hey guys today we're making a very
special cake it's a new chocolate cake
recipe with a new frosting recipe and a new
layering technique do not be intimidated
by all those layers I promise you it's super
easy not mention amazingly delicious so
the cake we're making today is a
chocolate sponge cake we're using a
sponge cake because sponge cakes have a
sturdier structure than butter cakes I
have an entire video dedicated to cake
science and I'll leave it in the
description box below to my egg yolks
I've added the melted butter and whole
milk and you want to give these a quick
mix just until they're combined go ahead
and add the dry ingredients which I have
sifted prior to filming this video you
always want to save dry ingredients
especially if you're using cocoa powder
and if you're making sponge cakes mix
these ingredients together making sure
to not over mix the batter sponge cakes
have very little fat content so it's
crucial you do not over mix the dry
ingredients if you're new to my channel
make sure to subscribe and click the
bell I post new videos every week set
this aside and in this other bowl I have
some egg whites I'm adding a few drops
of lemon juice this will stabilize your
egg whites or you can use cream of
tartar you're going to whip these up and
once they start to become foamy you can
start adding the sugar a few tablespoons
at a time continue mixing the egg whites
will start to incorporate lots of air
quadruple in volume and once they
become glossy and reach stiff peaks the
meringue is ready you're going to fold
it into your cake batter I do like to
initially add three big dollops of the
meringue with a whisk this will loosen
the mixture and it'll be easier to fold
in the remaining egg whites using a
spatula pour the cake batter into baking
sheets lined with parchment paper sponge
cakes as I said have very little fat
content so you do want to make sure you
grease the parchment paper as well so
they don't stick we're using two
different size baking sheets today one
pan will be slightly bigger than the
other because we will be cutting out for
cake sponges from the bigger sheet and
two from the smaller sheet you'll see
what I mean by this in just a moment
just keep in mind that the bigger sheet
pan will obviously need more cake
batter bake the cakes in a preheated
oven at 170 degrees Celsius or 340
Fahrenheit for around 10 to 12 minutes
now because we're baking both cakes
together one cake may be done before the
other so check them after 10 minutes if
they need more time bake them longer
just to give you an idea my smaller cake
baked for exactly 10 minutes and the
bigger one for 12 allow the cakes to
cool completely release them from their
pan with the help of a spatula and cut
the smaller cake and - and the bigger
one in four pieces do not stress if some
cake strips are bigger than others
because we will be trimming away the
edges later on now if you've seen my
cake science video you know that sponge
cakes have delicate flavors compared to
butter cakes so this cake needs a rich
and decadent frosting the frosting we're
making today is a new type of ganache
which I've never shown you guys you're
going to heat up some cream and in this
other bowl I have some good-quality dark
chocolate I also have some cocoa powder
and we're also going to add some butter
the cocoa powder besides adding a deeper
chocolate flavor it will also help
thicken this frosting allow the cream to
come to a simmer but do not let it boil
and pour it over the chocolate love to
stand for around 30 seconds and then
start the hot cream will melt the
chocolate and butter and bloom the cocoa
powder now because this frosting has a
higher cream to chocolate ratio than
other ganache recipes it will take more
time to set up so do not panic
if after an hour it's still quite runny
you can pop this in the fridge to speed
things up however do keep an eye on is
because ganache goes completely firm in
the fridge what I prefer to do and my
advice to you is to make the frosting
the day before cover it and leave it on
my kitchen counter overnight and I will
write more tips for you guys in the
description box and I highly recommend
you read those tips this is how
beautiful and creamy and smooth this
frosting will become it really is the
star of this recipe now let's talk for a
moment okay what I love about this cake
is that you don't need any special pan
molta may get all you need is a basic
cookie sheet and assembling it is super
easy anybody can make this cake guys the
presentation will look beautiful but
there's really little effort required
I'm really drive to convince you guys to
make it because it's so amazing now a
few tips you don't want to refrigerate
this cake as I said ganache will sack
completely in the fridge and we
absolutely do not want that for a sponge
cake once you get to the last layer take
a hot spatula or a hot cake scraper and
smooth the top this will give your cake
a beautiful shine but if you want to
enhance that beautiful shine even more
you can brush the top of some chocolate
syrup and I've shown you how to make
chocolate syrup in the past now because
we made this cake without a mold to get
a beautiful clean presentation you're
going to cut the sides with a hot knife
this isn't necessary but if you're
making this cake for a party or a
special occasion you might want to do
that and know those cuts did not go to
waste guys every single bit of that cake
was eaten that day how incredible guys
does this look you've seen how easy it
was to achieve only stunning layers not
only do I think this cake looks so
beautiful but it's so comforting I
really hope you'll make this one for
your friends and family they will love
it
