Chocolate Sponge Cake with Berries and Cream Cheese Filling

Deliciously sweet and tart, light and moist

Best chocolate sponge cake ever!  This is what my husband had said after eating a piece of this delicious and refreshing cake.  I have to say I was a little skeptical about the combination of chocolate and red currants, but surprisingly they work wonderfully together.  Of course, if you don’t have red currants, you can use a mix of frozen berries such as raspberries, strawberries, and blueberries.  Blackberries would work as well.

If your berry filling is sweet enough, then you might even skip the cream filling, making it a bit easier to make.  I would not call this cake difficult to make, but it does take some time since you have to make 2 cake fillings and an icing.  Anyway, the time invested is so worth it!  You will be rewarded with a lot of smiles and compliments.  

If you bake this cake, I kindly ask you to drop me a comment at the bottom of this page.  I love feedback from my visitors and those bring in turn a big smile on my face. 

Thanks and enjoy making this delicious chocolate sponge cake!

Chocolate Sponge Cake with Berries and Cream Cheese Filling


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Chocolate Sponge Cake

Ingredients

For the chocolate icing:

  1. 400g (1 2/3 cups) heavy cream
  2. 150g (5.3 oz) bitter-sweet chocolate

For the sponge cake:

  1. 4 large eggs
  2. 3 tablespoons hot water
  3. 100g sugar
  4. 1 teaspoon vanilla extract
  5. 100g flour
  6. 25g corn starch
  7. 10g sifted cacao powder
  8. ½ teaspoon baking powder

For the berry filling:

  1. 555g (19.6oz) frozen berries (I used red currants)
  2. 75g (1/3 cup) sugar
  3. 2 tablespoons cornstarch
  4. 1 teaspoon lemon (you can skip it if berries are very sour)

For the cream cheese filling:

  1. 120g (1/2 cup) heavy cream (36%-40% fat)
  2. 1 teaspoon vanilla extract
  3. 115g (1 cup) powdered, sifted sugar
  4. 165g (3/4 cup) cream cheese
  5. Equipment:
  6. 8” (26cm) round cake pan

Method:

Prepare the chocolate ganache first:

How to make a chocolate sponge cake
How to make a chocolate sponge cake
How to make a chocolate sponge cake

1.      Add the chocolate and cream to a small sauce pan and bring to boil.

2.      Take it off the heat and stir to allow the chocolate to melt completely.  Cool off and refrigerate.  Once completely cold, beat it with a hand held mixer into a nice chocolate icing. 

Prepare the chocolate sponge cake:

1.      Preheat the oven to 350°F – 175°C

How to make a chocolate sponge cake
How to make a chocolate sponge cake
How to make a chocolate sponge cake

2.      Butter and line the bottom of the form with parchment paper.  Butter again and flour. 

3.      Beat the eggs with water on high for 1 minute, then add the sugar and vanilla extract and beat on high for 3 more minutes. 

How to make a chocolate sponge cake
How to make a chocolate sponge cake

4.      Mix the dry ingredients in a medium size bowl and add to the beaten eggs.  Mix in on low just until blended. 

How to make a chocolate sponge cake
How to make a chocolate sponge cake
How to make a chocolate sponge cake

5.      Pour the batter and bake for 25 minutes.  Insert a toothpick in the center of the cake to check for doneness, and if it comes out clean, the cake is done.  Please do not open the oven before the first 25 minutes. 

6.      Carefully loosen the cake from the sides of the pan and flip it onto a cake rack to cool off.  Peel off the parchment paper. 


Prepare the berry filling while the cake is baking:

How to make a berry filling
How to make a berry filling

1.      Add the berries with sugar and vanilla extract to a medium sized sauce pan and cook on medium heat until you see some juice. 

2.      Mix the corn starch with a little water and add that to the berries.  Stir to distribute it evenly and bring the berries to boil.  You will need to stir to make sure that the berries don’t stick to the bottom of the pan.  Once you notice that the mixture resembles a blob, take it off the heat and cool it completely. 


Prepare the cream filling:

How to make a cream cheese filling
How to make a cream cheese filling

1.      Beat the heavy cream until it forms soft peaks; add the vanilla extract, powdered sugar and the cream cheese.  Beat until all ingredients are incorporated.  The cream should be thick enough to be spreadable. 

Set up the cake:

How to make a chocolate sponge cake
How to make a chocolate sponge cake
How to make a chocolate sponge cake

1.      Cut the chocolate sponge cake horizontally into 3 rings. 

2.      Place on ring onto your cake plate and spread half of the berry filling on top.  Spread half of the cream cheese filling on top of the berries. 

How to make a chocolate sponge cake
How to make a chocolate sponge cake

3.      Cover with the second ring.  Repeat step 2 and cover with the last ring.  Remove any berry or cream filling from the sides and ice the cake.   If you like, you can garnish the cake with shredded chocolate. 

Tip:  I prefer to eat the cake at room temperature.  The chocolate icing is softer making the cake just exquisitely delicious.  You have to store the cake in a fridge because of the cream filling, but I would strongly recommend taking it out 1 hour before serving time. 

Chocolate Sponge Cake with Berries and Cream Cheese Filling
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These best chocolate cake recipes might interest you as well:

Cherry chocolate cake

Cherry Chocolate Cake

Sour cream chocolate cake

Sour Cream Chocolate Cake

Raspberry chocolate cake roll

Raspberry Chocolate Cake Roll

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