This cake is all about the softest possible crumb: an airy chocolate sponge made with sparkling water, a generous milk soak, and a velvety cream of whipped cream and Nutella. A beautiful choice for a family celebration or an intimate tea table, it stays reliably moist and melts on the tongue.
Ingredients
Sponge
- Eggs — 4
- Sugar — 7 oz | 200 g
- All-purpose flour — 10.6 oz | 300 g
- Cocoa powder — 1 oz | 30 g
- Sparkling water — 3.4 fl oz | 100 ml
- Sunflower oil — 2.4 fl oz | 70 ml
- Baking powder — 1/2 packet
- Vanilla sugar — 1 packet
Milk Soak
- Milk — 2 cups | 500 ml
- Cream — 3/4 cup | 200 ml
- Sugar — 3 1/2 tbsp
Cream
- Heavy whipping cream — 1 2/3 cups | 400 ml
- Powdered sugar — 2 tbsp
- Nutella — 3 tbsp
- Cream stabilizer — 1 packet
Step-by-Step Recipe
- Line a 9-inch | 22 cm cake pan with parchment; lightly grease the sides with oil. Preheat the oven to 356°F | 180°C.
- Beat the eggs with the sugar and vanilla sugar until pale, voluminous, and fluffy, 5–7 minutes on high speed.
- Sift together the flour, cocoa, and baking powder. Gently fold into the egg mixture in several additions with a spatula.
- Pour in the sparkling water and sunflower oil in a thin stream, mixing just until smooth without overworking the batter.
- Transfer the batter to the pan and bake for 30–35 minutes, until a skewer comes out dry. Cool in the pan for 10 minutes, then turn out onto a rack and let cool completely.
- For the soak, warm the milk with the sugar just until the crystals dissolve; do not boil. Add the cream and cool completely.
- Level the cooled sponge if needed and cut it into 2 layers. Poke each layer all over with a skewer.
- Place the bottom layer in a springform ring. Slowly pour over half of the milk mixture and let it absorb for 10–15 minutes.
- Whip the chilled cream with the powdered sugar and stabilizer to soft peaks. Add the Nutella and briefly whip until the cream is smooth and uniform.
- Assemble the cake: spread 1/3 of the cream over the soaked bottom layer, cover with the second layer, and soak with the remaining milk mixture. Chill lightly for 10–15 minutes.
- Cover the top and sides with the remaining cream. Dust with cocoa or decorate with chocolate shavings if desired. Chill for at least 2–3 hours to set.
Serving and Storage
Serve the cake well chilled, slicing with a sharp knife warmed in hot water. Store in the refrigerator for up to 3 days in a container or under a cake dome.
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Tips and Variations
- For even soaking, pour the liquid in small portions and pause for 2–3 minutes between additions.
- No cream stabilizer? Add 1–2 tsp cornstarch, sifted in advance with the powdered sugar, or use 3.5–5 oz | 100–150 g mascarpone, gently folded into the whipped cream.
- Nutella can be replaced with peanut butter plus 1–2 tsp cocoa, or with melted dark chocolate, 2.5–3.5 oz | 70–100 g, cooled.
- Use sparkling mineral water for the sponge — the carbonation gives it extra lift.
Nutritional Value per Serving
| Calories | ≈ 470 kcal |
| Protein | ≈ 7 g |
| Fat | ≈ 26 g |
| Carbohydrates | ≈ 45 g |
FAQ
Can I replace sparkling water with still water?
Yes, but the sponge will be a little less airy. If you use still water or milk, add another pinch of baking soda together with the baking powder.
How do I avoid overly wet, crumbly layers?
Pour the soak in portions, let it absorb between additions, and make sure the layers are fully cool before soaking. Do not use a hot soak.
What can I use instead of cream stabilizer?
Either 3.5–5 oz | 100–150 g mascarpone folded into the whipped cream, or 1–2 tsp cornstarch sifted with the powdered sugar. Both will help stabilize the cream.