making a Victoria Sponge Cake.
6 eggs separated, room
Cake:
Preheat oven to 350\
f two 8-inch round cake pans with parchment paper. Dust
Cake: In bowl, cream butter
deep 9-inch round cake pan; line bottom and side
archment paper.
Gently melt chocolate and butter over low heat
b>cake pan and line bottom with parchment paper.
Place the chocolate
per.
Place 6 ounces chocolate in a small bowl.
o prepared pan. Bake cake until golden and tester inserted
CHOCOLATE CAKE.
Prepare Chocolate Cake according to package directions in two 9 inch cake
b>cake springs back when touched lightly.
Meanwhile, for the white chocolate ganache
9-inch round cake pans.
Prepare cake-In large bowl
Once cool, split the cake in half horizontally.
Sit
f simmering water, melt the chocolate with the remaining 8 tablespoons
he pans.
Make the ganache: Place the cream in a
aper. For the chocolate ganache filling, place the chocolate and butter in a
ow heat, stirring constantly, until chocolate and butter are melted. Remove
et.
To make the chocolate ganache, heat the heavy cream to
ompletely, 30-40 minutes.
CHOCOLATE GANACHE FILLING: In a heavy saucepan
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.