Directions:

For the cakes: To the egg yolks, add the melted butter, and whole milk and give these a quick mix just until they’re combined. Go ahead and add the dry ingredients, which must be sifted prior. You always have 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 and set them aside.

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In another mixing bowl, pour some egg whites and add a few drops of lemon juice this will stabilize your egg whites or you can use cream of tartar. Whip these up and once they start to become foamy, you can start adding the sugar a few tablespoons at a time and 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 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, have very little fat content, so make sure to grease the parchment paper as well, so they don’t stick. You can use two different size baking sheets, one pan will be slightly bigger than the other, because, we will be cutting out for cake sponges from the bigger sheet to the smaller sheet. 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. 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, and release them from their pan with the help of a spatula. Cut the smaller cake and – and the bigger one in four pieces, and do not stress if some cake strips are bigger than others, because you’ll be able to trim away the edges later on.

For frosting: 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 anybody.

So, to make this ganache, you’ll need to heat up some cream and in another bowl, I have some good-quality dark chocolate, 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 allows the cream to come to a simmer but do not let it boil. And pour it over the chocolate. Let it stand for around 30 seconds, and then start the hot cream will melt the chocolate and butter and bloom the cocoa powder.

And 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 it, 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 the kitchen counter overnight. This frosting will become beautiful, creamy and smooth. it’s really the star of this recipe. And once it’s up take it out and Enjoy!

TIPS: Don’t refrigerate this cake, because, the ganache will sack completely in the fridge and absolutely that’s not how a sponge cake should be.

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.

Because, we made this multi-layers 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 for more beautiful edges.