Category: Blog

Ingredients

9 ounces bittersweet chocolate, roughly chopped

1 cup heavy cream

1 tablespoon dark rum (Optional)

Directions

Gather all ingredients.

Place chocolate in a medium mixing bowl.

Heat cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for even a few seconds, it will boil out of the pot.

As soon as the cream comes to a boil, pour it over the chocolate in the mixing bowl. Whisk until chocolate has melted and mixture is smooth, then stir in rum.

To use ganache as a cake glaze, cool slightly, 5 to 10 minutes. Start pouring glaze at the center of the cake and work outward.

For a fluffy frosting or chocolate filling, allow it to cool until thick (up to 1 hour in the refrigerator), and then whip until light and fluffy.

Apply it with a spatula like a conventional frosting.

Recipe Tip

You can use 9 ounces of bittersweet chocolate chips if you’d like.

Nutrition Facts

calories 142 total fat 11g  saturated fat 7g  cholesterol 21mg  sodium 7mg  total carbohydrate 9g  dietary fiber 1g  total sugars 7g  protein 1g

vitamin c 0mg  calcium 10mg  iron 0mg  potassium 72mg

Easy Sponge Cake is one of the basic cake recipes everyone should master. It is made with basic pantry and fridge staple ingredients like flour, baking powder, eggs, sugar, oil and milk. This cake is so versatile and adaptable and can be served as snack cake or can be made as layer cakes. Vegetarians check out my eggless sponge cake.

Ingredients –

ALL PURPOSE FLOUR

All-purpose flour makes the cake light and airy. Substituting all-purpose flour for wheat flour is not advisable particularly in this recipe.

OIL

Melted butter can be used instead of oil. Use flavourless oil like canola, vegetable or refined oil.

SPONGE CAKE IN 3 EASY STEPS

PRE-PREPARATION

Preheat oven to 180 degree C. Line a 7 inch square cake pan with parchment paper. flour, baking soda, baking powder in a sifter and sieve it into a bowl. Take milk, oil and vanilla in a bowl and mix well.

MAKING SPONGE CAKE BATTER

Add eggs in a large bowl, use a electric beater or stand mixer to whisk till frothy. Sprinkle sugar little at a time and keep whisking till light and fluffy. Transfer in the dry ingredients and wet mixture in and mix gently.

BAKING

Now pour the batter into the pan and bake for 30 mins. Remove and cool completely. Slice and serve