30 grams Ice water
1 tablespoon Cocoa powder
1 teaspoon Vanilla extract
40 grams Corn oil
1/2 tablespoon Chocolate paste
500 grams Cream Cheese, at room temperature
250 grams Butter, at room temperature
2 teaspoons Vanilla extra
1/2 tablespoon Lemon juice
180 grams Icing sugar
Chocolate Sponge Cake:
Put all the ingredients in mixing bowl and whisk at high speed till thick and fluffy, then lower speed and slowly add corn oil into it and mix well.
Pour batter into a 8" lined round cake tin, bake at preheated 180C for about 20 mins.
Use immediately to frost the cake.
After assembling the cake, allow it to rest in the fridge overnight, before serving.
Serve immediately after taking it out of the fridge.