Multi-Layered Chocolate Sponge Cake

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Multi-Layered Chocolate Sponge CakeA good sponge cake is fluffy without any clumps in it. The following sponge cake contains three layers. A buttercream middle layer is sandwiched between two sponge cake layers and is topped with the nice chocolate layer. If you love to experiment with desserts, you can definitely add more colorful layers in this cake. Sprinkling shredded almonds or pistachio on top can add more kick to this cake. To give it a twist, you can mix some paprika in the buttercream layer. Sugar glazed fruit layer can also be included in this cake provided you refrigerate it well before serving. So, get ready to delight the sweet tooth of your family members through this delicious chocolate sponge cake recipe.

Multi-Layered Chocolate Sponge Cake
Multi-Layered Chocolate Sponge Cake

Delicious chocolate cake

Do bake this soft and delicious cake recipe which includes multiple layers of goodness topped with a chocolate layer for a divine flavor and a smooth texture.

Preparation Time: 1 hour
Cooking time: 30 minutes
Servings: 6

  • 2 cups self raising flour
  • 100 gm unsalted butter
  • 4 egg yolks
  • 1/4 cup caster sugar
  • 1/4 tsp baking powder
  • pinch of salt
  • 250 gm dark chocolate
  • 1-1/2 cups butter cream
  • 2 vanilla pods
  • 1/5 cup caster sugar
  • 2 tsp milk powder
  • 1 egg yolk


  1. Take a bowl and add flour, unsalted butter (melted), 4 egg yolks, quarter cup caster sugar, baking powder and a pinch of salt in it.
  2. Blend all the ingredients in a food processor to get a smooth sponge cake dough base.
  3. Keep aside for half an hour.
  4. Take a sauce pan and put it on a low flame.
  5. Add butter cream in it with vanilla, caster sugar, milk powder and egg yolk.
  6. Slowly stir and mix everything well on a low flame for about 10 minutes.
  7. Keep aside and let it cool down.
  8. Grease sponge cake tin and make a layer of cake dough base.
  9. Pour butter cream layer on it.
  10. Again make a layer of sponge cake dough base.
  11. Make sure some space is left on top as the cake will swell during baking.
  12. Bake in a preheated oven at 250 degrees for about 15 minutes.
  13. Melt the dark chocolate and fill the tins with a layer of chocolate.
  14. Refrigerate for an hour before taking them out from the greased tins.
  15. Serve with chocolate chips and dry fruits.


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