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Chocolate sponge cake with cream cheese frosting

(3.00/5 - 1 vote)


Sponge Cake
2 large Eggs
30g Ice water
125g Optima flour
1 tbsp Cocoa powder
1 tsp Vanilla extract
40g Corn oil
1/2 tbsp Chocolate paste

Cream Cheese Frosting
500g Cream Cheese, at room temperature
250g Butter, at room temperature
2 tsp Vanilla extra
1/2 tbsp Lemon juice
180g Icing sugar


Method for Chocolate Sponge Cake
Put all the ingredients in mixing bowl and whisk at high speed till thick and fluffy, then lower speed and slowly add corn oil into it and mix well.
Pour batter into a 8" lined round cake tin, bake at preheated 180C for about 20 mins.
Remove chocolate sponge cake from cake tin and leave to cool.
Cut cake into 2 slices.

Cream Cheese Frosting
Combine all ingredients in mixing bowl and beat until well combined. Add more icing sugar to taste, if a more sweet frosting is preferred. Use immediately to frost the cake.

After assembling the cake, allow it to rest in the fridge overnight, before serving.
Serve immediately after taking it out of the fridge.

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