🌟 Famous Cocoa Sponge Cake with Vanilla Filling & Chocolate Frosting
Ingredients
Cocoa Cake:
3 large eggs
1 pinch salt
130g sugar (~⅔ cup)
60g wheat flour (~½ cup)
35g cocoa powder (~¼ cup)
2g baking powder (~½ tsp)
Vanilla Filling:
1 egg
30g cornstarch (~2 tbsp)
160g condensed milk (~½ cup)
250ml milk (1 cup)
1 tsp vanilla essence
Chocolate Frosting:
80g sugar (~⅓ cup)
10g cornstarch (~1 tbsp)
20g cocoa powder (~2 tbsp)
150ml milk or water (~⅔ cup)
35g unsalted butter or vegetable oil (~2 tbsp)
Instructions
1. Make the Cocoa Cake:
Preheat oven to 180°C (350°F). Grease a medium cake tin.
Beat eggs, salt, and sugar until light and fluffy.
Sift flour, cocoa powder, and baking powder. Gently fold into the egg mixture.
Pour batter into the prepared tin and bake for 20–25 minutes or until a toothpick comes out clean.
Cool completely before slicing.
2. Make the Vanilla Filling:
In a saucepan, whisk egg, cornstarch, and condensed milk until smooth.
Stir in milk and vanilla essence. Cook over medium heat, stirring constantly, until thickened.
Remove from heat and allow to cool slightly.
3. Make the Chocolate Frosting:
Whisk together sugar, cornstarch, and cocoa powder in a saucepan.
Gradually add milk or water, stirring to avoid lumps.
Cook over medium heat until thick and smooth.
Remove from heat and stir in butter or oil until fully incorporated.
4. Assemble the Cake:
Slice the cooled cocoa cake horizontally to create two layers.
Spread the vanilla filling evenly on the bottom layer.
Place the second cake layer on top.
Pour and spread the warm chocolate frosting over the top of the cake.
5. Serve:
Let the cake cool fully to set the layers.
Slice and enjoy this ultra-soft, dreamy dessert!
Optional: Dust with powdered sugar or decorate with chocolate curls for extra flair.
⏰ Time Breakdown
Prep: 30 minutes
Bake: 20–25 minutes
Chill & Cool: ~1 hour
Total: ~1.5–2 hours
Servings: 10–12
