This chocolate molly cake is soft, moist, and perfect for stacking. Made with whipped cream instead of butter, it’s the ideal base for layer cakes, birthday cakes, or celebration desserts.
New to layer cakes? Check out my layer cake guide for tips and step-by-step help.
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This chocolate molly cake is the cocoa version of my vanilla molly cake recipe, a super popular cake base in France. It's soft, tall, and fluffy—perfect when you need a sturdy cake that still feels light.
What makes this recipe special is that it's made without butter. Instead, it uses whipped cream to add richness and moisture. This technique creates a sponge that's incredibly soft and stays moist, even after being chilled.
Thanks to its stable structure and tender crumb, this chocolate molly cake is ideal for layer cakes, tall birthday cakes, or any decorated celebration cake. It slices beautifully and holds up under fillings, buttercream, and drip toppings.
Why you'll love this recipe
Ingredients You Need
You need these ingredients to make this chocolate sponge cake for layer cake :
- Eggs – Use large eggs at room temperature for better mixing and structure.
- Sugar – Regular white granulated sugar (not powdered sugar).
- Vanilla – Even in chocolate cake, a little vanilla enhances the overall flavor.
- Flour – Use cake flour for a lighter texture, or all-purpose flour as a backup.
- Cocoa Powder – Choose unsweetened cocoa powder (natural, not Dutch-processed).
- Leavening – This recipe uses both baking powder and baking soda for the perfect rise.
- Salt – A small amount of fine salt balances the sweetness and improves the texture.
- Heavy Cream – Cold, full-fat heavy cream is essential to whip properly. You can also use double cream if available.
Want to see my tools? Here’s what I use for all my cakes.
How To Make Chocolate Molly Cake
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Place the eggs, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for at least 10 minutes, until the mixture doubles in volume.
Meanwhile, sift together the dry ingredients: flour, unsweetened cocoa powder, baking powder, and salt.
In a separate bowl, whip the cold heavy cream with a hand mixer until thick and fluffy.
Reduce the mixer speed and gently add the dry ingredients, mixing on low speed or folding with a spatula until just combined.
Then gently fold in the whipped cream with a spatula until the batter is smooth and well combined.
Preheat your oven to 330°F (165°C) and line two 6-inch (15 cm) round cake pans with parchment paper. Grease with butter or baking spray.
Divide the batter evenly between the two pans and bake for about 1 hour, or until the centers are fully baked.
Let the cakes cool slightly, then carefully remove them from the pans and place them upside down on a wire rack to cool completely.
Cake recipes Ideas
- Raspberry Chocolate Cake – Chocolate ganache + raspberry jam or raspberry compote like this chocolate raspberry cake.
- Strawberry Chocolate Cake – Whipped ganache + sliced strawberries follow this chocolate strawberry cake.
- Kinder Chocolate Cake – Kinder ganache + chopped Kinder Bueno + white chocolate frosting like this Kinder cake.
- Peanut Butter Chocolate Cake – Chocolate ganache + peanut butter buttercream or filling.
- Nutella Chocolate Cake – Nutella spread + Nutella whipped cream like this Nutella cake.
- Mint Chocolate Cake – Chocolate ganache + mint buttercream + crushed mint candy.
- S'mores Chocolate Cake – Marshmallow fluff + milk chocolate ganache + crushed graham crackers.
- Oreo Chocolate Cake – Whipped Oreo cream + chocolate ganache + crushed Oreos between layers like this Oreo cake.
Tips for this recipe
Storage instructions
Room temperature: This chocolate sponge cake will keep at room temperature for about 3-4 days wrapped in plastic wrap or in a storage box.
In the fridge: Once assembled into a layer cake and filled, you can store it in the fridge for 3-4 days in a storage box.
In the freezer: Wrapped in plastic wrap or in a storage box, you can keep it in the freezer for up to 3 months. Let it thaw gently at room temperature.
Variations & Substitutions
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Recipe Questions
Can I make this cake ahead of time?
Yes! You can bake the cakes 1–2 days in advance. Wrap them in plastic wrap and keep them in the fridge until ready to use.
Why use whipped cream instead of butter?
Whipped cream makes the cake extra soft and moist without making it heavy. It’s a great alternative to butter-based cakes.
Can I use Dutch-processed cocoa powder?
This recipe works best with natural unsweetened cocoa powder. Dutch-processed may affect the rise.
How many layers can I make with this recipe?
You can slice each cake into 2 layers (for a total of 4) or bake it as one tall cake and cut it as needed.
I hope you love this chocolate sponge cake. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Chocolate Molly Cake For Layer Cakes
- Total Time: 1 hour
- Yield: 10 slices
Description
This chocolate molly cake is light, moist, and sturdy—perfect as a base for tall layer cakes. Made with whipped cream instead of butter, it stays soft even after chilling.
(This recipe makes 2 cakes to cut into 4 layers, or 3 cakes for 3 single layers.)
Ingredients
- 3 large eggs – at room temperature
- 200 g (1 cup) granulated sugar
- 2 teaspoons vanilla extract
- 150 g (1 ¼ cups) cake flour
- 50 g (½ cup) unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch of sal
- 200 ml (¾ cup + 2 tablespoons) cold heavy cream, 30% fat
Instructions
- Preheat your oven to 330°F (165°C) and line ⅔ 6-inch (15 cm) round cake pans with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, add the eggs, granulated sugar, and vanilla extract. Beat on medium-high speed for at least 10 minutes, until the mixture becomes pale, fluffy, and triples in volume.
- While that’s mixing, sift together the dry ingredients: cake flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
- Reduce the mixer speed to low and gradually add the dry ingredients. Mix for no more than 1 minute—just until combined.
- In a separate bowl, whip the cold heavy cream using a hand mixer until it forms stiff peaks.
- Add a small amount of the whipped cream to the batter and mix on medium speed just to loosen it a bit.
- Then gently fold in the remaining whipped cream using a spatula, making sure to scrape the bottom of the bowl to fully incorporate everything.
- Divide the batter evenly between the two prepared pans.
- Bake for about 1 hour. To check for doneness, insert a toothpick into the center—it should come out clean.
- Let the cakes cool slightly in the pans, then carefully remove and place them upside down on a wire rack to cool completely.
- Once cooled, wrap each cake in plastic wrap and refrigerate for at least 2 hours. (You can also make the sponge 1 to 2 days ahead.)
Notes
Storage: Up to 3-4 days at room temperature and up to 3 months in the freezer, wrapped in plastic wrap or in a storage box.
Tips:
- Use room-temperature eggs – This helps the batter whip up with more volume.
- Whip the eggs and sugar long enough – The mixture should double or triple in volume.
- Sift dry ingredients – This keeps the batter smooth and lump-free.
- Use cold heavy cream – Only cold cream will whip properly to stiff peaks.
- Fold gently – Incorporate the whipped cream slowly to keep the batter light.
- Don’t overmix – Stop mixing once everything is just combined.
- Cool the cakes upside down – This helps keep the tops flat and even.
- Chill before slicing – A cold cake is easier to cut into clean layers.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: cake, sponge, layer cake
- Cuisine: Italian
Would I be able to use this recipe (2x standard portion) and fill 4x 5” cake tins?
Hi Moly, I am confused.. What sugar should be used? There is granulated sugar in the 'Ingredients' yet powdered sugar in 'Recipe'.
Thanks in advance for your kind answer!
Hello, sorry as I am in France, here we call the granulated sugar powdered sugar but for you it is confectioner's sugar. It's only granulated sugar in this recipe and I will update the translation.
I was wondering about the yeast. I do not see it in the ingredients. Do I use a whole packet? I am making this recipe for my first cake for decorating.
Hi Sheila, the amount of baking powder is indicated in the recipe card, you need about 1 packet (about 10 g) to make the regular recipe for a 6-inch cake pan.
I am in the USA. What oven temp here is 356?
Hello, the baking temperature is 160°C, which corresponds to 320°F in the USA. I'm not sure where you saw 356°F in my article. Feel free to ask if you have any further questions.