Cake for every occasion: Chocolate Sponge Cake with Dark Chocolate Ganache | Recipe

“Other things are just food, but chocolate’s chocolate”.
These words by Patrick Skene Catling completely resonate with me, and hopefully, with you.

Chocolate in any form, be it in a torte, mousse, truffles or even by itself, doesn’t disappoint. Whether you’re happy or sad, chocolate just seems to blend in well. At least it does for me.

After having eaten a lot of unhealthy food lately, I decided to do something and came across an article, speaking about how good dark chocolate is for health. Hence, for my good health, I decided to make a chocolate sponge cake with dark chocolate ganache. Well, it’s not healthy healthy, but then the health benefits of dark chocolate overweighted the calories. Haha.

Chocolate Sponge Cake with Dark Chocolate Ganache
Chocolate Sponge Cake with Dark Chocolate Ganache

Here’s a simple recipe that’ll produce fluffy chocolate sponge cake with a luscious dark chocolate ganache every time.


175g flour
175g unsalted butter
175g caster sugar
3 large eggs
50g cocoa powder
1 tsp baking powder
1 tsp instant coffee(to enhance the flavour of the chocolate, optional)
1 tsp vanilla extract
1-2 tsp milk

100g bitter dark chocolate
20g unsalted butter
20g honey
100mL cream


1. Preheat oven to 180°C.
2. Cream the sugar and butter in a bowl. Add the eggs one at a time and continue to beat until you have a smooth pale paste.
3. Gently sift the flour, little at a time to avoid the formation of any lumps.
4. Now add the cocoa powder, baking powder, coffee powder and vanilla extract. If the mixture is very thick, add some warm milk to give it a little runny consistency.
5. Put the mixture into a greased tin and bake the cake for about 30-35 mins at 160°C. Insert a skewer/knife in the middle of the cake and if it comes out clean, it’ll mean that the cake is cooked.
6. Remove from the oven and leave to cool.
7. While the cake is cooling, in a saucepan, combine all the ingredients for ganache and simmer on low heat till everything melts and forms a smooth velvety ganache. Add some sea salt to intensify the flavour of the chocolate.
8. Pour the warm ganache on top of the cake. If you’d like to layer the ganache in between the cake, then cut the cake in half, wait for the ganache to set for 5-10 minutes and then smear it generously.

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