Yesterday, almost all the shops were closed in the city because of Hurricane Irene. So what to do when you have the extra time to stay in all day? Well I baked a Japanese-style chocolate cake! It is my moist, dense, and fluffl-y at the same time, Chocolate Truffle Sponge Cake. Beware thought, it is extremely rich. You really only need a tiny slice of it to get satisfaction. If you have a huge piece, you might actually throw up. Since this is a sponge cake, the amount of butter or oil in the cake is much much less and the texture is lighter which contrasts with the dense chocolate ganache. I baked mine in a 16 cm (6 inch) cake tin, to make a smaller cake but if you're using a 20cm/8 inch tin, just multiply it by 1/3. I use 70% chocolate for the frosting. You can always use semi-sweet or bittersweet chocolate chips for this cake. This is my favourite type of cake, which is also known as Japanese style, because it tastes like chocolate, not sugar, and is not too sweet all. Japanese cakes don't use buttercream frosting recipe because it's way too sweet. Instead they use what I made a ganache which is just chocolate and cream, like a truffle. I see these types of chocolate cake in Asian Supermarkets all the time, so I thought of giving it a go! It is the best! The finishing touches are the dusted cocoa powder and the piped whipped cream, it makes it so elegant! It's best to use the metric system when baking (actually for any cooking), but for those people that have not converted, I've listed the imperial measurements on the right side of the page. There's no reason for you not to try it now!
