Ingredients :
For the chocolate sponge layers (2 layers):
– 150 g all-purpose flour
– 50 g cocoa powder
– 1 tsp baking powder
– 150 g granulated sugar
– 3 eggs
– 100 ml milk
– 80 ml vegetable oil
– 1 tsp vanilla extract
For the pastry cream filling:
– 500 ml whole milk
– 100 g sugar
– 4 egg yolks
– 40 g cornstarch
– 1 tsp vanilla extract
– 10 g butter
For the chocolate ganache layer:
– 200 g dark chocolate (60%)
– 150 ml heavy cream
– 1 tbsp butter
For the topping:
– Powdered sugar (for dusting)
– Optional: whipped cream or chocolate shavings
Preparation :
1. Preheat oven to 180°C. Grease and line two 20 cm round cake pans.
2. Make sponge: Whisk eggs and sugar until pale. Add oil, milk, and vanilla. Sift in flour, cocoa, and baking powder; fold gently. Divide batter between pans. Bake 20–25 minutes. Cool completely.
3. Make pastry cream: Heat milk with half sugar. Whisk yolks, remaining sugar, and cornstarch. Temper yolk mix with hot milk, return to pot, and cook stirring until thick. Remove from heat, stir in butter and vanilla. Chill 1 hour.
4. Make ganache: Chop chocolate. Heat cream until just simmering. Pour over chocolate, wait 2 minutes, then stir until smooth. Stir in butter. Cool to spreadable consistency.
5. Assemble: Place first sponge layer on plate. Spread ganache evenly. Top with pastry cream. Place second sponge layer on top.
6. Dust generously with powdered sugar.
7. Chill 30 minutes before serving.
Enjoy ❤️