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Easter special cake at Della Cafe 24
Chocolate sponge:
4 eggs, large, room temperature
Pinch of salt
3/4 cup sugar
3/4 cups self rising flour,
1/4 cup cocoa powder,
60 gms butter, melted.
60 ml whisky
60 ml sugar syrup
200 gms chocolate ganache
30 ml food glaze
Sift the flour, cocoa powder and the baking powder together and keep aside. Place the eggs into a bowl of a mixer fitted with a whisk attachment and whip the eggs till smooth. Slowly add sugar in heaps till the mixture increases in volume and becomes foamy. Add the sifted mixture to the batter and beat till mixed, add the butter melted to the batter. Put the batter in a 9 inch oven tray and bake for 30 mins at 180 degrees till done. Let the cake cool on a tray. Cut the cake in three circular layers. Light the whisky with a matchstick and let it smoke. Add the smoked whisky to sugar syrup and soak the sponge with the whisky and sugar syrup mixture. Coat the entire cake with chocolate ganache, and layer the three sponge pieces over each other. Decorate with food glaze and chocolate easter eggs.
