best chocolate birthday cake

christmas is officially over, when you spy ‘fasnachtschüechli’ – a type of carnival pastry; basically deep fried crispy dough cakes with lots of confectioners’ sugar – at the shops. is it just me, or is time just going too fast? with no possibility to adapt, in due time? 
this was the cake i made for my birthday (though i refuse to call it that, i prefer ‘nearly christmas’) dinner party. i’m not the biggest fan of chocolate cake. but i sure like the looks of it. it has something so instant celebratory. so i wanted to make something inspired by the chocolate bundt cakes they sell at sprüngli (the world’s best confiserie).
best chocolate birthday cake
300 g butter, at room temperature
150 g sugar
6 egg yolks
225 g dark chocolate (good quality, i used maracaibo grand cru), roughly chopped or broken
5 tbsp. heavy cream
150 g milk chocolate, finely chopped
6 egg whites
1 pinch salt
3 tbsp. sugar
150 g flour
1.5 tbsp. corn starch
2 tsp. baking powder
for the ganache glaze:
150 g dark chocolate*
150 ml heavy cream
preheat the oven to 160c (320f) and butter and flour a bundt or cake pan. cream the butter with a mixer, then add the sugar and yolks. continue to mix until the mixture is fluffy and white. break the chocolate into pieces and melt together with the cream on very low heat. let cool a bit, then add to the butter-yolk-sugar mix; combine. fold in the milk chocolate. whip the egg whites with the salt and the 3 tbsp. sugar until stiff peaks form. combine the flour, corn starch and baking powder and sieve into the chocolate mixture. then carefully fold in the egg white. fill into the prepared cake pan. bake for 45 to 55 minutes. insert a wood stick, and when it comes out clean the cake is ready. remove from the oven and let cool for about 10 minutes, before you remove it from the pan. 
for the ganache glaze, melt the chocolate and the cream on very low temperature. let sit for a while to cool and thicken a bit. pour the ganache over the cake. don’t distribute it with a spatula; just shake the cake a bit so that the ganache spreads over the cake nicely. decorate with sprinkles. 
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