Decadent Chocolate Sponge Cake

Insanely tasty and tender. Just lick your fingers! Making chocolate sponge cakes is not at all difficult, and the result will definitely please you. Their taste is very refined and bright. You can serve these cakes both for a family tea party and for welcoming guests.
cook time: 1h 40 min
Liam Carson
Decadent Chocolate Sponge Cake

Nutrition Facts (per serving)

522
Calories
44g
Fat
24g
Carbs
10g
Protein

Ingredients (6 portions)

Dough:

Dark chocolate 200 g
Butter 185 g
Wheat flour 100 g
Almond 100 g
Sugar 50 g
Eggs 3 pc
Cocoa 2 tbsp
Baking powder 0.7 tsp

Cream:

Butter 150 g
Nut butter 150 g

Recipe instructions

Step 1

Step 1
How to make chocolate sponge cakes with cream? First, prepare the necessary ingredients for the dough. The amount of sugar can be adjusted to your taste. Choose high-quality chocolate with a high cocoa content. Almonds can be replaced with your favorite other nuts. Turn the oven on 180 degrees.

Step 2

Step 2
In a heavy-bottomed saucepan, combine the butter and chopped chocolate.

Step 3

Step 3
Melt the butter and chocolate over low heat, stirring constantly so that nothing burns.

Step 4

Step 4
Wash the eggs and beat them into a deep bowl. Add sugar. Using a mixer, beat the eggs with sugar into a fluffy light foam.

Step 5

Step 5
Sift flour with baking powder and cocoa. Thanks to sifting, the flour will be saturated with oxygen, and the cakes will turn out more tender and fluffy.

Step 6

Step 6
Gently fold flour mixture into beaten eggs.

Step 7

Step 7
Add ground almonds and mix everything again. You don’t have to add almonds, then the dough will be less dense, more porous and airy.

Step 8

Step 8
Pour the chocolate-butter mixture into the dough.

Step 9

Step 9
Mix everything thoroughly until smooth.

Step 10

Step 10
Pour the chocolate batter into a parchment-lined rectangular baking dish and smooth it out. Bake the biscuit for about 35 minutes at 180°C. The exact time depends on the features of your oven. Do not open the oven for the first 25-30 minutes, otherwise the biscuit may settle. You can check readiness with a toothpick: insert it into the middle of the biscuit and immediately remove it. If the toothpick is dry, then the biscuit is ready.

Step 11

Step 11
Prepare the necessary ingredients for the cream. The butter and nut butters should be at room temperature, so remove them from the refrigerator in advance. Oil and paste are taken in a 1:1 ratio. The cream turns out to be quite greasy. Therefore, if you want a less fatty cream, you can increase the amount of nut butter and take less oil.

Step 12

Step 12
Place the soft butter and nut butter in a deep bowl and beat with a mixer until smooth.

Step 13

Step 13
Cool the finished biscuit and trim its edges. I also cut off the top so that the cakes turned out to be even rectangles.

Step 14

Step 14
Cut the biscuit into equal rectangles. There should be an even number.

Step 15

Step 15
Coat one half of the sponge cake with cream and cover it with the other half.

Step 16

Step 16
Coat the resulting cakes with cream on all sides.

Step 17

Step 17
Crumble the biscuit scraps.

Step 18

Step 18
Roll the cakes in biscuit crumbs.

Step 19

Step 19
Cool the rest of the cream, then put it in a pastry bag and decorate the cakes with roses. Bon appetit!

Additional rubrics

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