If you love a moist, intense chocolate sponge cake, this one’s going to be a favorite. It’s built on my Moist, Intense Chocolate Sponge Cake—a rich, dark sponge that’s soft, deeply chocolatey, and stays incredibly moist. The sponge is made without butter, so it really depends on the fillings to bring flavor, softness, and balance.
To keep the sponge moist without going soggy, I flip the cake upside down right after baking onto parchment paper that’s been lightly sprinkled with sugar. The sugar acts like a moisture buffer—it gently draws out steam from underneath while protecting the base from getting too wet. This simple step helps the cake cool slowly and evenly while keeping that gorgeous texture locked in.
For the filling, I use my whipped pistachio ganache—honestly, it’s lip-smacking delicious. It’s creamy, nutty, and such a perfect match with the rich chocolate sponge. It also adds the exact kind of moisture this sponge cake needs, making each bite melt-in-your-mouth soft.
Between the layers, you’ll also find a tangy fresh raspberry yogurt whip and a touch of concentrated raspberry puree. The raspberry brings that burst of freshness and acidity that cuts through the richness and makes the whole cake feel light, fruity, and balanced.
To finish it off, I add a smooth chocolate icing on top. Not too much—just enough to seal it all in and tie everything together.
The combination of that dark sponge, the pistachio ganache, the raspberry whip, and the glossy icing is honestly one of the best I’ve ever made. Every bite is soft, flavorful, and so satisfying.
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