The Best Soft and Moist Classic Chocolate Sponge Cake Recipe
Chocolate Sponge Cake is a delicious variation of the classic sponge cake, one of the most famous recipes in pastry making. Soft and fragrant, it is perfect for being cut into layers and filled with custard, chocolate cream, chantilly or simply with whipped cream or fruit jams. It is also excellent enjoyed plain, without fillings, perhaps dipped in a cup of hot milk in the morning.
The recipe is very simple and requires the use of a few ingredients, easy to find: eggs, sugar, flour and bitter cocoa powder. The total absence of yeast does not compromise the final success of the dessert: on the contrary, the sponge cake is famous for its undisputed softness and the secret lies in whipping the eggs for a long time, so that they incorporate as much air as possible.
What is Chocolate Sponge Cake?
Chocolate sponge cake has a rich history that dates back to the 19th century, when European bakers first began experimenting with cocoa in classic sponge recipes. Originally, sponge cake itself—known for its light and airy texture—was a simple creation made without butter or leavening agents. The addition of chocolate transformed this humble dessert into a decadent treat, with origins often traced to the rise of chocolate's popularity in Victorian England. One fun fact: the lightness of sponge cake comes from whipped eggs, which act as a natural leavening agent, making it one of the earliest forms of "fluffier" desserts. Today, variations of chocolate sponge cake are enjoyed globally, from the layered Swiss rolls to the much-loved Black Forest gâteau.
Pro Tips for The Best Chocolate Sponge Cake
- Beat the eggs and sugar for at least 10 minutes to incorporate enough air, which gives the cake its fluffy texture.
- Sift the flour, cocoa powder, and starch twice to avoid lumps and ensure an even, light batter.
- Incorporate the dry ingredients into the eggs using a spatula, folding from the bottom up to maintain the airy texture.
- For the first 20 minutes, resist the urge to open the oven, or you risk deflating the cake.
Sponge Cake Vs. Regular Cake
Sponge cake is lighter and airier, made primarily by whipping eggs to create volume, without using fats like butter or oil. Regular cakes, like butter cakes, are denser because they use butter or oil, along with baking powder for leavening. Sponge cakes rely on the air incorporated during the egg-whipping process for their lift, making them delicate and fluffy compared to the richer, moister texture of regular cakes.
Why is My Chocolate Sponge Cake Not Moist?
A chocolate sponge cake may not be moist if the batter lacks enough moisture or if it's over-baked. To ensure the cake stays moist, use the correct ratio of ingredients, particularly eggs, and don't over-mix, which can deflate the batter. Also, avoid over-baking by checking the cake with a toothpick and removing it as soon as it comes out clean. You can brush the cake with a simple syrup after baking to retain moisture.
Why Did My Sponge Cake Collapse in The Middle?
A sponge cake may collapse if the eggs weren’t whipped enough to incorporate sufficient air or if the batter was over-mixed, deflating the incorporated air. Opening the oven door too early or baking at the wrong temperature can also cause the cake to fall.
What Can I Use This Chocolate Sponge Cake For?
Chocolate sponge cake is incredibly versatile and can be used for various desserts. You can layer it into a classic layered cake, fill it with whipped cream or fruit preserves for a lighter option, or go decadent with chocolate ganache or buttercream. It’s also perfect for trifles, Swiss rolls, or even a base for tiramisu. For fillings, consider options like mascarpone cream, raspberry jam, or a coffee-flavored mousse. The cake's light texture pairs well with rich, creamy, or fruity fillings, offering endless possibilities!
Can I Make This Chocolate Sponge Cake Ahead of Time?
Yes, of course! Once baked, allow the cake to cool completely, then wrap it tightly in plastic wrap to retain moisture. You can store it at room temperature for up to 2 days.
Does This Sponge Cake Freeze Well?
Indeed! To freeze, wrap the cooled cake tightly in plastic wrap and place it in an airtight container or freezer bag. It can be stored for up to 3 months. When you're ready to use it, thaw the cake overnight in the refrigerator before serving or adding any fillings or frostings. Freezing it this way helps preserve the cake’s texture and moisture.
More Chocolate Desserts You Can Try Your Hand At!
Eggless & Butterless Chocolate Cake
How to Store Chocolate Sponge Cake
The cocoa sponge cake can be kept well closed in a food bag for 3 days.
Ingredients
How to Make Chocolate Sponge Cake
Sift the flour.
Sift the flour.
Sift the potato starch.
Sift the potato starch.
Finally, sift the cocoa. Mix the powders and set them aside.
Finally, sift the cocoa. Mix the powders and set them aside.
In a large bowl, break the eggs.
In a large bowl, break the eggs.
Add the sugar with the seeds of a vanilla pod.
Add the sugar with the seeds of a vanilla pod.
Add a pinch of salt.
Add a pinch of salt.
Beat the eggs with the sugar for 10 minutes until the mixture is fluffy, light and frothy.
Beat the eggs with the sugar for 10 minutes until the mixture is fluffy, light and frothy.
Add the powders in a drizzle, sifting them again directly over the whipped egg mixture.
Add the powders in a drizzle, sifting them again directly over the whipped egg mixture.
Mix gently with a spatula, using movements from the bottom to the top.
Mix gently with a spatula, using movements from the bottom to the top.
The dough must be well mixed and homogeneous.
The dough must be well mixed and homogeneous.
Butter an 8inch. diameter mould.
Butter an 8inch. diameter mould.
Instead of flour, which could leave white spots on the cake, sprinkle the pan with bitter cocoa.
Instead of flour, which could leave white spots on the cake, sprinkle the pan with bitter cocoa.
Pour the mixture into the mold and level the surface with a spatula.
Pour the mixture into the mold and level the surface with a spatula.
The chocolate sponge cake is ready to be baked, at 360°F (180°C) for approximately 30 minutes: test with a toothpick which must come out dry and without any residue of dough. For the first 20 minutes it is essential not to open the oven. Remove the cake from the oven and leave it to cool on a rack.
The chocolate sponge cake is ready to be baked, at 360°F (180°C) for approximately 30 minutes: test with a toothpick which must come out dry and without any residue of dough. For the first 20 minutes it is essential not to open the oven. Remove the cake from the oven and leave it to cool on a rack.
Once it's cold, you can cut it into discs and fill it as you like, or use it for your preparations!
Once it's cold, you can cut it into discs and fill it as you like, or use it for your preparations!
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