Chocolate sponge cake Add egg yolks and sugar to the bowl. Whisk. Add oil and whisk.
Add milk, salt and vanilla extract, and whisk. Sift the dry ingredients into the mixture. Mix. Beat egg whites in another bowl. Add tartar cream and whisk. Add sugar and beat. Gently add the egg white mixture in 3 servings to the dough. Bake at 140 ° C / 285 ° F for about 50-55 minutes. Cut the cake into 4 layers.
Dark Chocolate Ganache: Pour the warm cream onto the chocolate. Stir the mixture. Beat with a mixer.
White Chocolate Ganache: Pour warm cream onto white chocolate. Stir.
Apply dark and white chocolate ganache between layers of biscuit. Cool for 1 hour.
Topping for whipped cream: Whip the cream in a bowl until peaks form. Apply cream to the cake. Cool for 1 hour.
