Chocolate Gateau
This is made with a fatless sponge, a typical German recipe. The sponge cake is layered with chocolate flavored whipped cream. Using an electric mixer we can quickly whip up whole eggs and sugar to a thick and fluffy consistency within minutes. This cake / gateau needs to be stored in the refrigerator and slices beautifully if made the previous day. The corn flour added to maida brings down the gluten content of the refined flour (maida) which is more suitable for cakes. Maida in India has a fairly high gluten content which is required for bread, nans etc. Cake flour or self rising flour, already has lower gluten content and some added baking powder. The addition of a little coffee enhances the flavor.
Servings
8
Servings
8
Ingredients
Cake
Syrup
Filling & Icing
Topping
Instructions
  1. Sieve flour, corn flour, cocoa, baking powder and coffee powder twice.
  2. Beat eggs with granulated sugar for about 10 minutes with an electric mixer until thick and fluffy.
  3. Fold in sieved flour mixture and vanilla essence.
  4. Pour into a 9 inch lined cake tin which has been greased and floured.
  5. Bake for about 20 minutes in a moderate oven till done.
  6. Cool and slice horizontally into two layers.
  7. Mix the ingredients for the syrup together.
  8. Dissolve the cocoa and castor sugar for the filling in a little hot water to make a thick paste. Cool.
  9. Whip the cream with the castor sugar and cocoa paste until thick and creamy with an electric hand mixer.
  10. Place a layer of cake on the serving platter. Sprinkle with half the syrup.
  11. Pour less than half the whipped chocolate cream on the cake and spread to cover the layer.
  12. Place the second layer of cake over the cream. Repeat as for the first layer.
  13. Spread the chocolate cream to cover top and sides of the cake.
  14. Set in fridge overnight or for a minimum of 4 hours.
  15. Decorate with shavings of chocolate or chocolate fudge icing.
Recipe Notes

1 cup – 240ml