Chocolate Sponge Cake Recipe
With vanilla caramel, chocolate coffee ice cream, and a coffee-whipped ganache, it's the best way to end any birthday meal.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate Sponge Cake and Accompaniments
Method
Instructions
- 1
Prepare the Sponge Cake
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- 3
- 4
Combine Ingredients
In a large mixing bowl, beat the eggs and sugar until light and fluffy. Add the melted chocolate mixture and vanilla extract. Mix well.
- 5
Incorporate Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk, and mix until just combined.
- 6
Bake the Cake
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- 7
Prepare Coffee-Whipped Ganache
In a bowl, whip the heavy cream until soft peaks form. Dissolve the instant coffee granules in a teaspoon of hot water and fold it into the whipped cream to create a coffee-flavored whipped ganache.
- 8
Assemble the Cake
Once the cake layers are completely cooled, place one layer on a serving plate. Spread a layer of caramel sauce over the top, then add a scoop of chocolate coffee ice cream. Top with the second cake layer, and finish with the coffee-whipped ganache.
- 9
Serve
Slice the cake and serve with additional caramel sauce and chocolate coffee ice cream on the side.
