Every time I've made this sponge cake with vanilla and chocolate cream, it has never lasted more than a day in the fridge. I usually make it on weekends when I have time to play a bit with the layers, the cream, and that chocolate layer on top. It's the kind of cake you can assemble at your leisure, without feeling rushed, and it doesn't need fancy decoration to be appreciated. I found the recipe at a time when I was looking for something classic, easily adaptable, and I've kept coming back to it because it turns out great every time, regardless of whether I put fruits between the layers or not.
Quick Info
Total time: 2-3 hours (including cooling and assembly)
Preparation time: about 45-60 minutes
Baking time: the layers bake quickly, under 10 minutes each at 180°C
Servings: 12-16 slices
Difficulty: medium
Recipe type: homemade cake, suitable for family or relaxed occasions
Ingredients
Sponge:
4 eggs
125 g sugar
125 g flour
25 g butter
1/2 teaspoon baking powder
A pinch of salt
Vanilla (extract or seeds, to taste)
Vanilla cream:
500 ml milk
3 tablespoons flour or cornstarch
3 egg yolks
50 g butter
7-8 tablespoons sugar (or to taste)
Vanilla
Whipped cream:
250 ml liquid cream
Chocolate decoration and layer:
200 g hazelnut chocolate
50 g dark chocolate (minimum 75% cocoa)
25 g butter
1 teaspoon cocoa
Preparation method
1. Sponge
1. Crack the eggs into a large bowl, add the sugar and vanilla. Beat well with a mixer until the mixture lightens in color and thickens slightly.
2. Transfer the bowl over a pot of hot water (double boiler). Stir continuously over low heat for a few minutes until the cream thickens slightly (it should not boil).
3. Remove the bowl from the heat and beat for another 5 minutes with the mixer until it returns to room temperature.
4. Incorporate the melted butter, mixing with the mixer.
5. Sift the flour over it, add the baking powder and salt, then mix gently to avoid lumps.
6. Divide the batter into two lined baking trays to bake two thin layers or bake everything at once and cut the cooled sponge horizontally.
7. The baked layers are ready in 8-10 minutes at 180°C – check to avoid over-drying.
8. Let the layers cool completely, then cut them horizontally, resulting in four thin layers.
2. Vanilla cream
1. Heat the milk in a pot along with the sugar and vanilla. Set aside a cup of warm milk.
2. Separately, mix the egg yolks with the flour (or cornstarch) and the reserved warm milk. Blend with a mixer or whisk.
3. Slowly pour the yolk mixture over the hot milk, in a thin stream, stirring constantly.
4. Cook the cream over low heat until it thickens. It takes about 12 minutes to reach the desired consistency. Stir constantly to prevent sticking.
5. Remove the pot from heat and incorporate the butter cut into cubes.
6. Let the cream cool to room temperature.
3. Whipped cream
1. Whip the cold cream until it holds firm peaks.
2. Divide the whipped cream into two: mix half with the cooled vanilla cream, and set the rest aside for decoration.
3. In the reserved half of whipped cream, add the teaspoon of cocoa and mix gently.
4. Chocolate ganache
1. Place the butter (25 g), hazelnut chocolate, and dark chocolate in a metal bowl and melt them over a double boiler. Stir until shiny and smooth. Set aside to cool slightly.
5. Assembly
1. Place the first layer of sponge on a tray.
2. Spread 1/3 of the vanilla cream (the one mixed with whipped cream) evenly.
3. Place the next sponge layer, repeat with cream, and continue with the third layer.
4. Place the fourth layer and cover everything with the remaining cream.
5. Coat the cake with the cocoa whipped cream, leveling it gently.
6. Pour the cooled ganache over the top, allowing it to drip slightly over the edges.
7. Refrigerate the cake for at least 3-4 hours, preferably overnight. The longer it sits, the better it slices.
Why I make the recipe often
I use it often because it doesn't require complicated ingredients, and the sponge turns out airy every time. The layers are balanced in texture and it's not too sweet. It's versatile; I can change the cream or decoration based on what I have on hand. It slices beautifully even after sitting in the fridge for a few hours.
Tips and variations
Tips
- Beat the eggs well at the beginning for an airy sponge.
- Don't overbake the layers; they dry out quickly.
- Stir constantly while cooking the vanilla cream to avoid lumps.
- Whipped cream should always be whipped cold; otherwise, it won't set well.
Substitutions
- You can use cornstarch instead of flour for a smoother cream.
- If you don't have hazelnut chocolate, you can use plain chocolate or chocolate with another type of nuts.
- Baking powder is not strictly necessary for classic sponge, but it helps with the final texture here.
Variations
- In summer, you can add fruits between layers (raspberries, strawberries, sour cherries).
- For a different look, decorate with chocolate flakes or toasted almonds on top.
- You can use the vanilla cream as a base for other simple sponge cakes.
Serving ideas
- A cold slice with coffee or tea works very well.
- It can be taken to go if kept in a box with a lid.
- It can be the main dessert at a Sunday meal.
Frequently asked questions
1. Can I make the layers a day in advance?
Yes, the layers can be baked a day in advance. Keep them well covered at room temperature.
2. Can this cake be frozen?
I do not recommend freezing, as the texture of the cream and whipped cream suffers after thawing.
3. What do I do if my cream curdles?
If the vanilla cream curdles, try to quickly blend it with a mixer while it's still warm. If that doesn't work, you can start a small batch of new cream and gradually add the curdled cream.
4. Can I use vegetable whipped cream?
Yes, but the taste will be different and the texture will not be as airy as with natural whipped cream.
5. Does the cake hold up outside at room temperature?
It holds up for a few hours, but it is best kept in the fridge to prevent the cream and whipped cream from softening.
Nutritional values
Approximately, per slice (out of 16): about 270-320 kcal, 6-8 g protein, 16-18 g fat, 30-36 g carbohydrates. Values depend heavily on the type of whipped cream, chocolate, and exact amount of cream. It is a dessert with a significant calorie contribution, having butter, eggs, and chocolate.
Storage and reheating
The cake keeps in the fridge, covered, for 2-3 days. The layers alone can be kept even 3-4 days if not filled. It is not reheated, served only cold. If kept too long in the fridge, the layers may absorb moisture from the cream, but their taste does not significantly change.
Quick Info
Total time: 2-3 hours (including cooling and assembly)
Preparation time: about 45-60 minutes
Baking time: the layers bake quickly, under 10 minutes each at 180°C
Servings: 12-16 slices
Difficulty: medium
Recipe type: homemade cake, suitable for family or relaxed occasions
Ingredients
Sponge:
4 eggs
125 g sugar
125 g flour
25 g butter
1/2 teaspoon baking powder
A pinch of salt
Vanilla (extract or seeds, to taste)
Vanilla cream:
500 ml milk
3 tablespoons flour or cornstarch
3 egg yolks
50 g butter
7-8 tablespoons sugar (or to taste)
Vanilla
Whipped cream:
250 ml liquid cream
Chocolate decoration and layer:
200 g hazelnut chocolate
50 g dark chocolate (minimum 75% cocoa)
25 g butter
1 teaspoon cocoa
Preparation method
1. Sponge
1. Crack the eggs into a large bowl, add the sugar and vanilla. Beat well with a mixer until the mixture lightens in color and thickens slightly.
2. Transfer the bowl over a pot of hot water (double boiler). Stir continuously over low heat for a few minutes until the cream thickens slightly (it should not boil).
3. Remove the bowl from the heat and beat for another 5 minutes with the mixer until it returns to room temperature.
4. Incorporate the melted butter, mixing with the mixer.
5. Sift the flour over it, add the baking powder and salt, then mix gently to avoid lumps.
6. Divide the batter into two lined baking trays to bake two thin layers or bake everything at once and cut the cooled sponge horizontally.
7. The baked layers are ready in 8-10 minutes at 180°C – check to avoid over-drying.
8. Let the layers cool completely, then cut them horizontally, resulting in four thin layers.
2. Vanilla cream
1. Heat the milk in a pot along with the sugar and vanilla. Set aside a cup of warm milk.
2. Separately, mix the egg yolks with the flour (or cornstarch) and the reserved warm milk. Blend with a mixer or whisk.
3. Slowly pour the yolk mixture over the hot milk, in a thin stream, stirring constantly.
4. Cook the cream over low heat until it thickens. It takes about 12 minutes to reach the desired consistency. Stir constantly to prevent sticking.
5. Remove the pot from heat and incorporate the butter cut into cubes.
6. Let the cream cool to room temperature.
3. Whipped cream
1. Whip the cold cream until it holds firm peaks.
2. Divide the whipped cream into two: mix half with the cooled vanilla cream, and set the rest aside for decoration.
3. In the reserved half of whipped cream, add the teaspoon of cocoa and mix gently.
4. Chocolate ganache
1. Place the butter (25 g), hazelnut chocolate, and dark chocolate in a metal bowl and melt them over a double boiler. Stir until shiny and smooth. Set aside to cool slightly.
5. Assembly
1. Place the first layer of sponge on a tray.
2. Spread 1/3 of the vanilla cream (the one mixed with whipped cream) evenly.
3. Place the next sponge layer, repeat with cream, and continue with the third layer.
4. Place the fourth layer and cover everything with the remaining cream.
5. Coat the cake with the cocoa whipped cream, leveling it gently.
6. Pour the cooled ganache over the top, allowing it to drip slightly over the edges.
7. Refrigerate the cake for at least 3-4 hours, preferably overnight. The longer it sits, the better it slices.
Why I make the recipe often
I use it often because it doesn't require complicated ingredients, and the sponge turns out airy every time. The layers are balanced in texture and it's not too sweet. It's versatile; I can change the cream or decoration based on what I have on hand. It slices beautifully even after sitting in the fridge for a few hours.
Tips and variations
Tips
- Beat the eggs well at the beginning for an airy sponge.
- Don't overbake the layers; they dry out quickly.
- Stir constantly while cooking the vanilla cream to avoid lumps.
- Whipped cream should always be whipped cold; otherwise, it won't set well.
Substitutions
- You can use cornstarch instead of flour for a smoother cream.
- If you don't have hazelnut chocolate, you can use plain chocolate or chocolate with another type of nuts.
- Baking powder is not strictly necessary for classic sponge, but it helps with the final texture here.
Variations
- In summer, you can add fruits between layers (raspberries, strawberries, sour cherries).
- For a different look, decorate with chocolate flakes or toasted almonds on top.
- You can use the vanilla cream as a base for other simple sponge cakes.
Serving ideas
- A cold slice with coffee or tea works very well.
- It can be taken to go if kept in a box with a lid.
- It can be the main dessert at a Sunday meal.
Frequently asked questions
1. Can I make the layers a day in advance?
Yes, the layers can be baked a day in advance. Keep them well covered at room temperature.
2. Can this cake be frozen?
I do not recommend freezing, as the texture of the cream and whipped cream suffers after thawing.
3. What do I do if my cream curdles?
If the vanilla cream curdles, try to quickly blend it with a mixer while it's still warm. If that doesn't work, you can start a small batch of new cream and gradually add the curdled cream.
4. Can I use vegetable whipped cream?
Yes, but the taste will be different and the texture will not be as airy as with natural whipped cream.
5. Does the cake hold up outside at room temperature?
It holds up for a few hours, but it is best kept in the fridge to prevent the cream and whipped cream from softening.
Nutritional values
Approximately, per slice (out of 16): about 270-320 kcal, 6-8 g protein, 16-18 g fat, 30-36 g carbohydrates. Values depend heavily on the type of whipped cream, chocolate, and exact amount of cream. It is a dessert with a significant calorie contribution, having butter, eggs, and chocolate.
Storage and reheating
The cake keeps in the fridge, covered, for 2-3 days. The layers alone can be kept even 3-4 days if not filled. It is not reheated, served only cold. If kept too long in the fridge, the layers may absorb moisture from the cream, but their taste does not significantly change.