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Poke Cake in a Pan

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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.

 

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