Chocolate Sponge Cake

Serves: Chocolate used:
Cru Virunga
Esmeraldas Milk
Difficulty: Moderate
Preparation time: 30 minutes and up


The sponge cake:

  1. Preheat the oven to 175° air circulation and line the bottom of the springform pan with a sheet of baking paper.
  2. Put the dark and milk chocolate, the butter and a pinch of sea salt in a pan and melt over a low heat, stir occasionally.
  3. Mix all the remaining ingredients in an extra bowl. Add the melted chocolate butter mixture slowly.
  4. Pour the final mixture into the springform pan and bake it for 40 minutes at 175°C (air circulation).
  5. Leave it on a cooling rack and than cut in the middle.
  6. Repeat this recipe twice to get three layers.

For the chocolate ganache:

  1. Heat the double cream with a pinch of sea salt.
  2. Pour the warm cream over the chocolate buttons and stir till everything is melted.
  3. Add icing sugar to your tasting – as sweet as you like it. Than leave to cool in the fridge.
  4. To finish the cake pitch the ganache – with a food processor or by whipping by hand.
  5.  To build up the cake, put a layer of sponge on a plate,  spread with ganache and repeat with all your layers.
  6. Decorate with raspberries.

Thanks to Charlotte, Melanie and Grit Booth for this amazing recipe! Visit her blog cookthebooth for more inspiration!


For the sponge cake (2 layers, normal springform pan)

100 g Dark Chocolate Buttons (Original Beans Cru Virunga 70 %)
100 g Milk Chocolate (Original Beans Esmeraldas Milk 42 %)
140 g butter
1 pinch of Maldon sea salt
200 g caster sugar
4 eggs
100 g plain flour
2 teaspoons baking powder
50 g crème fraîche

For the chocolate ganache

300 ml double cream
200 g Dark Chocolate Buttons (Original Beans Cru Virunga 70 %)
1 pinch of Maldon sea salt
icing sugar
rasberries (for decoration)

[pinit color="red"]

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