Ingredients
Vanilla sponge cake
flour
200g
7oz
0.80cup
13.40tbsp
baking powder
1tsp
salt
1g
0.04oz
0.07tbsp
sugar
180g
6.30oz
0.72cup
12tbsp
eggs
3pc
milk
80g
2.70fl oz
vegetable oil
45g
1.52fl oz
vanilla paste
0.5tsp
boiling water
3Tbs
Syrup
water
150g
5.07fl oz
sugar
50g
1.75oz
3.35tbsp
instant coffee
3tsp
Frosting
Mascarpone
250g
8.75oz
1cup
16.75tbsp
33% cream
90g
3.04fl oz
powdered sugar
30g
1.05oz
2tbsp
dark chocolate
80g
2.80oz
0.32cup
5.36tbsp
syrup
6tsp
Ganache
dark chocolate
170g
5.95oz
0.68cup
11.39tbsp
33% cream
90g
3.04fl oz
butter
80g
2.80oz
0.32cup
5.36tbsp
honey
20g
0.70oz
1.34tbsp
Method
Line a d=16 cm | 6.3 inch dish with baking paper and preheat the oven to 338F | 170C.
Vanilla sponge cake
- Mix and sift together the flour, baking powder, and salt.
- Whisk the room temperature eggs with the sugar until thick and fluffy. If you have a hand mixer, this will take some time (15 minutes or more). The mass will increase in volume, become light, and drip lazily from the whisk.
- Combine the butter and milk and mix well.
- Add half of the dry ingredients to the egg mixture, and stir gently with a spatula from the bottom to the top.
- Add about 3-4 tablespoons of the resulting batter to the milk and butter mixture, mix well until smooth, and add half of it back into the batter.
- Add the remaining flour, then the other half of the butter mixture. At the very end, add boiling water.
- Bake until a toothpick comes out clean, about 50-60 minutes (baking time varies depending on the oven). Cool the sponge cake and cut it into 3 layers.
Syrup
- For the syrup, bring water and sugar to boil and brew coffee. Leave to cool.
Frosting
- Melt chocolate in a microwave in short pulses and allow it to cool to room temperature.
- Whip the mascarpone, cream, and powdered sugar on low mixer speed. It will take about a minute - do not overmix as the cheese may lump.
- Add the chocolate, stir to combine, pour in the syrup, and place in the fridge until ready to use.
Ganache
- Melt the chocolate and cream in the microwave and stir until smooth.
- Add the soft butter and honey and beat with a blender. (If the honey is crystallized, warm it up a bit).
- Put the ganache in the fridge for about an hour, and you can cover the cake.
Assembly
- Put a small amount of frosting (1-2 mm | 0.05 inch) on the cake board.
- Place the first cake and generously soak it with the syrup. Spread a layer of chocolate and coffee frosting.
- Soak the second cake with the syrup on both sides and cover it with a layer of frosting.
- Put the final cake with the soaked side down and smear a thin layer of frosting on top (1-2 mm | 0.05 inches).
- Cover the cooled cake with chocolate ganache (mind that it sets pretty quickly).
You can call the guests!
