Chocolate Sponge Cake With Luscious Ganache Frosting


Chocolate Sponge Cake is undoubtedly amongst the favorite dessert recipes all around the world, and in fact, this is one recipe that can be served in numerous different ways, and would still taste great! Imagine a plate with a piece of deliciously soft and moist chocolate cake adorned with some freshly made dark chocolate ganache, and you can never say no to the plate. So here’s a tried and tested recipe for this sinful Chocolate Cake. Keep this handy as you’ll find yourself baking this more often than you imagine!

This recipe is brought to you by Hotel Chocolat, a luxury British chocolate producer who specializes in fine cocoa chocolate, especially for Christmas or birthday gifts, and luxury corporate gifts. [Photo courtesy of FootosVanRobin]. Besides being devoted to producing the finest chocolates, the company works hard to help improve the livelihoods of cocoa farmers who supply the raw product. This cake is very easy to prepare and will serve eight people, it take around an hour and a half, but it is totally worth the effort!


Chocolate Sponge Cake with Ganache Frosting


Sponge Cake
90g Butter
65g Caster Sugar
1 tsp Vanilla Extract
2 Eggs
40g Self-Raising Flour
115g Plain Flour
1/2 tsp Bicarbonate Soda
40g Organic Cocoa Powder
140ml Buttermilk

Dark Chocolate Ganache
250g Dark Chocolate for Cooking
250g Whipping Cream
150g Whipping Cream, beaten

Start by beating the butter, sugar and vanilla extract together in a bowl until the mixture is smooth and creamy.

Beat the eggs in a cup or basin and add the mixture gradually along with the plain flour, self raising flour, bicarbonate of soda and Hotel Chocolat cocoa powder, taking care to keep the same smooth consistency.

Finish the mixture by adding the buttermilk, ensuring that the mixture does not get too wet or dry once all the flour and eggs have been used.

Divide the batter into two lined, or non-stick sponge tins. Preheat the oven to 350°F and bake for 20 – 25 minutes.

Making the Ganache
Whilst the sponge is cooking, make the chocolate ganache. This is made using the special Hotel Chocolat dark chocolate for cooking and 250g of cream. Melt the chocolate and add to the whipped cream, then when the mix is lukewarm, add the beaten whipping cream and put to one side.

Once the sponges are cooked, remove them from the tins and place on cooling racks. Once cooled, put one upside down on a plate and spread with half the chocolate ganache, then place the other piece on top. Or you could cut the sponge cake into individual pieces, like I did, then pour some dark chocolate ganache on the top right before serving. believe me, you won’t need any other garnish!

The key to baking a delicious chocolate cake, or making a luscious Chocolate Ganache lies in selecting the cocoa powder that you’ll use in the recipe. Use good quality dark chocolate and heavy whipping cream, so you can be sure you’ll always get a taste that will linger on your heart and mind long after the cake is fone!


  1. Hi there! Do not worry…u will not take the buttermilk at all. It juat makes it soft and spongy with no special taste. Your husband wont guess it at all:) so go for it!!

  2. I am about to try your cake,i am making it for my mother n law. My only concern is can you taste the butter milk,as my hubby doesnt like butter milk. Just wondering if i can use it without him knowing

  3. Yes that helped out thanx 🙂

  4. HIII MANSI, must say the pic is mouth watering and am fedinstely up for trying out the recipe
    However 1 question can regular milk be used in place of buttermilk or anyother substitutes???

    • Hi Rashmi, glad you liked the recipe! as for your question, I think buttermilk is important because it adds the acidic factor which makes the sponge cake rise beautifully. If you have yogurt, you can just add some water to it to make fresh buttermilk and use that instead. However, if you don’t have that either, then you could try with whole milk, but I haven’t tried it myself, so can’t say if it will turn out as spongy or not.

      hope this helps!

  5. rich cake is very tasty

  6. Ah! The chocolate is just oozing… I'm literally drooling. LOL

  7. Hi Anon – you can use 40g all-purpose flour, but use 3/4 tsp baking soda and ad 1/2 tsp baking powder to the flour. This way you don't need to use self-raising flour.

    Hope this helps, and let me know how it turns out!:)

  8. Hi there looks lovely
    instead of self rising flour can we substitute with allpurposeflour if so pls let me know is there anything extra we need to add other than allpurposeflour if so pls let me know the measurements as well for 40g self rising flour substitute

  9. Gorgeous photos! Saw it on facebook Foodgawker, then again on the Top 9. Nicely done! Looks like an amazing recipe!!!

  10. Thanks so much guys! I'm glad so many of you enjoyed the recipe! and thanks for all your wishes:)

  11. Wow! I am a chocolate lover and could not turn away from this picture. Thanks!!

  12. Those look amazing!! The ganache is perfect! 🙂

  13. Wow, these are so gorgeous. Your photography is so good, too, I feel like I could reach out and swipe a finger full of that delicious frosting. Great job! And congrats on making the Top 9!

  14. This chocolate cake with ganache looks decadent and ooey-gooey delicious. My first time to your lovely blog…very nice! Congrats on the Top 9 today on FoodBuzz. 😉

  15. Yummy! I needed a chocolate version of sponge cake (and the ganache is just icing on the cake, so to speak) … thanks for sharing!

  16. OMG that looks awesome, it's only 10:25am and now I'm already thinking about dessert!!

  17. I am not a chocolate love but good gosh, I want a huge slice of this cake!

  18. yes,nothing could be better than chocolate cake with ganache…..

  19. Wow Mansi ,these look fantastic!

  20. hey mansi ,
    what atempting click ur chocolate spong cake …bookmarked ..yummy


  21. Thanks Priya, do let me know how it comes out:) I'm sure you'll enjoy it though!

  22. wow, I am drooling all over those cake squares. Just klove the ganache, bookmarked the recipe and surely making it soon 🙂

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