Tom's Chocolate Blackberry Cream Sponge Cake

Tom's Chocolate Blackberry Cream Sponge Cake

Ingredients

• Cake:
• 1/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/8 teaspoon salt
• 6 ounces bitter or semi-sweet chocolate, chopped
• 2 tablespoons unsalted butter
• 2 tablespoons water
• 6 eggs, separated, at room temparature
• 1/3 cup sugar or Swerve sweetener
• 1 teaspoon vanilla extract
• 1/8 teaspoon cream of tartar
• Filling:
• 3/4 cup blackberry jam
• 3 tablespoons Celia's Blackberry Ginger Balsamic Vinegar
• 1 cup fresh blackberries, plus more for garnish
• 1 cup whipped cream
• Chocolate Ganache:
• 9 ouncesbittersweet chocolate, chopped
• 1 cup heavy cream
• 1 tablespoon dark rum (optional)

Directions

1. To make the cake: Preheat oven to 400 degrees (200 C). Spray an 18×12-inch rimmed baking sheet with non-stick cooking spray with flour and line the bottom with parchment paper; set aside.
3. In a small bowl, combine the flour, cocoa powder, and salt; set aside.
5. in a medium bowl, combine the chocolate, water, and butter. Warm the mixture in the microwave for 15 seconds at a time, stirring between each time, until the chocolate is melted and smooth. Set aside to cool.
7. In the bowl of a standing mixer, beat the egg yolks at medium high speed until just combined (10 to 15 seconds).With the mixer still running, add about half of the sugar. Continue beating, scraping the bowl as needed, for 8 minutes. Stir int he vanilla, then transfer the yokk mixture to a large bowl.
9. Thoroughly wash and dry the mixer bowl and whisk.
11. In the clean bowl, beat the egg whites and cream of tartar at medium speed until foamy (about 30 seconds). Add 1 tablespoon of sugar and continue beating until soft peaks form, then gradually add the rest of the sugar. Beat until the whites are glossy and hold stiff peaks (about 1 minute). Do not overbeat.
13. Stir the chocolate mixture into the egg yolks. Once combined, add about 1/4 of the egg whites to the chocolate mixture, and gently fold it in with a rubber spatula. Fold in the remaining egg whites until combined, then sprinkle the dry ingredients over the top. Quickly and gently fold them in until combined.
15. Pour the batter into the prepared pan and bake for 8 to 10 minutes, rotating the pan half way through baking time.
17. While the cake is baking, lay a clean, dry dish towel on a flat surface. Sprinkle about 1 tablespoon of cocoa powder over it and rub it into the towel with your hands. In a small bowl mix the blackberry jam and the vinegar together and set aside for assembly.
19. Once the cake is done, overturn it onto the prepared towel, peel away the parchment, and immediately roll the short side of the cake up in the towel. Transfer the roll to a wire cooling rack and allow to cool for at least 15 minutes.
21. Chocolate Ganache: 1.Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
22. 2.Allow the ganache to cool slightly before pouring over the cake.
24. Assemble the cake: Once cooled, unroll the cake and spread the jam/vinegar mixture over the surface, leaving a 1-inch border around the edge. Next, spread about 1 cup of whipped cream over the top of the jam. Sprinkle with the blackberries, and re-roll the cake. Trim both ends using a serrated knife. Using a 2 spatulas transfer cake to serving dish. Drizzle with ganache and garnish with remaining blackberries.