Dessert Recipe

Sponge Chocolate Cake

A soft, light chocolate cake with a tender crumb

Introduction

This Sponge Chocolate Cake is wonderfully soft, moist, and full of chocolate flavor. It’s made with simple ingredients and comes together easily, making it perfect for everyday baking or special occasions. Enjoy it plain with a dusting of powdered sugar or dress it up with a smooth chocolate glaze or sprinkles.

⏱️ Time & Yield

• Prep Time: 15 minutes

• Bake Time: 30–35 minutes

• Cooling Time: 20 minutes

• Total Time: About 1 hour

• Pan Size: 7-inch or 8-inch round cake tin

• Servings: 8 slices

🧾 Ingredients

• 2 large eggs, room temperature

• 130 g sugar

• 70 g vegetable oil

• 170 g all-purpose flour

• 40 g unsweetened cocoa powder

• 3 g baking soda

• 120 ml milk or water

Optional for topping: powdered sugar, chocolate glaze, or chocolate sprinkles

👩‍🍳 Step-by-Step Instructions

1. Prepare the Pan and Oven

Preheat your oven to 180°C (350°F).
Grease a 7-inch or 8-inch round cake pan and line the bottom with parchment paper. Set aside.

2. Whisk Eggs and Sugar

In a large mixing bowl, add the eggs and sugar.
Whisk using a hand mixer or whisk for several minutes until the mixture becomes pale, thick, and noticeably increased in volume. This step helps give the cake its light texture.

3. Add the Liquid Ingredients

Slowly pour in the vegetable oil while whisking gently.

Add the milk or water and mix until smooth and evenly combined.

4. Prepare the Dry Ingredients

In a separate bowl, sift together:

• Flour

• Cocoa powder

• Baking soda

Sifting helps remove lumps and ensures a smooth batter.

5. Combine Wet and Dry Mixtures

Add the dry ingredients to the wet mixture in two parts.
Use a spatula to gently fold everything together just until combined. Avoid over-mixing to keep the cake soft and airy.

6. Bake

Pour the batter into the prepared cake pan and smooth the top.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Finish

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Once cooled, decorate as desired with a chocolate glaze, powdered sugar, or sprinkles.

🍽️ Serving Suggestions

• Serve plain with powdered sugar

• Top with chocolate ganache or glaze

• Pair with tea, coffee, or milk

• Add fresh berries on the side

💡 Helpful Tips

• Whisking the eggs and sugar well helps create a lighter texture

• Use natural cocoa powder for a richer chocolate flavor

• Let the cake cool completely before adding glaze

• This cake can be sliced and layered with cream or frosting

🧊 Storage

• Store covered at room temperature for up to 2 days

• Refrigerate for up to 4 days

• Wrap slices tightly and freeze for up to 2 months

New Dessert in Minutes!

A quick, no-bake chocolate biscuit roll with peanuts

Introduction

Craving a homemade dessert but short on time? This quick chocolate biscuit roll comes together with simple pantry ingredients and requires no baking. It’s rich, chocolatey, slightly crunchy from peanuts, and perfect for serving with tea or coffee. An ideal make-ahead treat for gatherings or everyday indulgence.

⏱️ Time & Yield

• Prep Time: 20 minutes

• Chill Time: 2–4 hours (or overnight)

• Total Time: About 2 hours 20 minutes

• Servings: 10–12 slices

🧾 Ingredients

• 500 g (17 oz) plain biscuits, broken into pieces

• 120 g (1 cup) sugar

• 60 g (½ cup) cocoa powder

• 10 g vanilla sugar (or 1 teaspoon vanilla extract)

• 250 ml (1 cup) milk, room temperature

• 150 g (⅔ cup) butter

• 220 g peanuts, finely chopped

  • 120 g for the mixture

  • 100 g for coating

• A little butter or oil, for greasing

👩‍🍳 Step-by-Step Instructions

1. Prepare the Biscuits and Peanuts

Place the biscuits in a large mixing bowl and break them into medium-sized pieces using your hands. Thin or tea-style biscuits work best.

Grind the peanuts in a blender or food processor until finely chopped, with no large chunks remaining.

2. Combine the Dry Ingredients

Add 120 g of the ground peanuts to the bowl with the broken biscuits. Mix well to evenly distribute the peanuts. Set aside the remaining peanuts for decoration.

3. Make the Chocolate Mixture

In a small saucepan, combine the sugar, cocoa powder, and vanilla sugar.
Slowly pour in the milk while stirring continuously to avoid lumps.

Place the saucepan over low heat and cook, stirring constantly, until the mixture comes to a gentle boil and thickens slightly.

4. Add the Butter

Remove the saucepan from heat and add the butter. Stir until completely melted and smooth.
Allow the mixture to cool for about 10 minutes so it is warm but not hot.

5. Combine Everything

Pour the chocolate mixture over the biscuit and peanut mixture.
Mix thoroughly until all the biscuits are coated and the mixture becomes thick and cohesive.

6. Shape and Chill

Lay a large sheet of baking paper on the counter and lightly grease it with butter or oil.

Transfer the mixture onto the paper and shape it into a log. Roll it up tightly using the paper to help form a compact roll.

Place the roll in the refrigerator for at least 2–4 hours, or overnight, until firm.

🎨 Decorating the Dessert

Once fully set, unwrap the roll and lightly brush the surface with melted butter.
Sprinkle with the remaining crushed peanuts or other toppings such as coconut flakes or crushed biscuits.

🍽️ Serving Suggestions

• Slice into rounds and arrange on a serving platter

• Serve with tea, coffee, or milk

• Ideal for parties, holidays, or quick desserts

💡 Helpful Tips

• Let the chocolate mixture cool slightly before mixing to prevent soggy biscuits

• Roll tightly for clean, neat slices

• Chill well before cutting for best shape

• Customize with nuts, dried fruit, or chocolate drizzle

🧊 Storage

Store wrapped in baking paper or an airtight container in the refrigerator for up to 4–5 days. Slice as needed.

Easy No-Bake Biscoff Cheesecake

Creamy • Smooth • No Oven Required

Preparation Time

• Prep time: 30 minutes

• Chilling time: Minimum 6 hours (overnight recommended)

• Yield: 10–12 slices

Ingredients

Biscuit Base

• 300 g (10.6 oz) Lotus Biscoff biscuits

• 125 g (4.4 oz) unsalted butter, melted

Cheesecake Filling

• 500 g (about 2 cups) full-fat cream cheese, room temperature

• 100 g (3.5 oz) icing sugar

• 250 g (8.8 oz) Biscoff spread (smooth or crunchy)

• 1 teaspoon vanilla extract

• 300 ml (1¼ cups) cold double cream (heavy whipping cream)

Topping

• 150 ml (⅔ cup) double cream

• 2 tablespoons icing sugar

• 125 g (4.2 oz) Biscoff spread, gently melted

• Extra Biscoff biscuits for decoration (optional)

Detailed Instructions

1. Prepare the Biscuit Base

1. Place the Biscoff biscuits in a food processor and blend until fine crumbs form.
   Alternatively, place biscuits in a sealed bag and crush using a rolling pin.

2. Transfer the crumbs to a bowl and pour in the melted butter.

3. Mix thoroughly until the texture resembles damp sand.

4. Press the mixture firmly into the base of a 20 cm (8-inch) springform pan, packing it down evenly.

5. Place the pan in the refrigerator to chill while preparing the filling.

2. Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese until smooth and lump-free.

2. Add the icing sugar, Biscoff spread, and vanilla extract.

3. Beat again until fully combined and creamy.

4. In a separate bowl, whip the cold double cream until stiff peaks form.

5. Gently fold the whipped cream into the Biscoff mixture using a spatula.
   Fold slowly to keep the filling light and airy.

6. Pour the filling over the chilled biscuit base and smooth the top evenly.

7. Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.

3. Prepare the Topping

1. Gently warm the Biscoff spread until pourable (microwave in short intervals).

2. Pour the melted spread over the chilled cheesecake, allowing it to naturally spread.

3. Whip the remaining double cream with icing sugar until stiff.

4. Pipe or spoon the whipped cream around the edges of the cheesecake.

5. Decorate with whole or crushed Biscoff biscuits if desired.

4. Serve

1. Run a knife around the edge of the pan before releasing the springform.

2. Slice using a sharp knife, wiping the blade clean between cuts.

3. Serve chilled.

Helpful Tips

• Use full-fat cream cheese for the best texture and structure.

• Ensure all dairy ingredients are cold when whipping for proper consistency.

• For clean slices, chill the cheesecake overnight.

• Store leftovers covered in the refrigerator for up to 3 days.