Here we have a very moist and velvety chocolate sponge cake. You can add any filling, cream, or frosting you like. This sponge has an intense chocolate flavour and a delicate caramel aroma, so it will be the perfect base for plenty of cakes. Today we gonna make it with a caramel cream cheese frosting, it is very fast and easy to prepare and it fits perfectly with this sponge.

Here is the recipe:

Ingredients for the chocolate sponge batter:

Directions for the cake:

  1. Preheat an oven to 180°C (356°F)
  2. Lightly grease the interior of a baking mold with butter.
  3. Sift the flour, baking powder, cacao, cinnamon, and salt together.
  4. Beat the eggs with sugar and muscovado sugar to white soft peaks.
  5. Add the warm yogurt, mix a bit,then add several drops of vanilla essence, olive oil, and honey, and mix until everything is blended in completely. Scrap the sides of the bowl.
  6. Add half of the sifted dry ingredients and mix for a few moments until incorporated. Add the other half of the dry ingredients and mix just until incorporated. Do not overmix the batter!
  7. Pour the batter into the prepared baking mold (I used a round mold, d=18 cm) and spread it out evenly.
  8. Bake for around 25 minutes, until baked.
  9. Let the cake cool to room temperature and then de-mold it.

If you have enough time, then when the sponge is cooled to room temperature, wrap it in a plastic film and send it to the fringe for 12-24 hours, it will be even better.

Ingredients for the Cream Cheese Frosting:

Directions for the Caramel Cream Cheese Frosting:

Do not overwhip. Stop beating when the cream forms peaks that hold their shape. If the cream is whipped longer, it first becomes grainy and then curdles (separates into butter and whey).

I did not use a pastry bag to decorate this cake, I spread the cream and some chocolate sauce with a spatula on the top of the cake and then drew a spiral pattern with a fork.

Assembling and Decoration with cream:

  1. Cut your cooled sponge into 2 layers.
  2. Spread some caramel and chocolate sauces on the cake layers.
  3. Sandwich them together with the cream cheese.
  4. Spread the cream on the top or decorate as desired using a pastry bag with piping additional cream, making patterns, etc.


More Pastry Techniques and Recipes: