Ingredients
For the cake:
100g of cake flour
20g of cocoa powder
1/4 teaspoon of baking soda
1/4 teaspoon salt
5 egg whites
100 g of granulated sugar
45 g of milk
1 teaspoon of vanilla extract
5 egg yolks
50 g of granulated sugar
50 g of vegetable oil
For the whipped cream topping:
400g of thick whipping cream
60g of powdered sugar
A pinch of salt.
5 g of cocoa powder
1/2 teaspoon vanilla extract
For the chocolate ganache:
135g thick hot whipping cream
150 g of semi-sweet chocolate, chopped
15g of unsalted butter
Instructions
Preparation of the cake:
Preheat the oven:
Preheat your oven to 160 °C (320 °F).
Butter and shirt a 20 x 20 cm (8 x 8 inches) pastry mold of sulfurized paper.
Mix the dry ingredients:
In a medium bowl, sift together cake flour, cocoa powder, baking soda, and salt. Make a reservation.
Preparing the egg whites:
In a large bowl, beat the egg whites until they form soft spikes. Gradually add the 100g of granulated sugar, beating until firm peaks form. Make a reservation.
Prepare the wet ingredients:
In another bowl, whisk together the egg yolks and 50 g of granulated sugar until the mixture is pale and thick.
Add the vegetable oil, milk and vanilla extract and whisk until everything is well combined.
Combine wet and dry ingredients:
Gently incorporate the dry ingredients into the egg yolk mixture until just combined. Make sure you don’t mix it too much.
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