Cake layers come out dry when the syrup is skipped. Sponge is a dry cake by nature; put between layers of cream without being soaked, it stays dry in every mouthful. The syrup is simple: water and sugar, perhaps a drop of vanilla.
Ingredients
For the sponge
For the syrup
For the cream
For the top
Method
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Make the sponge
Beat the eggs and sugar for 10 minutes, until tripled in volume. Sift in the flour, cocoa and baking powder and fold with a spatula.
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Bake
Pour into a buttered springform tin and bake at 170 degrees for 35 minutes. Do not open the oven door.
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Cool
Cool completely, then cut horizontally into three layers.
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Make the syrup
Boil the water and sugar and cool it.
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Whip the cream
Whip the cold cream with the icing sugar to stiff peaks and fold in the cocoa and the warm melted chocolate.
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Build the layers
Soak the first layer with syrup and spread cream over it. Repeat for the second and third.
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Cover
Spread the remaining cream over the top and sides.
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Chill
Chill for 90 minutes and scatter with grated chocolate.
Tips
- Do not skip the syrup; an unsoaked sponge stays dry in the cake.
- The cream must be cold as you whip it, as warm cream will not stiffen.
- Do not cut the sponge before it has cooled completely, as a warm one falls apart.
Nutrition
Values are per serving and approximate.