Chocolate Sponge Cake Recipe

An Easy Chocolate Dessert Recipe

A chocolate sponge cake recipe only requires basic ingredients. A sponge cake is made with flour, sugar and eggs, usually no butter.

This results in a cake with a distinct light and fluffy texture when made correctly.

For the sponge cake to rise during baking, the eggs are whisked together with the sugar until the mixture becomes very thick and creamy (this can take up to ten minutes).

The whisking process creates tiny air bubbles which when baked expand causing the cake to rise.

The secret to making a successful sponge cake is to gently fold the flour into the whisked egg mixture without breaking the air bubbles.

 

Easy Chocolate Cake Recipe

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

For the Cake

Chocolate Sponge Cake - serves 10

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 filling

 

For the Coffee Icing

3 teaspoons instant coffee powder (granules)
2 tablespoons milk
1 1/2 cups icing sugar
1 teaspoon softened butter

 

Preheat the oven to 180C (350F)

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

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.

Genoese Chocolate Sponge Cake Recipe

An easy Genoese Chocolate Sponge Cake Recipe which can simply be filled with cream, buttercream or a rich chocolate ganache for a special occasion.

 

Chocolate Sponge Cake
serves 6 - 8 For the Cake

4 eggs
1/2 cup sugar
5 tablespoons unsalted butter
2/3 cup plain flour (all purpose flour
1 tablespoon cocoa powder

For the Topping

1 1/4 cups whipping cream
few drops of vanilla essence
225g (8 oz) milk chocolate bar

 

Preheat the oven to 190C (375F, Gas Mark 5)

1. Grease and line 2, 20cm (7 inch) round cake tins.

2. Place the eggs and sugar in a bowl over a pot of simmering water.

3  Whisk until the mixture leaves a trail when you hold up the whisk (this can take up to about 10 minutes whisking by hand).

4. Remove from the heat and continue to whisk until the mixture becomes cool.

5. Melt the butter and leave to cool slightly.

6. Sift the flour and cocoa together.

7. Gently fold in small amounts of flour and melted butter into the egg mixture, finishing with flour.

8. Divide the mixture between the two cake tins and bake for about 25 - 30 minutes or until cooked.

When the cakes feel firm to the touch and springs back in the center the cake is cooked.

9.  Remove from oven, let stand in tin for about 5 minutes, then turn out onto wire racks to cool completely before decorating.

Decorating the Cake

1. Whip the cream with vanilla and sandwich the cakes together with the cream.  

2. Spread the cream around the sides and top of the cake.

3. Make chocolate curls for decoration by scraping the milk chocolate bar with a vegetable peeler. Use chocolate curls to decorate the top of the cake.