Fluffy chocolate sponge cake filled with chocolate cream and topped with ganache drip
Preheat oven to 350F(180C) and line two 7-inch or 8-inch pans with parchment paper.
Sift together the flour, cocoa powder and cornstarch three times and set a side.
In a large bowl, whip the eggs and sugar until triple in colume and light in color.
Fold the flour mixture in three parts.
Fold the melted butter.
Divide the batter between the pans and bake over the middle rack for 25 minutes.
Remove from the oven and allow to cool completely before inverting and filling.
Whip the cocoa powder, sugar and heavy cream until thick and holds it shape.
Bring the cream to a simmer over medium heat.
Remove from the heat then add the chopped chocolate into the pan. Swirl a few times to melt the chocolate.
Gently stir using a wooden spoon until smooth.
Bring the water and sugar to a boil, then let it simmer for about 5 minutes. Remove from heat.
Slice the cakes into two layers. (optional). Place a cake layer over a cake board, or your serving plate.
Soak the cake with 1/2 cup of simple syrup, then spread 1/2 cup of the filling.
Repeat the last two steps with the rest of the cake layers.
Crumb coat the cake with a thin laye of cream, then place the cake in the refrigerator for 30-40 minutes.
Remove from the refrigerator and frost the cake with the remaining frosting. Refrigerate for another 30 minutes.
Remove from the refrigerator use a spoon to drizzle the ganache about 1/4-inch away from the edges of the cake.
Drizzle more gaanche at the center of the cake top and gently spread it using an offset spatula.