Chocolate Sponge Cake Recipe 1
- For The Chocolate Sponge Cake:
- 175g (6oz) butter, at room temperature
- 3 eggs, at room temperature
- 175g (6oz) caster sugar
- 175g (6oz) self-raising flour
- 50g (2oz) cocoa powder
- 1tsp baking powder
- ½tsp vanilla extract
- Forquick Chocolate Icing:
- 200g (8oz) icing sugar
- 50g (2oz) cocoa powder
- 200g (8oz) butter
- 1tbsp milk
- 1tsp vanilla extract
- For A Cream And Fruit Filling (Optional):
- 125ml whipping cream
- 175g raspberries or strawberries
- Grease a 20cm (8in) round or square cake tin and line with greaseproof paper. Top tip: Watch our how to line a round cake tin video
- Preheat oven to 170°C (325°F, gas mark 3).
- Cream the sugar and butter into a large bowl, beat until light and pale. Add the eggs one at a time and continue to beat until you leave a trail on the surface when the whisk is lifted (with an electric mixer, about 5 mins).
- Sift the flour. Gently fold half the flour into the mixture. When it is well combined, fold in the other half of the flour along with the cocoa powder and baking powder. Stir in the vanilla extract.
- Turn the mixture into the prepared tin.
- Bake the chocolate sponge cake for about 30-35 mins or until a cake skewer inserted in the middle comes out clean.
- Remove from the oven and leave to cool. Turn out onto a wire rack and remove the greaseproof paper.
- Turn the chocolate sponge cake upside down so the top becomes the bottom. Slice it horizontally and fill with whipped cream and fruit – raspberries or strawberries work well. You can decorate the top with more fruit.
- Or, for die hard chocoholics, make our quick, chocolate icing. Use an electric whisk to beat together all the ingredients until you have a smooth, light icing. Use half of it in the middle of the chocolate sponge cake and the other half on top. Decorate with raspberries if you fancy.
Chocolate Sponge Cake Recipe 2
- 175g unsalted butter, softened, plus extra for the tin
- 175g golden caster sugar
- 3 large eggs
- 50g cocoa powder
- 100g self-raising flour (or same quantity plain flour with 1 tsp baking powder)
- 1-2 tsp milk
For the buttercream
- 50g dark chocolate
- 85g unsalted butter, softened
- 175g icing sugar, sieved
- Heat oven to 190C/170C fan/gas 5. Butter and line two 20cm sandwich tins with baking parchment.
- Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing.
- Sieve 50g cocoa powder, 100g self-raising flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.
- Once combined, add 1 more large egg and another third of the flour mixture and work that in.
- Then add 1 more large egg and the remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.
- Divide the mixture between the tins and smooth the top with the back of a spoon.
- Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.
- Meanwhile, make the buttercream by melting 50g dark or milk chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn’t touch the water. Leave to cool.
- Beat 85g softened unsalted butter and half of the 175g sieved icing sugar together until light and fluffy. Add the remaining icing sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable.
- To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge.
- Put the second cake on top and push down very gently. Spread the remaining icing over the top.
Chocolate Sponge Cake Recipe 3
- 4 eggs, large, room temperature , large, room temperature
- 1/8 tsp salt
- ¾ cup granulated sugar
- 2 Tbsp unsalted butter, melted
- ¾ cups all-purpose flour, sifted
- ¼ cup cocoa powder, sifted
- 1½ tsp baking powder
- One or two 8 inch round Cake Pans, 2-3 inches tall
- Foil & non-stick baking spray or Parchment Paper Liners for Round Cake Pans 8 inch diameter
- Cake Strips, optional
Gather your ingredients and measure them before starting.
Sift the 3/4 cup flour, 1/4 cup cocoa powder, and 1 ½ tsp baking powder together. Melt 2 tbsps butter.
For easy cleanup and removal of the cake, line an 8-inch baking pan with foil or parchment paper and spray with nonstick spray. Wet the cake strip and fasten it around the bottom of the cake pan.
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’t disappear for about 3 seconds when you lift off the whisk.
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.
- 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.
How to split the cake into two layers
- 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.
- For this amount of batter, you can either use one baking pan and then split the 2-inch tall baked cake into two 1 inch tall layers later, or you can bake it in two separate 8-inch pans at the same time – this will give you two separate 1-inch tall cake layers.