# Penguin Cake: Chocolate Sponge with Milk Cream

Recipe by [Kofi Asante](https://fridge.menu/en/u/kofiasante)

A chocolate sponge cake layered with milk custard cream, chocolate-hazelnut filling and a dark chocolate glaze.

Servings: 8 · Desserts

Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Penguin Cake: Chocolate Sponge with Milk Cream](https://image.fridge.menu/adaptations/1fk709h4/f05f8080809e9128d627ca1f5a65185658be79354b1e804d525a483fe5574fd1.jpg)

## Ingredients

- 4 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 90 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 1 tsp [Honey](https://fridge.menu/en/i/honey)
- 40 g [Cocoa powder](https://fridge.menu/en/i/cocoa-powder)
- 40 g [Plain flour](https://fridge.menu/en/i/flour)
- 8 g [Baking powder](https://fridge.menu/en/i/baking-powder)
- 250 ml [Milk](https://fridge.menu/en/i/milk)
- 20 g [Cornflour](https://fridge.menu/en/i/corn-starch)
- 60 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 40 g [Condensed milk](https://fridge.menu/en/i/condensed-milk)
- 1 tsp [Vanilla extract](https://fridge.menu/en/i/vanilla-extract)
- 300 ml [Double cream](https://fridge.menu/en/i/whipping-cream)
- 6 g [Gelatine](https://fridge.menu/en/i/gelatin)
- 200 g [Chocolate-hazelnut spread](https://fridge.menu/en/i/nutella)
- 400 g [Dark chocolate](https://fridge.menu/en/i/dark-chocolate)

## Steps

1. Break the eggs into a bowl and whisk with an electric mixer together with the sugar and honey, until the mixture is pale and fluffy. (12 min)
2. Gently fold in the sifted flour, cocoa powder and baking powder. Mix carefully until smooth.
3. Pour the batter into a 24 cm tin, greased with butter and dusted with flour.
4. Bake in a preheated oven at 170°C. (28 min)
5. Remove the sponge and let it cool on a wire rack.
6. In a bowl, mix the cornflour and sugar.
7. Gradually pour in the warm milk, whisking.
8. Place over low heat and stir until the cream thickens.
9. Add the condensed milk and vanilla extract, then leave to cool, covered with cling film pressed directly onto the surface.
10. Soak the gelatine in cold water.
11. Dissolve the softened gelatine in 50 g of warm double cream in the microwave, or warm gently if you prefer.
12. Stir the cream and gelatine together with a fork and let cool slightly.
13. Cut the cooled sponge into two equal layers.
14. Grease the sides of a springform ring tin with butter and line with a strip of baking paper standing 10 cm higher than the rim.
15. Place the first sponge layer on the base of the tin.
16. Whip the remaining double cream until thick, then fold in the cooled milk custard cream.
17. Whip again and fold in the cream with dissolved gelatine.
18. Pour in half of the cream, level it and place in the freezer. (20 min)
19. Spread the chocolate-hazelnut spread evenly over the set cream.
20. Cover with the second half of the milk cream and smooth well.
21. Cover with the second sponge layer and place the cake in the freezer. (20 min)
22. Remove the cake from the tin and place on a wire rack.
23. Melt the roughly chopped dark chocolate over a bain-marie.
24. Pour the chocolate over the cake, letting the glaze drip down the sides and spreading it evenly.
25. Chill the cake for 2 hours so the shape and flavours settle. (120 min)

## What was changed

Vanilla extract was swapped because UK shops rarely stock vanillin sachets, so vanilla extract is used instead.

Published 2026-10-07

https://fridge.menu/en/r/penguin-cake-1fk709h4

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