This Matilda Chocolate Sponge recipe is a decadent treat for chocolate lovers. The rich, moist sponge paired with luscious ganache layers makes it perfect for celebrations or indulgent moments. The recipe is detailed and ensures a perfect bake every time. The layering and frosting ganache add a professional touch, making it a showstopper dessert.
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Ingredients
Chocolate Sponge
Van Houten Dark Coverture (55%)200g
Unsalted Butter200g
Curd184g
Caster Sugar140g
Milk500mL
Coffee2tsp
Vanilla Essence2tsp
Flour (Maida)336g
Van Houten Cocoa Powder40g
Cornstarch24g
Baking powder2tsp
Baking soda1tsp
Salt1/2tsp
Layering Ganache
- Van Houten Dark Coverture (55%)300g
Dairy Cream (25% fat)150g
Liquid Glucose45g- Unsalted Butter60g
Frosting Ganache
- Van Houten Dark Coverture (55%)300g
- Dairy Cream (25% fat)225g
- Liquid Glucose45g
- Unsalted Butter50g
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Nutrition (per serving)
Calories
890.4kcal (44.52%)
Protein
10.3g (20.58%)
Carbs
84.8g (30.83%)
Sugars
46.9g (93.8%)
Healthy Fat
16.4g
Unhealthy Fat
33.6g
% Daily Value based on a 2000 calorie diet
How to make Matilda Chocolate Sponge
Chocolate Sponge
- Step 1
Grease and line 3 8” cake tins and set aside. Preheat the oven at 170C with both rods on for 15-20 minutes.
- Step 2
In a bowl, sift together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Mix well and set aside.
- Step 3
Mix the coffee and vanilla into warm milk and set aside.
- Step 4
In another bowl, whisk together the curd and sugar until the sugar dissolves.
- Step 5
Gradually whisk in the dry mix alternated with the milk mix until just combined.
- Step 6
Melt the butter and dark coverture together and slowly mix this into the prepared batter to get a smooth mix.
- Step 7
Pour the batter equally into the prepared baking tins and bake at 170C for 30-35 minutes or until the inserted toothpick comes out clean.
- Step 8
Let the sponges cool to room temperature before demoulding. Cling wrap the sponges and refrigerate until ready to use.
Layering Ganache
- Step 1
Partially melt the dark coverture and keep aside.
- Step 2
Heat the cream and glucose together until the glucose is completely dissolved. Pour this over the coverture and mix until smooth.
- Step 3
Add soft butter to this warm mix, whisk till smooth, surface wrap the prepared ganache and let it cool at room temperature to thicken slightly.
Frosting Ganache
- Step 1
Partially melt the dark coverture and keep aside.
- Step 2
Heat the cream and glucose together until the glucose is completely dissolved. Pour this over the coverture and mix until smooth.
- Step 3
Add soft butter to this warm mix, whisk till smooth, surface wrap the prepared ganache and let it cool at room temperature to thicken slightly.
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Nutrition (per serving)
Nutrition (per serving)
Calories
890.4kcal (44.52%)
Protein
10.3g (20.58%)
Carbs
84.8g (30.83%)
Sugars
46.9g (93.8%)
Healthy Fat
16.4g
Unhealthy Fat
33.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the oven is preheated properly to achieve an even bake.
Do not overmix the batter to maintain the sponge's light texture.
Cling wrap the sponges to keep them moist until ready to use.
Allow the ganache to cool slightly before using for layering or frosting.
FAQS
Can I use a different brand of dark chocolate?
Yes, you can use any high-quality dark chocolate with similar cocoa content (55%).
Can I substitute curd with yogurt?
Yes, plain yogurt can be used as a substitute for curd in this recipe.
How do I know the sponge is baked perfectly?
Insert a toothpick into the center of the sponge; if it comes out clean, the sponge is baked.
Can I make the ganache ahead of time?
Yes, you can prepare the ganache ahead of time and store it in the refrigerator. Bring it to room temperature before using.
Can I use this recipe for cupcakes?
Yes, you can use the same batter for cupcakes. Adjust the baking time to 15-20 minutes.
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