These chocolate sponge sandwich cakes are pure indulgence. A soft sponge, fluffy cocoa cream and a crunchy nutty glaze make a combination that is hard to resist.
Looking for a dessert for Sunday coffee or a party? These mini cakes look like they came from a pastry shop, yet you can make them in your own kitchen. When will you try them?
Quick Overview
- What it is: Mini sandwich cakes of whole-egg sponge with whipped cocoa cream, in the style of popular Ferrero-flavored pastries.
- Secret trick: Brushing the sponge with milk makes the cakes extra tender.
- Time: About 45 minutes from start to finish.
At a Glance
- Prep time: 25 min
- Baking time: 12 min
- Servings: 6–8 cakes (depending on the size of the cutter)
- Difficulty: Easy
- Calories: about 480 kcal per cake
- Trend: Viral hit
Ingredients
Sponge
- 3 large eggs
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon vanilla extract, or 1 packet vanilla sugar
- 1 1/4 cups (150 g) all-purpose flour, sifted
- 1 teaspoon baking powder
- milk, for brushing the baked sponge
Cocoa Cream
- 1 cup (250 ml) cold heavy cream (at least 33% fat)
- 2 tablespoons powdered sugar
- 1 tablespoon unsweetened cocoa powder, sifted
Chocolate Glaze
- 7 oz (200 g) milk chocolate
- 1 tablespoon vegetable oil
- 1/3 cup (50 g) chopped almonds (or hazelnuts)
Instructions
- Crack the eggs into a bowl and add the granulated sugar and vanilla. Beat with a mixer on high speed until you have a thick, pale foam.
- Sift the flour mixed with the baking powder over the egg foam in batches. Fold it in gently with a spatula or whisk so the batter doesn’t deflate.
- Pour the batter onto a baking sheet lined with parchment paper and spread it evenly. Bake in a preheated oven at 350°F (175°C) for about 12 minutes (until golden).
- Let the sponge cool completely. Then cut circles out of it with a glass or round cutter (you can snack on the scraps or use them in a trifle).
- Important step: Brush each circle lightly with milk using a pastry brush. This keeps the cakes tender.
- Make the cream: Put the cold cream in a bowl, add the powdered sugar and sifted cocoa and whip until stiff.
- Fill a piping bag with the cream. Pipe cream onto half of the circles and cover with the remaining circles to make “sandwiches”. Smooth the sides.
- Melt the chocolate with the oil over a pan of simmering water or in the microwave. Stir in the chopped almonds. Dip the sides and tops of the cakes in the glaze and let it set.
Video Recipe
Tips for Perfect Chocolate Sponge Sandwich Cakes
- Chill the heavy cream well before whipping. The original recipe recommends at least 12 hours in the refrigerator.
- Use a wine glass with a thin rim to cut the circles; they will have a neater shape.
- If you don’t like almonds, use hazelnuts for a more authentic Ferrero-style flavor.
Easy Variations
- White version: Use white chocolate for the glaze and add coconut to the cream.
- Fruity surprise: Put a raspberry or a piece of strawberry in the middle of the cream for freshness.
Frequently Asked Questions (FAQ)
Can I make the cakes a day ahead?
Yes, it is even better. The flavors blend, and thanks to the milk and the cream the sponge softens nicely. Store them in the refrigerator.
Why did my sponge sink?
Most likely the oven was opened too early, or the flour was folded in too roughly, which knocked the air out of the batter.
How long do they keep, and can I freeze them?
Covered in the refrigerator they keep for about 3 days. The whipped cream filling doesn’t freeze well, so freeze only the plain sponge, tightly wrapped, for up to 2 months.
Can I make a nut-free version?
Yes. Leave the chopped nuts out of the glaze, or replace them with chopped dark chocolate or sprinkles.
Can I give them as a Christmas gift?
Because of the whipped cream they must stay refrigerated, so they are best for a party or a visit rather than for mailing. Pack them in a chilled box.
The recipe is based on a version by Recette rapide sucrée, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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