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Chocolate sponge cake bars with cream filling
One pan of cocoa sponge cake bars topped with cream filling and melted dark chocolate. Bake the sponge for about 30 minutes.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 30 min
- Temperature
- 180 °C (350 °F)
- Servings
- 1 pan
- Difficulty
- Medium
- Cuisine
- Slovak
These cocoa sponge cake bars with cream filling and a chocolate topping are a homemade version of popular store-bought milk cream snack bars. The fluffy cocoa sponge, made with six eggs, bakes for about 30 minutes at 180 °C (350 °F). Once cooled, it is spread with a filling made from cream, whipped cream powder, powdered sugar, and a little lemon juice, then topped with melted dark chocolate. Making them at home costs less, and children can help, too.
Ingredients
Cream filling
Topping
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Instructions
Tip: tap a step to mark it as done.
Separate the eggs and beat the whites until stiff peaks form. Mix the yolks with the sugar and cocoa powder.
In another bowl, mix the flour with the baking powder. Combine with the yolk mixture, then gently fold in the beaten egg whites.
Pour the batter into a baking pan lined with parchment paper and bake at 180 °C (350 °F) for about 30 minutes. Meanwhile, whip the cream with the whipped cream powder and powdered sugar, then flavor the filling with lemon juice.
Spread the cream filling over the cooled sponge. Melt the chocolate and pour it over the filling.
Refrigerate the cake bars until the chocolate sets.
Tip: Refrigerate the cream-topped sponge for about half an hour before adding the chocolate so the filling firms up and does not mix with the topping. Pour the chocolate into the center and spread it with a wide knife.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 285 kcal
- Protein
- 6.5 g
- Carbohydrates
- 23 g
- of which sugars
- 17 g
- Fat
- 19 g
- of which saturates
- 12 g
- Fiber
- 1.2 g
- Salt
- 0.4 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Mliečne rezy s kakaovým piškótom a čokoládovou polevou
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