A few weeks ago we went to Oregon coast, as you saw on my Instagram account. It was my parents’ 40th Anniversary, so I baked a special cake to bring with us. My family is so spoiled by all the delicious foods, with one sister being a professional chef and another that bakes, that it’s not always easy to impress them. This cake, however, created a commotion.
I have also baked two of same cakes for kids, school fundraiser, one was sold for $600, insane right?! They told me that it was delicious.
The recipe for this cake is very simple, with step by step photo process. It doesn’t require any special skill and wont take much of your time.
For this recipe, you will need to bake one 7 inch Cacao Sponge Cake (click link for the recipe), divide the dough into two baking pans so it bakes better.
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Recipe
Ingredients
- 1 Chocolate Sponge Cake
- 2 cup Hazelnuts
- 8 oz Cream Cheese room temperature
- 1 cup Unsalted Butter room temperature
- 1/2 cup Nutella room temperature
- 14 oz Dulce De Leche
- 1/2 cup Whipping Cream
- 1/2 cup Chocolate Chips
Instructions
- Prepare the chocolate sponge cake for the recipe, link for the sponge cake is provided above. Slice the cake into two even pieces.
- Toast hazelnuts in an oven for about 10 minutes at 350F.
- Combine together dulce de leche (cooked condensed milk), cream cheese, butter and nutella. Whisk together in a blender until it's perfectly smooth.
- To have a nicely clean plate, cover the sides with foil. Place the first layer and apply an even amount of cream to it.
- Apply an even amount of hazelnuts on to each layer of cream.
- Cover the cake with the remaining cream. Leave it refrigerating while you prepare the next step.
- Heat whipping cream to a boil. Pour it over chocolate chips, let it sit for a few minutes and stir to combine. Continue stirring until the mixture is completely smooth. Let it cool to a room temperature.
- Using a pastry or a zip lock bag, pipe the edge of the cake with chocolate, letting the drizzles go down the sides. Pipe some onto the middle and spread with a spatula.
- Sprinkle some hazelnuts on the edges of the cake and place it in a refrigerator overnight or at least for several hours.
I was wondering if instead of nuts, would strawberries be ok for in between layers?
Hey Mary, yes, strawberries would be great.
Hi there, I’m baking this cake tonight but wondering about the sponge cake recipe, how many of these do you make for layering? My cake only rose to about an inch and a half once fully baked, and I’m making another one so that I can add a second layer. Seems something is not right as your description shows quite a high layered cake?
Hey Mary, when making a cake you may need 2 of them. Hope you love the outcome!
Do you use semi-sweet chocolate chips or milk chocolate? Looking forward to making this for my husbands birthday cake in a few weeks!
Hi Wendy, you can use either. I prefer using semi-sweet, the cake has rich flavors.
Hi- Is the sponge cake recipe linked, the same as the Chocolate sponge cake called for in the recipe?
Hey Emily, yes that is correct. I shared under Hot tip on how to make this a chocolate sponge cake. I think eventually I may separate them out to create less confusion for people. Thanks for clarifying.
Thank you for this recipe! I am from the UK and “Dulce the leche” isn’t a common item found in stores ...can it be substituted with something else? Many thanks in advance!
Hi Gulsen, dulce de leche is simply cooked condensed milk. Here is how you can make it: https://momsdish.com/easy-ins…
Thank you for getting back to me! This looks easy enough 👍🏻🤞🏻
I hope you love the recipe! Let me know how it goes.
Anytime. 🙂
Ma’am if I want to soak the cake which will be better sugar syrup or coffee
Oh coffee will add such a great flavor. I love that idea but either one would work
Ma’am I want to try this receipe. Can I get the link for cocoa sponge cake....the ingredients for the cocoa spongecake
Hey dear, here is the link for the sponge cake: https://momsdish.com/recipe/9…
Ma’am thanks for your reply.Can I know whether the batter of sugar and should be stiff or flowing ribbon like. Which is the correct texture required for the sponge cake
Hey Renrac, it should be flowing. It shouldn't be stiff.
Hi Nataliya,
What type of cocoa powder do you use in this recipe dutch processed or natural? And if either what will the difference be taste wise?
Hey Reine, it really depends on what I have on hand. Most of the time I use dutch processed because it has a deeper flavor and color. But either one of them would work in this recipe.
Hi,
Can I replace the chocolate sponge cake with a classic chocolate cake?
Hi Samia, yes for sure. I hope you love the recipe.
I am planning to make this recipe. But I dont have hazelnuts. should i leave it out or walnuts works? . I am new in baking cake, been reading the comments about soaking a cake to milk or sugar. How is that process? should I prep milk and place the cake and soak for few minutes or how? LOL. I cannot visualize the soaking part. Thank you
Hey Grace, you can definitely use walnuts. For soaking, you just drizzle the cake with sweet milk. Enjoy it!
Thank you. I already made it for my son's 6th birthday tomorrow. I was going to share a photo but seems I cant. It was really nice and thank you for the recipe
You can join our Momsdish community on Facebook, I would love to see the photo there.
Turned out amazing!! This recipe is a keeper!
Jenya, thank you for sharing! I am so glad you loved it!
Natalya, do you think I can substitute 1/2 of the butter with 8 more Oz cream cheese (so I want to use a total of 1/2 cup butter and 16 Oz of cream cheese) ? My family isn't a fan of butter cream Frosting, and since this is the first time ever I'm making a cake I want to be sure I won't screw it up. Thank you!
Yes, you can definitely replace the butter with cream cheese.
Delicious frosting! I made it with my own chocolate cake recipe with some amaretto in the cake mix, but everything else was same. Took to dinner at a fish house for a birthday dinner with friends, even strangers oohed and ahhed over it! We had a lot so we gave them a few slices. Rave reviews from all! One fellow shook my hand! lol! Frosting is excellent, sweet but perfect with the ganache and nuts. Adding this to my recipe book and I don't add many! Thank you!
Oh my goodness! such an awesome review. Made my smile! So glad it turned out so beautiful for you, sounds like you guys made some new friends! 🙂
Do these cake need to be soaked with anything? It’s not too dry without soaking?
It’s butter cream cake. It’s up to you if you want to soak it. Usually I don’t.
Wow!!! Stunning
Does the cream frosting require cream cheese, or can that be subbed out for something else?
You can replace it with butter.
I am going to make this cake for my sis bday. How do you make dulce de leche?
I usually buy them at Walmart in Hispanic section. But here is my friends blog that shares details on how you can make it at home: http://natashaskitchen.com/20…
The recipe says one sponge cake cut in half to make two pieces. However in your pictures of the step by step recipe, your have four pieces. Am I missing something?
There is a note about this in description of the cake recipe. "For this recipe you will need to bake one 7 inch Cacao Sponge Cake (click link for the recipe), divide dough into two baking pans so it bakes better. Or if you wish to make an 11 inch cake, then bake two Cacao Sponge Cakes and double the cream."
Do you mean you will need two 7” sponge cakes using the one sponge cake recipe from the link?
The sponge cake makes a 9-inch cake. So you would make two 7-inch sponge cakes instead. Hope this helps.
I am also confused by this - you say bake the 9” recipe in two 7” tins instead. Then it says spilt the cake evenly - does this mean you now have four layers?
Hey Dee, yes, you would have 4 layers in the cake. Hope this helps.
Hi Natasha,
I want to make this cake tall and a little wider. What if i used the same recipe of 5 eggs and sugar per one layer and cook seperately and then beat up another 5 eggs with the sugar it needed for another layer. And then cut all in half to make 4 layers. And just double the cream.
My question is, is there such thing as too much "cake" in a cake? or will it equal out since there will double cream. Like could it be possible to have too much of a thickness of cake layer? I do want a tall and wider cake. What do you think?
Also do you think this cream can make a swirl on top for decoration? will it stand or melt?
If you want larger cake just double up the ingredients on everything or add just 1/2 more. It hard to understand from your comment what exactly you are trying to double up. I would increase all ingredients by same percentage so you get same results.
Have you ever tried making this into a sheet cake? Do you think that would work?
Oh yeah it would work. Just need to figure out the sizes 🙂
Love this cake
to make this cake for a group of 10 people, how would you make this cake bigger? bigger in length or taller? how many eggs, etc...
I think this would serve 10 people. If you want, you can double the recipe and bake it on 11x8 baking sheet. It would be a good way to make it too.
Can I make sponge cake a day ahead?
Yes 🙂 just keep it in a sealed container.
Delicious
Stunning!!!
We love this cake!
Delicious cake plus very easy to make... Thanks for the recipe
Oh so pretty! Thanks for sharing your photo and feedback 🙂
Delicious. Made for church gathering and it was delicious.... Lots of great feedback received. Thank you.
I like how your cake looks. Thanks for sharing the picture.
This Cake looks so delicious!
Thank You for Sharing!:))
I want to soak sponge cake layers with liqueur
What would you suggest?
Like maybe coffe, amaretto, chocolate liqueur?
Oh that's hard to say. All depends on what you like the most. I think coffee is a great one but I am not sure 🙂
My sister in law made this cake for her birthday. Oh it was delicious..
Oh that's so awesome!!! It's sad that I am juicing now lol
Made it for friends and they loved it ☺️
Oh wow! Looks so pretty