Sponge Cake with Dark Chocolate, Hazelnut & Strawberry
| Cook Time | 60+ minutes |
| Servings |
pieces
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Ingredients
Sponge Dry Ingredients
- 250 g plain white flour (or cake flour)
- 300 g xylitol/stevia/sweetener (or normal sugar)
- 120 g unsweetened cocoa (if using sweetened, reduce the amount of sugar)
- 2 tsp baking powder
- 2 tsp baking soda
- 1⁄2 tsp salt
Sponge Wet Ingredients
- 240 mL oil (sunflower / mild olive oil / rapeseed oil)
- 240 mL warm water
- 240 mL cold milk
- 4 Tbsp yogurt
- 2 Tbsp vanilla paste/extract/essence
Milk Chocolate Ganache (between the 2 layers of sponge)
- 200 g milk chocolate (minimum 40% cocoa solids)
- 200 mL single cream
- 1 tsp vanilla paste/extract/essence
Dark Chocolate Ganache (top and sides)*
- 250 g dark chocolate (minimum 70% cocoa solids)
- 300 mL single cream
- 1 tsp vanilla paste/extract/essence
Decoration (top and sides)
- 100 g finely crushed hazelnuts (raw or toasted)
- 200 g thinly sliced (lengthways) fresh strawberries
Ingredients
Sponge Dry Ingredients
Sponge Wet Ingredients
Milk Chocolate Ganache (between the 2 layers of sponge)
Dark Chocolate Ganache (top and sides)*
Decoration (top and sides)
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Instructions
- Preheat the oven at 180 °C. Grease 2 baking tins with vegetable oil.
Sponges
- In a bowl sift together flour, sugar/sweetener, cocoa powder, baking powder, baking soda, and salt. Keep aside.
- In a separate bowl, whisk together oil and warm water till well blended.
- Once done add milk, vanilla and yogurt and mix well.
- While mixing, gradually pour the wet ingredients into the dry ones. Whisk till there are no lumps.
- Divide the mixture equally into 2 baking tins and bake for 40–45 minutes or till the toothpick/knife inserted comes out clean.
- Let the sponges cool for 1.5–2 hours (at room temperature) before applying the milk chocolate ganache.
Milk Chocolate Ganache
- Break the milk chocolate into small pieces in a bowl and add 1 teaspoon of vanilla.
- Heat the single cream in a saucepan till warm but not boiling.
- Pour heated cream over the milk chocolate and stir for a few minutes till it becomes a fine ganache. Don’t worry if it starts becoming grainy, it will come together into a smooth sauce as you stir more.
- Apply the milk chocolate ganache (or Nutella if you prefer) liberally on 1 layer of sponge and put the other sponge on top.
- Place the cake in the refrigerator for 2–3 hrs before using the dark chocolate ganache.
Dark Chocolate Ganache
- Break the dark chocolate into small pieces in a bowl and add 1 teaspoon vanilla.
- Heat the single cream in a saucepan till warm but not boiling.
- Pour over the dark chocolate and stir for a few minutes till a fine ganache is made. Don’t worry if it becomes grainy to start with, it will come together into a smooth sauce as you stir more.
- Apply the dark chocolate ganache liberally on the top and sides of the cooled sponges. Use a smooth-edged knife to spread the ganache evenly and ensure the finishing is neat.
- Put the cake back in the fridge for 3–4 hours before using the decoration.
Decoration of Hazelnuts and Strawberries
- Put the crushed hazelnuts on the sides of the cake.
- You may need to press them in if they don’t stick.
- Use the sliced strawberries to decorate the top of the cake in whatever design you prefer.
Recipe Notes
* Dark Chocolate Ganache: To save time you can skip making this ganache and apply a jar of Nutella between the layers of sponge.
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