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This is a recipe for a ganache cake made with milk for Valentine's Day. It coats the cake and is easier to handle than ganache made with whipped cream. I wrapped it in a cake box that I bought from DAISO. It is so easy to use, I wish they would sell it year-round in a simple design (lol). The sponge cake is made with rice flour, but it can be made the same way with cake flour. ▷Ingredients (for 12 cm heart mold) ■Sponge cake (for one 15 cm dia. round cake) 20 g sweet chocolate 20 g vegetable oil 3 egg yolks 25 g water 40 g rice flour (or cake flour) 5 g cocoa powder 3 egg whites 60 g sugar ▷How to make 1. melt the sweet chocolate in a saucepan of simmering water. Remove from the water bath and add the vegetable oil, egg yolks, and water, in that order. 2. Sift in the rice flour and cocoa powder, and mix until smooth. 3. Cut the egg whites into stiff peaks, add sugar in three additions, and form a glossy meringue. 4. Add half of the meringue mixture to the egg yolk mixture and mix until blended. Add the rest of the meringue and mix until incorporated. 5. Line a 15 cm dia. mold with a cookie sheet and pour in the batter. Bake in a preheated oven at 170℃ for 35 to 40 minutes. 6. After baking, remove from the mold and allow to cool. 7. Cut two 15mm and one 10mm slices of the cooled sponge cake to fit the heart shape. ■Chocolate ganache 180 g sweet chocolate 70 ml milk ▷How to make 1. Melt the sweet chocolate in a saucepan of simmering water, add the milk warmed to about 50°C in 2 or 3 batches, and mix until smooth. 2. Spread the ganache mixture over the sponge cake and sandwich the sponge between 3 layers of sponge cakes, spread the ganache mixture on the outside and refrigerate. 3. Place the ganache mixture in the refrigerator for 1 minute at a time, stirring each time, in order to adjust the consistency to a consistency that is easy to squeeze out. Place the mixture in a piping bag fitted with a star clip. 4. When the surface of the cake is firm, squeeze out the ganache. Thank you for always leaving comments. I read each and every one of them with great care. I appreciate it. Your comments encourage me to create videos, so I hope you will continue to feel free to leave me a comment. ▷instagram： https://www.instagram.com/hidamaricooking ▷About HidaMari Cooking： I started making sweets in 2017. The name "HidaMari Cooking" was given in the hope that people who watched the video would feel as if they were surrounded by warm sunlight. Thank you for all your heartwarming comments. I wish you a wonderful day.