Chocolate sponge cake

Chocolate Sponge Cake - A Fluffy and Savory Delight

If you are looking for a quick and delicious dessert that impresses with both appearance and taste, then this chocolate sponge cake is the ideal choice. Its fluffy and moist base, combined with a fine cream and fresh fruits, makes this cake a true indulgence. Whether you want to enjoy it plain, dusted with sugar, or transform it into an elegant cake for a special occasion, this recipe is versatile and easy to make.

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour 10 minutes
Servings: 10-12

Ingredients needed

For the sponge base:
- 6 eggs
- 300 g sugar
- 120 ml sunflower oil
- 0.5 cup (approximately 60 g) cocoa powder
- 180 ml boiling water
- 280 g high-quality white flour
- 10 g baking powder (1 packet)

For the syrup:
- 250 ml milk
- 100 g sugar (optional, depending on preferences)
- 3-4 tablespoons of cappuccino (or instant coffee for an intense flavor)

For the vanilla cream:
- 400 ml heavy cream (ideally with 30% fat)
- 1 packet of vanilla pudding (or your preferred cream)

For decoration:
- Fresh fruits (strawberries, kiwi, or other seasonal fruits)
- Powdered sugar for dusting

Steps for preparation

1. Preparing the ingredients
Start by preparing all the necessary ingredients. Ensure the eggs are at room temperature; this will help achieve a more stable foam. Preheat the oven to 180 degrees Celsius. If desired, you can line the cake pan with parchment paper or grease it with butter and dust it with flour.

2. Preparing the cocoa mixture
In a small bowl, combine cocoa powder with boiling water. Mix well with a whisk or spoon to avoid lumps. Let it cool slightly.

3. Separating the eggs
Divide the eggs into two separate bowls. In the bowl with egg whites, beat them until stiff peaks form using a mixer. Gradually add 150 g of sugar, continuing to mix until you achieve a stiff foam, similar to that for meringues.

4. Beating the egg yolks
In the other bowl, beat the egg yolks with 150 g of sugar until they become a creamy and light mixture. Gradually add the oil, mixing continuously. Then incorporate the cooled cocoa mixture and mix well.

5. Combining the ingredients
Sift the flour together with the baking powder and gradually add it to the egg yolk mixture, gently mixing with a whisk or the mixer on low speed to avoid lumps. Then, add this mixture over the egg white foam, carefully folding it in with upward motions to avoid deflating the egg whites.

6. Baking the bases
Pour the batter into a round 26-28 cm cake pan lined with parchment paper. Gently shake the pan a few times to level the batter and eliminate air bubbles. Bake for about 40 minutes or until the toothpick test passes – if the toothpick comes out clean, the base is done. After baking, let the base cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack.

7. Preparing the syrup
In a saucepan, bring 250 ml of milk to a boil along with the sugar and coffee. Let it boil for a few minutes, then remove from heat and let it cool.

8. Preparing the cream
Whip the heavy cream until it becomes firm. If you choose to use vanilla pudding, prepare it according to the package instructions and let it cool, then gently fold it into the whipped cream to obtain a delicious and airy cream.

9. Assembling the cake
When the base has completely cooled, cut it into two or three layers, depending on your preference. Soak each layer with the milk and coffee syrup. Place the first layer on a platter, add some cream, and smooth it out. Place the next layer on top and repeat the process. The last layer, if smoother, will be the top one.

10. Decorating the cake
Cover the cake with the remaining cream and decorate it with fresh fruits as desired. Dust powdered sugar on top for an elegant and tasty look.

Helpful tips
- For a more intense flavor, you can add vanilla or rum essence to the sponge mixture.
- If you want a less sweet version, reduce the amount of sugar in the syrup.
- The cake can be stored in the fridge for a few days, but it is best enjoyed fresh.

Possible variations
- Try replacing cocoa with melted chocolate for a richer flavor.
- For a berry cake, add a layer of raspberry or blackberry jam between the layers.
- Replace the vanilla cream with chocolate cream for a decadent version.

Calories and nutritional benefits
This chocolate sponge cake contains approximately 350 calories per serving, depending on the proportions of the ingredients used. Eggs provide essential proteins, while chocolate and cocoa are sources of antioxidants. However, it is advisable to consume this dessert in moderation.

Frequently asked questions
1. Can I use whole wheat flour instead of white flour?
Yes, you can use whole wheat flour, but the texture will be different, and the base will be denser.

2. How can I prevent the base from deflating?
Make sure to mix the ingredients carefully and do not open the oven door during baking.

3. What can I do if the cream is too soft?
If the cream is too soft, you can add a bit more powdered sugar or a stabilizer for whipped cream.

This chocolate sponge cake is not only a delicious dessert but also a way to bring joy to your loved ones. Enjoy it alongside a cup of coffee or tea and savor every slice!

 Ingredients: sponge cake base cocoa powder 0.5 cup, 240ml glass boiling water 180 ml eggs 6 pcs sugar 300 g sunflower oil 120 ml high-quality white flour 280 g baking powder 10 g - 1 packet vanilla cream whipped cream

 Tags:  cake sponge cake