Triple Chocolate Sponge Cake Recipe
Prep Time:
2 hours
Cook Time:
40 minutes
Servings:
20 portions
Ingredients
  • 2 ⅓ cups all purpose flour, sifted
  • ¾ cup cocoa powder, sifted
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon sea salt
  • 1 cup butter, room temperature
  • 1 ½ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup plain low fat yogurt
  • 1 ¼ cups unsalted butter, room temperature
  • ¾ cup cocoa powder, sifted
  • 3 ½ cups confectioners' sugar, sifted
  • 1 tablespoon vanilla extract
  • 2 tablespoons strong, cooled coffee
  • 2 tablespoons milk, to loosen the frosting
  • 10 ounces white cooking chocolate
  • 7 ounces milk chocolate
  • 7 ounces dark chocolate
  • 4 tablespoons butter, divided
  • 3 tablespoons sprinkles
Directions
  1. Preheat the oven to 350 F.
  2. Whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and the sea salt.
  3. Beat the butter and sugar on a high setting for 2 to 3 minutes until light and creamy.
  4. Mix in the eggs and the vanilla extract.
  5. Fold in half of the flour and cocoa powder mixture.
  6. Mix in the yogurt.
  7. Fold in the remaining flour and cocoa powder.
  8. Transfer the cake batter to a lined 13x9-inch baking sheet and spread out evenly.
  9. Bake for 40 to 45 minutes until a skewer inserted into the sponge comes out clean.
  10. Remove the cake from the oven and cool completely, for at least one hour.
  11. Once cooled remove the cake from the tin.
  12. Use a wire cutter or bread knife to slice the sponge in half.
  13. To make the chocolate frosting, beat the butter with half the cocoa powder and half of the confectioners' sugar.
  14. Mix in the vanilla and the cooled coffee.
  15. Mix in the rest of the confectioners' sugar and cocoa powder.
  16. Mix in the milk to loosen the frosting a little.
  17. Spread ¾ the chocolate frosting over one half of the cake sponges.
  18. Layer the other sponge half on top of the frosted sponge.
  19. To begin the top layer, break up the white, milk, and dark chocolate into separate bowls.
  20. Add 2 tablespoons butter to the bowl containing the white chocolate, and 1 tablespoon butter each to the bowls containing milk and dark chocolate.
  21. Melt the bowls of chocolate in increments in the microwave on a low setting, stopping to stir the chocolate every 20 seconds until no lumps remain.
  22. Using the base of a plastic soda bottle, take turns pouring a little of each type of chocolate onto the bottle allowing it to flow out over the top of the sponge.
  23. Once all the chocolate has been used up, remove the plastic and gently tip the cake from side to side to spread the chocolate about and cover any remaining uncoated areas.
  24. Place the cake into the fridge for 10 minutes to allow the chocolate to harden.
  25. Transfer the remaining chocolate frosting to a piping tube fitted with a 2D piping nozzle.
  26. Frost the top of the cake, going around the edges and using a circular motion to create a frosting border.
  27. Scatter the sprinkles over the frosting.
  28. Serve.