Sponge Cake with Dark Chocolate, Hazelnut & Strawberry
A lovely cake with dark chocolate ganache and hazelnuts topped with fresh strawberries.
Servings
12 – 14pieces
Cook Time
60+minutes
Servings
12 – 14pieces
Cook Time
60+minutes
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)
Instructions
  1. Preheat the oven at 180 °C. Grease 2 baking tins with vegetable oil.
Sponges
  1. In a bowl sift together flour, sugar/sweetener, cocoa powder, baking powder, baking soda, and salt. Keep aside.
  2. In a separate bowl, whisk together oil and warm water till well blended.
  3. Once done add milk, vanilla and yogurt and mix well.
  4. While mixing, gradually pour the wet ingredients into the dry ones. Whisk till there are no lumps.
  5. Divide the mixture equally into 2 baking tins and bake for 40–45 minutes or till the toothpick/knife inserted comes out clean.
  6. Let the sponges cool for 1.5–2 hours (at room temperature) before applying the milk chocolate ganache.
Milk Chocolate Ganache
  1. Break the milk chocolate into small pieces in a bowl and add 1 teaspoon of vanilla.
  2. Heat the single cream in a saucepan till warm but not boiling.
  3. 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.
  4. Apply the milk chocolate ganache (or Nutella if you prefer) liberally on 1 layer of sponge and put the other sponge on top.
  5. Place the cake in the refrigerator for 2–3 hrs before using the dark chocolate ganache.
Dark Chocolate Ganache
  1. Break the dark chocolate into small pieces in a bowl and add 1 teaspoon vanilla.
  2. Heat the single cream in a saucepan till warm but not boiling.
  3. 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.
  4. 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.
  5. Put the cake back in the fridge for 3–4 hours before using the decoration.
Decoration of Hazelnuts and Strawberries
  1. Put the crushed hazelnuts on the sides of the cake.
  2. You may need to press them in if they don’t stick.
  3. 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.