Sponge Cake with Ganache
Introduction
Sponge cake with ganache is a timeless dessert that combines the airy, fluffy texture of a sponge cake with the rich, velvety decadence of chocolate ganache. Perfect for celebrations or as a comforting treat, this cake is a testament to simplicity and indulgence in baking. Its versatility allows bakers to experiment with fillings and decorations, making it a favorite among dessert lovers.
Ingredients
For the Sponge Cake:
4 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
¾ cup all-purpose flour (sifted)
1 tsp baking powder
¼ tsp salt
2 tbsp melted butter (cooled)
2 tbsp milk (room temperature)
For the Ganache:
8 oz semi-sweet or dark chocolate (chopped)
1 cup heavy cream
2 tbsp unsalted butter (optional, for added shine)
For Decoration (Optional):
Shaved chocolate
Fresh berries
Powdered sugar
Whipped cream
Instructions
Step 1: Make the Sponge Cake
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a large mixing bowl, beat the eggs and sugar together using an electric mixer until the mixture triples in volume and becomes pale and thick (about 5-7 minutes).
- Gently fold in the vanilla extract, followed by the sifted flour, baking powder, and salt. Fold carefully to maintain the airiness.
- Add the melted butter and milk, folding just until combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 2: Prepare the Ganache
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer (do not boil).
- Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2 minutes, then whisk until smooth.
- Stir in the butter (if using) for extra glossiness. Allow the ganache to cool slightly before using.
Step 3: Assemble the Cake
- Place the cooled sponge cake on a serving plate.
- Pour the ganache over the top, letting it drip down the sides for a rustic look.
- Spread the ganache evenly over the cake using an offset spatula.
Step 4: Decorate
- Garnish with shaved chocolate, fresh berries, or powdered sugar for added elegance.
- For a festive touch, pipe whipped cream along the edges or add edible flowers.
History
The sponge cake has its roots in Renaissance Europe, with early versions appearing in Italian and French cuisine. Ganache, a luxurious combination of chocolate and cream, originated in France in the mid-19th century. Together, they create a dessert that bridges traditional and modern culinary artistry.
Benefits
Chocolate: Rich in antioxidants, particularly flavonoids, which support heart health.
Eggs: Provide protein and essential vitamins for muscle and cell repair.
Minimal Fat in Sponge Cake: The light texture comes from whipped eggs rather than heavy butter, making it a relatively low-fat base.
Formation
The delicate texture of sponge cake is achieved by beating air into the eggs, which act as the primary leavening agent. The ganache adds a contrasting richness, enhancing the cake’s flavor profile and visual appeal.
Nutrition (Per Slice)
Calories: 280
Protein: 5g
Carbohydrates: 35g
Fat: 14g
Fiber: 2g
Sugar: 22g
Conclusion
Sponge cake with ganache is a celebration of textures and flavors, from the light and fluffy cake to the silky smooth ganache. It’s a versatile dessert that can be dressed up or kept simple, making it a favorite for any occasion.
Lovers of the Cake
This dessert is beloved by chocolate enthusiasts and those who enjoy light, airy cakes. It’s a perfect treat for family gatherings, romantic dinners, or simply indulging in a moment of self-care. Whether you’re a novice baker or an expert, this recipe is sure to impress and delight.