Granny’s Chocolate Sponge Cake | Recipe

ATTENTION: The chocolate cream is prepared the day before. Chop the chocolate into small pieces and melt slowly in a bain-marie.

Pour the cream into a pan and heat. Add the melted chocolate and baking cocoa to the cream, stir well and bring to the boil briefly.

Pour the cream mixture into a mixing bowl, cover and refrigerate overnight.

The next day, preheat the oven to 180 °C top/bottom heat for the sponge bases.

Separate the eggs. Whisk the egg whites and then slowly add the sugar and vanilla sugar. Continue beating until the egg whites are stiff.

Add the egg yolks to the egg whites and mix briefly. Combine the flour, cornflour, salt, baking cocoa and baking powder and sift over the cream. Fold everything in carefully.

Divide the batter between two springform tins (Ø 24 cm) lined with baking paper and bake in the preheated oven for approx. 18-20 minutes.

Leave the bases to cool briefly in the tin. Then carefully remove the rings and leave the bases to cool on a wire rack.

Once cooled, cut each sponge cake horizontally once to create a total of 4 individual bases.

Now take the prepared cream out of the fridge and whip with a hand mixer. Then add the vegan gelling agent and mix in for approx. 1-2 minutes according to the pack instructions.

Place the first sponge base on a suitable cake plate. Spread some of the cream on top and smooth it out. Place the second cake layer on top and continue until all the layers are covered. Finally, spread the entire cake with cream, leaving some cream behind.

Then decorate the cake with chocolate shavings. Fill the remaining cream into a piping bag with a large tip and pipe 12 cream tuffs. Finally, stick a VIVANI Nap into each tuff.