Devonshire Chocolate Sponge
Indulge in the rich, velvety delight of Devonshire Chocolate Sponge—a classic treat that pairs airy lightness with decadent flavor. This timeless recipe features a tender crumb infused with premium unsweetened cocoa and dotted with bits of luscious dark chocolate for an extra layer of indulgence. With its perfectly balanced sweetness and a hint of vanilla, each bite melts in your mouth. Ideal for celebrations or an afternoon tea, this chocolate sponge is easy to prepare with simple ingredients like all-purpose flour, butter, and eggs. Finished with a dusting of powdered sugar for an elegant touch, it’s a versatile dessert that can be served as is or dressed up with fresh berries and whipped cream. Ready in under an hour, this quintessential treat is as satisfying to bake as it is to savor. Perfect for chocolate enthusiasts and those seeking a reliable yet indulgent dessert recipe!
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Recipe Information
Ingredients
- 150 grams all-purpose flour
- 40 grams unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 120 grams unsalted butter, softened
- 160 grams granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 150 milliliters whole milk
- 50 grams dark chocolate, chopped
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease and line a 20 cm (8-inch) round cake tin with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and sugar together until pale and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Gently fold in the chopped dark chocolate using a spatula, ensuring it is evenly distributed in the batter.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
Optionally, dust the top of the cake with powdered sugar before serving for an elegant finish.
Nutrition Facts
Calories |
2777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.1 g | 178% | |
| Saturated Fat | 82.1 g | 410% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 838 mg | 280% | |
| Sodium | 1791 mg | 78% | |
| Total Carbohydrate | 357.9 g | 130% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 196.7 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 397 mg | 31% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1522 mg | 32% | |
*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.
