Chocolate Sponge

  • 200 grams (7 ounces) flour
  • 250 grams (8.8 ounces) sugar
  • 275 grams (9.7 ounces) eggs
  • 4 tablespoons hot water
  • 4 grams (0.14 ounces) baking powder
  • 40 grams (1.4 ounces) cocoa
  • 2 grams (0.07 ounces) salt
  • 4 tablespoons vegetable oil

Prunes & Pecans Ganache

  • 250 grams (8.8 ounces) white chocolate
  • 350 grams (12.3 fluid ounces) whipping cream
  • 85 grams (3 ounces) prunes
  • 85 grams (3 ounces) pecans

Milk Chocolate Soaking

  • 40 grams (1.4 ounces) milk chocolate
  • 70 grams (2.5 fluid ounces) milk

Chocolate Cream

  • 225 grams (8 ounces) milk chocolate
  • 337 grams (11.9 ounces) dark chocolate
  • 270 grams (9.5 fluid ounces) whipping cream
  • 580 grams (20.5 ounces) cream cheese


  • Oven Preheater

    Ensures your oven reaches the perfect baking temperature before you start.

  • Baking Rings (16-17cm / 6.30-6.70 inch)

    These keep your sponge layers uniform and ensure even baking.

  • Stand Mixer or Hand Mixer

    Great for whipping egg whites to stiff peaks and mixing ganaches to a smooth consistency.

  • Sifter

    Avoid lumpy flour and cocoa with this essential tool.

  • Spatula

    Perfect for gently folding ingredients without deflating your mixture.


Step 1

1. Preheat your oven to 338°F (170°C). Prepare three cake rings with a diameter of 16-17 cm (6.3-6.7 inches). Make sure to line the bottom of the rings with parchment paper for easier removal.

Step 2

2. Separate the egg whites from the yolks. Sift the dry ingredients together (flour, baking powder, cocoa, and salt). Sifting helps to aerate the dry ingredients and remove any lumps.

Step 3

3. Whip the egg whites with half of the sugar until stiff peaks form. It's important to whip the egg whites properly to incorporate air into the batter, giving the sponge a light texture.

Step 4

4. In a separate bowl, whip the yolks with the remaining sugar until the mixture becomes pale and thick. Gently fold the vegetable oil into the yolk mixture using a spatula; stir in one-third of the whipped egg whites until combined.

Step 5

5. Fold in one-third of the sifted dry ingredients into the yolk mixture. Repeat the process, folding gently to not deflate the batter.

Step 6

6. Pour the batter into the prepared baking rings and bake immediately for about 17-20 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the sponge moist.

Step 7

7. For the ganache: Heat the cream almost to boiling point, then pour it over the white chocolate and let it sit for three minutes. Blend until a smooth and homogeneous mixture forms. Let it cool in the fridge for about 12 hours to stabilize. Afterward, whip the ganache until fluffy. Grind the pecans and prunes and mix them into the ganache. Make sure the ganache is completely chilled before whipping for better stability.

Step 8

8. For the milk chocolate soaking: Heat the cream almost to a boil and pour it over the milk chocolate. Let it sit for three minutes, then stir until smooth. Use once it has cooled. This soaking mixture can be used to moisten the layers of sponge, adding extra flavor.

Step 9

9. For the chocolate cream: Heat the cream almost to boiling point, then pour it over the milk and dark chocolate. Let it sit for three minutes and blend until smooth. Cool, then mix in the cream cheese using a mixer until the mixture is smooth. Ensure the blending and mixing are thorough to avoid lumps in the final cream.

Step 10

10. Assembling: Follow this order to assemble the cake: layer of sponge, cream rim, ganache, sponge, cream rim, ganache, and lastly, sponge. Use a piping bag for the cream to ensure even distribution and a cleaner look.


Imagine basking in the sun at a picturesque park, savoring this delectable pastry 🤤. For a **touch of elegance**, serve the chocolate layers stacked high on a vintage cake stand, and sprinkle some finely chopped pecans and prunes around the base for added flair. 🍫 For a **whimsical touch**, pair the cake with a delightful selection of fresh berries and a dollop of crème fraîche or whipped cream. 🍓 Add a vibrant twist with **colorful edible flowers** 🌸, which will make your dessert table look like a feast for the eyes. Looking for a **cozier setting**? This chocolate pastry pairs beautifully with a hot cup of rich coffee ☕ or a comforting glass of milk 🥛, making it perfect for a snug afternoon treat. Finally, why not **go lavish**? Serve it with a drizzle of caramel sauce and add a scoop of vanilla ice cream 🍨, giving each bite an extra touch of indulgence.


Gluten-Free Variation 🌾: Replace the regular flour with a high-quality gluten-free flour blend. Ensure to sift the flour to mimic the light texture of wheat flour. Voilà, you have a gluten-free masterpiece! Vegan Variation 🌱: Swap out the eggs with a combination of flaxseed meal and water (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Substitute the cream with coconut cream and use vegan chocolate for the ganaches and cream. Using vegan cream cheese will keep your cake velvety smooth!


  • Why separate the egg whites from the yolks?

    Separating them helps achieve a lighter, fluffier sponge, which is essential for this recipe's texture.

  • My sponge didn't rise much. What happened?

    Make sure you're gently folding the ingredients without deflating the batter, and ensure your baking powder is fresh.

  • Can I use dark chocolate instead of milk chocolate for the soaking?

    Absolutely! It will give the pastry a deeper, richer chocolate flavor, perfect for dark chocolate lovers.

  • What's the best way to chop the prunes & pecans for the ganache?

    Use a sharp knife or a food processor for an even blend, making sure to avoid over-processing into a paste.

  • How do I know if my ganache is ready to use?

    After stabilizing and whipping, it should be smooth, creamy, and hold its shape well. If it's too runny, let it chill a bit longer.

  • Can I make components ahead of time?

    Yes! The sponge, ganaches, and creams can all be prepared a day in advance and stored in the fridge. Assemble closer to serving for best results.

Nutrition facts

Chocolate cake with prunes and pecans
Recipe Yield:8 servings
Calories:Approximately 600-700 calories per serving
Calories (Min - Max):600 - 700
Total Fat:25g
Saturated Fat:12g
Total Carbohydrate:85g
Total Sugars:60g