Ingredients for the sponge cake
- 70 g sugar
- 4 medium eggs
- 50 g ION cocoa powder
- 120 g all-purpose flour
- 1 tablespoon baking powder
- 40 g seed oil
Ingredients for the mousse
- 350 g ION PÂTISSERIE classic couverture
- 300 gr heavy cream 36% fat
Ingredients for the ganache
- 200 g heavy cream 36% fat
- 250 g ION PÂTISSERIE classic couverture
- 30 g honey
Ingredients for the syrup
- 300 ml water
- 300 g sugar
- 30 ml brandy
Method for the syrup
Place all the ingredients needed for the syrup into a pot over medium heat, until it comes to a boil. Right after, remove from the stove and let the syrup cool slightly.
Method for the sponge cake
Place the sugar along with the eggs into a bowl and beat with a hand mixer at medium to high speed, until light and fluffy.
When the mixture is ready, gradually pour the seed oil, while beating constantly for half a minute.
Then, sift the flour, cocoa powder, and baking powder together and add to the mixture. Stir gently with a mariz, so that the mixture remains light and fluffy.
Next, line a 35×25 cm baking pan with parchment paper and pour the mixture into it using a spoon.
Finally, bake in a preheated oven, on the middle oven rack, at 170 C for 10 minutes.
When the sponge cake is ready, pour the lukewarm syrup over its surface, and set aside.
Method for the mousse
Melt the chocolate couverture over a bain-marie and when ready, remove from the heat and set aside to cool slightly.
Then, beat the heavy cream with a hand mixer at medium to high speed, until it gets the consistency of a light and fluffy whipped cream (just like yogurt).
When ready, take ⅓ of the whipped cream and add it to the melted chocolate. Stir with a mariz until completely combined.
Next, add the rest of the whipped cream, while stirring constantly until completely homogenized.
Finally, spread the mousse over the syrupy sponge cake evenly with a spoon or a palette knife and refrigerate for 1 hour until chill.
Method for the ganache
In a pot, place the heavy cream along with the honey over medium heat, until they come to a boil.
Afterward, finely chop the chocolate, remove the pot from the stove and add the chocolate pieces into the mixture. Stir well with a mariz until a glossy ganache forms.
Finally, pour the ganache over the whole surface of the poke cake and refrigerate again for at least 1 hour until it firms.
When the poke cake is ready, cut it into pieces of your preference.
