The chocolate whipped cream cake recipe (16cm cake)
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Chocolate sponge cake (16cm pan)
15g cocoa powder
35g milk
15g butter (or oil)

3 eggs
85g sugar
75g all purpose flour

Bake the cake at 170C for 40 minutes

Coffee syrup
75ml hot espresso
10g sugar
15ml Rum (optional)

Chocolate whipped cream
110g milk chocolate 54.5% (couverture)
110g heavy cream (to melt the chocolate)
350g cold heavy cream

Chocolate ganache on top
27g chocolate
27g heavy cream
Pour the ganache at 30C

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