Ingredients
Sponge biscuit
odorless vegetable oil
100g
3.38fl oz
eggs
4pc
sugar
250g
8.75oz
1cup
16.75tbsp
flour
250g
8.75oz
1cup
16.75tbsp
cocoa powder
30g
1.05oz
2tbsp
gel food dye
2Tbs
baking soda or baking powder
1tsp
Cream
cream cheese
500g
17.50oz
2cup
33.50tbsp
cream 33%
400g
13.52fl oz
white chocolate
220g
7.70oz
1cup
14.74tbsp
Method
Sponge biscuit
- Mix the butter and vegetable oil with sugar, and whip well with a mixer.
- Add four eggs, one at a time, while continuing to whip.
- Add the baking powder, cocoa and flour, and mix well.
- Add the gel dye.
- Pour the batter into a greased mold, and bake it in the oven preheated to 356F (180C) for 40 - 50 minutes, until a dry toothpick.
- Remove the finished sponge biscuit from the mold. Wrap it in contact with cling film, and place in the fridge for a day.
Cream
- Heat the cream, but don't boil.
- Add the chocolate to the cream, and whip with a blender until smooth.
- Cover the resulting mass with cling film, and cool it to room temperature.
- Add the cream cheese to the cooled ganache, and whip until soft and airy.
Assembly
- Cut the cooled biscuit into 4 cake layers. Leave some trimmings for decoration.
- Grease each cake layer with cream, and assemble the cake like this.
- Dry the biscuit scraps in the oven, chop into crumbs, and decorate the cake with these crumbs.
P.S. In the photo you can see the DOUBLE amount of ingredients!
