I love this cake, not only because it’s chocolate, but how moist and light it tastes. This is definitely one of my favorite cakes. Although instructions on this cake seem never ending, they are actually a collection of very simple, general cake tips, that apply to most cakes. So it shouldn’t be all that complicated.
Other Cake Recipes to Try:
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- 1/3 cup chocolate chips
- 1/2 cup whipping cream
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy whipping cream
Chocolate Sponge Cake
- Whisk together the cocoa, instant coffee, and warm water until fully dissolved and smooth.
- Separate the egg yolks from the egg whites. Set egg whites aside in a small bowl. Whisk egg yolks and sugar together until smooth. Add vegetable oil to the mix and whisk.
- Slowly, stir in the cocoa and coffee mixture.
- In a separate bowl, whisk together the flour, baking powder, and baking soda. In thirds, mix the flour into the wet ingredients until well-combined.
- Add salt to the bowl of egg whites. Beat until the whites turn into a thick, sturdy foam. (Note: The foam should be so thick that if you were to flip the bowl upside-down they wouldn't fall out.)
- Slowly and in small portions, fold the foam egg whites into the batter until just combined. Be careful not to over mix.
- Pour the batter into a cake pan and bake in a preheated 300°F oven for about 50 minutes. Check the doneness of the sponge cake by inserting a toothpick into the center. If it comes out clean, the cake is ready.
- Remove the cake from the oven. Let the cake cool to room temperature. Carefully slice it into four layers. In a small bowl, whisk together the sweetened condensed milk and heavy whipping cream to make the cake soak. Transfer the mixture into a squirt bottle or gently spoon it over the cake layers.
- Beat the egg yolks. Add water and condensed milk. Stir until smooth.
- Place the mixture in a saucepan over very low heat, stirring the cream mixture constantly to prevent sticking. Gradually, turn up the heat in intervals without bringing the mixture to a boil. Keep on stirring and slightly turning up the heat until the mixture has a thick texture similar to canned condensed milk.
- Remove the mixture from heat. While it's still hot, pour in the chocolate chips. Give the chocolate chips a few minutes to melt. Mix until well combined. Allow to cool to room temperature.
- Place room temperature butter into the bowl of a stand mixer. Set the speed to medium and spoon small portions of the chocolate cream in until fully combined.
Assembling the Cake
- Place one of the cake layers onto a cake stand or plate. Top it with a layer of the chocolate cream. Stack and repeat with the remaining layers. Using a cake spatula or butter knife, smoothen the top layer of frosting. Serve as-is or move on to the next step to decorate with ganache.
- Optional Ganache Topping: Bring whipping cream to a boil and add chocolate chips to it. Stir until the chocolate is melted and smooth. Allow it to cool to room temperature. Drizzle the cake with the cooled ganache, allowing it to drip off the sides. Sprinkle grated chocolate around the inner rim of the cake top.
- Allow cake to set in the refrigerator overnight. Serve cold and enjoy!