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Chocolate cream sponge slice served
Light and airy chocolate sponge slice with fresh cream

Chocolate cream sponge slices

Author: Flavelo
Recipes Cakes and Desserts
This cake is a play on textures: at the bottom, a dense, intensely chocolatey sponge (similar to a "Sacher" base) provides the foundation, counterbalanced by a light, neutral layer of whipped cream. The bitterness of the cocoa powder dusted on top frames the sweet flavours. A typical Sunday treat, substantial and spectacular.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Medium baking tray (approx. 20x30 cm) - For the correct sponge thickness.
  • Two mixing bowls - To separate egg whites and yolks.
  • Sieve - To remove lumps from cocoa and flour.
  • Electric whisk - To whip egg whites and cream.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Line the baking tray with baking parchment.

Tip: Crumple the paper slightly before wetting it, or cut at the corners so it fits nicely into the tin.
2 ✓

Melt the dark chocolate, then let it cool to lukewarm.

Tip: If you add it hot to the eggs, the yolks will curdle (scrambled eggs).
3 ✓

Cream the soft butter with half the sugar until fluffy, then work in the egg yolks one by one and the melted chocolate.

Tip: Thorough creaming provides the structure for the cake.
4 ✓

In another bowl, whisk the egg whites with the lemon juice and pinch of salt. When frothy, add the remaining sugar and whisk to stiff, glossy peaks.

Tip: The acid (lemon juice) stabilises the egg white foam so it doesn't collapse easily during baking.
5 ✓

Sift together the flour, baking powder, and cocoa powder.

Tip: Cocoa powder tends to clump; sifting eliminates this and also aerates the mixture.
6 ✓

Fold the flour mixture into the butter-chocolate mass, then carefully fold in the egg whites using large motions.

Tip: Be careful not to knock out the air! The bubbles will support the sponge in the oven.
7 ✓

Smooth the batter into the tray and bake for 25-30 minutes (skewer test). Let it cool completely in the tin.

Tip: The cream would melt immediately on a warm sponge.
8 ✓

Whip the cold cream until stiff and spread over the cooled sponge. Dust with icing sugar and cocoa powder.

Tip: Cream whips beautifully if it has at least 30% fat content and is fridge-cold.

Recipe FAQ

Why did the sponge sink?
You may have opened the oven door too soon, or knocked the air out of the egg whites during mixing.
The cream is sliding off the cake.
Either the cream wasn't cold enough when whipped, or the sponge was still warm when you spread it.
How do I slice it neatly?
Use a knife dipped in hot water and wiped dry for each cut.

Ingredients

  • 200 g Plain flour
  • 100 g Butter (soft)
  • 120 g Caster sugar
  • 4 pcs Eggs (separated)
  • 150 g Dark chocolate
  • 200 ml Whipping cream (cold)
  • 5 g Baking powder
  • 20 g Cocoa powder (for the batter)
  • 20 g Icing sugar (for dusting)
  • 1 pinch Salt
  • 1 tsp Lemon juice