This Chocolate Sponge Cake is an indulgent dessert made with a fluffy cocoa sponge, layered with a rich buttercream filling, and topped with a silky smooth chocolate ganache. Whether you’re celebrating a special occasion or just craving a decadent treat, this cake is the perfect way to satisfy your sweet tooth. Each bite offers a delightful combination of light, airy sponge and creamy, buttery filling, all wrapped in a luscious chocolate coating.
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Servings: 8-10 slices
Ingredients:
For the Sponge Cake:
- 8 egg whites
- 220g (1 cup) sugar
- 75g (½ cup) all-purpose flour
- 50g (⅓ cup) cocoa powder
For the Cream Filling:
- 8 egg yolks
- 50g (¼ cup) sugar
- 10g (1 tablespoon) vanilla sugar (or vanilla extract to taste)
- 70g (½ cup) all-purpose flour
- 100ml (⅓ cup) milk
- 200g (¾ cup) butter, softened
For the Ganache:
- 100g dark chocolate, melted (or 50g dark chocolate + 50ml hot cream)
Directions:
Step 1: Prepare the Sponge Cake
- Beat the Egg Whites:
In a large bowl, beat the egg whites until fluffy using a mixer. - Add the Sugar:
Gradually add 220g of sugar in small portions, continuing to beat until stiff peaks form and the sugar has dissolved. - Sift the Dry Ingredients:
Sift 75g of all-purpose flour and 50g of cocoa powder together. Gradually add the dry ingredients into the egg white mixture, gently folding in with a spatula until well combined. - Prepare the Baking Pan:
Grease a silicone mold or regular non-stick baking tray with vegetable oil. If you’re using a cupcake mold, ensure it has a diameter of 18-20 cm. - Bake:
Preheat your oven to 180°C (356°F). Pour the batter into the prepared mold and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. - Cool the Cake:
Allow the cake to cool to room temperature. Level the sponge if needed, then slice it in half to create two layers.
Step 2: Prepare the Cream Filling
- Mix the Ingredients:
In a saucepan, whisk together 8 egg yolks, 50g of sugar, 10g of vanilla sugar (or vanilla extract), and 70g of all-purpose flour. Gradually add 100ml of milk and stir until smooth. - Cook the Mixture:
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens into a custard. - Cool the Mixture:
Transfer the custard to a bowl and mix with a hand mixer until it cools, which will take about 3-5 minutes. - Add the Butter:
Gradually add 200g of softened butter to the cooled custard, mixing continuously until the buttercream becomes smooth and homogeneous.
Step 3: Assemble the Cake
- Spread the Cream:
Once the sponge cake has cooled, spread an even layer of buttercream on the bottom half of the cake. Place the second half of the sponge on top and spread more buttercream over the surface.
Step 4: Prepare the Chocolate Ganache
- Melt the Chocolate:
Melt 100g of dark chocolate, or combine 50g of dark chocolate with 50ml of hot cream, stirring until smooth. - Cover the Cake:
Pour the melted chocolate or ganache over the cake, spreading it evenly to cover the top and sides.
Step 5: Serve
- Allow the cake to set for a few minutes before slicing. Serve and enjoy!
Serving Suggestions:
- Pair with a scoop of vanilla ice cream for extra indulgence.
- Serve with fresh berries or fruit compote for a fruity contrast.
- Enjoy with a cup of coffee or tea for a perfect afternoon treat.
- Top with whipped cream for an extra creamy finish.
- Garnish with chocolate shavings or crushed nuts for added texture.
Cooking Tips:
- Room Temperature Ingredients: Ensure the eggs and butter are at room temperature for easier mixing and smoother results.
- Fold Gently: When adding the dry ingredients to the egg whites, fold gently to keep the batter light and airy.
- Chill the Cream: You can refrigerate the buttercream for 10-15 minutes to make it easier to spread.
- Ganache Consistency: If your ganache is too thick, add a bit more cream to thin it out.
Nutritional Benefits:
- Protein: Eggs provide a rich source of protein, which supports muscle repair and growth.
- Cocoa: Cocoa contains antioxidants that may offer heart health benefits.
- Calcium: Butter and milk provide calcium, which is essential for strong bones and teeth.
Dietary Information:
- Vegetarian: This recipe is suitable for vegetarians.
- Nut-free: No nuts are used, making it safe for those with nut allergies.
- Gluten-free option: Use gluten-free flour as a substitute for all-purpose flour.
Nutritional Facts (per slice, approx.):
- Calories: 450
- Carbohydrates: 35g
- Protein: 7g
- Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 150mg
- Sodium: 180mg
- Sugar: 25g
Storage Tips:
- Refrigeration: Store the cake in an airtight container in the refrigerator for up to 3 days.
- Freezing: The sponge cake can be frozen for up to 1 month before adding the buttercream and ganache. Thaw before decorating.
- Reheating: Allow the cake to sit at room temperature for 30 minutes before serving to soften the buttercream.
Why You’ll Love This Recipe:
- Rich and Decadent: A perfect combination of light sponge and creamy filling, with a touch of rich chocolate ganache.
- Easy to Make: Simple steps that produce a stunning cake ideal for any celebration.
- Customizable: You can add flavor variations to the buttercream or the ganache to suit your taste.
- Elegant and Impressive: This cake is sure to impress guests, making it a showstopper for parties or gatherings.
- Moist and Fluffy: The egg-based sponge ensures a light and airy texture that pairs perfectly with the smooth cream.
Conclusion:
This Chocolate Sponge Cake with Creamy Butter Filling and Chocolate Ganache is a true delight for any chocolate lover. The light sponge contrasts beautifully with the rich buttercream and decadent ganache, creating a well-balanced dessert that’s perfect for special occasions. Whether you’re baking it for a birthday or simply treating yourself, this cake is sure to satisfy your sweet tooth and leave everyone craving more!
Frequently Asked Questions:
- Can I use other types of chocolate for the ganache?
Yes, you can use milk or white chocolate for a different flavor profile. - How do I prevent the sponge cake from deflating?
Be gentle when folding the dry ingredients into the egg whites to keep the batter light and fluffy. - Can I make the cake ahead of time?
Yes, you can bake the sponge cake a day in advance and store it in an airtight container. Assemble the cake with buttercream and ganache before serving. - Can I use margarine instead of butter for the cream?
Yes, high-quality margarine can be used as a substitute for butter. - How do I store leftover cake?
Store leftover cake in the fridge, covered in an airtight container, to keep it fresh.