Feather-light chocolate gateau or sponge cake is an all time chocolate delight that can elevate your moods even on the worst of days. The pastry chef Joas Kam who shared the secret with us made it all seem so simple. Don't believe me? Try the recipe yourself!

It will be more convenient if you have a cake mixer but if you don't, it's just as easy to whip the ingredients up manually. Nothing like a good workout for your arms.

Ingredients

. 6 eggs
. 250g sugar
. 250g flour
. 30g cocoa powder
. 8g baking powder
. 3g baking soda
. 50g ground almond
. 150ml corn oil
. 50ml water
. 500g dark chocolate pieces
. 100g butter
. 200mls whipping cream
. half a tub of mascarpone cheese

Method

1. Whip the sugar and eggs until it is foamy.

2. While the eggs and sugar are mixing, mix the dry ingredients - flour, cocoa powder, baking powder, baking soda and ground almonds.

3. Then add the dry ingredients into the mixer along with the foamy mix. Then, pour in the corn oil and water.

4. Pour out the mix into a baking tin and bake at 180o for 18 to 20 minutes.

5. While that is baking, boil some water in a pot. Place a bowl atop the pot and warm the butter and dark chocolate pieces together.

6. Once the butter and chocolate are melted, add in the whipping cream.

7. After the sponge cake is baked, let it cool for a bit before splitting it into half, horizontally.

8. Spread the virtually tasteless but creamy mascarpone on one half and sandwich them back together.

9. Then spread on evenly the chocolate sauce made out of butter and melted chocolate.

10. When the cake has completely cooled down, chill the cake for half an hour until the chocolate sauce hardens. However, it is just as delicious to eat with the chocolate sauce warm and dripping around the sponge cake.

You can use this cake mix to make 1 and a half dozen (18) cupcakes as well.

TIPS

To be updated soon.....