Chocolate Cream-filled Sponge Cake
A light and airy sponge cake layered with a rich, silky chocolate cream. This quick version uses a simple batter and a no-fuss filling, perfect for an everyday treat.
- Total time
- 35 min
- Servings
- 8
- Calories
- 280
- Protein
- 6g
Ingredients
- 1 cup all-purpose flour
- ½ cup sugar
- 3 large eggs
- 1 teaspoon baking powder
- 1 cup heavy cream
- ½ cup chocolate chips
Instructions
- 1
Preheat oven to 350°F. Grease a 9 inch round cake pan. In a bowl, whisk 3 eggs and 0.5 cup sugar until pale and frothy, about 3 minutes.
- 2
Fold 1 cup flour and 1 teaspoon baking powder into the egg mixture until just combined, no streaks remain. Pour batter into the pan and bake until golden and a toothpick comes out clean, 18-20 minutes. Cool completely.
- 3
In a small saucepan, heat 1 cup heavy cream over medium until steaming, about 3 minutes. Remove from heat, add 0.5 cup chocolate chips, and stir until smooth. Chill in fridge for 10 minutes until thickened.
- 4
Slice the cooled cake horizontally into two layers. Spread the chocolate cream over the bottom layer, then top with the other layer. Serve immediately or refrigerate until set, about 15 minutes.
- 5
Slice and serve. Keep any leftovers in the fridge.
Tools you’ll need
- 9 inch round cake pan
- mixing bowl
- whisk
- small saucepan
- spatula
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