Praline Crunch on soft chocolate sponge cake
This recipe for moist chocolate sponge cake with a praline crunch is ideal for many desserts. You can use just the chocolate sponge cake if you like, or just the praline crunch. It’s this soft chocolate sponge cake with praline crunch that I used in the foolproof triple chocolate mousse cake and also the chocolate yule log .
The chocolate sponge cake is super soft and very easy to make. It’s perfect as a base for layered desserts. Weighing the ingredients takes a bit of time, but after that, it’s child’s play! It freezes very well on its own or with the praline crunch.
You can make the crunch using either feuilletine or or with baked and crumbled streusel. I’ve provided all the alternatives for making a praline crunch in this article: How to Make a Crispy Biscuit Layer for cakes.
Table of Contents
The recipe on video
| Soft chocolate sponge cake + praline crunch, the perfect duo for a variety of layered desserts. A soft, crunchy chocolate base. |
Can this soft chocolate sponge cake be used as the base for a number cake?
After trying and tasting this soft chocolate sponge cake in my triple chocolate mousse cake, I wondered if it could be used for a number cake?
The soft sponge cake is quite delicate, but you can use it as the base for a number cake by being careful when cutting it. I’ve had very good feedback from those who’ve tried it. The result is a very moist number cake.
Ingredients:
NB: Find the printable recipe card at the end of the article.
Soft chocolate sponge cake
For 2 bases of 24 cm (9.4 inches) or one 24 cm (9.4 inches) base and a 29×10 cm (11.4×3.9 inches) board for a yule log .
- 4 eggs
- 120 g (4.2 oz) powdered sugar
- 80 g (2.8 oz) butter
- 80 g (2.8 oz ) honey
- 20 g (0.7 oz) unsweetened cocoa powder
- 140 g (4.5 oz) flour
- 70 g (2.5 oz) almond flour
- 140 ml (4.5 oz) heavy cream
- 60 g (2 oz) dark chocolate (61-72%)
- 8 g (0.3 oz) baking powder
Praline crunch
For a 20 to 24 cm (7.9 to 9.4 inches) mold or a log cake board of 29 cm by 10 cm (11.4 x 3.9 inches).
- 100 g (3.5 oz) praline paste
- 47 g (1.7 oz) plain feuilletine or crêpes gavotte
- 34 g (1.3 oz) milk chocolate
Preparation steps :
Soft chocolate sponge cake
1. Preheat the oven to 180°C (350°F).
2. Melt the chocolate using a double boiler or in the microwave. Melt the butter.
3. Whisk the eggs with the sugar and honey.
4. Add the sifted powders together. Mix well and add the cream, warm butter, and melted chocolate. Mix gradually as you go.
5. Spread it onto a buttered baking sheet lined with parchment paper. Bake for about 15 minutes.
6. Once cooled, cut a base to the size of the log or your cake ring.
7. Spread the praline crunch on top and let it set in the refrigerator.
soft chocolate sponge cake for log
Praline crunch
1. Melt the chocolate using a double boiler or in the microwave.
2. Add the praline paste and mix well. Remove from heat and add the feuilletine. Mix well and spread onto the sponge cake using a spatula or the back of a spoon.
3. Allow to set in the fridge or freezer before using in your dessert.
Praline crunch
Soft Chocolate Sponge Cake with Praline Crunch
INGREDIENTS
Soft chocolate sponge cake
- For 2 bases of 24 cm (9.4 inches) or one 24 cm (9.4 inches) base and a 29x10 cm (11.4x3.9 inches) board for a yule log .
- 4 eggs
- 120 g (4.2 oz) powdered sugar
- 80 g (2.8 oz) butter
- 80 g (2.8 oz) honey
- 20 g (0.7 oz) unsweetened cocoa powder
- 140 g (4.5 oz) flour
- 70 g (2.5 oz) almond flour
- 140 ml (4.5 oz) heavy cream
- 60 g (2 oz) dark chocolate (61-72%)
- 8 g (0.3 oz) baking powder
Praline crunch
- For a 20 to 24 cm( 7.9 to 9.4 inches) mold or a log cake board of 29 cm by 10 cm (11.4 x 3.9 inches).
- 100 g (3.5 oz) praline paste
- 47 g (1.7 oz) plain feuilletine or crêpes gavotte
- 34 g (1.3 oz) milk chocolate
PREPARATION
Soft chocolate sponge cake
- Preheat the oven to 180°C (350°F).
- Melt the chocolate using a double boiler or in the microwave. Melt the butter.
- Whisk the eggs with the sugar and honey.
- Add the sifted powders together. Mix well and add the cream, warm butter, and melted chocolate. Mix gradually as you go.
- Spread it onto a buttered baking sheet lined with parchment paper. Bake for about 15 minutes.
- Once cooled, cut a base to the size of the log or your cake ring.
- Spread the praline crunch on top and let it set in the refrigerator.
Praline crunch
- Melt the chocolate using a double boiler or in the microwave.
- Add the praline paste and mix well. Remove from heat and add the feuilletine. Mix well and spread onto the sponge cake using a spatula or the back of a spoon.
- Allow to set in the fridge or freezer before using in your dessert.
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