Chocolate sponge cake
8 servings
30 minutes
Chocolate sponge cake is a delicate and airy dessert that has won the hearts of many generations. In Russian cuisine, it became popular due to its simplicity and rich cocoa flavor. The base of the cake is a light sponge made with eggs, sugar, and flour, with mayonnaise added for softness. A sweet milk soak makes the layers moist, while a sour cream cocoa frosting adds tenderness and a pleasant tang. The cake is decorated with fresh fruits like strawberries in summer or oranges in winter, creating a harmony of flavors. This dessert is perfect for cozy tea gatherings or festive tables, delighting with its rich chocolate aroma and ease of preparation.
1
Beat the eggs with sugar.
- Chicken egg: 3 pieces
- Sugar: 1 glass
2
Dissolve the soda in mayonnaise, add to the eggs and sugar.
- Baking soda: 1 teaspoon
- Mayonnaise: 5 tablespoon
3
Add flour and 3 tablespoons of cocoa, mix.
- Wheat flour: 1 glass
- Cocoa powder: 4 tablespoons
4
Grease the baking pan with oil, pour in the batter, and place in the oven for 25–30 minutes.
- Sugar: 1 glass
5
Add a tablespoon of sugar to the milk and heat it until the sugar dissolves.
- Milk: 0.5 glass
- Sugar: 1 glass
6
Cut the cake into 2 halves and moisten both halves with sweet milk.
- Milk: 0.5 glass
7
Mix sour cream with cocoa (tablespoon) and sugar (to taste, I used 2 tablespoons).
- Sour cream: 250 g
- Cocoa powder: 4 tablespoons
- Sugar: 1 glass
8
Spread the obtained cream between the layers and on top. Instead of sour cream, you can use Nutella (the kids will love it), or any other cream to taste.
- Sour cream: 250 g
- Cocoa powder: 4 tablespoons
- Sugar: 1 glass
- Strawberry: 200 g
9
Decorate with fruits to taste. In summer, I use strawberries, in winter usually oranges.
- Strawberry: 200 g
