Recipe

Chocolate sponge cake

This chocolate sponge cake recipe is a delicious chocolatey spin on the classic Victoria sponge, filled with cream and jam and drizzled with ganache.

  • 40 mins cooking
  • Serves 10
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Ingredients

  • 6 eggs
  • 1 cup (220g) caster sugar
  • 1/2 cup (70g) cornflour
  • 1/2 cup (75g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 1/3 cup (35g) cocoa powder
  • 1/4 cup (80g) raspberry jam
  • 300 militres thickened cream, whipped
Chocolate ganache
  • 250 grams dark chocolate, chopped finely
  • 125 grams salted butter, chopped

Method

  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease two 20cm round cake pans; line bases with baking paper.
  • 2
    Beat eggs in small bowl with electric mixer about 10 minutes or until thick and creamy; gradually add sugar, beating until dissolved between additions; transfer mixture to large bowl. Triple-sift dry ingredients; fold into egg mixture.
  • 3
    Spread mixture into pan; bake about 25 minutes. Turn sponges out immediately, then turn right side up onto baking-paper-covered wire rack, to cool completely.
Chocolate ganache
  • 4
    Combine chocolate and butter in a small saucepan, stirring over low heat until melted and smooth. Transfer to a bowl and cool 15 minutes, or until thickened slightly.
  • 5
    Spread jam over one of the sponges. Top with whipped cream then place second sponge on top. Spread with chocolate ganache.

Notes

Unfilled sponges suitable to freeze. Chocolate ganache suitable to microwave.

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