Moist Chocolate Sponge Cake Recipe
Easy Chocolate Cake Recipe
I tried this chocolate sponge cake recipe first for a cake I made for a good friend of mine. She wanted a soccer (football) cake for her son that was made of chocolate sponge cake.
I used this rich chocolate cake recipe to make the soccer ball, but later I made two more moist chocolate cakes, which pictures you see below.
This easy chocolate cake recipe is done relatively quickly.
I made it next to making dinner, but even for an inexperienced baker, if you follow my detailed instructions, you will be successful.
The key to making a good sponge cake is to have the form prepared before you start the cake and the oven preheated.
The batter once ready, should be poured into the form and baked immediately.
Also, once you cut the cake into two layers, soak them with the sugar syrup.
I really strongly recommend using all the syrup, as the cake needs the extra moisture.
I hope that you will enjoy this delicious moist chocolate sponge cake recipe.
Chocolate Sponge Cake Recipe
For the dark chocolate cake:
• 1/3 cup (28 g) unsweetened cocoa
• ¼ cup of boiling water
• 5 large eggs
• 3 tablespoons of clarified butter (37 g)
• 1 teaspoon of vanilla
• ¾ cup of cake flour
• 1/2 cup of sugar (100 g)
For the syrup:
• ½ cup of water
• ¼ cup and 1 ½ teaspoons (56 g) of sugar
• 2 tablespoons of liqueur of your choice
Preheat the oven to 350°F (170°C)
How to make the sponge cake:
• If you have clarified butter, then you are lucky, but if you don’t, you can easily make it yourself. Place 4 tablespoons of butter in a small sauce pan and melt the butter. Cover it to prevent splattering. When you see that the butter is clear, watch it. If you see some solids on the bottom of the pot, take the butter off the heat and strain it through a small tea strainer. Weigh it to make sure that you have 37 g of butter or 3 tablespoons.
• Grease and flour a 9 inch (26 cm) spring pan.
• Place the cocoa in a bowl and add the boiling water. Whisk until smooth, add the vanilla, leave the whisk in the bowl, and cover with foil.
• In another bowl mix the eggs with sugar. Place the bowl over simmering water and mix until the egg mixture is lukewarm.
• Move the egg mixture to your table top mixer and beat it on high speed until it triples in volume. This may take up to 5 minutes.
• Take two cups of the beaten eggs and mix into the cocoa mixture.
• Add the sifted cake flour to the remaining egg mixture and mix it in with a balloon whisk.
• Add the cocoa mixture and mix shortly.
• Add the clarified butter and quickly mix with the balloon whisk.
• Pour the chocolate sponge cake batter into the prepared cake pan.
• Bake at 350°F (170°C) for 30 to 35 minutes, or until cake starts to shrink from the sides of the pan. Do not open the oven before the 30 minutes are up, as that might cause the cake to fall.
• Cool the cake on a cake rack.
Prepare the syrup:
• Combine the water and the sugar in a small sauce pan and cook until the sugar has dissolved and the surface is covered in bubbles.
• Take it off the heat and cool off completely.
• Add the desired liqueur and sprinkle the cake.
I used one recipe of the chocolate buttercream for the round cake and one recipe of white chocolate frosting for the star cake. You can choose which frosting you want to use to complement the cake.
Prepare the sponge cake:
• Cut the cake into two layers and sprinkle each layer with syrup.
• Spread some of the frosting or buttercream on the bottom layer, cover it with the second layer and ice the top and sides.
• For some extra contrast in taste, you can smear the bottom layer with a sour jelly (cranberry or red currant) before adding the buttercream.
This chocolate sponge cake recipe comes from “The Cake Bible” by Rose Levy Beranbraun
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