Sponge Biscuit

  • 5 large eggs
  • 100 grams (3.5 ounces) bitter chocolate
  • 100 grams (3.5 ounces) butter
  • 175 grams (6.2 ounces) sugar
  • 100 grams (3.5 ounces) flour
  • 1 teaspoon baking powder
  • 2 tablespoons cocoa powder


  • 100 grams (3.5 ounces) sugar
  • 100 milliliters (3.4 fluid ounces) water
  • 50 milliliters (1.7 fluid ounces) rum or Baileys

Chocolate Cream

  • 180 grams (6.3 ounces) butter
  • 380 grams (13.4 ounces) boiled condensed milk
  • 200 grams (7 ounces) bitter chocolate
  • 170 milliliters (5.75 fluid ounces) whipping cream


  • Stand Mixer / Hand Mixer

    For whipping eggs and blending the cream to a smooth consistency. If you don't have one, a sturdy whisk and some elbow grease can get the job done too πŸš€.

  • Mixing Bowls

    Essential for combining ingredients without a mess. Nested mixing bowls are great as it saves space and makes the handling easier 🌟.

  • Baking Pan (20cm/7.87 inch diameter)

    A good quality non-stick baking pan ensures your sponge biscuit bakes evenly. Grease well to avoid sticking trouble 🧽.

  • Cooling Rack

    Allows the baked biscuit to cool evenly and prevents a soggy bottom. Make sure it’s heat resistant and can hold your cake’s weight πŸ’ͺ.

  • Piping Bags (Optional)

    For adding decorative touches with the leftover cream. They make your cake look professional and festive 🎨.


Step 1

Step 1: Prepare the sponge biscuit: For a fluffier sponge, ensure your eggs are at room temperature before whipping. Whip the eggs with the sugar until a stable foam forms; this should take at least 10 minutes. Melt the chocolate and butter together, then add it to the whipped eggs, gently mixing. In a separate bowl, combine the flour, baking powder, and cocoa powder, then fold these dry ingredients into the liquid mixture carefully, moving from the bottom to the top.

Step 2

Step 2: Pour the dough into a greased mold (20cm/7.87 inch diameter). Using parchment paper at the bottom can prevent sticking. Bake at 320Β°F (160Β°C) for 50-60 minutes. Check readiness with a toothpick. Once baked, remove the biscuit from the mold and let it cool. Wrap the cooled biscuit with cling film and refrigerate overnight.

Step 3

Step 3: Prepare the soaking: Bring the water to a boil and add the sugar. Boil for 1 minute and then remove from heat. Allow to cool to room temperature before mixing in the rum or Baileys.

Step 4

Step 4: Prepare the chocolate cream: Bring the cream to a near-boil, then pour it over the chopped chocolate. Stir until smooth, then let the mixture cool to room temperature. Whip until light and airy. Separately, whip the softened butter and boiled condensed milk together, then combine with the cooled chocolate mixture. Ensure all ingredients are at room temperature to avoid curdling.

Step 5

Step 5: Assemble the cake: Slice the sponge biscuit horizontally into 3 layers. Soak each layer with the prepared soaking mixture. Assemble the cake in the same mold used for baking to retain its shape, and refrigerate for 5-7 hours. Reserve some cream for coating and decorating. Once set, remove the cake from the mold, coat it with the remaining cream, and decorate as desired. Marshmallows and a dusting of cocoa can add a nice touch!


Imagine slicing into this rich and fluffy masterpiece at your next family gathering; it's sure to spark joy and lots of smiles! Pair it with a cup of strong coffee or a glass of cold milk to complement the deep, luxurious flavors of the chocolate πŸ₯›β˜•. If you're planning a more festive occasion, why not serve it with a dollop of whipped cream and a sprinkle of cocoa powder on top? You can even garnish with fresh berries for a pop of color and an extra burst of flavor πŸ“πŸ«. For a hot summer day, we recommend serving it slightly chilled with a scoop of vanilla ice cream on the side. The combination of cool creaminess and rich chocolate pastry is simply irresistible 🍨🍰. Feel free to get creative with your garnishes – marshmallows, chopped nuts, or even edible gold dust can add a touch of whimsy and make your cake stand out πŸŽ‰βœ¨.


Looking to make this recipe gluten-free? No problem! Simply substitute the regular flour with a gluten-free flour blend. **Make sure to check for any additional rising agents that might be needed** to maintain the light and airy texture of the sponge πŸ‘. For a vegan version, replace the eggs with a combination of flax eggs and aquafaba. Sub the butter with a high-quality vegan butter and use dairy-free whipping cream and condensed milk. **Don't forget to use vegan chocolate to ensure every bite is plant-based and delicious** 🌱🍫. These easy swaps will ensure everyone can enjoy a slice of this delightful dessert, no matter their dietary restrictions 🌟.


  • How can I ensure my sponge cake is fluffy?

    Whisk the eggs and sugar until the mixture turns pale and fluffy – about 10 minutes. This will incorporate plenty of air, which is key for a light sponge.

  • What can I use if I don't have a stand mixer?

    A hand mixer works just as well. In a pinch, you can use a sturdy whisk and some muscle power!

  • Can I substitute the alcohol in the soaking syrup?

    Absolutely! Swap out the rum or Baileys with an equal amount of coffee or any flavored syrup like vanilla or almond for a non-alcoholic version.

  • How long can I store the cake?

    Stored properly in an airtight container in the fridge, this cake can last up to 5 days. You can also freeze it for up to a month.

  • How do I prevent my sponge from deflating?

    Make sure to mix gently when combining the wet and dry ingredients. Over-mixing can knock the air out and result in a dense sponge.

  • What are some decoration ideas for this cake?

    Try piping rosettes with the leftover cream, sprinkling cocoa powder, or adding a drizzle of melted chocolate. Fresh fruit or edible flowers can also make beautiful toppings.

Nutrition facts

Brutal chocolate Tafita cake
Recipe Yield:1 cake
Calories:4500-5000 kcal per cake
Calories (Min - Max):4500 - 5000
Total Fat:310
Saturated Fat:190
Total Carbohydrate:380
Total Sugars:300