions
If you press this hidden switch on the washing machine, all the dirty water drains out immediately
Garlic Butter Roasted Potatoes
The Vinegar Tip for Making Crispy Fries
