Mini chocolate sponge cakes
Chocolatey, more chocolatey, the mini chocolate sponge cakes! If you're into chocolate sponge cakes, you must try these delicious mini cakes. They taste moist, fluffy, creamy, tender and incredibly chocolatey. Plus, the mini chocolate sponge cakes in this recipe are pretty easy to make with common ingredients you may already have at home. And they are also an eye-catcher on the dining table.
Servings 7 mini cakes
Ingredients
for the dough
- 5 eggs (room temperature)
- 125 g sugar
- 125 g flour
- 20 g cocoa powder
- 20 ml water
- 1 pinch of salt
for the cream
- 200 g caramelized sweetened condensed milk (room temperature)
- 200 g butter (room temperature)
- 100 g cocoa powder
- 10 ml vegetable oil
for the sugar syrup
- 50 ml water
- 50 g sugar
- 1 tsp rum or cognac
for the chocolate glaze
- 200 g dark chocolate
- 1 tbsp vegetable oil
Instructions
Preparation of the dough
- Beat eggs, sugar and salt to a fluffy white mixture.
- Mix flour with cocoa powder and add it to the egg-sugar mixture to form an airy, thick dough.
- Gently fold water into the batter so that it remains fluffy.
- Spread the batter evenly on a baking tray lined with baking paper and bake in a preheated oven at 180 °C top and bottom heat for about 7 minutes. Let the chocolate sponge cake cool down afterwards.
Preparation of the sugar syrup
- Put sugar and water together in a small saucepan, boil it briefly while stirring constantly so that the sugar dissolves before it boils, and let the sugar syrup cool.
- Add rum or cognac and stir.
Preparation of the cream
- Beat soft butter and caramelized sweetened condensed milk together for about 5 minutes until fluffy and creamy.
- Add cocoa powder and vegetable oil and whip to a homogeneous chocolate cream.
Preparation of the "cake"
- Drench the chocolate sponge cake with the sugar syrup and cut it into three equal pieces.
- If necessary, leave some of the chocolate cream for decorating and refrigerate it while you don't need it. Spread the remaining cream on the three sponge cake layers and stack them on top of each other. Refrigerate the "cake" for about 1 hour so that the cream sets.
Preparation of the chocolate glaze
- Melt dark chocolate together with vegetable oil.
Preparation of the mini cakes
- Pour the chocolate glaze over the "cake" and let it dry briefly in the refrigerator.
- Cut the "cake" into 7 mini cakes in the shape of isosceles triangles, leaving two small pieces at the two ends of the "cake" in the shape of right-angled triangles, which do not look as nice, but taste just as delicious as the other mini cakes.
- Decorate the mini chocolate sponge cakes as desired with the cream set aside, let the cream soften briefly at room temperature beforehand, and chill the mini cakes for about 30 minutes.
Notes
- Use room temperature eggs for the sponge. This allows the sugar to dissolve more quickly when beaten.
- To check whether the sponge cake is ready, press it gently with a finger on its surface in the middle. If it springs back after being pressed, and no marks remain visible, it is done.
- Alcohol in the sugar syrup can be omitted.
- You can omit soaking the sponge cake base with the sugar syrup if you think it is moist enough as it is.
- Both butter and caramelized sweetened condensed milk for the cream need to be room warm, and both need to be about the same temperature when whipped together to make the cream, so they can combine well.
- Use good quality dark chocolate for the chocolate glaze.
- Note the detailed tips and tricks for making the mini chocolate sponge cakes at the top of the post.