This is the most popular birthday cake in Bangladesh. This cake is both beautiful to look at and delicious to eat. Believe me; this homemade cake will be way better than store bought cake.
Some important tips: Don’t substitute anything with whipped cream and syrup. Whipped cream is the main ingredients for this cake and syrup is giving it extra moistness. If you ignore whipped cream and use any other frosting then it becomes a chocolate sponge cake with that frosting.
For sponge cake:
4 large eggs
1/3 cup cake flour (1/4cup flour + 2tbsp corn flour)
3tbsp cocoa powder (cadbury cocoa is the best)
1/2 tsp salt
1/2 cup sugar
1 tsp baking powder
1tsp vanilla essence
½ cup water
¼ cup sugar
1tbsp strong coffee
For whipped Cream Frosting:
300ml cold heavy cream or 2 packet whipped topping mix
1 cup cold milk
2 tbsp sugar
Some grated chocolate
Cherry (optional)or red dry fruits for decoration
Chocolate Sponge cake:
Preheat oven to 350 degrees F (180 degrees C). Grease and line one 8 inch round cake pan and line the bottom of pan with parchment or wax paper.
In a bowl, sift the flour, salt, baking powder and cocoa powder.
Separate egg whites from yolks (make sure there are no traces of yolk in whites, otherwise it will be difficult to beat into a white mixture).
In a clean mixing bowl, with the whisk attachment beat the egg whites until foamy. Add the sugar and beat at medium-high speed until stiff peaks form. Add egg yolks and vanilla and beat at low speed for 30 seconds until they are well combined.
Then sift about one-third of the flour mixture over the egg mixture and gently fold in using a rubber spatula or whisk. Sift and fold in another third, and then fold in the rest. Pour into your pan, smoothing the top. Bake for about 20 – 25 minutes or until a toothpick inserted into the center comes out clean (cake starts to shrink from sides of pan). Cool on a metal rack before removing from pan.
Place water in a small saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat, add 1 tablespoons coffee and let cool.
In your mixing bowl place the heavy cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form. (You can add some melted chocolate if you want chocolate flavor)
Or if you use powder whipped topping mix, then place 1 cup cold milk, 1 tsp vanilla essence with 2 packet powder in your mixing bowl. Then beat the mixture just until stiff peaks form.(5 min).
Using a sharp knife, cut the cake, horizontally, into three layers. Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate.
Brush the cake layer with syrup. Take whipped cream and spread on the moistened cake. Spread some cherry (I use some red dry fruits).
Brush the cut-side of second cake layer with syrup. Place cut-side down on top of the cream, gently pressing to compact. Reserve 1/3 cup of whipped cream and spread the remaining cream over top and sides of cake. Place reserved cream in a pastry bag fitted with a large star tip and pipe rosettes on top of cake. Cover and refrigerate the cake for several hours (or overnight) before serving. Decorate with fresh cherries and shaved chocolate.