Chocolate Sponge Cake with Filling and Glaze
A light and airy chocolate sponge cake layered with a velvety cocoa cream filling and finished with a glossy rum chocolate glaze. Perfect for birthdays and celebrations.
🛒 Ingredients
12 servings
- 5 whole eggs
- 2 cups sugar
- 1 cup boiling water
- 1 cup unsweetened cocoa powder
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 pinch of salt
- 1 can sweetened condensed milk (14 oz / 397 g)
- 2 tablespoons cocoa powder (for filling)
- 2 tablespoons margarine
- 1 lb (500 g) baking chocolate
- 1 cup heavy cream (200 g)
- 2 tablespoons rum
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Directions
- 1
Preheat oven to 350°F (180°C). Sift together flour, cocoa powder, baking powder, and salt. Set aside.
- 2
Beat whole eggs with sugar using an electric mixer for 15 minutes until pale, thick, and very fluffy.
- 3
With mixer on low speed, slowly pour in the boiling water, then gently fold in the sifted dry ingredients until just combined.
- 4
Pour batter into a greased pan dusted with cocoa powder. Bake 30 minutes or until a toothpick comes out clean. Unmold while warm and slice horizontally into two layers.
- 5
Make the filling: cook condensed milk, cocoa powder, and margarine over low heat for 8 minutes, stirring constantly, until thickened. Let cool.
- 6
Make the glaze: melt baking chocolate in the microwave in 1-minute intervals, stirring between each. Stir in the heavy cream and rum until smooth and glossy.
- 7
Moisten both cake layers with a light syrup or soda. Spread filling on the bottom layer, place top layer over it, then pour the chocolate glaze all over. Decorate as desired and serve chilled.
💡 Chef's Tip
For an extra-airy sponge, beat the eggs in a bowl set over a warm water bath (104°F / 40°C). Substitute rum with vanilla extract for an alcohol-free version.
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