Chocolate Ganache Topping:
½ cup heavy cream
1 cup semi-sweet chocolate chips
1 tbsp unsalted butter (optional, for shine)
Optional Decorations:
Chocolate shavings
Fresh berries
Edible gold leaf
Instructions
1. Prepare the Sponge Cake:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring it hangs over the sides for easy removal.
In a large bowl, beat eggs and granulated sugar on high speed until pale, thick, and tripled in volume (about 5–7 minutes). Add vanilla extract.
Sift together flour, cocoa powder, baking powder, and salt. Gradually fold into the egg mixture, taking care not to deflate the batter.
Pour the batter into the prepared pan and spread evenly. Tap the pan gently to release air bubbles.
Bake for 10–12 minutes, or until the top springs back when lightly touched.
While the cake bakes, lay a clean kitchen towel on a flat surface and dust it lightly with powdered sugar.
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