Chocolate cake squares

Chocolate cake squares made with a moist cocoa sponge and an easy chocolate cream. This small celebration-style cake is decorated with a swirl of whipped cream and cherry preserve. I soaked the chocolate cake with port mixed with boiled water, but you could use coffee liqueur or coffee instead, as well as orange or even coconut liqueur, depending on your preference :). Highly recommended!

Ingredients for the cocoa sponge:

• 4 large eggs
• 150 g caster sugar
• 50 g plain flour
• 50 g potato starch
• 40 g cocoa powder

All ingredients should be at room temperature.

Place the eggs and sugar in the bowl of a stand mixer. Whisk until very light and fluffy and the mixture has increased in volume by up to three times. Sift the plain flour, potato starch and cocoa powder directly into the whipped egg mixture. Fold in very gently with a spatula until combined and the mixture has a mousse-like consistency.

Line a 31 x 22 cm baking tin with baking paper. Transfer the batter to the tin and level the surface.

Bake at 170°C for approximately 25 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Once cooled, cut horizontally into 2 layers.

Ingredients for the chocolate cream:

• 200 g dark (70%) or semi-sweet chocolate, chopped
• 350 ml double cream
• 250 g mascarpone, chilled
• 5 tbsp icing sugar

Place the double cream in a small saucepan and heat until almost boiling. Remove from the heat and add the chopped chocolate. Leave for 2 minutes, then stir until smooth. Leave to cool, then refrigerate for 12 hours (overnight).

The following day, place the chilled chocolate mixture, mascarpone and icing sugar in the bowl of a stand mixer. Whip (using the whisk attachment) until you have a smooth chocolate cream.

Ingredients for the chocolate ganache:

• 130 g dark (70%) or semi-sweet chocolate, chopped
• 130 ml double cream

Place the double cream in a small saucepan. Heat until almost boiling, then remove from the heat. Add the chopped chocolate and leave for 2 minutes. Stir until smooth.

Additionally:

• 250 ml double cream, chilled
• 1 tbsp icing sugar
• cherry preserve
• soaking syrup: ½ cup port mixed with boiled water

Just before serving the cake, whip the double cream with the icing sugar until thick.

Assembly:

Place the first layer of chocolate sponge back in the tin. Soak with half of the syrup and spread with the chocolate cream. Cover with the second layer of sponge and soak with the remaining syrup. Pour over the chocolate ganache once it begins to thicken, then refrigerate.

Cut the chilled cake into squares. Decorate each square with whipped cream piped from a piping bag fitted with a decorative nozzle. Top each swirl of whipped cream with a teaspoon of cherry preserve.

Chocolate cake squares are best stored in the refrigerator, but should be removed from the fridge 30 minutes before serving to allow the cream to soften. They can be stored in the refrigerator for 3–5 days.

Enjoy!