Cocoa sponge cake with buttercream and chocolate

Tip: tap a step to mark it as done.

1. Beat 6 egg yolks with the superfine sugar. In a separate bowl, beat 6 egg whites with a pinch of salt until stiff peaks form. Gently fold the whites into the yolks, then fold in 100 g flour and the cocoa powder. Pour the batter into a baking sheet lined with parchment paper and bake at 180 °C (350 °F) for 25 minutes.

2. Make the buttercream base. In a small saucepan, heat 2 beaten eggs with 30 g flour, pouring in 500 ml cold milk in a thin stream. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from the heat, cover with plastic wrap, and let cool.

3. Beat 250 g softened butter with the powdered sugar and vanilla sugar, then gradually beat in the cooled egg-and-milk mixture. Spread the finished buttercream over the cooled sponge cake.

4. Melt the chocolate and stir in the remaining milk. Pour the glaze over the buttercream and spread evenly.

Tip: Store the cake in the refrigerator and take it out about half an hour before serving. Chilled buttercream is firm, but it softens at room temperature for a smoother texture.

This recipe was translated from the Slovak original: Kakaový piškótový koláč s maslovým krémom a čokoládou