Chocolate Soufflé Sponge Cake

Tender, incredible, better than a Milk Slice — children will appreciate it! Chocolate sponge cake with soufflé is definitely worth making to pamper not only your child, but the whole family. Just melt-in-your-mouth buttercream and fragrant chocolate cake — what else do you need for a cozy tea party?
cook time: 9h
Noah Merrick
Chocolate Soufflé Sponge Cake

Nutrition Facts (per serving)

306
Calories
17g
Fat
24g
Carbs
6g
Protein

Ingredients (8 portions)

Dough:

Wheat flour 120 g
Butter 100 g
Sugar 80 g
Cocoa 30 g
Eggs 3 pc
Baking powder 1 tbsp
Vanilla sugar 1 tbsp

Souffle:

Cream 500 ml
Condensed milk 200 g
Water 100 ml
Gelatin 10 g

Recipe instructions

Step 1

Step 1
How to make a soufflé cake? Prepare your ingredients. The butter should be soft, so take it out of the refrigerator in advance and leave it to defrost at room temperature (I take it out the night before). To defrost the butter faster, cut it into small cubes. The eggs should also be at room temperature, so remove them from the refrigerator 30 minutes to 1 hour before cooking. Take the highest grade flour. Letʼs start with the test.

Step 2

Step 2
Sift flour with baking powder and cocoa. Then stir the mixture with a spoon. This will saturate the flour with oxygen.

Step 3

Step 3
In a separate bowl, beat soft butter at room temperature with sugar and vanilla sugar until fluffy.

Step 4

Step 4
Add room temperature eggs one at a time, beating until fluffy each time.

Step 5

Step 5
Add flour to the dough in parts, beating the dough each time with a mixer at low speed. Why adjust the amount of flour in the dough and a lot of other useful information, read the article at the link at the end of the recipe.

Step 6

Step 6
The result should be a soft, viscous, homogeneous dough. It should not drip off the spoon, but it should not be too dense. The consistency is like thick sour cream. If the dough still turns out too viscous, you can dilute it with 2-3 tbsp. l. milk and beat until smooth.

Step 7

Step 7
Transfer the resulting dough into a baking dish (20x30 cm) lined with parchment and greased with butter and level it out.

Step 8

Step 8
Place the pan with the dough in an oven preheated to 180°C and bake the cake for 20-25 minutes. How to always get perfect baked goods in your oven, read the article below the steps. It is very important not to dry out the crust. Therefore, even if it seems that the dough may not be ready, it is better to leave it for 10-15 minutes in the cooling oven. Remove the finished cake from the mold and carefully turn it over to the other side and cool completely.

Step 9

Step 9
Return the crust to the pan in which it was baked (still bottom side up). If there is space between the pan and the cake, make sides out of foil so that the cream does not seep into these gaps between the cake and the pan. I also recommend placing cling film or parchment under the cake so that you can then easily remove the cake from the pan by pulling the edges. The cream in it is very delicate and can crack if you try to remove it with a regular spatula.

Step 10

Step 10
Prepare all the necessary ingredients for the soufflé. Cream and condensed milk should be very well cooled. Warm cream may not whip or may not whip well. You can learn useful tricks about whipping cream in the article below.

Step 11

Step 11
Pour gelatin with water and leave to swell for 10-15 minutes.

Step 12

Step 12
Then dissolve the gelatin over low heat until all the crystals are dissolved. Bring gelatin to a boil and remove from heat. Find more information about different types of gelatin in the article at the link below the steps.

Step 13

Step 13
Whip cold cream until fluffy. Add condensed milk and whisk again until smooth.

Step 14

Step 14
While whisking continuously, pour in the hot gelatin in a thin stream. The mass will become slightly elastic. You don’t need to beat for a long time, literally 2-3 minutes.

Step 15

Step 15
Pour the resulting soufflé onto the crust. Lightly tap the pan on the table several times to help the cream disperse. Place the mold in the refrigerator for 6-8 hours. To prevent the cakes from absorbing excess odors from the refrigerator, it is better to cover the pan with cling film. !!! You need to stretch the film so that it does not sag and does not touch the surface of the cream. Otherwise, when you remove the film, the cream will stick to it and the top layer of cakes will be damaged.

Step 16

Step 16
Remove the frozen mass from the mold and cut into portioned cakes. Bon appetit!

Additional rubrics

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