Chef Danilo Pamintuan
Piazza de Nardi
Orange zest is key in brightening this decadent, layered chocolate cake.
Ingredients
Chocolate Sponge Cake
5 whole eggs
1/2 cup sugar
4 Tbs cake flour
4 Tbs cocoa powder
5 1/2 Tbs melted butter
Chocolate filling
2 cups melted chocolate
2 cups whipping cream
1 orange, zested
vanilla, to taste
Garnish
chocolate vermicelli (sprinkles), to taste
cocoa powder, to taste
Method
Chocolate Sponge Cake
- Beat eggs and sugar in a bowl until fluffy.
- Sift flour and cocoa powder together. Fold into egg mixture.
- Melt butter and fold into batter.
- Line a 9” cake pan with parchment paper, or butter and flour.
- Pour batter into pan and bake at 350°F for 45 mins.
Chocolate Filling
- Beat whipping cream until semi-whipped, and place aside.
- Melt chocolate and fold into semi-whipped cream.
- Add orange zest and vanilla to taste.
Assembly
- Cut the sponge cake in two equal layers.
- Spread the chocolate filling above each cake layer using either a 9” ring mold pan or regular cake pan.
- Remove from pan and dust with cocoa powder on top .
- Apply chocolate vermicelli around the sides.
- Garnish as desired.
Yield 1 cake