Chocolate Sponge Cake with Creamy Filling

Chocolate Sponge Cake with Creamy Filling

Heavenly Chocolate Sponge Cake with Creamy Delight Filling

Ingredients:

• 4 eggs
• Pinch of salt
• 100g (1/2 cup) sugar
• 100g (1/2 cup) water, at room temperature
• 130g (1/2 cup + 2 tbsp) flour
• 2-3 tablespoons cocoa powder
• 1 teaspoon baking powder

• Optional: vanillin

• 2 eggs
• 50 grams (4 tbsp) sugar
• 3 tablespoons starch
• 150 grams (3/4 cup) condensed milk
• 250g (1 cup + 3 tbsp) milk
• 200g (1 cup) butter, at room temperature
• Vanilla extract
• 3-4 tablespoons sour cream

Directions:

Preheat the oven to 180°C (350°F). Prepare two round cake pans by greasing and flouring them.

Separate the egg whites from the yolks. In a clean, dry mixing bowl, beat the egg whites with a pinch of salt until foamy. Gradually add half of the sugar (50g) and continue beating until stiff peaks form.

In another mixing bowl, beat the egg yolks with the remaining half of the sugar (50g) until light and creamy.

Add water to the beaten egg yolks and mix well.

Sift together the flour, cocoa powder, and baking powder. Add this dry mixture to the egg yolks and water mixture, and mix until smooth.

Carefully fold in the beaten egg whites into the batter until fully incorporated.

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.

In a saucepan, whisk together the 2 eggs, sugar, starch, condensed milk, and milk. Cook over low heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool completely.

Once the cakes and cream filling are cooled, cut each cake in half horizontally.

If desired, soak the cake layers with sweetened milk.

In a mixing bowl, beat the softened butter with vanilla extract until creamy. Gradually add the cooled cream filling and mix until smooth.

Assemble the cake by spreading the creamy filling between the layers.

Place the assembled cake in the fridge for 3-4 hours to set.

In a saucepan, combine cocoa powder, sugar, and sour cream. Cook over low heat until the mixture thickens, stirring constantly.

Decorate the chilled cake with the cocoa-sour cream mixture as desired, then serve.

Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 4 hours 10 minutes

Kcal: 360 kcal | Servings: 10 servings