Chocolate Sponge Biscuit

  • 300 grams (10.6 ounces) eggs
  • 150 grams (5.3 ounces) sugar
  • 95 grams (3.35 ounces) flour
  • 40 grams (1.4 ounces) cocoa powder
  • 0.5 teaspoon (2.5 grams) baking powder
  • Pinch (less than 1 gram) salt

The Cream

  • 300 grams (10.6 ounces) whipping cream
  • 130 grams (4.6 ounces) condensed milk
  • 20 grams (0.7 ounces) honey
  • 250 grams (8.8 ounces) cream cheese (or mascarpone)


  • 100 grams (3.5 ounces) milk chocolate
  • 80 grams (2.8 ounces) cream


  • Electric Mixer

    Essential for whipping the eggs and cream to the perfect consistency. Tip: Start on low speed to incorporate air gradually, then increase to high.

  • Spatula

    Useful for folding dry ingredients into the egg mixture without deflating it. Tip: Use a silicone spatula for more flexibility and ease.

  • Baking Sheet

    Needed for baking the sponge biscuit. Tip: Line it with parchment paper or a silicone mat to prevent sticking.

  • Microwave-safe Bowl

    For melting the chocolate and cream together smoothly. Tip: Stir in intervals to avoid burning the chocolate.

  • Mixer Bowl

    Handy for mixing the cream ingredients. Tip: Chill the bowl for better whipping results.


Step 1

1. Preheat your oven to 338-356°F (170-180°C). Line a baking sheet with parchment paper or a silicone mat.

Step 2

Using a silicone mat can help spread the batter more evenly.

Step 3

2. In a large mixing bowl, whip the eggs with a pinch of salt until foamy. Gradually add the sugar, continuing to whip until the mixture becomes dense and forms a ribbon when lifted.

Step 4

Ensure the eggs are at room temperature for better volume.

Step 5

3. Sift together the flour, cocoa powder, and baking powder. Gently fold these dry ingredients into the egg mixture using a spatula until just combined.

Step 6

Be careful not to overmix to maintain the lightness of the batter.

Step 7

4. Spread the batter evenly on the prepared baking sheet. Bake for 10-15 minutes, or until a toothpick inserted into the center comes out clean. Allow the sponge biscuit to cool completely.

Step 8

Avoid opening the oven door frequently to maintain a consistent baking temperature.

Step 9

5. Place all the cream ingredients (whipping cream, condensed milk, honey, and cream cheese) in a mixing bowl. Whip until the mixture is dense and light.

Step 10

You can whip the cream separately and then fold it into the other ingredients for a lighter texture. Be cautious not to overwhip as it can turn grainy.

Step 11

6. Heat the milk chocolate and cream in the microwave in short pulses, stirring frequently until the chocolate is completely melted and the mixture is smooth. Allow the ganache to cool slightly.

Step 12

If you prefer, you can use a double boiler to melt the chocolate and cream mixture.

Step 13

7. Assemble the dessert in your preferred serving glass or dish by layering pieces of the sponge biscuit, cream, more sponge biscuit, more cream, and a final layer of ganache. Feel free to adjust the sequence as you like.

Step 14

For cleaner layers, use a piping bag to add the cream.


Serving this delectable pastry is where your creativity can really shine! 🎉 How about layering it in clear glasses for a chic presentation at your next dinner party? The beautiful layers of sponge, cream, and ganache will look absolutely stunning. Or, for a more casual touch, serve it in a big bowl and let everyone scoop out their own portion. What’s more, you could top each serving with fresh berries, a sprinkle of powdered sugar, or even a drizzle of caramel sauce for added indulgence. 😋 Whether it’s afternoon tea, a cozy dessert for family night, or a gorgeous finish to a festive meal, this chocolate pastry will steal the spotlight every single time.


Looking for **gluten-free** or **vegan** options? We’ve got you covered! 🌱✨ For a gluten-free version, simply replace the regular flour with a gluten-free blend. It works just as well and keeps the texture light and fluffy. For a vegan variation, swap out the eggs for a suitable alternative like flax eggs, use plant-based cream and cream cheese, and opt for vegan chocolate in the ganache. You can also substitute honey with agave syrup or maple syrup. The results are still delicious, with all the creamy, chocolatey goodness you crave! 🍫💚


  • Why did my sponge biscuit turn out dense instead of fluffy?

    Overmixing the batter can knock out the air, leading to a denser texture. Fold the ingredients gently and avoid overworking the batter.

  • Can I make this recipe without an electric mixer?

    While a mixer makes the process easier, you can whip by hand using a whisk. It will take longer and require more effort, but it's definitely doable.

  • How can I ensure my ganache is smooth and not grainy?

    Heat the cream and chocolate gently, stirring continuously. Avoid overheating, as this can separate the oils from the chocolate.

  • What's the best way to store leftovers?

    Store the assembled pastry in the fridge in an airtight container. It’s best enjoyed within 2-3 days for optimal freshness.

  • Can I freeze the sponge biscuit for later use?

    Yes, you can! Wrap it tightly in plastic wrap and freeze. Thaw it in the fridge overnight before using, and it will be as good as fresh.

  • How can I make the cream more stable for longer shelf life?

    Consider adding gelatin to the cream mixture to help it maintain its structure for longer periods, especially if you plan to serve it in warmer conditions.

Nutrition facts

Milk slice trifle
Recipe Yield:6 servings
Calories:Approximately 400-450 calories per serving
Calories (Min - Max):400 - 450
Total Fat:30g
Saturated Fat:18g
Total Carbohydrate:30g
Total Sugars:26g