Chocolate Sponge Cake with Cream Filling Recipe
This chocolate sponge cake with cream filling is easy to prepare and will conquer both children and adults. It can be made with just a few ingredients and in a short time and still produce excellent results for any special celebration. It’s an alternative to other sweet cakes, but in this case, it has a delicious texture.
How to prepare a chocolate sponge cake with cream filling
Before starting, it’s important to note that desserts with added sugar such as the chocolate sponge cake with cream filling should be consumed in moderation. This ingredient could produce metabolic damage in the medium term if included in the diet frequently.
Now that this is clear, don’t wait any longer to delight your family with this delicacy. Let’s get to baking!
The products you’ll need to prepare an exquisite chocolate sponge cake with cream filling are the following:
- 1 1/2 cups of flour
- 1 1/4 cups sugar
- 4 eggs
- 17.5 tablespoons of butter
- 3.5 ounces of dark chocolate
- 1 packet of yeast
- 1 1/2 cups of whipped cream
- Chocolates or sprinkles for decorating
Step by step instructions
- First, mix the butter with the sugar and the eggs until a fluffy dough is formed.
- Then, sift the flour together with the yeast over the previous mixture. This prevents lumps from forming and achieves a better final result. Of course, it’s essential to stir little by little to prevent the preparation from getting too much air.
- The next step is to melt the dark chocolate. To do this, it’s best to heat it in a bain-marie, although you can also use the microwave.
- Once the chocolate is ready, mix it with the flour and integrate the ingredients well.
- When everything has been well stirred, grease a springform pan with butter and pour the batter into it.
- Bake it for about 30 minutes at 365 degrees, with heat on both sides.
- When the cake comes out of the oven, let it cool. Then, cut it horizontally to obtain two equal layers.
- On the bottom one, spread half of the cream, previously whipped, and then set the other half on top.
- Decorate the rest of the cake with the rest of the whipped cream and top with chocolate sprinkles or cookie pieces.
- Let it cool for a couple of hours in the refrigerator and your cake will be ready to enjoy.
Fat and sugar intake considerations
It’s important to note that some people substitute margarine for butter in cake recipes. The goal of this change is to achieve a healthier result, but just the opposite is achieved.
The production of margarine hydrogenates vegetable oils and converts them into trans fats. According to a study published in the BMJ, these elements could increase the level of inflammation in the body and the risk of complex diseases.
At the same time, we must be careful with the consumption of simple sugars. These nutrients have been shown to be associated with the incidence of type 2 diabetes, especially in sedentary people.
Prepare a chocolate sponge cake with cream filling at home
As you’ve seen, it’s easy to prepare a chocolate sponge cake with cream filling that will delight everyone at the table. It’s excellent for a special celebration, adding a sweet touch to the end of a meal. Everyone will love it and will beg for more!
All cited sources were thoroughly reviewed by our team to ensure their quality, reliability, currency, and validity. The bibliography of this article was considered reliable and of academic or scientific accuracy.
- de Souza, R. J., Mente, A., Maroleanu, A., Cozma, A. I., Ha, V., Kishibe, T., Uleryk, E., Budylowski, P., Schünemann, H., Beyene, J., & Anand, S. S. (2015). Intake of saturated and trans unsaturated fatty acids and risk of all cause mortality, cardiovascular disease, and type 2 diabetes: systematic review and meta-analysis of observational studies. BMJ (Clinical research ed.), 351, h3978. https://doi.org/10.1136/bmj.h3978
- Yoshida, Y., & Simoes, E. J. (2018). Sugar-Sweetened Beverage, Obesity, and Type 2 Diabetes in Children and Adolescents: Policies, Taxation, and Programs. Current diabetes reports, 18(6), 31. https://doi.org/10.1007/s11892-018-1004-6