Festive chocolate-vanilla sponge cake with coffee ganache

Ingredients:

Cake

• Basic chocolate sponge cake, bake and cool, recipe included
• Basic vanilla sponge cake, bake and cool, recipe included

Ganache

• 2/3 cup heavy cream
• 170 g dark semi-sweet chocolate with 50% cocoa, finely chopped
• 2 tsp instant espresso
• 1 teaspoon vanilla extract
• 1 tbsp coffee liqueur (optional)

Cream

• 230 g milk chocolate, finely chopped
• 275 g butter, room temperature
• A pinch of salt
• 1.5 cups powdered sugar
• 1 tbsp cocoa powder
• 1 teaspoon vanilla extract

Basic chocolate sponge cake

• 1 cup cocoa powder
• 2.5 cups premium flour
• 2 tbsp. sugar
• 1.5 tsp baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 3 large eggs, room temperature
• 3/4 cup vegetable oil
• 0.5 cup sour cream
• 2 tsp vanilla extract

Basic vanilla sponge cake

• 220 g butter, room temperature, plus a little for the pans
• 3 cups of premium flour and for dusting the pans
• 1 tbsp baking powder
• 0.5 tsp salt
• 1.5 cups of sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 3/4 cup heavy cream

Preparation:

1. Prepare the ganacheIn a heatproof bowl set over a saucepan of simmering water, heat the heavy cream, dark semisweet chocolate, and espresso powder (the bowl should not touch the water), stirring until the chocolate is melted and the ganache is smooth. Stir in the vanilla and coffee liqueur. Remove the bowl from the saucepan; let it sit until the mixture has cooled and thickened but is still pourable, about 1 hour.
2. In parallel, prepare the cream.Place milk chocolate in a microwave-safe bowl and microwave in 30-second intervals until smooth. Let cool.
3. In a large bowl, beat the butter and salt with a mixer on medium speed until smooth and fluffy, 2-3 minutes. Add the melted chocolate and beat until smooth. Gradually beat in the powdered sugar until smooth. Add the cocoa powder and vanilla, reduce the mixer speed to medium-high, and beat for 2-3 minutes until smooth.
4. Assemble the cakePlace 1 chocolate cake layer on a serving plate and spread 3/4 cup frosting over it. Top with a vanilla cake layer and spread 3/4 cup frosting over it. Repeat with the remaining layers and frosting; you'll end up with a 4-tier cake with a vanilla top layer.
   
   Spread the remaining frosting over the top of the cake and refrigerate for at least 30 minutes to set. Drizzle the ganache over the cake, letting it drip down the sides. Let it set at room temperature before slicing, about 30 minutes.

5. Basic chocolate sponge cake

   
   Preheat oven to 350°F (175°C). Coat two 9-inch (23 cm) round cake pans with cooking spray and line the bottoms with parchment paper.
   
   In a medium bowl, whisk together the cocoa powder and 1.5 cups boiling water until smooth. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until smooth. Add the eggs, vegetable oil, sour cream, and vanilla and beat with a mixer on medium speed until combined, about 1 minute. Reduce the mixer speed to low; add the cocoa mixture in a steady stream and beat until smooth, then fold in with a rubber spatula (the batter will be quite runny).
   
   Divide the batter between the 2 prepared pans and tap the sides of the pans to help them settle. Bake for 30-40 minutes, until a toothpick inserted into the center comes out clean. Transfer the pans to a wire rack and let cool for 10 minutes. Then, run a knife along the sides of the pans and turn the cakes out onto a rack to cool completely. Remove the parchment. If desired, trim the tops of the cakes with a long serrated knife to make them even.

6. Basic vanilla sponge cake

   
   Preheat oven to 350°F (175°C). Grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper. Grease the parchment paper and dust the pans with flour, shaking out any excess.
   
   In a bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce the speed to medium; beat in the eggs one at a time, scraping down the sides of the bowl with a spatula as needed. Stir in the vanilla extract (the mixture may look slightly uneven).
   
   In a liquid measuring cup or bowl, combine 0.5 cups of water with the cream. Fold the flour into the butter in 3 additions, alternating with the cream mixture, until completely combined, beginning and ending with the flour.
   
   Divide the batter between the prepared pans. Bake for 25-30 minutes, until the tops of the cakes are light golden brown and spring back when pressed in the center. Transfer to a wire rack and let cool for 10 minutes. Run a knife around the edges of the pans and turn the cakes out onto the rack to cool completely. Remove the parchment and, if desired, trim the tops of the cakes with a long serrated knife to make them even.