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Chocolate Cream Sponge Cake Recipe

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Chocolate Sponge Cake Create Bake Make
Chocolate Sponge Cake Create Bake Make from createbakemake.com

Description

This chocolate cream sponge cake recipe is a delicious dessert that will leave your family and friends wanting more. It’s perfect for any special occasion and is sure to be a crowd-pleaser. The chocolate cream sponge cake is made with a light and fluffy sponge cake with a creamy chocolate frosting. The cake is then topped with a rich and decadent chocolate ganache for an extra special touch. The combination of flavors and textures make this cake a winner!

This chocolate cream sponge cake is a classic recipe that is sure to be a hit with everyone. It’s easy to make and the end result is heavenly. The sponge cake is light and airy, while the chocolate frosting is smooth and creamy. The chocolate ganache topping adds a touch of richness that everyone will love. This is a show-stopper of a cake - it’s sure to be the star of any special occasion.

Ingredients

For the sponge cake:

  • 3/4 cup butter
  • 3/4 cup sugar
  • 4 eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

For the chocolate frosting:

  • 3/4 cup butter, softened
  • 3 1/2 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

For the chocolate ganache topping:

  • 1/2 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips

Instructions

To make the sponge cake: Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and vanilla extract. Beat until just combined. Pour the cake batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.

To make the chocolate frosting: In a large bowl, cream the butter until light and fluffy. Gradually add the powdered sugar, cocoa powder, heavy cream, and vanilla extract. Beat until light and fluffy. Spread the frosting over the cooled cake.

To make the chocolate ganache topping: In a small saucepan, heat the heavy cream until it is just barely simmering. Remove from heat and stir in the chocolate chips until melted and smooth. Let the ganache cool slightly before pouring it over the cake. Allow the ganache to set before slicing and serving.

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Small saucepan

Notes

This cake can be made ahead of time and stored in the fridge for up to 2 days. Make sure to allow the cake to come to room temperature before serving.

Nutrition

This chocolate cream sponge cake is rich and indulgent, so it’s best enjoyed in moderation. One slice of this cake contains approximately 300 calories, 15 grams of fat, and 45 grams of carbohydrates.


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