chocolate sponge cake

Chocolate Sponge Cake - Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. 

Perfect Chocolate Sponge Cake

eggs, large, room temperature (, large, room temperature)

salt

sugar

Tbsp unsalted butter, melted

all-purpose flour, sifted

cocoa powder, sifted

1½ tsp baking powder

8 inch round Cake Pans, 2-3 inches tall

Foil & non-stick baking spray

Strips,

Gather your ingredients and measure them before starting. Sift the 3/4 cup flour, 1/4 cup cocoa powder, and  tbsps of butter.

Prep: For easy cleanup and removal of the cake, line an 8&quot;x2&quot;-inch baking pan (Note 1) with foil  or parchment paper and spray with nonstick spray. Wet the cake strip and fasten it around the bottom of the cake pan.Preheat oven to 350°F with the rack in the center of the oven.

Whip eggs: Add 4 eggs and a pinch of salt to a mixer bowl fitted with a whisk attachment and whip the eggs until slightly foamy. Slowly pour 3/4 cup sugar into the eggs and continue whipping for about 15 minutes or until the mixture forms a ribbon that doesn&#039;t disappear for about 3 seconds when you lift off the whisk.

Fold in flour: Add the flour mixture into the whipped eggs in halves and carefully fold until almost no streaks of flour are seen. (To fold: use a large spoon or spatula and go under the batter, then bring it over as you invert the spoon to pour the batter on top). Do not over-mix or the cake will be dense.

Add the melted butter and carefully fold until all butter is incorporated. Do not overmix.

Pour the batter into the lined and greased baking pan and quickly swirl the pan back and forth couple of times to even out the batter.

Bake in a preheated to 350°F oven, on the middle rack for about 25 minutes or until a toothpick inserted in the middle comes out clean. Do not open the oven door sooner than 15 minutes into the baking process. Shut the oven door slowly, not to disturb the rise of the cake.

Cool: Once the cake is baked, remove it from the oven and allow to sit inside the pan for 5 minutes before removing it.Then, remove it from the pan and invert it straight onto the cooling rack, then peel off the foil or parchment paper and allow to cool completely before using it in cakes.

To split the cake into two even layers, put the palm of your left hand (if you’re right handed) on top of the cake; with you right hand score the side of the cake with a long serrated knife halfway up the height of the cake all around the side about ½ an inch deep into the cake, then keep rotating the cake with your left hand and cut about 1 inch into the cake; keep rotating and slowly cutting deeper inside the cake until your cake is split into two separate layers.

How to split the cake into two layers

Chocolate Sponge Cake can be used as the foundation for so many different desserts. With just four, simple ingredients, this recipe is the perfect addition to any home baker&#039;s tool belt.

Chocolate Sponge Cake (Only 4 Ingredients)

eggs

all-purpose flour

cocoa powder

Beat Eggs

Beat 6 eggs (no need to separate them) with sugar until it’s three times in volume. 

Sift Dry Ingredients

Sift flour and cocoa powder into the egg mixture.

Fold in Dry Ingredients

Using a spatula, carefully fold in dry ingredients. Be very gentle with the dough so you don’t over mix it and lose all the fluffiness.

Add to Baking Pan

Add cake batter to an oiled or parchment paper lined baking sheet. A springform baking pan works amazing as well and makes the transferring process that much easier. Aim to use a pan that is 9-12 inches is diameter.

Bake

Bake at 350°F for 30 minutes. Do the toothpick check to gauge doneness. Use in your favorite desserts that require chocolate sponge. The possibilities are endless!

This is a really easy chocolate cake recipe. Once you&#8217;ve made the cake itself, you can dress it up any way you fancy &#8211; for example, you could fill it with whipped cream and jam instead of chocolate icing. Or, after icing or buttercreaming, why not decorate with colourful sweets or chocolate buttons for a birthday cake? Then when you&#8217;re feeling confident with your baking, take it up a level, with our triple chocolate layer cake. We&#8217;ve also got a chocolate mud cake recipe, and John Waite&#8217;s super-moreish chocolate cola cake recipe to check out.

Simple chocolate cake

unsalted butter, softened,

caster sugar

self-raising flour

tsp baking powder

milk

For the icing

dark chocolate

butter, softened

icing sugar

You’ll also need…

sandwich tins

Preheat the oven to 180°C/fan160°C/gas 4. Grease 2 x 20cm sandwich tins with a little butter and base line with baking paper. In a bowl, beat together the butter and sugar with an electric hand whisk until light and fluffy.

Add the eggs, 1 at a time, beating after each addition. Sift in the flour, baking powder and cocoa, then lightly fold into the mixture.

Add a little milk until you have a dropping consistency, then divide between the tins. It&#8217;s best to only fill the sandwich tins 3/4 full.

Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

Melt the chocolate in a bowl over a pan of simmering water, then cool slightly. In a bowl, beat the butter and icing sugar together with an electric hand whisk until light and fluffy, then fold in the melted chocolate.

Spread some icing over 1 of the cakes, top with the other cake and the rest of the icing.

This is the most perfect Chocolate Sponge Cake recipe you will ever make, easy and delicious baking basics recipe for home bakers!

The BEST Chocolate Sponge Cake (VIDEO)

Cocoa powder (unsweetened, dutch processed)

120 g Granulated sugar

120 g Brown sugar

Baking soda

Baking powder

Salt

70 g Vegetable oil

Eggs (room temperature)

Milk (room temperature)

120 g Coffee (freshly brewed strong coffee, room temperature)

Heat the oven to 200°C or 425°F (no fan) When you open the oven door, the temperature will inevitably drop a bit therefore I always recommend pre-heating the oven higher than the actual baking temp.

Prepare 3 15 cm (6 inch) round cake pan with parchment paper

With an Electric hand mixer whip together the wet ingredients for 1-2 minutes: room temperature egg, oil, sugar, coffee and milk

Sift dry ingredients; flour, baking powder, baking soda, cocoa powder, salt

Pour wet ingredients into dry ingredients then fold just until combined

Divide batter equally into 3 cake pans with the help of a Digital scale

Place baking pans into the oven and reduce oven temperature to 180°C / 356°F (no fan). Bake for 25-30 min or until a toothpick inserted in the middle of the cakes comes out clean

Cool the chocolate sponges on Cooling rack. Chill them in the fridge before assembling the cake

https://mediavine-res.cloudinary.com/video/upload/t_original/v1660153674/s6ilp8mehlxolxkpgdie.mp4

This is the most perfect Chocolate Sponge Cake recipe you will ever make, easy and delicious baking basics recipe for home bakers! Elevate your chocolate sponge cake with oil using unsweetened cocoa powder to give it a rich chocolatey flavor and add a bit of coffee too to further enhance the flavor.

Chocolate Sponge Cake

Chocolate sponge cake

(220 grams) caster sugar

(70 grams) cornflour

(75 grams) plain flour

(75 grams) self-raising flour

(35 grams) cocoa powder

raspberry jam

300 militres thickened cream, whipped

Chocolate ganache

dark chocolate, chopped finely

salted butter, chopped

Preheat oven to 180°C (160°C fan-forced). Grease two 20cm round cake pans; line bases with baking paper.

Beat eggs in small bowl with electric mixer about 10 minutes or until thick and creamy; gradually add sugar, beating until dissolved between additions; transfer mixture to large bowl. Triple-sift dry ingredients; fold into egg mixture.

Spread mixture into pan; bake about 25 minutes. Turn sponges out immediately, then turn right side up onto baking-paper-covered wire rack, to cool completely.

Combine chocolate and butter in a small saucepan, stirring over low heat until melted and smooth. Transfer to a bowl and cool 15 minutes, or until thickened slightly.

Spread jam over one of the sponges. Top with whipped cream then place second sponge on top. Spread with chocolate ganache.

https://cdn.jwplayer.com/videos/x2rPYMNI-cFCK0Unc.mp4

How To Make The Perfect Sponge Cake Batter

Follow the 7 steps to make a perfectly moist and fluffy chocolate sponge cake! Give it a try if you are tired of dense and dry chocolate sponge.

Fluffy And Moist Chocolate Sponge Cake

133 g Granulated sugar

Milk

g Cocoa powder (dutch-processed)

Cake flour

Preparation

Prep work: Preheat your oven to 355°F (180°C). Prepare a shallow water bath of gently simmering water in a medium saucepan. Line your cake pan with parchment paper. Sift the cake flour and baking powder together into a bowl.Ensure that your tools and ingredients are completely dry and clean, so the eggs whip properly.

Warm eggs and sugar.

Warm the egg mixture: Combine the whole eggs and granulated sugar in a mixing bowl. Set the bowl over the simmering water and stir constantly with a whisk attachment so the eggs do not cook. Heat until the mixture feels very warm to the touch (104-113°F / 40-45°C).

Whip the egg mixture.

Whip the egg mixture immediately on high speed until thick and airy. When you lift the whisk, the batter should fall slowly like a ribbon, leaving a line on the surface. Lower the speed and whip for another 5-10 minutes until smooth and shiny.

Whisk milk, oil, salt, and cocoa powder.

Whisk the milk, oil, salt, and cocoa powder together in a separate bowl while the eggs finish whipping. Whisk fast until the lumpy mixture becomes smooth.

Add cake flour and baking powder.

Add all the sifted flour and baking powder to your whipped eggs. Gently fold with a rubber spatula just until the flour disappears. Be sure to scrape the bottom and sides of the bowl where flour tends to collect.

Add the cocoa powder mixture.

Pour in the prepared cocoa powder mixture and fold until everything is evenly incorporated. Cleaning off your spatula and bowl as you mix.

Bake.

Bake: Pour the batter into the prepared pan immediately. Tap the pan firmly on the counter a few times and run a toothpick through the batter to pop large air pockets. Bake at 355°F (180°C) for 35-40 minutes for one 8-inch cake or 27-32 minutes for two 6-inch pans. When it&#39;s done baking, a toothpick inserted in the center of the cake should come off clean with a few crumbs.

Let it cool.

Cool and slice: As soon as it comes out, tap the pan a couple of times on the counter to release trapped steam. Invert the cake onto a cooling rack to keep the top flat. Once it&#39;s cooled completely, use a serrated knife to cut the sponge into layers.

first time I had a sponge work exactly as advertised.    I did a double batch and I ended up with 2 picture-perfect layers.  This was my first time with this recipe and I followed it to the gram.   They are in the freezer now and will become ice-cream cakes at some point soon.

I made the 2 6in pan version and it worked out perfect! I whipped the egg whites till near stiff peaks with 1/4 tsp cream of tartar and added sugar gradually. I then vigorously whisked the yolks till light and used a gentle folding motion with a whisk to incorporate the egg yolks to the whites! After baking i let the cake cool in the pan upside down for 10 mins then after removing the pan let them cool right side up so that they were even. Make sure to wrap in saran wrap well so they don't dry it! You can also add simple syrup or milk when layering. Good classic recipe!!

https://www.youtube.com/watch?v=T-0FMziekOY

Pastry Living with Aya

I’m sharing how to make a simple yet incredibly fluffy and moist chocolate sponge with some simple steps. Follow all the essential tips to make it successful at home! This is the updated version of my original recipe.

Print the Recipe:

📌 The ingredients to make chocolate sponge cake:

[1 Batch] for 1 8” or 2 6” cakes.
• Egg 4 large eggs
• Granulated sugar 4.9 oz | 140 g
• Milk 2 oz | 56 g
• Oil 2 oz | 56 g
• Salt 2 pinches
• Cocoa powder 1 oz | 28 g
• Cake flour 2.8 oz | 80 g
• Baking powder (Or baking soda) 1/2 tsp

[1/2 Batch] for 1 6” cake
Egg 2 large eggs
• Granulated sugar 2.45 oz | 70 g
• Milk 1 oz | 28 g
• Oil 1 oz | 28 g
• Salt 1 pinches
• Cocoa powder 0.5 oz | 14 g
• Cake flour 1.4 oz | 40 g
• Baking powder (Or baking soda) 1/4 tsp

🔥 Bake 355 F | 180C for:
• about 36-38 mins for 1 8” pan
• about 27-32 mins for 2 6’ pans (from one batch)
• about 25-27 mins for 1 6” pan (from half batch)
• about 35 mins for 1 6” pan (from 1.5 batch)
* Adjust the time and temperature accordingly.

📍 Vanilla Sponge Cake Recipe
📍4 Tips to master folding ingredients

📖 Vanilla Sponge Cake (Printable Recipe + Written Steps)

📌 The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
Stand mixer

8” pan

Parchment paper

📌 Other basic recipes:
Cream Puff

Fruit tart

Crepes

📌 Other chocolate recipes:
Opera Cake

Classic Chocolate Cake

Chocolate Banana Cake

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