Ultimate Chocolate Sponge Cake with Fluffy Chocolate Buttercream

For those who have been on a perpetual quest for the perfect chocolate cake, look no further. This chocolate sponge cake is unparalleled in its tenderness and moistness. Combined with a creamy and light chocolate buttercream that’s not overwhelmingly sweet, this cake is a true game-changer. Perfect for birthdays, anniversaries, or simply a delightful dessert, it promises to be a crowd-pleaser.

Ingredients:

For the Chocolate Sponge Cake:

• 240ml Milk (unsweetened almond milk or your choice)
• 1 tsp Vinegar (white/apple cider)
• 90ml Neutral Oil
• 175g Granulated Sugar or Golden Sugar
• 1 tsp Vanilla Extract
• 150g All-Purpose Flour
• 50g Cocoa Powder
• 1/2 tsp Baking Powder
• 3/4 tsp Baking Soda
• 1/4 tsp Salt

For the Chocolate Buttercream:

• 220g Butter (vegan butter sticks or preferred butter)
• 85g Powdered Sugar
• 85g Dark Chocolate Chips, melted
• 30ml Whipping Cream
• Pinch of Salt

Instructions:

Chocolate Sponge Cake:

1. Preheat your oven to 350°F (175°C). Prepare three 6-inch round cake tins by greasing them with oil and lining the bottoms with parchment paper.
2. In a large bowl, sift together all dry ingredients, excluding the sugar.
3. In another bowl, mix the warm milk with vinegar and let it sit for about 5 minutes until slightly curdled.
4. Add the oil to the milk mixture and whisk. Incorporate both sugars, continuing to whisk until the mixture is smooth.
5. Gradually blend in the dry ingredients with the liquid mixture, mixing just until combined.
6. Evenly distribute the cake batter among the three prepared tins.
7. Bake for approximately 18-20 minutes or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool completely in their tins before transferring them to a wire rack.

Chocolate Buttercream:

1. Using a stand mixer, beat the butter and powdered sugar until the mixture is well combined, fluffy, and creamy.
2. In a separate heatproof bowl, melt the dark chocolate chips with the whipping cream in the microwave for about 30 seconds. Ensure the mixture is evenly combined by stirring it with a spoon.
3. Once the chocolate mixture has cooled slightly, incorporate it into the butter and sugar mixture. Beat for another 1-2 minutes until the buttercream is fluffy and glossy. (Note: For the best texture, consider making the buttercream a day in advance.)

Assembly:

1. Place the first sponge cake on your serving plate. Spread a generous amount of the chocolate buttercream on top.
2. Repeat with the remaining layers, ensuring each is topped with buttercream.
3. Use the remaining buttercream to crumb coat and then frost the exterior of the cake.
4. Refrigerate the assembled cake for 2-3 hours to allow the flavors to meld and the buttercream to set.
5. Slice and serve.

Revel in the decadence of this rich chocolate cake, where each bite promises a delightful blend of moist sponge and creamy frosting. It’s truly a chocolate lover’s dream come true!