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Chocolate sponge cake squares with cream filling
Cocoa sponge cake layered with cooked milk-and-butter cream, meringue, and melted chocolate. Baked at 180°C (350°F); makes one pan.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 30 min
- Total time
- 40 min
- Temperature
- 180 °C (350 °F)
- Servings
- 1 pan
- Difficulty
- Medium
These chocolate sponge cake squares with cream filling and chocolate glaze are a sheet cake that pairs fluffy cocoa sponge with a thick milk-based cream. The cream is cooked with milk, egg yolks, and flour, then cooled and combined with butter beaten with sugar. The sponge bakes for about half an hour at 180°C (350°F), so cooling the cream takes the most time. Finish the cake with melted chocolate and cut it into squares to serve at celebrations or with Sunday coffee.
Ingredients
Cake batter
Cream filling
Meringue
Glaze
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Instructions
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Separate the eggs. Beat the yolks with the sugar until light and fluffy, then gradually mix in the water and the flour combined with the baking powder, followed by the cocoa powder. Once the batter is smooth and creamy, beat the egg whites and gently fold them in.
Pour the batter into a greased and floured baking pan, or line the pan with parchment paper. Bake in an oven preheated to 180°C (350°F) for about 30 minutes.
Set aside 300 ml of the 1 l of milk and bring the remaining milk to a boil in a saucepan. Beat the egg yolks until foamy, add the reserved 300 ml milk and the flour, mix thoroughly, and pour into the boiling milk. Cook, stirring constantly, until the cream thickens. Remove from the heat and let cool.
Meanwhile, beat the butter with the sugar until light and fluffy. Gradually add the cooled cream, beating thoroughly with a mixer.
Spread the cream filling over the baked and cooled cake.
Beat the egg whites until foamy, then add the sugar a little at a time. Transfer the fluffy meringue to a saucepan and whisk it over steam, stirring constantly, for about 6–7 minutes, until the sugar dissolves and the mixture begins to cling to the whisk.
Spread the meringue over the cream filling and let cool.
Finish by pouring melted chocolate over the top of the cake.
Tip: The meringue beaten over steam is ready when a drop rubbed between your fingers no longer feels grainy. Undissolved sugar would later seep out of the foam as sweet droplets.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 265 kcal
- Protein
- 4.9 g
- Carbohydrates
- 37 g
- of which sugars
- 27 g
- Fat
- 11 g
- of which saturates
- 6.3 g
- Fiber
- 0.9 g
- Salt
- 0.1 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: Krémové kocky s kakaovým piškótom a čokoládovou polevou
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