Chocolate-Nut Sponge Cake
Quick and homemade at home! A great recipe for a sponge chocolate cake with a delicate cream and a mix of nuts for a birthday - its refined taste will pleasantly surprise and delight many!
Updated : 03 March, 2026
Easy
More than 1 hour.
Ingredients
5
Chicken eggs
300 grams
Sugar
150 grams
Wheat flour
160 grams
Cocoa
580 grams
Butter
400 grams
Condensed milk
400 grams
Boiled condensed milk
200 grams
Semolina
30 grams
Walnut
20 grams
Cashew
20 grams
Almond
80 milliliters
Milk
to taste
Salt
45 grams
Cookies
50 grams
Chocolate
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the necessary ingredients to make a delicious chocolate sponge cake.
Step 2
Crack 5 room-temperature eggs into a large bowl.
Step 3
Add 170 g sugar to the bowl with the eggs.
Step 4
Add 1/2 tsp vanilla sugar.
Step 5
Beat everything with a mixer until light and fluffy, forming a thick white foam.
Step 6
Add 150 g wheat flour and 30 g cocoa powder.
Step 7
Add a little salt to taste.
Step 8
Mix all the ingredients well.
Step 9
Sift the flour-and-cocoa mixture into the egg mixture in batches.
Step 10
Gently fold with a spatula until you get a smooth, uniform batter.
Step 11
Spread the batter onto a baking tray lined with parchment paper.
Step 12
Level the batter into an even layer with a spatula, then let it rest for 5-7 minutes. Bake the sponge at 170-180°C (338-356°F) on top & bottom heat (no convection). This temperature helps it rise evenly and stay moist. Since ovens vary, adjust for your appliance.
Step 13
Remove the tray from the oven and divide the sponge into 2 parts, then slice each part horizontally to get 4 equal sponge layers.
Step 14
Place 500 g softened butter into a large bowl and lightly beat with a mixer.
Step 15
Add 400 g sweetened condensed milk.
Step 16
Add 400 g dulce de leche (boiled sweetened condensed milk).
Step 17
Mix with a mixer until smooth.
Step 18
Put 70 g cocoa powder into a small bowl and add 2 tbsp of the prepared cream.
Step 19
Mix well.
Step 20
Add 1 tbsp of this cocoa mixture back into the main bowl of cream and beat until uniform.
Step 21
Transfer half of the cream to a deep bowl, cover with a plastic bag, and refrigerate.
Step 22
Add 200 g cooked semolina porridge to the bowl with the cream intended for layering the cake.
Step 23
Mix until smooth.
Step 24
Soak the first sponge layer with the salted caramel prepared earlier.
Step 25
Lightly toast a mix of assorted nuts in a dry skillet.
Step 26
Put the nuts into a plastic bag and crush into fairly coarse crumbs.
Step 27
Spread 4 tbsp of the prepared cream over the sponge layer in an even layer.
Step 28
Sprinkle the nut crumbs over the cream layer.
Step 29
Place the next sponge layer on top of the nut crumbs.
Step 30
Assemble the cake the same way, place the final layer on top, and refrigerate the cake for 1 hour.
Step 31
After that, take the decorating cream out of the refrigerator and beat it once more with a mixer.
Step 32
Cover the cake evenly on all sides with the cream and smooth with a spatula.
Step 33
If desired, decorate the sides with cookies, then pour the previously prepared chocolate glaze on top and spread it evenly.
Step 34
Pipe a textured pattern on top with cream, and decorate to taste with chocolate and cookies. Then refrigerate the cake.
Step 35
Let’s cook together - simply, at home, making the tastiest dishes from affordable ingredients. Enjoy your meal and a cozy tea time!
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