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

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.


VIVANIs organic and vegan Dark Cooking Chocolate with 70 percent cocoa

Chocolate negro para cocinar

70 % Cacao | vegano

Discover

Finas siestas oscuras

71 % Cacao

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Fine Dark Naps with 71 % cocoa content by VIVANI organic chocolate

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