Step 1

[Making the Chocolate Sponge Batter] In a large bowl, combine the eggs and sugar. Place the bowl over a double boiler with simmering water and whisk gently until the mixture reaches about 40°C (104°F). This gentle warming helps to dissolve the sugar and prepare the eggs for whipping.

Step 2

Remove the bowl from the heat. Using a hand mixer on high speed, whip the egg mixture until it becomes pale, thick, and forms ribbons when the beaters are lifted (this is known as the ‘ribbon stage’). Meanwhile, gently warm the milk in a separate small saucepan over low heat; do not boil.

Step 3

Continue whipping on high speed until the batter is very pale, voluminous, and holds a thick ribbon that slowly disappears. Then, switch to low speed and whip for another minute to break down any large air bubbles, resulting in a smoother cake texture.

Step 4

Sift the cake flour and cocoa powder together over the whipped egg mixture in 2-3 additions. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can toughen the cake.

Step 5

Once the dry ingredients are almost incorporated, gently pour the warmed milk into the batter. Quickly fold it in until evenly distributed. This step helps to create a moist and tender chocolate sponge.

Step 6

Pour the prepared batter into a baking pan lined with parchment paper. Use a spatula or scraper to spread the batter evenly in the pan, ensuring a flat surface for uniform baking. Tap the pan gently on the counter a couple of times to release any large air bubbles.

Step 7

Bake in a preheated oven at 180°C (350°F) for 10-12 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times may vary depending on your oven.

Step 8

Once baked, remove the cake from the oven and immediately invert it onto a wire rack, gently tapping the pan on the counter once or twice to release steam. This helps prevent the cake from sinking. Let the cake cool completely on the wire rack.

Step 9

Once the chocolate sponge is completely cool, carefully peel off the parchment paper. Cut the sponge into even strips, approximately 5 cm (2 inches) thick. This thickness is ideal for rolling into the cake’s structure.

Step 10

[Making the Matcha Cream] In a clean bowl, combine the cold heavy cream, sugar, and matcha powder. Whip with a hand mixer, starting on low speed and gradually increasing to high. Whip until firm peaks form; the cream should hold its shape when the beaters are lifted.

Step 11

Brush a thin layer of the prepared syrup onto one side of each chocolate sponge strip. Then, spread a thin layer of the matcha cream evenly over the syrup. Sprinkle the chocolate chips evenly over the matcha cream.

Step 12

Starting from one end, carefully and tightly roll up the first chocolate sponge strip. Stand this roll upright in the center of your serving plate or cake ring.

Step 13

Continue rolling the remaining sponge strips, applying syrup and matcha cream with chocolate chips to each one, and attach them around the central roll, building outwards to form a circular cake shape. Press gently to ensure they connect.

Step 14

Wrap a cake collar or mousse ring around the assembled cake to help it hold its shape. Refrigerate for at least 30 minutes to allow the cake to firm up and set.

Step 15

Remove the cake from the refrigerator. Prepare the icing cream by whipping the remaining heavy cream with sugar to about 80% stiffness. Apply this cream smoothly over the entire cake to create a neat icing layer.

Step 16

Decorate your Choco Forest Cake as desired to complete this stunning creation. Add fresh fruits, chocolate shavings, or other garnishes to make it truly your own. Enjoy this beautiful and delicious dessert!