Ingredients

Classic chocolate biscuit
eggs
0.75 cup
165 g
5.78 oz
5.44 fl oz
sugar
0.50 cup
105 g
3.68 oz
3.46 fl oz
flour
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
cocoa
1 tbsp
15 g
0.52 oz
0.50 fl oz
Chocolate sponge biscuit
eggs
0.50 cup
130 g
4.55 oz
4.29 fl oz
sugar
1 cup
240 g
8.40 oz
7.92 fl oz
flour
1 cup
225 g
7.88 oz
7.42 fl oz
cocoa
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
milk
0.75 cup
200 g
7 oz
6.60 fl oz
vegetable oil
0.50 cup
95 g
3.32 oz
3.14 fl oz
baking powder
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
baking soda
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
salt
pinch
vanillin
to taste
vinegar
1 Tbs
Ganache
milk chocolate
1 cup
225 g
7.88 oz
7.42 fl oz
cream 33-35%
0.50 cup
100 g
3.50 oz
3.30 fl oz
gelatin 160-180 bloom
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
Blackcurrant confit
blackcurrant puree
1.25 cup
285 g
9.98 oz
9.40 fl oz
sugar
0.50 cup
140 g
4.90 oz
4.62 fl oz
agar
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
pectin NH
0.50 tbsp
7 g
0.24 oz
0.23 fl oz
Interlayer and rough coating frosting
cream cheese
2.50 cup
600 g
21 oz
19.80 fl oz
cream 33-35%
0.50 cup
120 g
4.20 oz
3.96 fl oz
powdered sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
cocoa
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
Soaking
water at room temperature
0.50 cup
100 g
3.50 oz
3.30 fl oz
Baileys liquor
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz

Method

The calculation in the recipe is for a 16cm (6.30 inch) cake.

Classic chocolate biscuit

  1. Whip the eggs at room temperature with sugar at an above medium speed until fluffy and light mass for 20 minutes.
  2. Sift the flour and cocoa, and mix well together.
  3. Add the dry ingredients to the egg mass in 2 steps, and gently stir using a silicone spatula.
  4. Transfer the mass to a 16cm (6.30 inch) ring with a height of 8cm (3.15 inch).
  5. Bake the biscuit in the oven preheated to 338F for 20 minutes. Always focus on your oven. Check the readiness of the biscuit with a wooden skewer.
  6. Turn the finished biscuit upside down, and let it cool completely. Then wrap it in plastic wrap, and put it in the fridge for at least 6 hours (beter overnight).

Chocolate sponge biscuit

  1. Place all the ingredients (except vinegar) in a mixer bowl, and mix well until smooth for 3-5 minutes.
  2. Add the vinegar, and mix for another 3 minutes.
  3. Place the dough in a ring, and bake in the oven preheated to 338F for 60-80 minutes.

Ganache

  1. Heat the cream until hot, but don't boil.
  2. Add the pre-soaked gelatin.
  3. Pour it all onto the chocolate, and let it stay like this for 1-2 minutes.
  4. Mix well with a silicone spatula.
  5. Then mash the mass with a blender until smooth.
  6. Transfer the ganache to a pastry bag, let it cool, and refrigerate for 8 -12 hours for stabilization.

Blackcurrant confit

  1. Combine the sugar with agar and pectin, and mix well.
  2. Heat the puree to 95-104F, and pour the sugar with the thickeners into it.
  3. Bring the mass to a boil, stirring thoroughly, and cook for 3-5 minutes.
  4. Remove the confit from the heat, pour it into a pastry bag; let it cool, and refrigerate to stabilize.

The cream

Mix all the ingredients, and whip until smooth.

Cake assembly

Cut the sponge biscuit layers 2-2.5cm (0.79-0.98 inch) high.

Follow such an assembly order: sponge biscuit - soaking - cream sides and a cream spiral in the middle, alternating ganache and confit.

Repeat the same order for all the cake layers.