
Apricot beer sponge
Ingredients: Apricot beer sponge
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250 gself-raising flour
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300 gcaster sugar
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45 gcocoa powder
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5 gbicarbonate of soda
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250 gbutter
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250 gbeer
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125 gmilk
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2 piece(s)eggs
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5 mlconcentrated vanilla extract
Preparation: Apricot beer sponge
Sieve dry ingredients together. Melt the butter and beer together. Stir in the dry ingredients. Add the eggs. Mix together. Pour into sponge tins. Bake at 180°c for 10 min until the sponge springs back when pressed lightly.
Chocolate butter cream
Ingredients: Chocolate butter cream
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110 mlegg white
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60 gcaster sugar
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200 gcaster sugar
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50 gwater
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500 gsoftened butter
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100 g
Preparation: Chocolate butter cream
Whisk the egg whites and 1st amount of sugar together in a kitchen aid. Place the second amount of sugar into a sauce pan with the water and cook to 118ᵒc and then pour onto the whisking egg white. Whisk until cool. Soften the butter and then add into the meringue when it is cold. Melt the chocolate and add in to the butter cream. Flavour as needed- you could add an alcohol, flavoured oil or compound flavouring to the buttercream.
A/ Basic ganache
Ingredients: A/ Basic ganache
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200 g
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200 gwhipping 35% cream
Preparation: A/ Basic ganache
Cool the ganache to 30ᵒc. Then whisk to aerate the ganache to a piping consistency. With a piping bag and star nozzle decorate the cake.
B/ Whipped ganache
Ingredients: B/ Whipped ganache
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200 g
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200 gwhipping 35% cream
Preparation: B/ Whipped ganache
Cool the ganache to 30ᵒc. Then whisk to aerate the ganache to a piping consistency. With a piping bag and star nozzle decorate the cake.
Finishing and presentation
Layer up 3 layers of sponge with the chocolate buttercream. Coat the cake with a thin layer of buttercream and then refrigerate or freeze until needed. Place the cake on to a wire rack. Glaze with the ganache. Place onto a cake card. Whip the ganache and then pipe around the edge of the cake.

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