MARY'S CHOCOLATE CAKE
Chocolate cake meets Victoria sponge in Mary's easiest ever chocolate cake recipe filled with cream and jam.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 8-10
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper.
- Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also beat by hand using a wooden spoon.)
- Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
- Bake for 25-30 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.
- Choose the cake with the best top, then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar to serve.
CHOCOLATE SPONGE CAKE
Make a birthday special with Mary Berry's chocolatiest of chocolate sponge cakes. It is super easy to bake and is covered with a rich, dark chocolate ganache.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C/350F/Gas 4 and grease and line two 20cm/8in sandwich tins with baking parchment.
- Put the cocoa powder and boiling water into a large bowl and mix well to make a paste. Add the remaining ingredients and beat again until combined. This can also be done in a food processor, but take care not to over whisk. Divide the cake mixture between the prepared tins. Bake for about 25-30 minutes, or until well risen and shrinking away from the sides of the tin.
- Meanwhile, for the icing and filling, measure the chocolate and cream together in a bowl and stand the bowl over a pan of simmering water for about 10 minutes, or until melted. Stir from time to time. Set aside and leave until cool.
- Once baked, remove the cakes from the oven and allow to cool for 10 minutes before turning out the tins onto a wire rack to cool completely.
- Spread the tops of each cake with apricot jam. Fill the cakes with half of the icing and spread the remainder on top. Draw large "S" shapes over the cake with a palatte knife to give a swirl effect. Dust with icing sugar and serve in slices.
CHOCOLATE SPONGE CAKE
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
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.
CHOCOLATE SPONGE CAKE
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
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
CINNAMON AND CHOCOLATE SPREAD SPONGE
This may sound unusual, but is in fact a pleasantly moist and very delicious cake. The marbled centre of chocolate spread adds a sinful surprise to your eating experience, and contrasts beautifully with the light, spongy consistency of the cake. This is a recipe of my own, but it was inspired Good Food magazine's 'Cinnamon Nutella Cake'.
Provided by MINICOOK337
Categories Desserts Cakes Sponge Cake Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan, or line with parchment paper.
- In a medium bowl, mix together the butter and sugar until smooth. Stir in the milk and beaten eggs until well blended. Combine the self-rising flour, baking powder and cinnamon; stir until the batter until smooth.
- Pour about three quarters of the batter into the prepared cake pan. Spoon in the chocolate hazelnut spread, and swirl into the batter using two fingers. Pour the rest of the batter into the pan, and carefully spread out to the sides. Sprinkle the white chocolate chips over the top.
- Bake for 1 hour in the preheated oven, until nicely browned and springy to the touch.
Nutrition Facts : Calories 428 calories, Carbohydrate 50.2 g, Cholesterol 108.9 mg, Fat 23.5 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 13 g, Sodium 530.4 mg, Sugar 31.4 g
BEST EVER CHOCOLATE SPONGE CAKE
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
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, GERMAN-STYLE
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
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.
CHOCOLATE SPONGE CAKE
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
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 COCONUT SPONGE CAKE
A nice soft and wonderful sponge cake that is best served warm with custard. It has a great taste that any family member will enjoy. its easy and quick to make and doesn't cost a fortune for ingredients. This is only a one layer cake. if done right it will be really soft and moist inside and have a lot more spring in it then the fudge cake I've posted before.
Provided by Pendryl
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C and place your self just above the middle of the oven.
- Cream the margarine and sugar together until light and fluffy.
- Add the vanilla essence.
- Add one egg and some of the flour, desiccated coconut and cocoa powder and fold into the margarine and sugar repeat until all the ingredients are used up.
- Make sure to fold the mix after for a couple of minutes to get as much air in the mix as you can to help it rise better.
- Place mix in one 9 inch cake tin (or what sized tin you have handy).
- Sprinkle some more desiccated coconut over the top.
- Place in oven for 30 to 35 minutes and no more (you may have to test this depending on your oven; I use a conventional gas oven).
- Allow to cool slightly in the tin before attempting to remove it or it will break. Serve it as warm as you can with custard of your choosing. Keep leftovers if any for the next day as a treat with a hot cuppa.
Nutrition Facts : Calories 270, Fat 15.2, SaturatedFat 3.1, Cholesterol 46.5, Sodium 387.5, Carbohydrate 30.6, Fiber 0.9, Sugar 17.4, Protein 3.5
CHOCOLATE SPONGE CAKE
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
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.
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