Chocolate Sponge
Indulge in the ultimate chocolate lover’s delight with this light and airy Chocolate Sponge Cake. This classic dessert recipe combines rich cocoa flavor with a delicate, melt-in-your-mouth texture that’s perfect for any occasion. Crafted with simple pantry staples like all-purpose flour, unsweetened cocoa powder, and granulated sugar, the magic happens in the whipped egg mixture that gives this sponge its signature fluffiness. A touch of vanilla and melted butter adds depth and a subtle richness. Whether enjoyed on its own, layered with whipped cream, or dressed up for celebrations, this easy-to-follow recipe is ready in under an hour and serves up to 8 portions of chocolate-filled happiness. Perfect for birthdays, tea parties, or as a decadent treat, this Chocolate Sponge Cake is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 30 grams Cocoa powder (unsweetened)
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 150 grams Sugar (granulated)
- 4 large Eggs
- 60 grams Unsalted butter (melted and cooled)
- 60 milliliters Whole milk
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and grease and line the base of a 20 cm (8 inch) round cake pan.
In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a separate mixing bowl, whisk the sugar and eggs together using an electric mixer on high speed until the mixture becomes pale, thick, and doubles in volume (about 5–7 minutes).
Gently fold the dry ingredients into the whisked egg mixture in three additions, using a spatula or a large spoon. Be careful not to overmix to maintain the airiness.
In a small bowl, combine the melted butter, milk, and vanilla extract. Add this liquid mixture to the batter and fold in gently until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving or decorating.
Slice, serve, and enjoy your chocolate sponge cake!
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 1584 mg | 69% | |
| Total Carbohydrate | 267.0 g | 97% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 155.0 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 258 mg | 20% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 980 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
