- Chocolate Sponge Cake
- Use a strainer to pour 1 ⅓ cups of cake flour, put 1-2 tablespoons of cocoa powder, 1 teaspoon of baking powder, and a pinch of salt into a big bowl and whisk.
- Set 6 large eggs in warm water for 15 minutes. Then, separate egg yolks and whites. Stop, and go preheat the oven to 350 F. With an electric mixer, whip the whites and ½ cup of sugar which you add slowly, in three pours. Continue until stiff peaks form. Then, with the electric mixer, whip the yolks with ¼ cup of sugar and 1 ½ tablespoons of oil.
- Scoop ⅓ of the whipped whites into the whipped yolks. Mix gently and pour mixture back into the rest of the whipped whites. Mix gently and sift in the mixture from step A, then mix again.
- Set parchment paper on a flat pan and pour in the mixture. Spread this batter and let settle for 10 minutes before baking at 350 F for 15 minutes.
- Check for a bouncy cake before taking it out. Cool and use one side of the parchment paper to roll the cake up into a spiral. Store in the refrigerator for at least 30 minutes.
- Filling (can substitute with whipped cream)
- In a large bowl, use an electric mixer to combine 1 ½ cups of heavy whipping cream, about ¼ cup of sugar, and about 1 tablespoon of cocoa powder, and whisk.
- Take the cake out of the refrigerator, unroll it, and spread the filling over. Add optional toppings, like crushed oreos, nuts, brownie cookies, or strawberries!
- Roll cake back up. Chill in the fridge while carrying out step III.
- Chocolate Ganache
- In a one-to-one ratio, combine solid chocolate with heavy whipping cream (I used 200 grams/7 oz chocolate and 200 ml/1 cup heavy cream).
- Pop in the microwave at 30-second intervals, taking it out each interval to stir. Repeat until the chocolate is fully melted. Put the ganache in the refrigerator for 40 minutes, then spread on the cake and make designs with a fork.
- Decorate! Decorate with herbs/flowers (edible), pinecones, dust of powdered sugar as “snow,” dust of cocoa powder, and berries