Chocolate Sponge Biscuit

  • 5 eggs
  • 125 grams (4.4 ounces) sugar
  • 45 grams (1.6 ounces) flour
  • 30 grams (1.1 ounces) cocoa powder
  • 0.5 teaspoon baking powder
  • 1 teaspoon vanilla extract

Creamy Yoghurt Soufflé

  • 300 grams (10.6 ounces) Greek yoghurt
  • 315 grams (11.1 ounces) cream (33-35% fat)
  • 125 grams (4.4 ounces) condensed milk
  • 12 grams (0.4 ounces) gelatin
  • Fresh berries to taste

Coating Custard

  • 280 grams (9.9 ounces) cream cheese
  • 80 grams (2.8 ounces) cream (33-35% fat)
  • 2 tablespoons powdered sugar


  • Mixing Bowls

    Use a variety of sizes; stainless steel keeps ingredients cooler.

  • Electric Mixer

    Essential for ensuring perfect peaks in your meringue and smooth custard.

  • Sieve

    For sifting flour and cocoa to avoid clumps.

  • Spatula

    Important for gently folding ingredients without deflating your batter.

  • Baking Sheet & Parchment Paper

    Ensure even baking and easy transfer.

  • Split Mold (16 cm diameter)

    Ideal for creating perfectly round bases; cover without greasing.


Step 1

Step 1: Prepare the Chocolate Sponge Biscuit Tip: Make sure to bring eggs to room temperature for better fluffiness.

Step 2

1. Divide the eggs into whites and yolks and let them sit at room temperature for 25-30 minutes.

Step 3

2. Preheat the oven to 200°C (392°F).

Step 4

3. Mix the flour, baking powder, and cocoa powder. Sift the mixture.

Step 5

4. Divide the sugar into two parts: 100 grams (3.55 ounces) and 25 grams (0.85 ounces).

Step 6

5. In a deep bowl, whisk the yolks with 100 grams (3.55 ounces) sugar and vanilla extract until fluffy and lightened, about 3 minutes.

Step 7

6. Add the flour mixture to the yolks and combine with a spatula until smooth. Avoid overmixing.

Step 8

7. In a separate bowl, whip the egg whites until fluffy. Gradually add the remaining 25 grams (0.85 ounces) of sugar and whip until stiff peaks form.

Step 9

8. Gently fold a third of the egg whites into the yolk mixture. Then fold in the remaining meringue using a spatula with wide circular movements.

Step 10

9. Line a baking sheet and a 16 cm (6.3 inches) diameter split mold with parchment paper.

Step 11

10. Pour a 5 mm (0.2 inches) layer of the batter into the split mold. Spread the remaining batter on the baking sheet and smooth it out.

Step 12

11. Bake separately, the sheet for 10-12 minutes. The biscuit is done when it no longer sticks to your hands.

Step 13

12. Remove from the oven, cool, and dust with cocoa powder. Cover with fresh parchment paper, flip, remove the bottom parchment and leave to cool at room temperature.


Ready to serve your delectable creation? Imagine this: a slice of your **Chocolate Berry Cake** resting gracefully on a plate, garnished with a delicate sprinkle of powdered sugar. 🍰

Pair it with a steaming cup of rich espresso, or, for a truly indulgent experience, a tall glass of cold milk. If you’re looking to elevate your presentation even further, consider adding a dollop of whipped cream and a few fresh berries on the side. **Take your guests on a flavor journey with each bite!**

For those romantic picnics or garden parties, serve each slice on a colorful picnic plate with a dash of extra yogurt soufflé for added creaminess. 🌸 There’s nothing like enjoying a heavenly dessert in the great outdoors!

Baking for kids? 🎉 Transform your cake slices into cute faces with berry eyes and a cream cheese smile. The options are endless, and creativity is your best friend in making this cake the star of any event.


If you're looking to cater to dietary preferences, here are some **amazing variations** 🎉:

  • Gluten-Free Version 🌾🚫: Replace the standard flour with a gluten-free flour blend. Ensure your baking powder is gluten-free as well. Voilà, your cake remains just as fluffy and delicious! 🎂
  • Vegan Version 🌱: Swap eggs with a flaxseed or chia seed mixture (1 tbsp seeds + 2.5 tbsp water per egg). Use coconut cream in place of dairy cream and choose a vegan yogurt. Use agar-agar instead of gelatin. Your vegan friends will be forever grateful! 🌟


  • What is the best way to separate egg whites from yolks?

    Chill the eggs first, then crack them and gently move the yolk back and forth between the shells, allowing the whites to fall into a bowl.

  • Why isn't my meringue forming stiff peaks?

    Ensure your bowl and utensils are entirely grease-free and use eggs at room temperature.

  • Can I use frozen berries instead of fresh ones?

    Fresh berries are recommended for the best texture and flavor, but you can use frozen ones—just make sure to thaw and dry them thoroughly.

  • My sponge cake isn't rising well. What am I doing wrong?

    Ensure you are not over-mixing the batter and that your baking powder is fresh. Also, preheating the oven to the correct temperature is crucial.

  • How do I know if my gelatin is dissolved properly?

    Heat it gently in the cream until fully melted, stirring continuously. There shouldn’t be any visible granules.

  • Can I prepare any parts of the cake in advance?

    Yes, you can prepare the sponge cake and the yogurt soufflé separately and assemble them when ready to freeze. This helps manage time effectively.

Nutrition facts

Vertical chocolate cake with yoghurt souffle
Recipe Yield:12 servings
Calories:Approx. 280 calories per serving
Calories (Min - Max):250 - 300
Total Fat:15g
Saturated Fat:9g
Total Carbohydrate:30g
Total Sugars:22g