Chocolate Sponge Cake with Peanut Butter Filling

 

Chocolate Sponge Cake:-

2x7" pan

A

5 egg yolks

30g sugar

B

1tsp vanilla

85g water

65g oil

C

110g flour

25g coco powder

1/2tsp Double baking powder 

D

5 egg whites 

103g sugar

1/2tsp Cream of tartar 

E

Peanut Butter filling 

D

Chocolate ganache 

Method:-

* prepare pan 2x7", NO gease line side. Line base only.

* Beat A until lemony.  

* Add in B with hand whisk/ mixer mix well gently. 

* Add in C gently mix well. 

* Beat D soft to stiff peak. Fold into batter with a spatula gently, do not over fold. 

* Pre-heated oven 140°c 10 minute. 

* Bake 140°c for 25 minutes.  Turn temperature up to 160°c for 40 minutes, lower rack.  Bake until golden brown.

* When cake is cold. Cut Cake into half. Fill with whipped cream fill in E, cover the entire cake with chocolate ganache.  Chilled for 2 hours before served.  

Chocolate Ganache Recipe:-

400g dark chocolate 

400g heavy cream

* Heat cream and pour into finely chopped dark chocolate, mix well and set aside for at least 2 hours to set nicely.

Peanut Butter Filling Recipe:-

A

50g butter

37g powder sugar

B

181g Skippy peanut butter

* Beat A until fluffy mix into B mix well until combine, put into a piping bag.