Chocolate Indulgence

 Chocolate Indulgence Cake 

Sponge cake, chocolate mousse, chocolate ganache. A fancy pants way to put together chocolate cake. The edges are sponge cakes layered with ganache to make a border. The inside has a mousse filling, and it is finished off with a layer of ganache. A cake for those who really love chocolate cake if the name doesn't already give it away. I just love how beautifully the edges came out.

Chocolate Indulgence Cake Recipe

Joconde Sponge Cake

• 85 grams Powdered Almonds
• 75 grams Powdered Sugar
• 25 grams Cake Flour
• 120 grams Whole Eggs
• 80 grams Egg Whites
• 10 grams Granulated Sugar

Directions: 

1. Mix together 85 grams Powdered Almond, 75 grams Powdered Sugar, 25 grams Cake Flour
2. Add the 120 grams of eggs a little bit at a time, until light.
3. In a mixer, whip 80 grams egg whites at the speed of 6, and once its bubbly gradually add 10 grams of sugar. Continue mixing until stiff peaks
4. Fold together egg mix and meringue.
5. Line a half sheet pan with parchment paper, spread cake batter evenly with a spatula, bake 350F for 15 minutes or until golden

Ganache

• 7 oz chocolate
• 9 oz cream

Chocolate Mousse

• 8 oz Chocolate Chip
• 8 oz Heavy Cream

Cake Assembly

1. Cut Sponge cake into 1-2 6 inch circles (I ended up only using 1 to make one cake) on one side and a square with the leftovers
2. Cut the square into four equal pieces, layer it with ganache.
3. Cut square into 3 equal rectangles, and cut them into 1/4 inch strips or mini rectangles (shown in video)
4. Place them into a springform pan or a charlotte ring, and line the edges
5. Trim the 6 inch cake circle big enough to fit the bottom center, and place it in the center.
6. Fill with mousse, spreading it evenly, chill, set. 
7. Spread warm ganache icing on top, chill, set. 

Garnishing

Optional: You can use the extra ganache to pipe out lines onto a plate. Just use a small ziploc bag, fill it with ganache, and cut out a tiny hole. You can also make whipped cream with a cup of heavy cream and 4 tablespoons of sugar, and  mix until thick. I used a blender to quickly make whipped cream. Other possibilities to decorate the top of the cake could be dusting cocoa powder, adding molded chocolate, or fresh berries. Below is a video tutorial for chocolate roses using modeling chocolate if you'd like to go through the extra effort. This modeling chocolate can also be used to make ribbons, which is a little more simpler than roses. 

Unfortunately I didn't add this to my cake, the day I made my cake I accidentally shanked myself with a broken glass cup and wasn't really feeling up to handmade roses. 

Chocolate Indulgence Cake Video Tutorial

Step By Step Photos

Sponge Cake ingredients.

Sponge Cake:

1. Mix together 85 grams Powdered Almond, 75 grams Powdered Sugar, 25 grams Cake Flour
2. Add the 120 grams of eggs a little bit at a time, mix until light.
3. In a mixer, whip 80 grams egg whites at the speed of 6, and once its bubbly gradually add 10 grams of sugar. Continue mixing until stiff peaks
4. Fold together egg mix and meringue.
5. Line a half sheet pan with parchment paper, spread cake batter evenly with a spatula, bake 350F for 15 minutes or until golden

Chocolate Mousse

 1. In a double boiler, melt 8 oz Chocolate Chip. Whip 8 oz of heavy cream till stiff. Fold together the cream and chocolate.

Chocolate Ganache:

1. Heat 9 oz of heavy cream until boils. Pour hot cream into a bowl of 7 oz of chocolate chips. Wait 30 seconds before stirring until smooth.

Cake Assembly: 

1. 1-2 6 inch circles (I ended up only using one circle) on the side and with the leftover sponge trim it down to a square. (The size really depends on how big your cuts are later and cake pan size) 
2. Cut the square into four equal pieces, layer it with ganache and sponge cake.
3. Cut square into 3 equal rectangles, and cut them into 1/4 inch strips or mini rectangles (shown in video)
4. Place them onto the edges of springform pan or charlotte ring. (6 inch)

Cake Assembly

1. Add one of the circle of sponge cake in the center. (trim if needed)
2. Fill with mousse, chill, set. 
3. Spread warm ganache icing on top (reheat if needed), chill overnight or until set. 

Optional: You can use the extra ganache to pipe out lines onto a plate. Just sue a ziploc bag, fill it with ganache, and cut out a tiny hole. You can also make whipped cream with a cup of heavy cream and 4 tablespoons of sugar mix until thick. I used a blender to quickly make whipped cream. 

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