The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
A light, airy, and moist chocolate sponge cake is a truly timeless dessert. Unlike denser cakes, this one is known for its soft, delicate crumb that makes it an ideal base for a variety of fillings and frostings. It’s the perfect cake for any celebration, from a birthday to a simple afternoon tea. With this straightforward recipe, you can bake this classic from scratch in just under an hour.
What is a Chocolate Sponge Cake?
A chocolate sponge cake gets its signature texture from a unique baking method that relies on whipped eggs. A traditional sponge cake contains no leavening agents like baking powder or soda. Instead, the air whipped into the eggs and sugar acts as the primary leavening agent, giving the cake its fluffy and springy texture. Our recipe uses a small amount of baking powder to ensure a perfect rise every time, resulting in a cake that is wonderfully light and ready to be layered with cream, fruit, or chocolate ganache.
Ingredients for Your Chocolate Sponge Cake
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
How to Prepare and Bake Your Chocolate Sponge Cake
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Sift Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting is important for this recipe as it helps ensure a light, airy texture.
- Whip Eggs and Sugar: In a large bowl, using an electric mixer, beat the eggs and granulated sugar together on high speed for 5-7 minutes. The mixture should become thick, pale, and fluffy, and it should triple in volume. Beat in the vanilla extract.
- Fold in Dry Ingredients: Gently fold the sifted dry ingredients into the egg mixture using a spatula. Be careful not to overmix, as this will deflate the batter and result in a dense cake. Fold just until no streaks of flour remain.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, you can dust it with powdered sugar or frost it as you like.
Tips for a Perfect Sponge Cake
- Room Temperature Eggs: Using eggs at room temperature is crucial. They whip up to a much greater volume than cold eggs, which gives the cake its lift.
- Be Gentle: When folding the dry ingredients, do it slowly and gently. This is the most important step for ensuring a light, spongy texture.
- Don’t Open the Oven Door: Avoid opening the oven door during the first 20 minutes of baking. A sudden change in temperature can cause the cake to sink.
Conclusion
This chocolate sponge cake is a versatile and elegant dessert that you can easily master. Its simple ingredients and light, airy texture make it a delightful treat on its own or the perfect canvas for your creative dessert ideas. Enjoy this timeless classic!
Perfect Chocolate Sponge Cake In 6 Steps
A light, fluffy, and simple-to-make cake with a rich chocolate flavor that serves as a perfect dessert base.
Ingredients
- 4 large eggs at room temperature
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Sift Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting is important for this recipe as it helps ensure a light, airy texture.
- Whip Eggs and Sugar: In a large bowl, using an electric mixer, beat the eggs and granulated sugar together on high speed for 5-7 minutes. The mixture should become thick, pale, and fluffy, and it should triple in volume. Beat in the vanilla extract.
- Fold in Dry Ingredients: Gently fold the sifted dry ingredients into the egg mixture using a spatula. Be careful not to overmix, as this will deflate the batter and result in a dense cake. Fold just until no streaks of flour remain.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, you can dust it with powdered sugar or frost it as you like.
Notes
This cake is best served with a light frosting, a dusting of powdered sugar, or a simple fruit compote.
