Chocolate Sponge Cake
Indulge in the rich yet airy delight of this Chocolate Sponge Cake, a crowd-pleasing dessert that's perfect for any occasion. This recipe features a flawless balance of all-purpose flour, unsweetened cocoa powder, and baking powder, creating a cake that's soft, light, and bursting with chocolate flavor. Achieving its signature fluffiness by folding whipped, stiff-peaked egg whites into a velvety batter, it's a true showcase of classic sponge cake techniques. With just 20 minutes of prep time and simple pantry staples like sugar, eggs, vanilla extract, and milk, this recipe is both approachable and irresistible. Best served with a dusting of powdered sugar or a luscious frosting, this cake is a must-try for chocolate lovers everywhere. Perfect for birthdays, tea parties, or as an everyday treat, this is your go-to recipe for a moist chocolate sponge that melts in your mouth.
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Recipe Information
Ingredients
- 120 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 4 units large eggs
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 50 milliliters vegetable oil
- 50 milliliters whole milk
Instructions
Preheat your oven to 175°C (350°F) and line the bottom of a 9-inch round cake pan with parchment paper.
In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
Separate the eggs, placing the yolks in one large mixing bowl and the whites in another.
Using a mixer on medium-high speed, whisk the egg whites until soft peaks form. Gradually add half of the sugar (75 grams) and continue to whisk until stiff peaks are achieved. Set aside.
In the bowl with the egg yolks, beat together the remaining sugar (75 grams) and vanilla extract until the mixture is pale and thick.
Gradually add the vegetable oil and milk to the egg yolk mixture, beating until well combined and smooth.
Gently fold the sifted dry ingredients into the egg yolk mixture using a spatula, being careful not to overmix.
Carefully fold in the beaten egg whites into the batter in three additions, ensuring that the mixture remains light and airy.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake in the preheated oven for 28-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then gently remove and transfer it to a wire rack to cool completely.
Dust with powdered sugar or frost with your favorite icing before serving.
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 1341 mg | 58% | |
| Total Carbohydrate | 269.2 g | 98% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 153.9 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 228 mg | 18% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 947 mg | 20% | |
*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.
