Granny’s Chocolate Sponge Cake | Recipe
Festive chocolate treat with luscious decoration
Text:
Katharina Kuhlmann
Photography:
© Karin Buhl
8 März 2024
Every grandma who loves baking naturally has a secret recipe for her very own chocolate cake. Of course, there's no skimping on calories here, as it contains lots of cream, sugar and chocolate. It's by no means an everyday treat, but we can indulge in a small slice of this legendary chocolate cake from granny, at least for a festive occasion. And to be honest: who can manage a second slice?
Ingredients
For a sponge cake with Ø 24 cm
For the chocolate cream:
1 l
cream
200 g
VIVANI Dark Cooking Chocolate
1 tbsp
baking cocoa
2 sachets
vegan gelling agent
For the sponge bases:
8
eggs
200 g
sugar
200 g
flour
50 g
cornflour
1 pinch
salt
2 tbsp
baking cocoa
1 pinch
baking powder
For the decoration:
30 - 40 g
VIVANI Dark Cooking Chocolate, grated
12
VIVANI Fine Dark Naps
making
baking time
18-20 minutes
waiting / cooling time
over night
level of difficulty
challenging
N°
01
ATTENTION: The chocolate cream is prepared the day before. Chop the chocolate into small pieces and melt slowly in a bain-marie.
02
Pour the cream into a pan and heat. Add the melted chocolate and baking cocoa to the cream, stir well and bring to the boil briefly.
03
Pour the cream mixture into a mixing bowl, cover and refrigerate overnight.
04
The next day, preheat the oven to 180 °C top/bottom heat for the sponge bases.
05
Separate the eggs. Whisk the egg whites and then slowly add the sugar and vanilla sugar. Continue beating until the egg whites are stiff.
06
Add the egg yolks to the egg whites and mix briefly. Combine the flour, cornflour, salt, baking cocoa and baking powder and sift over the cream. Fold everything in carefully.
07
Divide the batter between two springform tins (Ø 24 cm) lined with baking paper and bake in the preheated oven for approx. 18-20 minutes.
08
Leave the bases to cool briefly in the tin. Then carefully remove the rings and leave the bases to cool on a wire rack.
09
Once cooled, cut each sponge cake horizontally once to create a total of 4 individual bases.
10
Now take the prepared cream out of the fridge and whip with a hand mixer. Then add the vegan gelling agent and mix in for approx. 1-2 minutes according to the pack instructions.
11
Place the first sponge base on a suitable cake plate. Spread some of the cream on top and smooth it out. Place the second cake layer on top and continue until all the layers are covered. Finally, spread the entire cake with cream, leaving some cream behind.
12
Then decorate the cake with chocolate shavings. Fill the remaining cream into a piping bag with a large tip and pipe 12 cream tuffs. Finally, stick a VIVANI Nap into each tuff.
Dark Cooking Chocolate
70 % Cocoa | vegan
Fine Dark Naps
71 % Cocoa
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