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!
For the chocolate icing:
For the sponge cake:
For the berry filling:
For the cream cheese filling:
Prepare the chocolate ganache first:
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
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.
4. Mix the dry ingredients in a medium size bowl and add to the beaten eggs. Mix in on low just until blended.
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:
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:
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:
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.
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.
These best chocolate cake recipes might interest you as well:
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