How To Make Chocolate Sponge Cake With Thermomix

Few people can say no to a nice brownie, and everybody has a favorite. There are hundreds of brownie recipes, each with its own unique flavor. The one we’ve got here is a simple, consistent sponge cake with a strong chocolate flavor.

This cake can be decorated in a variety of ways, filled, or eaten straight out of the oven. This time, I went with a simple decoration, a chocolate ganache topping with a hint of liquor, which adds to the deliciousness and juiciness. To flavor the coverage, I added three strong tablespoons of Brandy to the ganache, which blends very well with the chocolate flavor. It’s also delicious with orange or cherry liqueur. If the cake would be eaten by children, you can omit the liquor.

And if, in addition to being wealthy, we make it easy. What more do you want? That’s why I made this cake in my Thermomix. Although it can be done perfectly by hand or with other kitchen robots, using this appliance has the benefit of being very convenient and safe.

Chocolate sponge cake Recipe with Thermomix

Chocolate Sponge Cake With Thermomix

Yield: 1
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 50 minutes

Do you want to learn how to make this delectable chocolate cake in your Thermomix? Continue reading! Also, if you need more details, check out these sponge cake-making tips.


For the chocolate cake

  • 4 eggs L
  • 150 g brown sugar
  • 130 g mild olive oil
  • 200 ml of cream (can be for whipping or cooking)
  • 200 g chocolate fondant (melted)
  • 230 g of flour
  • 1 sachet of chemical yeast (Royal type)
  • 1 pinch of salt

For the chocolate ganache

  • 100 ml whipping cream
  • 140 gr of chocolate fondant
  • 2 or 3 tablespoons of Brandy (optional)


Making Chocolate Cake

  1. As is customary, we preheat the oven to 180o. Keep in mind to schedule the heat up and down.
  2. Butter or oil a 23-cm-diameter mold and dust with flour. This is referred to as shirting. Set aside the mold.

shirting. Set aside the mold.

  1. We sift and set aside the dry ingredients (flour, yeast, and salt).
  2. The butterfly is put on the blades. We beat the eggs and brown sugar for 4 minutes at 37oC and speed 4. We do not put any temperature if your Thermomix is older than the TM31 and does not have 37o. When the timer goes off, we continue to beat for another 4 minutes at the same pace and without temperature.
  3. When the eggs have been pounded, add the oil and blend for 5 seconds on speed 3.
  4. Then we add the cream and chocolate that we previously melted in the water bath or microwave. Mix on speed 3 for another 5 seconds.
  5. We take the butterfly out of the Thermomix. It would be difficult to clean it if we abandon it. We add the reserved dry ingredients and mix for around 7 seconds on speed 3. We open and finish combining all with the spatula in soft, enveloping motions.
  6. We pour the dough into the mold, making sure that the surface is even and that there is no small mountain in the middle.
  7. We bake the brownie for about 40 minutes. Poke it with a skewer to see if it's finished. It's finished when no raw dough sticks out.
  8. When it's finished, we remove it from the oven and place it on a cooling rack to cool. This prevents moisture from condensing on the cake's foundation and softening it.

Making Chocolate Ganache

  1. In a saucepan, we heat the milk.
  2. Remove from the heat as it is about to boil and add the chocolate, cut into regular pieces. We keep stirring until it melts.
  3. We pour in the liquor. If we are not adding any liquor, it is recommended that we add another 3 tablespoons of cream to achieve a similar texture.
  4. Allow the ganache to warm slightly before pouring it over the sponge cake, which will be put on a rack.
  5. We attempt to coat the vertical walls of the cake with chocolate using a spatula. The end result would be more appealing.
  6. We decorate with sugar balls if desired and chill them in the fridge to achieve the desired consistency. And our Thermomix chocolate cake is ready!
Nutrition Information
Yield 8 Serving Size 8
Amount Per Serving Calories 1352Total Fat 79gSaturated Fat 27gTrans Fat 1gUnsaturated Fat 46gCholesterol 1953mgSodium 767mgCarbohydrates 85gFiber 1gSugar 59gProtein 69g

What is Sponge Cake made with?

Sponge cake is a delightful treat that many people enjoy. But what exactly is it made with? Sponge cake traditionally includes eggs, sugar, and flour. You might find this recipe simple for someone who has never made sponge cake before, but the key to success is whipping the eggs correctly so they’ll be fluffy enough without being too stiff, or else your cake will fall in the oven!

  • Eggs should be whipped until they have a thick and fluffy texture, but not so much that they are too stiff, or else your cake will fall in the oven!
  • Sugar should also be whipped to an almost liquid consistency before adding eggs. That is because sugar can sometimes solidify when it is whipped into eggs.
  • Flour should be sifted with a dash of salt before adding to the egg mixture as this will make sure your cake doesn’t sink in when you bake it!
  • Ingredients might not rise, or just deflate as you remove them from the oven. What is Sponge Cake Ingredients?

How to split the cake into two layers?

In order to create the perfect cake, it is important to know how to split it into two layers. There are a few different ways that you can go about doing this depending on your preference and what kind of cake you’re using.

The first method would be to cut the cake in half horizontally with a long knife so that each layer will have an equal amount of height, then place one layer back on top of the other. If you want more height for one of the layers, just slice off some from the bottom layer before placing them together again! The other method is to cut the cake in half vertically and then stack one layer on top of the other.

Can You Use Regular Sugar?

Yes, the cake recipe works just fine with regular granulated sugar as well. It’s not necessary to use anything fancy.

My cake turned out great! The only thing I would change is the pan size because it did raise a lot as you can see in my photo. Next time, I’ll grease and line the sides with parchment paper so that there will be no risk of sticking or ripping when removing this delicate and airy cake from the pan.

I love how fluffy and light it is! It’s one of my favorite desserts to make for family gatherings because there are so many different flavors that I can add in, like vanilla extract or chocolate chips.

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