John Myers
Ingredients for 1 servings:
- 1 sponge cake base
- 1,200 ml cream
- 4 cream stiffener
- 8 tbsp cocoa powder, instant and sweetened, not baking cocoa
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
This chocolate cream is always a quick fix; it’s especially popular with children. For a standard-height cream cake, cut the sponge cake in half. Whip the cream with Sahnefest (I do this in two batches) until stiff peaks form, then stir in the cocoa powder (I always use Nesquick). The rule of thumb is about 2 tablespoons per cup of cream. It also depends on your taste. Be careful, though: if you add too much cocoa powder, the cream won’t stay stiff. Then, spread the cream on each layer and sandwich it together, then cover the cake to taste. I usually just make a “dome cake” because I find tufts too complicated. It also works well with half a sponge cake and then the chocolate dome on top. Then you only need 3 cups of cream.
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