My Amazingly Soft Moist Chocolate Sponge Cake Recipes

THE BEST MOIST CHOCOLATE CAKE RECIPE

Steps:

• Preheat oven to 350°F. Lightly grease and flour two 8-inch round cake pans and line the base with parchment paper.
• Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.
• Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
• Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
• Once cakes are cooled, cover them with my BEST Chocolate Fudge Frosting! The recipe is here.

MY AMAZINGLY SOFT & MOIST CHOCOLATE SPONGE CAKE

Steps:

• Preheat your oven to 180c & grease a 10" round springform cake tin.
• Warm the margarine up in the microwave for about 20-30 seconds, it needs to be extremely soft but not liquid.
• In a fairly large bowl, beat the sugar & the warmed margarine together. Unlike a regular sponge, you don't need to do this for more than a couple of minutes - creaming to get it fluffy is not required here!
• Next beat in the eggs, once they are fully incorporated add the baking powder & cocoa powder. Carefully mix them in then quickly beat the mix for a minute.
• Mix in the flour, being sure to get it well mixed & break up any lumps that may be lurking.
• Finally, mix in the water little by little.
• Pour the cake batter into the tin, level off & place in the centre of the oven to bake for 40 minutes.
• As soon as 40 minutes have passed, turn the oven off & leave the cake in there for 10-15 minutes before removing.
• Leave the cake in it's tin for 10 mins then pop out & leave to cool on the serving plate.
• Once the cake has cooled, give it a generous dusting of confectioners sugar.

CHOCOLATE SPONGE CAKE

Steps:

• mix flour, cocoa, baking powder, sugar and vanilla in a bowl.
• Add milk, oil and eggs.
• Mix everything until smooth at a slow speed with a mixer.
• Bake at 180°C for 35 to 45 minutes.
• Cool in pan for 10 minutes, then invert and cool on rack.
• For frosting heat cream in a saucepan don't let it boil add chopped chocolate mix until smooth let cool until it thickens (can be put in fridge).
• Use1/3 icing between the layers 1/3 frosting on top and rest around the cake .
• Refrigerate the cake to harden the frosting but serve it at room temperature.

CHOCOLATE SPONGE CAKE

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.

DELICIOUS AND MOIST CHOCOLATE SPONGE CAKE RECIPE BY TASTY

Steps:

• Pre-heat oven to 200°F.
• Add flour, cocoa powder, sugar, and salt into a bowl and mix well.
• Then slowly fold in the oil and butter. Once combined, crack the egg into a separate bowl and add a little bit at a time.
• Now, add enough milk to turn it into a batter-like consistency and mix well.
• Butter a square pan and pour in the batter. Bake for 12-15 minutes.
• Let cool, then serve.

CHOCOLATE SPONGE CAKE

Steps:

• Sift together all dry ingredients.
• Combine with wet ingredients and blend well.
• Spread into a 8 inch baking pant and bake at 350 degrees for 20 to 30 min until golden.
• Let cool.