Chocolate Sponge Cake Recipe

This chocolate sponge cake recipe is quick to make and delicious with a coffee icing and fresh cream filling. 

For the Cake

3 eggs

1/2 cup caster sugar

1/4 cup cornflour

1/4 cup plain flour

1/4 cup self raising flour

2 tablespoons cocoa powder

300ml whipping cream, beaten until thick


For the Coffee Icing

3 teaspoons instant coffee powder (granules)

2 tablespoons milk

1 1/2 cups icing sugar

1 teaspoon softened butter

1.  Grease and line the base of a 22cm (8 inch) round cake tin.

2.  Beat the eggs in a small bowl with an electric mixer until it becomes thick and creamy (about 10 minutes).

3.  Gradually add sugar, beating until dissolved between each addition.

4.  Place the mixture into a larger bowl and fold in the dry ingredients (which have been sifted four times).

5.  Place the mixture into the prepared tin and bake for about 25 minutes or until a skewer inserted into the cake comes out clean.

6.  Turn the sponge onto a baking paper covered wire rack and leave to cool completely before decorating.

7. Once the cake has cooled split in half and spread with the whipped cream and top with the coffee icing.

Coffee Icing

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1.  Place the coffee and milk in a small bowl and mix until dissolved.

2.  Sift the icing sugar into a small bowl: stir in butter and stir in enough of the coffee mixture to give a firm paste (add a little extra milk if necessary).

3.  Place the bowl over hot water and mix the icing sugar until it becomes spreadable, be careful not to over heat.