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Chocolate cake
Chocolate Cake

Classic Chocolate Sponge Cake with Ganache

Author: Flavelo
Recipes Cakes and Desserts
The secret to a good chocolate cake is texture: the sponge should be airy as a cloud, the ganache dense and silky. The rise comes not from baking powder but from physics within the beaten egg whites: air bubbles expand in the heat. The cream is a perfect emulsion of dairy fats and cocoa butter.
🕒 Prep Time 40 mins
🍳 Cook Time 35 mins
⌛ Total Time 3 hrs
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • 9-inch Springform Pan
  • Stand Mixer or Hand Mixer
  • Sifter
  • Double Boiler (optional for ganache)

Allergen Information

⚠️ Egg
⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Preheat oven to 350°F (180°C). Beat egg whites with a pinch of salt to stiff peaks, gradually adding half the sugar.

Tip: Salt and sugar stabilize the protein structure so the foam doesn't collapse.
2 ✓

Beat yolks with remaining sugar until pale yellow and creamy, then gently fold in the egg whites.

Tip: Beating to 'ribbon stage' adds air. Fold with large strokes to keep the volume.
3 ✓

Sift in the flour and cocoa powder, then gently fold with a spatula from bottom to top.

Tip: Sifting removes lumps. Overmixing activates gluten, making the sponge tough instead of fluffy.
4 ✓

Pour into greased pan and bake for 30-35 minutes. Test with a toothpick; if it comes out clean, it's done.

Tip: Don't open the oven in the first 25 minutes! Cold air will collapse the unstable batter.
5 ✓

While cooling, make ganache: heat cream until simmering (don't boil), pour over chopped chocolate. Let sit 2 mins, then stir until glossy.

Tip: Hot cream melts the cocoa butter. Stirring creates a stable emulsion for a creamy texture.
6 ✓

Once cake is fully cool, slice in half horizontally. Fill with 2/3 of the ganache and glaze the top with the rest.

Tip: Only fill a cold cake, or the ganache will melt and run out.

Recipe FAQ

Why did the sponge collapse?
You likely opened the oven too early, and the sudden temperature drop collapsed the bubbles before the structure set.
Why is the ganache grainy?
You overheated the chocolate (burned it) or got water into it.

Ingredients

  • 6 large Eggs (separated)
  • 1 cup Cake Flour (sifted)
  • 0.5 cup Granulated Sugar (+ 2 tbsp)
  • 0.25 cup Unsweetened Cocoa Powder
  • 1 pinch Salt
  • 7 oz Dark Chocolate (min. 50%)
  • 0.75 cup Heavy Cream
  • 1 tbsp Butter (for greasing)