2. Mix the batter properly to remove lumps. Bake the batter in 1kg cake ring at 180C for 20 minutes. 3. Let it cool at room temperature and then keep in the deep freezer for 20-25 minutes. 4. Cut ...

The chocolate sponge layers are typically moistened with kirsch, a cherry-flavored liqueur, which enhances the fruit’s natural sweetness while adding depth to the cake. In my version, we make a ...

Whilst the chocolate mixture is still hot, carefully add it to the cake batter. Mix until everything is combined and uniform, but do not overmix ... in the fridge. To make the chocolate ...

Using melted chocolate as opposed to ... Layer the other sponge on top and finish with the remaining ganache. Make sure the cake is completely cool before you ice it or the ganache will melt.

How To Cake It Yolanda Gampp shows how to make all your favorite sushi rolls out of sweets! Each of these rolls are made of sweet chocolate jelly roll sponge cake and iced with ginger jam infused ...

Mary Berry's glorious chocolate mousse cake ... the instructions recommend using a 20cm springform cake tin. The sponge base can be made ahead and frozen, then defrosted prior to adding the ...