A fluffy cocoa sponge, delicate creamy filling, juicy peaches and pieces of milk chocolate create a delicious cake full of pleasant flavors and textures. Thanks to the fruit juice, the sponge stays moist and blends perfectly with the creamy filling.
This cake is made in a square pan, and after baking, the sponge is simply cut into two parts. Part of the cream is mixed with peaches and chocolate, and the rest is used for finishing. You can decorate the top with sprinkles or grated chocolate to your taste.
What We Need
For the cocoa sponge:
- 5 eggs,
- 120 g wheat flour,
- 30 g cocoa powder,
- 160 g sugar,
- 1 teaspoon baking powder,
- a pinch of salt.
For the peach cream:
- 500 ml whipping cream,
- 250 g mascarpone,
- 4 tablespoons powdered sugar,
- 1 can of peaches,
- 100 g milk chocolate.
For finishing:
- sprinkles or grated chocolate to taste.
The original recipe does not specify the exact amount of sprinkles or grated chocolate, so adjust according to the desired look of the cake.
Step-by-Step Preparation:
1. Preparing the pan and oven: Prepare a 24 × 24 cm pan and line it with baking paper. Preheat the oven to 180 °C with both top and bottom heat.
2. Whipping the egg whites: Separate the eggs into whites and yolks. Start whipping the whites with a pinch of salt until stiff peaks form. Gradually add the sugar while whipping, and continue until the sugar is fully incorporated.
3. Adding the yolks: Once the mixture thickens, reduce the mixer speed. Gradually add the yolks and beat briefly, just until everything is evenly combined.
4. Finishing the sponge batter: Sift the wheat flour together with the cocoa powder and baking powder. Gently fold the dry mixture into the whipped eggs with a wooden spoon, keeping as much air in the batter as possible.
5. Baking the sponge: Pour the prepared batter into the pan and smooth the surface. Place the sponge in the preheated oven and bake at 180 °C for 20 minutes. Check doneness with a skewer inserted in the center; it should come out clean.
6. Dividing the sponge: Let the baked sponge cool. Then carefully cut it into two equal parts, between which the peach cream will be spread later.
7. Preparing the cream: Combine chilled whipping cream with powdered sugar and mascarpone. Whip everything until fluffy. Do not overwhip, and set aside a quarter of the finished cream for later spreading on top.
8. Preparing the peaches and chocolate: Drain the canned peaches, but do not discard the juice—set it aside to moisten the sponge. Cut the peaches into cubes. Also chop 100 g of milk chocolate into small pieces.
9. Finishing the filling: Add the chopped peaches and milk chocolate to the remaining three quarters of the cream. Gently mix so the fruit and chocolate are evenly distributed and the cream stays fluffy.
10. Assembling the cake: Moisten the bottom layer of the sponge with the reserved peach juice and evenly spread the cream with peaches and chocolate on top. Cover with the second layer of sponge, spread the reserved plain cream on the surface, and decorate with sprinkles or grated chocolate.
How to Keep the Cocoa Sponge Fluffy
Fold the flour, cocoa, and baking powder into the egg mixture gently with a wooden spoon. Vigorous or prolonged mixing could force out the air, which helps create a light and fluffy sponge.
When baking, follow not only the suggested time but also the skewer test. The sponge is done when the skewer comes out clean from the center.
Why Keep the Peach Juice
The juice from canned peaches is used to moisten the sponge, so do not throw it away after draining the fruit. It helps connect the cocoa base with the fruit filling and ensures the finished cake does not feel dry.
Final Tip
Chill the cream well before whipping so it combines easily with the mascarpone into a fluffy cream. Let the peaches drain thoroughly before cutting, as excess liquid could unnecessarily thin the filling.
