Chocolate Cream Sponge Cake

Delight in the rich and airy texture of this Decadent Chocolate Cream Sponge Cake, a perfect blend of moist chocolate sponge paired with light and creamy whipped topping. This cake is an ideal choice for any celebration or simply as a treat to satisfy your chocolate cravings. The addition of a tangy hint of lemon juice to the cake batter elevates the chocolate flavor, while the whipped cream offers a sweet and silky finish.


For the Chocolate Sponge Cake:

  • 4 large eggs
  • 40g fine cake flour
  • 12g unsweetened cocoa powder
  • 40g vegetable oil
  • 45g whole milk
  • 65g granulated sugar
  • A dash of lemon juice (optional, to enhance flavor)
[adinserter block=”2″]

For the Whipped Cream Topping:

  • 120g heavy whipping cream
  • 20g sweetened condensed milk (or substitute with 12g granulated sugar for a less creamy texture)


  1. Prepare the Cake Batter:
    • Preheat your oven to 325°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper.
    • In a large bowl, whisk the eggs and granulated sugar until light and fluffy. If using, add a dash of lemon juice to brighten the flavors.
    • Sift in the cake flour and cocoa powder, folding gently to incorporate without deflating the egg mixture.
    • Mix the vegetable oil and milk in a small bowl, then gently fold into the batter until just combined.
  2. Bake the Sponge Cake:
    • Pour the batter into the prepared cake pan, smoothing the top with a spatula.
    • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    • Remove from the oven and let cool on a wire rack. Once cool, carefully remove the cake from the pan.
  3. Whip the Cream:
    • In a chilled mixing bowl, beat the heavy whipping cream until soft peaks form. Gradually add the sweetened condensed milk (or sugar), continuing to beat until stiff peaks form.
  4. Assemble the Cake:
    • Once the cake has cooled completely, slice it horizontally into two equal layers.
    • Place the bottom layer on a serving plate and spread a generous layer of whipped cream over it. Top with the second layer of cake.
    • Use the remaining whipped cream to cover the top and sides of the cake smoothly.
  5. Final Touches:
    • For an elegant finish, you can dust the top with cocoa powder or garnish with chocolate shavings.
    • Refrigerate the cake for at least an hour before serving to allow the flavors to meld together.

Enjoy your homemade Decadent Chocolate Cream Sponge Cake, a luxurious treat that combines the deep flavors of chocolate with the lightness of whipped cream for a truly delightful dessert experience.