– Add the powdered cocoa to the 1/3 of the whipped cream.
– Keep both bowls in the fridge until you assemble the cake.
Step 6: Assembling the Cake
In order to get a perfect flat top, I flip the sponge cake upside down to change the order of the layers. Like this, the uneven top surface is now touching the dish and the flat bottom surface of the sponge cake is the one on top.
I like to put the sides of the springform mould I baked the cake in around the cake while assembling it. Like this the layers will remain aligned and no cream will fall down the sides, but the main reason why I do it is because you can gently push the cake layer to distribute and level the cream beneath it, making sure that it has the same thickness and has no air gaps.
– Put the first layer of the sponge cake on the dish and soak it with the syrup.
– Put all the chocolate cream on top.
– Put the middle layer of the sponge cake. Push it downwards to level the previous cream layer. Soak it with the syrup.
– Put half of the white cream on top.
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