Chocolate Sponge Cake with Cheesecake filling
The perfect fluffy and airy chocolate sponge cake with delicious frosting. A wonderful dessert worth even for special occasions!
Servings: 10
Ingredients
For the sponge cake:
- 4 eggs, divided
- ¾ cup/ 150 g sugar
- ⅞ cup/ 100 g cake flour, or all-purpose flour
- 1 tsp/ 10 g cocoa powder
- 1,5 teaspoon baking powder
- ⅓ teaspoon salt
- 1 teaspoon vanilla extract
For the Cheesecake filling:
- ⅞ cup/ 100 g powdered sugar
- 3,5 oz/ 100 g dark chocolate, melted
- 2 cups/ 500 g mascarpone
- 6,1 oz/ 175 g cream cheese
- ⅞ cup/ 200 g sour cream
For the glaze:
- 1,7 oz/ 50 g dark chocolate
- ⅓ cup/ 80 ml milk
Instructions
Sponge cake:
- Preheat the oven to 350° F/ 180° C.
- Line a 7 inch/ 18 cm spring form pan with a circle of baking paper and grease well inside the pan.
- Sift flour, salt and cocoa powder and set aside.
- In a large bowl beat egg yolks with sugar and vanilla until thick.
- In another bowl beat the egg whites for about 5 minutes, until thick (wash and dry the beaters after the egg yolks).
- Using a rubber spatula, gradually fold the dry ingredients to the egg yolk mixture, until combined. Carefully fold in the egg whites.
- Pour the batter into the prepared pan and bake for 40-45 minutes or until a wooden skewer inserted in the center comes out clean. Remove the cake from the oven and let cool for few minutes. Transfer to a wire rack to cool completely.
Cheesecake filling:
- In a large bowl combine all ingredients (at near room temperature), except the chocolate, and beat at medium speed until well combined.
- Little by little add the melted chocolate (not hot) and continue beating. an leave it in the freezer for 15 minutes.
- When the mixture becomes smooth, cover the bowl with plastic wrap and let it stay in the fridge for 30 minutes to 1 hour to become firmer. Alternatively you c
To assemble the cake:
- Using a serrated knife cut the sponge cake horizontally in three layers.
- Place one layer on a plate and cover it with half of the cheesecake filling. Carefully place another layer on top and add the rest of the filling. Place the third layer on top (preferably the bottom one). Use an offset spatula or a knife to spread the filling evenly around the cake.
- Pour the warm glaze over the cake. Decorate with chocolate candy.
Glaze:
- Combine the chocolate and milk in a heatproof bowl and place it over a pan of simmering water. Stir occasionally. When the chocolate melts completely and the mixture becomes homogeneous, pour it on top of the assembled cake.
Notes
Store the cake refrigerated for 3-4 days.
Because the filling between the layers is very thick, it would be easier to assemble the cake using a cake ring. If you don't have one, make sure the filling has thickened well before you assemble the cake.
Alternatively you can bake the layers in 2 or 3 separate pans. In the case of 2 layers you will need to spread a lot of frosting between the layers. Make sure the cake has chilled well before slicing the individual portions.
For more recipes visit: daniscookings.comFollow @daniscookings in Instagram
