This is a simple chocolate sponge cake, the one I have always and will always use because it never fails, NEVER. So easy to make and the cake is tender and soft but still maintains the sponge like quality that, well makes it sponge cake. It’s made on a half sheet pan and is the recipe I used for my Brooklyn Blackout Semifreddo cake that was posted on Food52 and also featured in their cookbook “Ice cream and Friends”. For this little dessert I cut out small ( 3.5 inch) round layers and filled with the super simple French Buttercream that I used in the Dacquoise last year. I layered 3 rounds per mini cake and the sheet cake will give you 4 mini three layer mini cakes and don’t throw out the scraps you can freeze them and make something with them.
- 1/4 cup milk
- 2 tablespoons unsalted butter
- 8 large eggs at room temperature
- 2 cups sugar
- 3/4 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla
Pre heat oven to 350 degrees. Place milk and butter in glass measuring cup and microwave for 45 seconds or until butter is melted. Using stand mixer with wire whisk or electric mixer whip the eggs and sugar on med/high for approximately 8 minutes or until the mixture is pale yellow, tripled in volume and thick, with the machine running slowly add the heated milk and butter. Sift the flour, cocoa, baking powder and salt. Fold into the egg mixture, there should be no lumps. Fold in the vanilla. Grease a 1/2 sheet pan, lay parchment sheet and grease the parchment, and sprinkle with sugar. Pour batter into the pan, spread so that it is evenly distributed and bake for 20-25 minutes. Allow to cool for a couple of minutes in the pan run a knife around the edges to loosen then invert onto wire rack, remove parchment and let cool completely.
Recipe (doubled) food52 – Merrill Stubbs
12 oz soft unsalted butter
4 egg yolks
1 1/3 cup confectioners or powdered sugar
2 tbs vanilla extract
Put all the ingredients in the bowl of the stand mixer fitted with the whisk attachment and beat until thick, silky and spreadable. Thats it, so easy!!
Chocolate Caramel Ganache
1/3 cup heavy cream
2.5 oz dark and milk chocolate chopped
2 tbs caramel sauce (I had some homemade caramel sauce in the refrigerator but you can use whatever is your favorite this is optional).
1-2 tbs clear karo syrup
Bring cream to scalding, add chocolate and caramel sauce and let sit for 5 minutes. Stir until smooth and glossy, stir in the karo syrup. Let cool to room temperature before pouring on cake.