The chocolate sponge cake with filling is very soft, a perfect recipe for a birthday or for a special occasion. The preparation is a bit demanding, but the result is guaranteed. Always so delicious both with the cream filling and with the mascarpone cream or with the custard.
Other festive desserts of mine:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour 30 Minutes
- Portions: 12
- Cooking methods: Electric Oven
- Cuisine: International
- Seasonality: All seasons
- Energy 455.59 (Kcal)
- Carbohydrates 33.19 (g) of which sugars 13.84 (g)
- Proteins 10.06 (g)
- Fat 31.95 (g) of which saturated 14.32 (g)of which unsaturated 8.16 (g)
- Fibers 5.43 (g)
- Sodium 84.31 (mg)
Indicative values for a portion of 145 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Chocolate Sponge Cake with Filling
Amounts for a 9 1/2 or 10 1/4 inch diameter cake pan.
Bake in a preheated static oven at 350°F for 35-40 minutes.
- 7 oz dark chocolate
- 3 oz butter
- 1/3 cup milk (dairy or plant-based)
- 3 eggs (medium – at room temperature)
- 1/3 cup sugar
- 1 1/3 cup all-purpose flour
- Half packet baking powder
- 1 pinch salt
- 1/3 cup skim milk (or any other preferred liquid – use more if needed)
- 1 cup whipping cream (fresh or UHT and plant-based)
- 1 tbsp powdered sugar (or more according to taste – if the cream is already sweetened, do not add)
- 1 packet vanillin (or a vial of vanilla essence)
- 1/3 cup skim milk (or water for a lighter result)
- 1 tbsp maple syrup (or agave, date syrup, or runny honey)
- 6 oz dark chocolate (chopped)
- 3 1/2 oz Dolceneve Paneangeli
- 1 1/4 cup skim milk (or whole or plant-based)
* Alternatively, you can use mascarpone cream with chocolate (white, dark or milk) or custard.
Tools
- Electric Whisk
- Piping Bag
Chocolate Sponge Cake with Filling
First of all, place the 3 eggs at room temperature (this step helps them whip better).
Chop the chocolate and butter uniformly and melt them in a bain-marie (or in the microwave), stirring often. Once melted, remove from heat and add the milk. Then, stir until you have a smooth and homogeneous cream and let it cool.
Weigh the flour and baking powder, sift them. Add a pinch of salt and, if desired, some vanillin (or the seeds from half a vanilla bean).
Whip the egg whites until they form stiff peaks and set them aside.
In another bowl, whip the egg yolks with the sugar for about 7 minutes or until the mixture is light and frothy (a tip is to beat the yolks as soon as they come into contact with the sugar, because the latter tends to cook the yolks if poured before incorporating air).
Add the melted and now cooled dark chocolate. Blend everything for about another 3 minutes.
Turn on the static oven to 350°F.
Now pour the sifted flour with the baking powder into the mixture, incorporate the powders well. Finally, gently add the whipped egg whites, folding them in gently with a spatula.
Pour the batter into the previously buttered and floured cake pan, then level it.
Bake in the preheated static oven at 350°F for 35-40 minutes, always perform the toothpick test. Once the oven is turned off, leave the chocolate sponge cake inside for another ten minutes.
Unmold the cake only when it has cooled and place it on a serving plate with the base facing up.
Cut it in half horizontally and set aside the top half.
With a spoon, soak the entire top of the bottom half of the cake and slightly the top half too.
In the planetary mixer (or in a bowl) pour the cold cream from the fridge (it is very important that the beaters, the bowl, and the cream itself are very cold to whip it perfectly), then start to increase the speed of the electric beaters and whip the cream until it is well stable and has not yet turned into butter (be very careful not to overwhip, as it can curdle and become buttery).
Pour the whipped cream over the soaked layer of cake and spread it evenly, leaving a small border free.
Place the top layer of cake on top and gently press to even out the cream filling inside.
With a smooth blade knife, coarsely chop the chocolate.
In a small pot, pour the milk and syrup (or runny honey or glucose), bring everything to a boil on medium heat, then lower the heat to a minimum and add the chopped chocolate. Cook and stir until the chocolate is completely melted and a homogeneous chocolate cream is formed.
Let the chocolate glaze cool to 90°F, stirring continuously to keep it fluid.
Place the cake on a rack or on some parchment paper.
Then pour the chocolate glaze over the cake and use a spatula to try to level it on top and on the sides.
In a bowl, pour the cold milk from the fridge and the Dolceneve powder. Whip with electric beaters at maximum speed for about 5 minutes or until the desired consistency is reached.
Decorate the Sponge Cake with the help of a piping bag.
Store the filled Sponge Cake in the refrigerator until ready to serve.
STORING the Sponge Cake
The filled chocolate sponge cake is best kept for up to 4 days in the refrigerator.
While the plain sponge cake (wrapped in cling film) can be stored in the refrigerator for 3 days, or in the freezer for 30 days.
FAQ (Questions and Answers)
How to soak a chocolate cake?
For soaking a chocolate cake, you can use simple milk (dairy or plant-based) or dissolve cocoa (or instant coffee) in milk or plain water. Orange juice or jam diluted with water is also good. If the dessert is intended for adults, an alcoholic soak can be used (dilute the liquor with water).
What type of sugar can I use for chocolate glaze?
With chocolate glaze, you can use any type of sugar (from glucose to honey and all preferred plant syrups). Alternatively, you can also dissolve classic powdered sugar in water during cooking.
How can I decorate on top of the cake?
The simplest decoration is a sprinkle of powdered sugar.
Other more delicious alternatives are:
1. dollops of whipped cream (preferably plant-based, as fresh cream tends to melt and lose shape quickly)
2. some royal icing
3. some melted chocolate
4. a shower of white or colored sugar sprinkles (you need to spread a thin layer of jam or Nutella on the cake to make the decorations stick better)
5. chocolate chips or chopped nuts (almonds, hazelnuts, walnuts, pine nuts, pistachios)
6. a dusting of coconut flour
7. decorate with buttercream or fondant
8. delicious seasonal fruits in pieces.
