Chocolate Sponge Cake Recipes

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BEST EVER CHOCOLATE SPONGE CAKE



Best Ever Chocolate Sponge Cake image

This recipe was created after I miscalculated a recipe for brownies. The brownies were horrible but the result was a perfect chocolaty sponge cake. I make it ever since and it's perfect for a layer cake, frosting or on it's own.

Provided by dutchgirl

Categories     Desserts     Cakes     Sponge Cake Recipes

Time 55m

Yield 24

Number Of Ingredients 9

1 cup butter, melted
1 cup white sugar
½ cup brown sugar
1 tablespoon vanilla extract
4 eggs
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon salt
½ cup buttermilk, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Stir butter, white sugar, and brown sugar together in a bowl; add vanilla extract and mix well. Stir eggs, 1 at a time, into butter mixture until smooth.
  • Sift flour, cocoa powder, and salt together in a separate bowl. Stir flour mixture, alternating with buttermilk, into butter mixture until batter is smooth, adding more buttermilk if needed to thin out batter. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 17.2 g, Cholesterol 51.5 mg, Fat 8.8 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 5.3 g, Sodium 170.2 mg, Sugar 13.2 g

CHOCOLATE SPONGE CAKE



Chocolate Sponge Cake image

Make and share this Chocolate Sponge Cake recipe from Food.com.

Provided by Derf2440

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 8

4 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup sugar
2 egg yolks
1 teaspoon vanilla
1/4 cup all-purpose flour
1/4 cup cocoa

Steps:

  • Line an 8 inch square or round cake pan with waxed paper.
  • Place egg whites, cream of tartar and salt in a mixing bowl, beat with electric mixer until foamy.
  • Beat in sugar gradually, continue beating until stiff peaks form.
  • Beat in egg yolks and vanilla.
  • Combine flour and cocoa and fold lightly into egg mixture.
  • Spread batter in prepared pan.
  • Bake in 325 degree oven 25-30 minutes or until cake springs back when lightly touched.
  • Loosen sides with a sharp knife.
  • Turn out immediately onto a paper towel lined cake rack to cool.

CHOCOLATE SPONGE CAKE



Chocolate Sponge Cake image

Brushing the cake layers with a simple syrup before frosting keeps the cake from crumbling and drying out.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h55m

Number Of Ingredients 7

1 1/3 cups sugar, divided
Unsalted butter, for pans
8 large eggs
1 teaspoon pure vanilla extract
1/2 cup Dutch process cocoa
1/2 cup cake flour
Milk Chocolate Frosting

Steps:

  • In a saucepan, combine 1/3 cup each sugar and water over medium-high heat and cook, stirring, until sugar dissolves. Remove simple syrup from heat; let cool.
  • Preheat oven to 425 degrees. Butter two 8-by-2-inch round cake pans. Line bottoms with parchment rounds; butter parchment. In the bowl of a standing mixer fitted with the whisk attachment, combine eggs and remaining 1 cup sugar. Whisk on medium speed until quadrupled in volume and mixture holds a 3-second ribbon, about 10 minutes. Whisk in vanilla.
  • In a bowl, combine cocoa and flour. Sift over egg mixture; using a large rubber spatula, carefully fold into egg mixture, cutting through center and lifting gently over sides. Divide batter among prepared pans. Bake until cake pulls away from sides of pan and is springy to touch, 15 to 17 minutes. Remove from oven. Run a small knife around sides of pan. Invert onto rack; remove parchment, and re-invert onto rack to cool completely.
  • Using a serrated knife, trim tops of cakes horizontally to level surface. Halve each cake horizontally to form 2 layers. Transfer 1 layer to a serving platter; generously brush with simple syrup and spread 3/4 cup frosting on top. Set another cake layer on top, and repeat process with remaining simple syrup, frosting, and cake layers. Frost top and sides of cake in a swirling motion. Refrigerate until set, about 1 hour.

CHOCOLATE SPONGE CAKE



Chocolate sponge cake image

Good Food reader Eve Scott shares this easy, foolproof recipe for chocolate sponge cake, perfect for a birthday, afternoon tea or weekend treat

Provided by Eve Scott

Categories     Afternoon tea, Dessert, Treat

Time 55m

Number Of Ingredients 9

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
50g dark chocolate (or milk chocolate if you prefer)
85g unsalted butter , softened
175g icing sugar, sieved

Steps:

  • 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.

Nutrition Facts : Calories 435 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

CHOCOLATE SPONGE CAKE, GERMAN-STYLE



Chocolate Sponge Cake, German-Style image

This basic sponge cake can be used in several different finished layer cake recipes. This, made from scratch, German chocolate sponge cake has a hint of cinnamon and is the basis for Black Forest Cherry Cake. Makes one 9 inch cake in a springform pan or two 9 inch layer cakes. I found this recipe at http://germanfood.about.com/od/baking/r/chocspongecake.htm?once=true& and posted it here for my German Style Eating Cookbook

Provided by Stoblogger

Categories     Healthy

Time 45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 9

2/3 cup cake flour
1/4 cup cornstarch
1/2 cup cocoa powder
1/4 teaspoon cinnamon
1/2 teaspoon double-acting baking powder
4 eggs
2 tablespoons hot water
1/2 cup sugar
1/2 teaspoon vanilla extract

Steps:

  • Measure dry ingredients by spooning lightly into a cup and leveling off. Do not pack flour or it will be the wrong amount. Mix dry ingredients together in a bowl and set aside.
  • Grease a 9 inch springform pan and line the bottom with wax paper, cut to fit. Flour the sides of the pan. Turn the oven on to 350°F to preheat.
  • Break 4 eggs into the bowl of a mixer, mix for 1 minute, medium speed. Turn to high speed and drizzle the hot water into the eggs while mixing. Add the sugar and vanilla and keep mixing on high for about 5 minutes, or until eggs are creamy yellow and very thick, like a sauce. Remove from mixing stand and switch to a hand spatula for the next step.
  • Sift half of the dry ingredients over the egg mixture and fold in until almost gone. Repeat with the other half. Do not over mix (you will deflate the egg mixture) but scrape the bottom of the bowl several times, to make sure you have incorporated all the dry ingredients.
  • Pour batter into the springform pan (or 2 nine inch layer cake pans) and smooth top. Place in oven, on the second shelf from the bottom for 20 to 25 minutes.
  • Remove from oven and cool completely before frosting.

TRADITIONAL SPONGE CAKE



Traditional Sponge Cake image

This light and spongy cake makes a fitting finale to any meal.-Arlene Murphy, Beverly Hills, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 8

6 large eggs, separated
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups sugar, divided
1/2 cup warm water
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Chocolate ice cream topping, optional

Steps:

  • Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.

Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 134mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 5g protein.

CHOCOLATE SPONGE CAKE



Chocolate Sponge Cake image

Every bite of this cake has a mild chocolate flavor that will appeal to all palates. Enjoy it dusted with confectioners' sugar or topped with Rich 'n' Fluffy Chocolate Frosting on page 140.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 7

6 eggs, separated
1/2 cup orange juice
1 teaspoon vanilla extract
1-1/2 cups sugar, divided
1 cup all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon cream of tartar

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks until slightly thickened and lemon-colored, about 5 minutes. Stir in orange juice and vanilla until combined. Gradually beat in 1 cup sugar on low speed, about 2 tablespoons at a time, beating well after each addition. Beat on high until mixture thickens and nearly doubles in volume. Combine the flour and cocoa. Fold a fourth of the flour mixture into the yolk mixture. Repeat with remaining flour mixture; set aside., In a large bowl and with clean beaters, beat egg whites and cream of tartar in medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into the yolk mixture; fold in remaining whites., Pour into an ungreased 10-in. tube pan. Bake at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan; remove cake.

Nutrition Facts : Calories 184 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 32mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE SPONGE CAKE



Chocolate Sponge Cake image

Sometimes we spread jam between the layers; other times we simply dust the cake with powdered sugar.

Provided by Melissa Hamilton

Categories     Cake     Chocolate     Dessert     Bake     Low Sodium     Birthday     Potluck     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 ot 6 servings

Number Of Ingredients 10

Cake:
1 tablespoon unsalted butter, room temperature
1/4 cup natural unsweetened cocoa powder plus more for pan
1/4 cup cake flour
4 large eggs, room temperature
1/2 cup plus 6 teaspoons sugar
1 teaspoon vanilla extract
Chocolate icing:
3/4 cup heavy cream
1 cup semi sweet or bittersweet chocolate chips (do not exceed 61% cacao)

Steps:

  • For cake:
  • Preheat oven to 400°F. Line the bottom of a 13x9x2" metal baking pan with parchment paper. Butter paper and sides of pan; dust with cocoa powder, tapping out excess. Sift flour and remaining 1/4 cup cocoa powder through a fine-mesh sieve into a small bowl. Repeat sifting 2 more times. Set flour mixture aside. Crack 2 eggs into a large deep bowl. Separate remaining 2 eggs, adding yolks to bowl with whole eggs and placing whites in a medium deep bowl. Set whites aside.
  • Using an electric mixer, beat whole eggs and yolks on low speed for 1 minute. Increase speed to medium; gradually add 1/2 cup sugar. Beat until mixture is thick and pale, about 3 minutes. Beat in vanilla.
  • Using clean, dry beaters, beat egg whites until foamy. Sprinkle 1 teaspoon sugar over. Continue to beat until soft peaks form, about 1 minute. Sprinkle remaining 5 teaspoons sugar over and beat until meringue is thick and glossy, about 30 seconds.
  • Using a rubber spatula, fold half of meringue into egg mixture. Sift half of dry ingredients over batter and fold until just blended. Repeat with remaining meringue and dry ingredients.
  • Scrape batter into prepared pan, spreading evenly to edges. Bake until cake springs back when pressed gently with your fingertips, 10-12 minutes.
  • Let cake cool in pan on a wire rack. Run a knife around sides of pan to release cake.
  • Place a cutting board on top of pan. Invert cake onto board; remove pan. Carefully peel away parchment. Using a serrated knife, trim edges to create an even layer.
  • For chocolate icing:
  • Bring cream to a simmer in a small saucepan over medium-low heat. Remove from heat; add chocolate chips and stir until icing is smooth and glossy. Let cool to thicken slightly, about 15 minutes.
  • Using an offset spatula, spread half of icing down the middle of the cake; smooth evenly to the edges. Cut cake crosswise into 3 pieces. Stack pieces to make 3 layers. Spread remaining icing on sides of cake. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.

CHOCOLATE SPONGE CAKE



Chocolate Sponge Cake image

This cake is very easy to bake, even for people who are just starting baking or children.

Provided by JasLuvsCooking

Time 40m

Yield Serves 12

Number Of Ingredients 14

225g (8oz) butter/margarine
225g (8oz) caster sugar
4 medium eggs
175g (6oz) self-raising flour
50g (2oz) cocoa powder
225g (8oz) butter/margarine
225g (8oz) caster sugar
4 medium eggs
175g (6oz) self-raising flour
50g (2oz) cocoa powder
75g (3oz) butter
175g (6oz) icing sugar, plus extra to dust
45g (3tbsp) cocoa powder
About 10ml milk/water

Steps:

  • Preheat oven to 180C/350F/Gas mark 4. Grease and line two 20cm (8in) sandwich tins.
  • Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and, if it starts to curdle, add a little sugar. Fold in the remaining flour and the cocoa powder with a metal spoon.
  • Divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and firm to the touch. Remove from oven and leave to cool before turning out onto a cooling rack.
  • To make the butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable. Sift and beat the cocoa powder in to the icing and use it to sandwich the two sponges together. Dust the top of the cake lightly with the sieved icing sugar.

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Chocolate Cake| Chocolate sponge cake| Basic cake recipeIngredients:Egg- 4 ( At room temperature)powdered Sugar-1 cup ( 150g, mentioned 125 g in video, by mi...
From youtube.com


4-INGREDIENT CHOCOLATE SPONGE CAKE : 8 STEPS (WITH PICTURES ...
Step 4: Getting the Ribbon Stage. Now continue beating on medium speed for a few minutes then raise the speed to medium-high. Beat the egg and sugar mixture for about 10 to 15 minutes. The volume of the eggs mixture should increase by about triple.
From instructables.com


BASIC CHOCOLATE SPONGE CAKE / EGGLESS CHOCOLATE SPONGE RECIPE ...
2022-02-09 This basic chocolate cake recipe is very simple and easy to make. It is prepared with very basic ingredients and required no fancy technique and equipment. This basic chocolate sponge is the best chocolate cake recipe. I made a simple recipe video of super easy and delicious basic chocolate sponge cake recipe for my readers which I have shared ...
From atmykitchen.net


COTTON SOFT CHOCOLATE SPONGE CAKE - CATHERINE ZHANG
2022-02-19 Preheat the oven to 140C and line a 8 x 8 inch / 20 x 20cm square cake tin. Combine the milk and butter in a small saucepan over medium heat and heat until the butter has melted and the milk is just steaming. Sift the flour and cocoa powder into a large bowl and pour over the hot milk and butter, mix until combined.
From zhangcatherine.com


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