Chocolate Sponge Cake

What Is Chocolate Sponge

Also known as a souffle cake, traditional sponge cake has simple ingredients: flour, eggs, sugar, and sometimes butter. The cake is made by whipping the eggs and sugar until triple in volume then the rest of the ingredients are gently folded. This aeration method gives the cake an airy texture and spongy quality, so there is no need for baking powder or another leavening agent.

Sponge cake comes in wide varieties, and different recipes call for different ingredients and baking processes—for example, chocolate chiffon cake calls for separated eggs and an addition of liquid. Angel food cake only calls for egg whites, and Medeliens cookies are cooled twice before baking time.

Ingredients

Below is a list of the ingredients needed for the perfect sponge cake; I listed any substitutions when possible.

• Large Eggs. The eggs must be at room temperature. Cold eggs will not whip or trap air; we will have a dense, compact cake.
• Granulated sugar. Do not reduce the amount of sugar, it soaks up the water from the eggs, allowing them to triple in volume, and it provides moisture to the cake.
• Cake Flour. All-purpose flour will not work for this recipe; if you do not have cake flour available, use bleached all-purpose flour.
• Cornstarch. Cornstarch minimizes gluten development and provides a tender, easy-to-bite texture, and since starches soak in liquids, it will help the cake soaks in any syrups like a sponge. It can be replaced with the same amount of cake flour.
• Natural unsweetened cocoa powder. It provides the best chocolate flavor, but you can also use dutch processed cocoa powder.
• Vegetable oil. It is optional but recommended. You can also use vegetable oil.

How to make chocolate sponge cake

Making this recipe is straightforward and fairly easy; carefully read the instructions and expert tips for the best results.

Storing

At room temperature, covered for up to three days. The cake loses its freshness relatively fast, so I recommend serving it no later than the next day after baking.

Refrigerate only if you filled and frosted the cake with a perishable filling. Otherwise, the refrigerator extracts moisture from the cake and dries it.

To freeze, gently wrap the cake with plastic wrap and freeze for up to four weeks.

Expert Tips

• Use a kitchen scale (affiliate) to measure the ingredients; too much or too little will break the recipe.
• You can use a stand mixer or an electric mixer.
• Plan and make sure the eggs are at room temperature. Place the eggs under warm running water and let them soak from the refrigerator for 15 minutes or more if cold.
• When folding the flour and butter into the batter, use a rubber spatula and reach to the bottom of the bowl. Since the egg mixture is so light, the flour and butter tend to sink down
• Do not open the oven door mid-baking; the cake will collapse at the center.
• Line the bottom of the cake pan with parchment paper for an easy invert.
• If assembling a layer cake, allow the cake to cool completely before slicing, filling, and frosting. Soak it with simple syrup before filling it.
• Add 1-2 teaspoons of espresso powder or instant coffee to the flour mixture for an intense chocolate flavor.

Slicing sponge cake tip

Place a book with the thickness you wish next to the cake and slice the cake with the serrated knife leaning on the book. Move the book as you slice.

More Chocolate Recipes You Might Enjoy

Brownie cake, Chocolate Loaf Cake, Chocolate Ganache Cake

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Moist Chocolate Sponge Cake | Finally not a dry recipe!

The classic light and airy sponge cake gets a boost of intense chocolate flavor plus a tender and moist texture thanks to the simple step of blooming the cocoa powder. This recipe is perfect for layer cakes.

Servings 8 inch cake (x2)

Author Dikla Levy Frances

Ingredients

• 6 Large Eggs, at room temperature
• 1 1/2 Cups (350g) Granulated sugar (200g)
• 2 Cups (240g) Cake flour (80g)
• 1 Cup (90g) Natural unsweetened cocoa powder (35g)
• 1 Cup (240g) Boiling hot coffee
• 2/3 Cup (140g) Unflavored oil

Instructions

• Preheat oven to 325F (160C) and line two 8-inch cake pans with parchment paper. You can grease the bottom, but do not grease the sides of the pans.
• Measure the cocoa powder (90g) in a large bowl then pour over the hot coffee. Mix until smooth, set aside for five minutes then mix in the oil. Set aside.
• Sift the cake flour (240g) 2-3 times and set it a side.
• Whip the eggs (6) and sugar (350g) over high speed until tripled in volume, and you have a pale yellow mixture. This can take up to 10 minutes.
• Sift the cake flour over the egg mixture in three additions, using a large whisk to fold the flour into the mixture.
• Add about one cup of the egg mixture into the cocoa mixture and mix until smooth.
• Pour about 1/3 of the cocoa mixture into the egg mixture and use a rubber spatula to fold it. Once it is mostly incorporated add another third, repeating with the rest of the cocoa mixture.
• Divide the batter between the two pans and bake over the middle rack for 30-35 minutes. Do not open the oven door before the 25 minutes mark.
• Remove from the oven and allow the cake to cool completely in the pans before inverting and filling.

Notes

• For best results, use a kitchen scale to measure the ingredients.
• Essential that the eggs are at room temperature; otherwise, the cake will be dense and not rise so high.
• Use a flexible rubber spatula to fold the ingredients, and make sure to reach the bottom of the bowl. The dry ingredients sink to the bottom; you want to reach it all.
• Add 1-2 teaspoons of espresso powder or instant coffee to enhance the chocolate flavors.
• Do not open the oven door mid baking, the cake will sink at the bottom.