Chocolate Sponge Cake Recipe

Fluffy and Moist Chocolate Sponge Cake Recipe

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Looking for a fail-proof chocolate sponge cake recipe? Look no further! This one is rich, chocolatey, and absolutely fantastic! 

Unlike most chocolate cakes, which can be dense and fudgy, this recipe delivers a wonderfully fluffy, light-as-air cake layer that’ll truly amaze you. 

Plus, it’s incredibly versatile – you can fill and frost it with just about anything you like!

What Is A Chocolate Sponge Cake?

A chocolate sponge cake is basically your regular sponge cake but with cocoa added in. It’s a light and airy treat made mainly from whipped egg whites. Unlike butter or oil cakes, sponge cakes have less fat, making them super fluffy.

Just like regular sponge cakes, chocolate sponge cakes are great for making layered cakes, trifles, or fancy French-style pastries. You can also enjoy them solo, sprinkled with powdered sugar or with fresh fruit and whipped cream, kinda like a Victorian sponge cake – my personal favorite!

Why You’ll Love This Chocolate Sponge Cake Recipe

  • This chocolate sponge cake recipe is not only delicious but also tried and tested! By simplifying it, we’ve crafted a soft and spongy cake with just the right chocolate kick from unsweetened cocoa powder and fresh coffee.
  • It’s incredibly easy to whip up because it’s made with basic pantry staples you probably already have. Plus, you won’t need much equipment, so it’s hassle-free.
  • And talk about speedy! You can have this cake ready in under 15 minutes with straightforward steps and just two bowls. Thanks to an electric mixer, it’s a breeze to make even when you’re short on time.
  • Forget about boxed mixes – we’re all about elevating your baking game with a homemade touch. This recipe is simple and clear, perfect for beginners and seasoned bakers alike. With familiar ingredients and straightforward instructions, you’ll wonder why you ever settled for anything less.
  • Making chocolate sponge cake from scratch results in the most tender and flavorful cakes. You won’t find that depth of flavor in a box mix. Trust me, this easy recipe will have you baking like a pro in no time, even if you’re new to the kitchen!

Overview: How To Make Chocolate Sponge Cake Recipe?

This chocolate sponge cake recipe is not only delicious but also tried and tested! By simplifying it, we’ve crafted a soft and spongy cake with just the right chocolate kick from unsweetened cocoa powder and fresh coffee. It’s incredibly easy to whip up because it’s made with basic pantry staples you probably already have.

Plus, you won’t need much equipment, so it’s hassle-free. And talk about speedy! You can have this cake ready in under 15 minutes with straightforward steps and just two bowls. Forget about boxed mixes – we’re all about elevating your baking game with a homemade touch.

This recipe is simple and clear, perfect for beginners and seasoned bakers alike. With familiar ingredients and straightforward instructions, you’ll wonder why you ever settled for anything less.

Making chocolate sponge cake from scratch results in the most tender and flavorful cakes. You won’t find that depth of flavor in a box mix. Trust me, this easy recipe will have you baking like a pro in no time, even if you’re new to the kitchen!

Chocolate Sponge Cake Recipe

Equipment

  • Two 8-inch (20 cm) round cake pans
  • Mixing bowls
  • Electric mixer (hand or stand mixer)
  • Whisk
Ingredients
Here are all the ingredients that you need to make Chocolate Sponge Cake:
For the Sponge Cake
  • 2 tablespoons (15 grams) regular all-purpose flour
  • 1/3 cup (40 grams) cornstarch
  • 1/4 teaspoon baking powder
  • 2 tablespoons (16 grams) unsweetened cocoa powder
  • 1 teaspoon instant coffee powder
  • 1/4 teaspoon salt
  • 4 large eggs, separated into whites and yolks (make sure they’re at room temperature)
  • 1/8 teaspoon white vinegar
  • 2/3 cup (132 grams) white granulated sugar, divided in half (1/3 for the egg whites and 1/3 for the egg yolk mixture)
  • 1 1/2 tablespoons warm water (not boiling)
  • 2 teaspoons vanilla essence or extract
  • 2 tablespoons (30 grams) unflavored vegetable oil (such as canola)
For the Simple Syrup
  • 1/4 cup (50 grams) white granulated sugar
  • 1/4 cup (55 grams) boiling water
For the Whipping Cream
  • 2 cups (375 grams) cold whipping cream
  • 3 tablespoons (28 grams) icing sugar (also known as confectioners’ sugar or powdered sugar)
  • 3 tablespoons (22 grams) unsweetened cocoa powder
  • 1/2 teaspoon vanilla essence or extract
Making Chocolate Sponge Cake
Preheating and Pan Preparation
  • Preheat your oven to 160°C (320°F) with the fan on. If you don’t have a fan function, adjust accordingly.
  • Line the bottom of two 8×3 inch baking tins with baking paper, leaving the sides ungreased.
Mixing Dry Ingredients

In a bowl, combine flour, cornstarch, baking powder, cocoa powder, instant coffee powder, and salt. Mix well and set aside.

Whipping Egg Whites
  • In a medium-sized bowl, whip egg whites and white vinegar until foamy.
  • Gradually add 1/3 cup of sugar and continue mixing until stiff peaks form. Set aside.
Preparing Egg Yolk Mixture
  • In a large bowl, mix the remaining 1/3 cup of sugar with warm water.
  • Add egg yolks and vanilla, then whip until thick and ribbony.
  • Stream vegetable oil into the egg yolk mixture while mixing. Combine well.
Combining Wet and Dry Ingredients
  • Add half of the whipped egg whites to the egg yolk mixture and gently fold until just combined.
  • Then sift in dry ingredients and fold until just combined.
  • Add the remaining whipped egg whites and fold gently until just combined. Be careful not to overmix.
Baking the Cakes
  • Divide the batter evenly between the prepared baking tins, tapping them lightly on the counter to remove air bubbles.
  • Bake for 20 minutes or until a toothpick inserted comes out clean.
  • Once baked, tap the tins on the counter and invert them onto a wire rack to cool completely.
Simple Syrup Preparation and Application
  • After cooling, release the cakes from the tins and gently rub the edges to remove any dark crust.
  • Prepare simple syrup by combining sugar and hot water until dissolved. Brush the syrup generously over the cooled cakes.
Whipped Cream Preparation
  • In a large bowl, combine whipped cream, icing sugar, cocoa powder, and vanilla.
  • Whip until stiff peaks form. Be careful not to overwhip.
Frosting the Cake

Spread that delicious frosting over the cooled cake, and if you’re feeling fancy, decorate with some banana slices and a sprinkle of ground cinnamon. And there you have it – a tasty banana cake ready to enjoy!

Calories303kcal
Carbohydrates30g
Cholesterol109mg
Fat19g
Fiber1g
Protein4g
Sodium94mg
Sugars22g

Video

Disclosure: That video isn’t mine – I included it to give you a visual of the whole Chocolate Sponge Cake-making process. Creating my own tutorial video is something I’d love to do down the road when I have a bigger budget.

Dive into our collection of mouthwatering cake recipes, featuring everything from tropical delights like pineapple cake to indulgent classics like caramel cake . Whether you’re craving the zesty tang of lemon cake or the rich decadence of black forest cake, we’ve got you covered with step-by-step instructions and expert tips to ensure baking success every time.

Flavor Variations For This Chocolate Cake That You Can Try

Sponge cake is so flexible, especially this chocolate version – you can tweak it in lots of tasty ways with just a few extra ingredients.

  • Try adding spices like a pinch of chili powder or ground cinnamon for a flavor boost. Just mix these spices into the dry ingredients before blending in the egg mixture.
  • Experiment with nut flour too! Swap out a bit of regular flour for nut flour – like hazelnut – for a nutty twist. It worked like magic in my Ferrero Rocher Cake!
  • Feeling fruity? Zest up your cake with a tablespoon of fresh orange zest. For an extra touch, spread some namelaka over the cake and top with fresh orange slices – it’s a real treat!

Pro Tips For Chocolate Sponge Cake Recipe

  • Using hot milk, coffee or eggs can mess up your batter.
  • Take your time and plan ahead. Having patience is crucial for achieving an outcome!
  • When mixing gently combine the dry ingredients. Stop soon as the flour’s no longer visible to keep your sponge cake airy and light.
  • Keep a watch on the timer. Baking long will result in a cake. Use a toothpick to check if its done.
  • Salt is key in enhancing chocolate flavors so don’t leave it out!
  • Allow the cake to cool completely on a wire rack to prevent it from breaking when removing it from the pan.
  • For a cake refrigerate it for least 2 hours or even overnight before stacking.
  • Remember to include coffee! It elevates the chocolate taste without making your cake taste, like coffee. Believe me it makes a difference!

Tips From Some Home Bakers For Chocolate Sponge Cake Recipe

To enhance your cake with chocolate flavor without drying it out, try replacing 10g of flour with 20g of cocoa powder. That’s about 1 tablespoon of flour and 2 tablespoons of cocoa. Since the eggs provide much of the structure, especially if you’re foaming the whites and yolks separately, this adjustment won’t compromise the cake’s texture.

When using whole eggs, achieving stiff peaks is tricky. Instead, combine eggs and sugar, beating until you reach the ribbon stage—when lifted, the whip should flow and hold shape briefly. Then, gently fold in the dry ingredients using a whisk to prevent deflation. To keep the liquid from sinking, mix a small amount of batter into the warm milk mixture and fold it back into the main batter. This reduces the need for excessive folding, preserving the cake’s texture.

FAQs

Why is my chocolate sponge cake dense?

If your chocolate cake turns out dense, it’s probably because the batter was overmixed once the liquid and flour were combined. Be cautious and fold the batter gently, stopping when you no longer see any flour. Also, double-check your ingredients’ accuracy by using a digital scale for precise measurements.

How to store chocolate sponge cake?

After cooling, store the cake in the fridge until you’re ready to enjoy it solo or layer it up. To keep it from drying out, wrap each cake in plastic wrap and then store them in sealable plastic bags. This method ensures freshness. Avoid placing the cakes directly in the fridge without protection. Otherwise, you might end up with a dry chocolate sponge cake. So, remember to store it properly!

What is the difference between a regular cake and sponge cake?

Unlike regular cakes that often call for a long list of ingredients like unsalted butter and sugar to be beaten together, sponge cakes keep it simple. You mainly need flour, sugar, oil, eggs, and a few helpful extras to whip up a delicious treat.

How long does chocolate sponge cake last for?

My simple chocolate sponge cake recipe will stay fresh in the fridge for around 4-5 days. To keep it moist, make sure to wrap it well. For the best texture, aim to enjoy it within 3 days of baking.

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