Ingredients
Equipment
Method
- Preheat the oven to 150℃ (300℉). Grease the base of the cake tins and line with greaseproof paper (parchment paper).
- Steep the coffee in hot water for 5-10 minutes (if using espresso powder you may need to strain the liquid after steeping).
- Into a mixing bowl sift flour, cocoa powder, baking powder and baking soda.
- In a separate large mixing bowl add dark brown sugar, oil and egg and mix with a spatula until the sugar has dissolved. Followed by the coffee and sea salt and combine.
- Add the sifted dry ingredients ⅓ at a time and gently fold in until fully incorporated and lump free.1
- Divide the batter between the tins, approximately 600g per tin. Bake on the middle shelf of the oven for 35-40 minutes, a toothpick should come out clean when inserted into the centre.2
- Leave the sponges to cool in the tin for about 20 - 30 minutes. Remove sponge from the tin and wrap in cling film and place into the fridge to cool, 3 hours.3
Ganache
- Place the cream into a saucepan and bring to a boil. Meanwhile add the chocolate to a tall narrow container/jug.
- Once the cream has come to a boil pour over the chocolate and let it sit for 30 seconds or so. Ideally with a stick blender or spatula, mix until the chocolate has completely melted and emulsified. Decant into an airtight container and surface wrap with cling film. Leave it to set at room temperature for 2-3 hours.
Assembly
- Take the sponges out of the fridge and cut the tops off so they a both level.
- Take 150g off ganache and spread it evenly on one of the sponges. This is easier to do with a piping bag fitted with a 7mm nozzle, pipe a spiral and spread even with a palate knife. Flip the second sponge so the bottom become the top and place on top of the first sponge. With a palate knife or cake scraper run it around the cake to smooth out any ganache that may have spilled out. Set it into the fridge for 20-30 minutes.
- Remove the cake from the fridge and place on to a cake turn table. Add the remain ganache to the piping bag and pipe around and on top of the cake. With confidence smooth out the ganache with a cake scraper until you achieve a smooth and glossy finish. Place back into the fridge for the ganache to set up. When you are ready to serve, portion with a hot knife to get a clean cut!
Notes
- Fold firm enough to mix the dry ingredients in the liquid but try to avoid incorporating any air into the mix.
- The sponge may have some cracks and open up slightly but don't worry. Gently flatten it with a small plate or if you have and extra cake tin use the base of it. Due the high liquid volume the sponge steams as it rises which can cause this type of cracking. This is will be cut off when we assemble the cake.
- Wrapping the sponge will help trap the residual heat and soften the sponge keeping it moist.
Sponges wrapped will last in the fridge for up to 3 days you can also freeze the sponges for up to 3 months.
The assembled cake will last up to 3 days in the fridge stored in an airtight container.
Any leftover ganache can be stored in the fridge up to 2 weeks in an airtight container as long as it is not contaminated with and sponge, otherwise 3 days at most.