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The Cake That’ll Make You Forget Every Other Cake... Okay, Maybe Not Grandma’s

Ingredients for Two Sponge Cake Layers (9-inch / 22 cm): - All-purpose flour – 1 cup (120 g) - Cornstarch – 2 tbsp (18 g) - Cocoa powder – 1 heaping tbsp (12 g) - Baking powder – 1 tsp (4 g) - Salt – a pinch - Milk – 2 tbsp (30 ml) - Butter – 1.5 oz (45 g) - Eggs – 6 medium large - Sugar – 2/3 cup (140 g) Bake for about 30 minutes at 340°F (170°C). I used 9-inch (22 cm) cake pans. Important Notes: 1. Softened butter: It should be soft but not melted. 2. Whipping the eggs: This step is crucial. It took me about 15 minutes with a hand mixer to reach the right consistency. How to check the ribbon test: ✅ Lift the beaters – the batter should flow down in a thick ribbon. ✅ The ribbon should stay visible on the surface of the batter for about 2–3 seconds before slowly disappearing. ✅ If it spreads out immediately, the eggs need more whipping. 3. Do not open the oven door for the first 15 minutes to prevent the cake from deflating. 4. If baking on multiple racks, swap the pans after 15 minutes for even baking. 5. After baking, turn off the oven, slightly open the door, and let the cakes cool gradually. Ingredients for Chocolate Cream: - 3 egg yolks - sugar – 1/3 cup (70 g) - salt – a pinch - cornstarch – 3 heaping tbsp (35 g) - cocoa powder – 1 tsp (6 g) - milk – 1 1/2 cups (360 ml) - softened butter – 7 oz (200 g) - dark chocolate (70%) – 1 1/2 bars (150 g), finely chopped Coffee Syrup: - Water – 1/4 cup (60 ml) - Sugar – 2 tbsp (30 g) - Instant coffee – 1 tsp Instructions: 1. In a small saucepan, combine water, sugar. 2. Bring to a gentle simmer over medium heat, stirring until the sugar dissolve completely. 3. Add instant coffee. 4. Remove from heat and let cool to room temperature. * If there are any undissolved coffee particles, strain the syrup through a fine sieve before using. Chocolate Ganache Recipe - https://www.allrecipes.com/recipe/33647/chocolate-ganache/ Enjoy baking!