To make ganache, place chocolate and prepared
coffee in a large, heatproof bowl. In another
saucepan, heat cream over high heat until just
boiling. Pour in chocolate mixture and stir until
combined and smooth. Set aside to cool at room
temperature for 2 hours.
For vanilla mascarpone, place mascarpone, vanilla
seeds, icing sugar, and cream in a large bowl and
whisk until mixture holds soft peaks. Cover and
refrigerate until ready to use.
Line the base of 2 cake tins with baking paper,
then butter and flour them. To make sponge,
preheat oven to 180°C. Place eggs and sugars in
the bowl of an electric mixer; beat for 10-12
minutes or until mixture thickens and triples in
volume. Transfer to a large bowl, add flour and
baking powder in 2 batches, and gently fold to
combine.
In a bowl, whisk together cocoa and melted butter
until smooth. Add to egg mixture and fold gently to
combine. Divide between prepared tins. Bake for 20-
25 minutes. Let cool slightly in tins, then turn out
onto a wire rack to cool completely.
Serving
Suggestions
To serve, cut each sponge in half, place one layer on a serving plate and spread with one-third of mascarpone mixture and one-quarter of ganache.
Originally Submitted
4/27/2012
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