When it comes to delicious desserts, they don’t come much more decadent than this rich and fudgy triple chocolate sponge cake From the kitchen of Tasting Table recipe developer Jennine Rye, this cake is a real winner if you are looking to make an opulent, chocolatey statement, and it makes an ideal choice for birthdays, wedding anniversaries, or any time you want an excuse to celebrate.
While this cake definitely takes a little more effort, the results are well worth the time and care it asks for. The chocolate sponge is surprisingly light and tender, and the inclusion of yogurt in the cake batter helps to keep the crumb wonderfully moist. The thick buttercream filling is laced with just enough coffee to enhance the flavor of the chocolate without being noticeable itself, adding plenty of creamy richness without being too sweet. The top of this cake is smothered in white, milk, and dark chocolate, melted and then marbled together with the help of a clever hack involving a plastic soda bottle, and finished off with a little more frosting and a few sprinkles. So whether you are approaching a birthday for the chocolate-lover in your life, or just fancy something extra special, why not make this triple chocolate sponge cake recipe and indulge!
This rich and fudgy triple chocolate sponge cake is bound to be a hit, but if you are looking for ways to mix things up, there ar
Read MoreTo begin this triple chocolate sponge cake recipe, first, you will need to gather the ingredients. For the cake sponges, you will want flour, cocoa powder, baking powder and baking soda, butter, sugar, eggs, vanilla extract, low-fat yogurt, and salt. To mix up the chocolate frosting, you will need butter, cocoa powder, confectioners’ sugar, vanilla extract, some cooled coffee, and a little milk. To decorate the sheet cake, you will want white, milk, and dark cooking chocolate to help achieve the marbled top, some more butter, and a few sprinkles for the finishing touch.
Preheat the oven to 350 F.
Whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and the sea salt.
Beat the butter and sugar on a high setting for 2 to 3 minutes until light and creamy.
Mix in the eggs and the vanilla extract.
Fold in half of the flour and cocoa powder mixture.
Mix in the yogurt.
Fold in the remaining flour and cocoa powder.
Transfer the cake batter to a lined 13×9-inch baking sheet and spread out evenly.
Bake for 40 to 45 minutes until a skewer inserted into the sponge comes out clean.
Remove the cake from the oven and cool completely, for at least one hour.
Once cooled remove the cake from the tin.
Use a wire cutter or bread knife to slice the sponge in half.
To make the chocolate frosting, beat the butter with half the cocoa powder and half of the confectioners’ sugar.
Mix in the vanilla and the cooled coffee.
Mix in the rest of the confectioners’ sugar and cocoa powder.
Mix in the milk to loosen the frosting a little.
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.
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue.
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