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fluffy and moist chocolate cake
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Fluffy and Moist Chocolate cake

A fluffy chocolate sponge is made of foamed eggs and cocoa powder. Sandwiched syrup and milk chocolate cream between the sponge makes the cake moist and melt-in-your-mouth texture. Please see the blog post above for instructions with pictures.
Course Dessert
Cuisine Japanese
Prep Time 30 minutes
Cook Time 30 minutes
Servings 1 15cm(6-inch) pan
Author Author Matcha and Tofu

Ingredients

For sponge

  • 2 egg
  • 80 g (1/2 cup) granulated sugar
  • 50 g (6 tbsp) cake flour
  • 1 tbsp whole milk
  • 15 g (1 tbsp) butter
  • 13 g (1 1/3 tbsp) cocoa powder

For syrup

  • 1 tbsp sugar
  • 2 tbsp lukewarm water
  • 1/2 tsp rum (optional)

For chocolate cream

  • 200 ml (4/5 cup) heavy cream
  • 200 g (7 oz) milk chocolate

Instructions

  • Preheat the oven to 170°C(338°F) and line a 15cm(6-inch) pan with parchment paper.
  • Beat eggs in a large bowl with an electric mixer. When it becomes foamy add sugar and beat until firm peaks. It won't be as stiff as when you only beat the egg whites, but if you lift the beaters from the batter, the tip of the peak curls slightly and the batter with the beaters fell very slowly into ribbons and some remain with the beaters. It's important to take your time to make thick foam. If it doesn't foam well, warm the bottom of the bowl while beating over hot water bath.
  • Sift flour into the foamed egg and gently blend with a rubber spatula as if lifting batter from the bottom. Set aside.
  • Place milk and butter in a medium bowl and warm up over the stove or in a microwave until butter melted. Then sift cocoa powder into the mixture and whisk until well blended.
  • Add 2 spoons of formed egg into the chocolate mixture bowl and whisk to blend. Then put all the chocolate mixture into the remaining foamed egg bowl and gently incorporate with a rubber spatula: repeating scoop the batter from the bottom and drop.
  • Pour the batter into a pan and tap the cake pan to remove large air bubbles. Then bake for 25 minutes until a toothpick inserted comes out clean. If you double the ingredients, it will take longer.
  • Once the cake is baked, drop the cake with a pan 20 cm from the top to prevent shrinkage. Then place the cake on a wire rack and cover it with a tightly wrung wet cloth while cooling. Remove the parchment paper when it's completely cooled. If you assemble it the next day, wrap it and store it in the refrigerator.

Assemble

  • Place heavy cream in a large bowl and warm over hot water. Turn off the heat just before bubbles appear, and then add milk chocolate. Stir to melt the chocolate. Once the chocolate is melted, allow it to cool. Meanwhile, mix the syrup ingredients: sugar, lukewarm water, and rum(optional). Also, slice the cake into three pieces.
  • Once the chocolate cream is cooled, beat with an electric whisk until soft peaks.
  • Place a first piece of cake and put syrup on the surface, then top with chocolate cream. Repeat the process for two more slices as piling up.
  • Finally, put the remaining chocolate cream all over the cake. It tastes best when chilled in the refrigerator before eating.