CHOCOLATE PASSOVER SPONGE CAKE
A true chocolate sponge cake! Use brewed coffee or espresso powder mixed with water.
Provided by dakatz
Categories Desserts Cakes Sponge Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Spray a 10-inch tube pan with cooking spray.
- Sift matzo cake meal with potato starch into a bowl; set aside.
- Place egg yolks into a large mixing bowl and beat with an electric mixer on medium speed until light, about 3 minutes.
- Slowly beat 1 cup sugar into the egg yolks; continue beating until mixture is thick and pale, about 5 more minutes. Beat cocoa powder into the egg yolk mixture until thoroughly combined.
- Beat egg whites with an electric mixer fitted with clean beaters in a separate bowl until foamy. Gradually beat in 1/2 cup sugar and continue to beat until egg whites hold stiff peaks.
- Lightly stir matzo cake meal mixture and coffee into egg yolk-cocoa mixture.
- Gently fold 1/3 of the egg whites into the batter, retaining as much volume as possible. Fold in remaining egg whites, mixing just until no white streaks remain. Gently mix in chopped walnuts.
- Spoon the batter evenly into the prepared tube pan.
- Bake in the preheated oven until top of cake shows small cracks and springs back when lightly pressed, about 45 minutes.
- Run a knife around the sides of cake to loosen from the pan. Invert cake onto a wire rack to cool.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 36.1 g, Cholesterol 155 mg, Fat 6.3 g, Fiber 1.4 g, Protein 6.6 g, SaturatedFat 1.7 g, Sodium 59.8 mg, Sugar 25.5 g
CHOCOLATE SAUCE FOR QUICK SPONGE CAKE
Make and share this Chocolate Sauce for Quick Sponge Cake recipe from Food.com.
Provided by mich76
Categories Sauces
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- melt all ingrediants together over a double boiler.
Nutrition Facts : Calories 408, Fat 33.6, SaturatedFat 21.1, Cholesterol 55, Sodium 189.5, Carbohydrate 33, Fiber 4.2, Sugar 24.7, Protein 3.8
CHOCOLATE SPONGE CAKE
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
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
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
CHOCOLATE SAUCE FOR VANILLA CAKE
My mom makes this sauce to go over plain vanilla cake. It is best served warm and freshly poured on each individual slice of cake. Yummy!
Provided by michelles3boys
Categories Dessert
Time 3m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in saucepan.
- Add the other ingredients.
- Boil for 1 minute, stirring several times.
- Pour amount desired on a slice of sheet cake.
Nutrition Facts : Calories 284, Fat 16.4, SaturatedFat 10.3, Cholesterol 42.1, Sodium 141.4, Carbohydrate 36.7, Fiber 1.6, Sugar 33.5, Protein 1.4
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