Pour into a 22cm cake pan and bake at 180°C/360°F for 45 minutes. Make a second sponge using the same ingredients and method.
Trim off the darker, firmer edges and the top crust to reveal the soft interior. Slice the sponge into 3 discs.
In a saucepan, bring the milk just to a boil, then remove from the heat.
In a bowl, whisk egg yolks and sugar until the sugar dissolves. Add cornstarch and vanilla extract, and whisk until lump-free
Pour the hot milk into the mixing bowl and whisk. Then return everything to the saucepan and cook over medium-low heat until thick.
Add dark chocolate and butter and stir until melted.
Whip the fresh cream with an electric mixer until stiff.
Mix the whipped cream with the cooled chocolate custard.
In a saucepan, combine water, sugar, and coffee, and simmer on low heat for a few minutes.
Place the first sponge disc on a serving plate. Brush with coffee syrup, then spread a layer of chocolate cream.
Repeat with the second disc, more syrup, and more cream. Add the final disc on top. Cover the top and sides with the remaining cream.
Cut the second sponge into small cubes. Sprinkle the cubes all over the cake and dust with powdered sugar.
Cut and enjoy.
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