Ingredients:

For the sponge cake:

3 eggs
150 g of sugar
80 ml of oil
200 ml of milk
1 sachet of vanilla sugar
1 sachet of baking powder
30 g of cocoa
190 g of flour
Soaking:

200 ml of milk
15 g of cocoa
Whipped Cream:

550 ml full cream
50 g of icing sugar
Ganache Chocolate:

250 ml of cream
200 g of dark chocolate
Procedure:

Prepare the sponge cake: In a bowl, mix 3 eggs with 150 g of sugar until you obtain a blanchita and mousse mixture. Add 80 ml of oil, 200 ml of milk, 1 sachet of vanilla sugar, 30 g of cocoa, 1 sachet of baking powder and 190 g of flour. Mix well until you obtain a homogeneous mixture.

Pour the mixture into a previously buttered and floured rectangular pan.

Bake in a preheated oven at 180°C for about 20 minutes or until the sponge cake is cooked.

In the meantime, prepare the soak by mixing 200 ml of milk with 15 g of cocoa.

Once cooked, poke holes in the surface of the sponge and pour the soaking mixture over it. Leave to cool completely.

Prepare the whipped cream: Whip 550 ml of cream with 50 g of icing sugar until you obtain a stiff consistency.

Prepare the chocolate ganache: Bring 250 ml of cream to the boil and add 200 g of dark chocolate. Stir until the chocolate is completely melted. Leave to cool.

Once the sponge cake is completely cooled, spread the whipped cream evenly on its surface.

Pour the chocolate ganache over the whipped cream and level.

Place in the refrigerator for at least 4 hours before serving.

Cut the gâteau into small portions directly in the pan.

Enjoy your meal! 🍰🍫