Chocolate Sponge Cake with Choc Cream

Chocolate Sponge Cake with Choc Cream.png

Here’s a light sponge cake with a delicious frosting to go with it. It is made without baking powder/soda and without butter. Try this RECIPE for Chocolate Sponge Cake with Chocolate Cream for a birthday or celebratory cake. Great for chocolate lovers!

Recipe by Mama Ding

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Total Time | 1 hr 5 mins

Prep Time | 20 mins

Cook Time | 45 mins

Servings : One 20cm/8 inch round cake

Ingredients

For the Sponge Cake~

  • 5 large eggs, room temperature

  • 150 g (3/4 cup) soft brown sugar

  • 60 g (1/2 cup) plain flour, sifted

  • 60 g (1/2 cup) cocoa powder, sifted

  • 2 tbsp chocolate syrup or chocolate flavored condensed milk

    For the Chocolate Cream~

  • 300 g (1 and 1/3 cup) cold whipping cream

  • 3 tbsp icing sugar

  • 1 tbsp cocoa powder

    For the decor(optional) ~

  • some chocolate sprinkles or sugar sprinkles

  • chopped nuts

  • fresh fruit of your choice

Method

01 Preheat the oven to 180 C/350 F.

Line (or lightly grease) a 20 cm/8 inch round cake pan with parchment paper.

02 In your mixer bowl, add all 5 eggs and the soft brown sugar. Beat on low speed for 2 mins then increase to high speed and beat for 13 mins or longer until the volume is tripled.

03 Reduce to low speed. Add in the chocolate syrup. Mix until well-combined.

04 Detach the mixer bowl from the mixer and using a spatula, fold in the flour in 3 batches. Do not overmix to maintain the fluffiness of the cake. Mix until just combined.

Pour the cake batter into your lined or greased baking pan. Tap to release air bubbles.

05 Bake in the preheated oven at 180 C/350 F for 45 - 50 mins or when a skewer inserted into the center comes out clean. Turn off the oven heat and leave the cake in the oven for 10 mins.

Remove from oven and cool on a wire rack. Allow to cool completely before unmoulding and decorating with the chocolate cream.

06 To make the Chocolate Cream:

Whisk the whipping cream, icing sugar and cocoa powder on medium speed until thick and fluffy, about 5 - 6 mins. Do not overbeat the cream. Chill covered for 1 hour before using.

07 When the cakes is cooled completely and the cream is chilled enough, you can decorate your cake as desired. Fill up a piping bag and piped designs or scoop with a spoon to the top of the cake. I dust my cake with some cocoa powder after coating with the choc cream. Then I decorate with fresh blue berries and some sugar sprinkles.

Notes

This sponge cake (without the cream) will keep for up to 3 days in a covered container at room temperature, up to a week in the refrigerator and up to 3 months if frozen. Seal in a ziplock bag if freezing. Defrost in the chiller overnight before consuming.

If it is frosted with cream, try to finish it in two days. Keep refrigerated after frosting.

Dessert, CakeMama DingComment