Sponge Biscuit

  • 300 grams (10.6 ounces) flour
  • 50 grams (1.8 ounces) cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 60 grams (2.1 ounces) bitter chocolate (with 70% cocoa content)
  • 90 grams (3.2 ounces) butter
  • 150 grams (5.3 ounces) sugar
  • 90 grams (3.2 ounces) cream cheese
  • 2 large eggs
  • 180 milliliters (0.75 cup) water
  • 1 tablespoon lemon liquor
  • 1 teaspoon vanilla extract


  • 300 milliliters (1.25 cups) cream
  • 300 grams (10.6 ounces) dark chocolate
  • 50 grams (1.8 ounces) butter


  • Mixing Bowls:

    Multiple sizes will make your life easier. Use one for wet ingredients and another for dry ones.

  • Electric Mixer:

    This is essential for achieving a fluffy, well-whipped butter and sugar mixture. A handheld mixer can work too, but it might take more time.

  • Baking Molds:

    Use 2 molds to bake layers evenly. If you don't have these, you can wrap cake rings in foil and fill them with batter.

  • Parchment Paper:

    Definitely line your molds—this will ensure that the cake doesn't stick and comes out easily.

  • Cooling Rack:

    An ideal place for your sponge biscuits to cool, allowing air to circulate for even cooling.


Step 1

1. Preheat your oven to 180°C (356°F). Ensure the oven is preheated properly before placing the batter inside for an even bake.

Step 2

2. Melt the chocolate in a water bath until smooth. Set aside to cool slightly. Use a heatproof bowl over simmering water to melt the chocolate gently.

Step 3

3. In a large bowl, whip the butter, sugar, and cream cheese until you achieve a fluffy, white mass. Add eggs one at a time, beating well after each addition. Then, add the cooled melted chocolate and mix until smooth.

Step 4

4. In a separate bowl, combine flour, cocoa powder, salt, baking soda, and baking powder.

Step 5

5. Gradually add the dry mixture to the wet mixture, alternating with water. Beat until well combined. Add vanilla extract and lemon liquor, mixing until incorporated.

Step 6

6. Line two baking molds with parchment paper or wrap the rims with foil. Pour the batter equally into the molds. The batter will be thick.

Step 7

7. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Rotating the pans halfway through baking ensures even cooking.

Step 8

8. Let the cakes cool completely before cutting them in half to create four layers.

Step 9

9. For the crème, heat the cream until just boiling. Pour over chopped dark chocolate and add butter. Stir until everything is melted and smooth. Allow the crème to cool slightly for easier spreading.

Step 10

10. To assemble, you may soak the sponge biscuit layers with a bit of cream if desired. Spread the crème evenly on each layer and assemble the cake.

Step 11

11. Optionally, sprinkle some ground dark chocolate between layers for added crunch.

Step 12

12. After assembling, let the cake rest in the fridge overnight. In the morning, enjoy a slice of this delicious chocolate cake with a cup of espresso. Bon Appetit!


✨ Imagine serving this truffle cake to your loved ones during a cozy evening. It's not just a cake; it's a moment-deep breath of chocolate heaven. For an elegant presentation, dust the top with cocoa powder and add a sprinkle of finely chopped dark chocolate for that extra crunch. 🍫

Pair this indulgence with a warm cup of espresso or a glass of red wine. 🍷 This cake also makes a stunning centerpiece for any party—everyone will be lining up for a slice, and raving about it for weeks to come. Serve with a dollop of whipped cream or a scoop of vanilla ice cream 🍨 if you really want to go all out.

Alternatively, cut the cake into small squares and place them on a platter for an elegant dessert buffet. Each bite-sized piece will be a perfect, sinful morsel of chocolate bliss. Enjoy! 🎂


🌿 **Gluten-Free Version:** Simply substitute the flour with a gluten-free baking mix in the same quantity. Make sure to double-check that all other ingredients, like the baking powder, are also gluten-free.

🌱 **Vegan Version:** Replace the butter with a vegan margarine and the cream cheese with a dairy-free alternative such as cashew or almond cream cheese. For the eggs, use flax eggs (2 tablespoons of flaxseed meal mixed with 6 tablespoons of water). Courageous bakers, rejoice! This truffle cake can be enjoyed by everyone. 🥳


  • Why did my sponge biscuit turn out dense?

    Be sure to whip the eggs and sugar until they are light and fluffy, and do not overmix the batter once you add the dry ingredients.

  • Can I use milk chocolate instead of dark chocolate?

    Yes, but the flavor and sweetness level will change. Dark chocolate is recommended for that rich, truffle-like taste.

  • How can I make my cake more moist?

    Try soaking the sponge layers with a simple syrup, such as a mix of equal parts sugar and water, brushed onto the cake layers.

  • What type of cocoa powder should I use?

    Unsweetened cocoa powder is best for controlling the sugar content and maintaining the rich chocolate flavor.

  • Can I freeze this cake?

    Absolutely! Wrap the cake tightly in plastic wrap and foil to prevent freezer burn. It can be frozen for up to 3 months—you’ve got future you covered! 😉

  • How long does this cake keep fresh?

    Stored in an airtight container in the fridge, this cake can stay fresh for up to a week. Just let it come to room temperature before serving to enjoy its best texture and flavor.

Nutrition facts

Truffle cake
Recipe Yield:8 servings
Calories:Approximately 400-450 calories per serving.
Calories (Min - Max):400 - 450
Total Fat:25g
Saturated Fat:15g
Total Carbohydrate:35g
Total Sugars:25g