Recipes for chocolate sponge cake in the oven

Chocolate sponge cake for a cake in the oven is a pastry that any housewife has prepared at least once in her life. But it could turn out low, “clogged” with flour and not airy. In the process of its production, the most insignificant moments are important. Knowing about them, you can create a lush, fragrant and delicious cake that the whole family will appreciate.

How to make a delicious chocolate sponge cake: secrets and subtleties
Chocolate sponge cake: traditional recipe
Chocolate sponge cake with kefir
Moist chocolate sponge cake in boiling water
Chocolate sponge cake with sour cream
Chocolate sponge cake with milk

How to make a delicious chocolate sponge cake: secrets and subtleties

Below we will reveal all the intricacies of how to prepare a chocolate sponge cake for a cake - fluffy and ordinary according to your own recipe:

sift flour and cocoa 2 times;

It’s interesting: this is an important point, since this way the flour and cocoa are saturated with oxygen, which contributes to the splendor of the finished chocolate dish. Flour should be consumed only of the highest grade, and not first grade or bran.

Help: if you still cannot avoid mixing the ingredients, then it is recommended to add 1 tsp to the flour. baking powder so that the dough rises.

Help: to ensure that the cake comes out moist, wrap it in cling film.

Chocolate sponge cake: traditional recipe

The traditional recipe for chocolate sponge cake in the oven consists of the following proportion: 60 g shortcake = 1 egg + 25 g sugar + 25 g flour. The usual serving is 4 eggs, 100 g flour, 100 g sugar and 3 tbsp. cocoa.

Carefully separate the whites from the yolks.
The yolks are beaten with sugar until a fluffy foam forms.
The whites are whipped separately until a snow-white foamy mixture is achieved.
The flour is sifted with cocoa and slowly added to the yolks. Everything is painstakingly mixed.
The whites are poured into the watery mixture and everything is carefully mixed with small movements.
The oven is preheated to 200.
The bottom of the mold is covered with parchment, greased with butter, lightly sprinkled with flour on top, poured the dough and put in the oven for 25 minutes.
Then the cake is taken out and carefully cut with a knife.
The dish is cooled, and after 8 hours it is cut into 2-3 parts and soaked.

The cream for a traditional chocolate sponge cake is quite simple: butter (100 g) is whipped with condensed milk (50 g) + cognac (10 g). The shortbread will be very tasty if you add a little lingonberries to the impregnation. You can sprinkle the cake with coconut flakes on top and let it soak for about 3-4 hours.

Chocolate sponge cake with kefir

In addition to the traditional shortbread, you can make a chocolate sponge cake, the recipe for which is suitable during Lent, since it does not contain eggs.

1 tbsp. kefir;
1 tbsp. Sahara;
2 tbsp. cocoa;
1 tbsp. flour;
0.5 tsp soda

Its production consists of the following steps:

Beat the drink with a mixer with sugar.
Sift cocoa and flour through a sieve.
Add quicklime soda, cocoa and flour to the kefir mixture. Stir until all lumps disappear.
Preheat oven to 200.
Pour the dough into a greased baking pan.
Place the pan in the oven and bake for 30 minutes.
Remove the finished cake and let it cool.
Wrap the cooled chocolate sponge cake in cling film and leave for 12 hours to make it even tastier.

The ingredients for a kefir recipe are easy to find in any store and the cost is within the budget of every family.

Moist chocolate sponge cake in boiling water

Dough prepared in boiling water makes it possible to bake a delicious chocolate sponge cake - moist and fluffy.

2 testicles;
250 g sugar;
300 g flour;
4 tbsp. cocoa;
1 tsp soda;
1.5 tsp. baking powder;
200 ml milk;
100 ml vegetable oil.

For this you will need:

Mix eggs with sugar, flour and cocoa. Beat until smooth.
Add baking soda and baking powder.
Pour in milk and vegetable oil. Mix.
Lastly, add boiling water (steep) and stir quickly.
Pour the watery mixture into a mold, the bottom of which is lined with parchment and greased with butter.
The oven is preheated to 220, and the dish is set to bake. After 5 minutes, you need to lower the temperature to 180 and wait another 40-50 minutes.
The chocolate sponge cake is cooled and cut into pieces.
Soaked in any cream.

Fundamentally: when making chocolate sponge cake in boiling water, all products must be at room temperature.

Chocolate sponge cake with sour cream

It’s easy to prepare a moist chocolate sponge cake, the recipe of which differs in the simplicity and availability of ingredients. Housewives can take note of the option of making shortbread with sour cream.

100 g butter;
5 tbsp. l. cocoa powder;
1 tbsp. Sahara;
1 tbsp. sour cream;
4 testicles;
0.5 tsp salt;
1.5 tbsp. wheat flour;
1 tsp soda

The butter is melted over low heat and cocoa powder is added at the end. Everything is mixed and removed from the heat.
Add sugar to the resulting mixture and stir continuously to avoid the formation of lumps.
Sour cream (15% fat content) is added.
Beat the eggs separately until a fluffy foam forms.
The eggs and sour cream mixture are combined and salt is poured into it.
Wheat flour is sifted together with soda and poured into the dough. The mixture should become homogeneous throughout the mixture.
The oven is heated to 180.
The dough is transferred to a baking dish and placed in the oven. The cake should rise for 20 minutes at a temperature of 180, then the temperature is lowered to 160 and baked for another 15 minutes.

Chocolate sponge cake with milk

Another simple recipe for a fluffy chocolate sponge cake, with only 295 kcal - dough in hot milk. It's easy to prepare.

3 testicles;
160 g sugar;
a pinch of salt;
170 g wheat flour;
16 g baking powder;
30 g cocoa powder;
60 g butter;
120 ml milk.

All you need:

Beat eggs with sugar and salt.
Add sifted wheat flour, baking powder and cocoa powder. Mix everything thoroughly.
Pour hot milk into the butter and bring it all to a boil until the butter is completely melted.
Then immediately pour the prepared dough into the hot milk mixture and mix (you can use a whisk or mixer).
Pour the dough into a mold lined with parchment.
Preheat the oven to 180 and bake the dough for 30-40 minutes.
The shortbread is considered ready if the dough does not stick to a toothpick or match.
The chocolate dish must be cooled, after a couple of hours soaked in any cream and decorated with coconut flakes or grated chocolate.

Chocolate sponge cake for a cake in the oven is simple and affordable for every housewife. Knowing the little tricks, you don’t have to worry that the cake won’t work out and it will be a shame to serve it to your guests. The dish should turn out airy, tender and fragrant.

Chocolate sponge cake

Cake “Bird's milk” on agar-agar

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Cheesecake with cherries (no baking)

Cake “Frezier” with mousseline cream and honey marzipan

Cupcake “Stolichny” with raisins

For babies
Children's party
New Year
Christmas
Valentine's Day
February 23
March 8
Easter
Birthday
quickly

This chocolate sponge cake is prepared quickly, simply and without separating the eggs into whites and yolks! If you create everything according to this recipe, the end result is a fluffy, soft and tender chocolate sponge cake. I offer a recipe for chocolate sponge cake for various shapes.

Ingredients

For a round pan with a diameter of 20-22 cm or a square pan with a diameter of 18×18 cm
testicles	4 things
sugar	120 g
flour	100 g
cocoa powder	20 g
baking powder (as needed)	1 tsp
For a round pan with a diameter of 22-24 cm or a square pan with a diameter of 23×23 cm
testicles	6 pcs
sugar	180 g
flour	150 g
cocoa powder	30 g
baking powder (as needed)	1 tsp

general information

Complexity

Easy

Step-by-step recipe with photos

Video recipe

In a bowl with high sides, beat the eggs with sugar and vanilla sugar, without separating the whites and yolks.

First, mix the eggs at low mixer speed, then add sugar evenly and increase the mixer speed to maximum and beat for at least 4-5 minutes until a fluffy light mass is obtained.

If the mixer is not very powerful, then you will need to increase the beating time to 7-10 minutes.

Add cocoa to the sifted flour, stir everything well with a whisk, then sift the flour and cocoa together a couple of times to saturate them with oxygen.

Add flour and cocoa to the beaten eggs in several additions.

Very carefully and accurately, but at the same time very painstakingly and not very long, knead the biscuit dough with a silicone spatula, moving from bottom to top, from the edges to the center. After mixing, the biscuit mass will settle slightly, but nevertheless it will be fluffy and elastic.

Fundamentally! If it does happen that the dough has fallen, add 1 teaspoon of baking powder.

Line the bottom and sides of the pan with parchment paper. (If there is no paper, you can sprinkle only the bottom of the mold with flour or grease with butter.)

Pour the finished dough into the mold.

Spread the biscuit dough as evenly as possible.

Bake a sponge cake in a tin with a diameter of 20-22 cm or in a square 18×18 cm at 180-190°C for 20-25 minutes.

Bake a sponge cake in a tin with a diameter of 22-24 cm or in a square 23×23 cm at 180-190°C for 30-35 minutes.

Baking time and temperature must be adjusted to each oven individually! The oven door must not be opened for the first 20 minutes, so that the chocolate sponge cake does not turn into a donkey!

Check the readiness of the biscuit with a toothpick. If the toothpick remains dry, then the sponge cake is ready, but if the toothpick is wet, then you need to throw the sponge cake in the oven for a couple more minutes.

Place the finished hot biscuit in the pan for 15 minutes to cool.

Then carefully remove the biscuit from the mold, remove the baking paper, transfer the biscuit to a wire rack and leave to cool.

If the top of the sponge cake comes out mounded, then in order for it to become even, you need to turn the sponge cake over onto a flat surface and leave it until it cools completely.

Cover the cooled biscuit with a napkin or cardboard towel and let it rest at room temperature for 8-12 hours.

Then, when soaked in syrup, the biscuit will not become soggy and crumble when cut.

Chocolate sponge cake

The best recipes for making chocolate biscuits with step-by-step photos. Delicious chocolate biscuits for all occasions!

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Chocolate sponge cake recipes

Ingredients

Baking powder – 1 tsp.

Refined vegetable oil – 3 tbsp.

Instant coffee – 1 tbsp.

Ingredients

Vegetable oil – 4 tbsp.

Citric acid – 0.25 tsp.

Ingredients

Chicken eggs – 3 pcs.

Wheat flour – 170 g

Baking powder – 16 g

Butter – 60 g

Ingredients

Starch – 50 g;

Cocoa – 25 gr;

Sugar -170 gr;

Vanillin – 1 sachet;

Baking powder – 0.5 tsp;

Butter -30 gr.

Ingredients

Cocoa powder – 100 g

Butter – 100 g

Wheat flour – 1 cup

Baking powder – 1 tsp.

Chicken eggs – 4 pcs.

Ingredients

Gingerbread seasoning – 0.5 tsp.

Chocolate – 8 pieces

Ingredients

Chicken eggs – 3 pcs.

Refined sunflower oil – 120 ml

Wheat flour – 280 g

Baking powder – 2 tsp.

Ingredients

Sugar – 0.5 cups;

Vegetable oil – 1 cup;

Vanilla sugar – 1 pack;

Baking powder (15 g) – 1 package;

Vanilla pudding – 2 packs;

Chocolate pudding – 2 packs.

Ingredients

Chocolate spread – 110 g

Vegetable oil – 20 ml

Baking powder – 1.5 tsp.

Cocoa powder – 1 tbsp.

Ingredients

Boiling water – 1 glass

Sugar – 1 glass

Vegetable oil – 40 ml

Butter – 20 g

Ingredients

Wheat flour – 250 g

Chicken eggs (C2) – 3 pcs.

Butter – 60 g

Vegetable oil – 60 g

Apple vinegar – 1 tbsp.

Baking powder – 1 tsp.

Ingredients

Chicken egg – 5 pcs.

Sugar – 1 glass

Wheat flour – 1 cup

Vanilla sugar – 1 tsp.

Baking powder – 1 tsp.

Cocoa powder – 2 tbsp.

Ingredients

Chicken egg – 4 pcs.

Sugar – 2 cups

Cocoa powder – 3 tbsp.

Milk – 1 glass

Vegetable oil (unflavored) – 1 cup

Baking powder – 1 tsp.

Wheat flour – 2 cups

Ingredients

Chicken egg – 4 pcs.

Wheat flour – 130 g

Baking powder – 1 tsp.

Ingredients

Chicken egg – 4 pcs.

Wheat flour – 130 g (+1 tbsp for cherries)

Cocoa powder – 3 tbsp.

Baking powder – 1 tsp.

Ingredients

Baking powder – 1.5 tsp.

Cool milk – 160 ml

Vanilla sugar – 1.5 tsp.

Watery coffee – 2 tbsp.

Brown sugar – 130 g

Butter – 130 g

Chocolate with nuts for decoration – 80 g

Ingredients

Egg whites – 170 g

Butter – 30 g

Lemon juice – a few drops

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Chocolate sponge cake

Hello, my dear friends and comrades! You often ask me about chocolate sponge cake and ask me to recommend which one is better for this or that cake.

I did a little advertising research on our web and found out that there are not many good recipes for chocolate sponge cake.

With the idea given to us, I decided to collect for you in this article three of my own most successful chocolate biscuits , which differ not only in taste and color, but also in texture, and, obviously, in the method of production.

I can’t even say which of these biscuits I like better. They are so different that you should experience them ALL, #yashchivayu

Sponge cake No. 1. With chocolate.

Almost all of you are already familiar with this recipe. This sponge cake is the oldest and most battered chocolate sponge cake. I often recommend it to you. I baked it myself again almost 2 days ago. It is so rich in itself that it does not require, unlike vanilla, a huge amount of “additional materials”. So, for the last cake, I simply soaked it in syrup and layered it with mascarpone cream. It turned out to be simply brilliant.

We will need:

dark chocolate, 55-60% – 140 gr.
butter – 75 gr.
eggs – 6 pcs.
sugar – 180 gr.
flour – 100 gr.
starch – 50 gr.
baking powder – 16 gr.

Manufacturing:

Preheat the oven to 180ºC, grease a 24 cm diameter mold with butter and sprinkle with flour (shake off any remaining flour).
Melt the chocolate in a water bath. Make sure that the upper container does not touch the water and that the water does not boil. Stir the chocolate occasionally with a spatula.
Once the chocolate turns into a homogeneous glossy glaze, add the butter, cut into cubes, mix and remove from the water bath.
Separate the whites from the yolks and beat the yolks in a mixer with half the sugar (90 g) until a fluffy light mass is formed.
Then add melted chocolate to this mass and, using a spatula, mix with careful folding movements until smooth.
In a separate, clean bowl with a mixer with clean attachments, beat the whites with the remaining sugar (90 g) until hard peaks form (the whites should not fall out of the bowl if it is turned upside down).
Add the resulting meringue into the chocolate mass and mix with careful folding movements from bottom to top until smooth.
In a separate bowl, mix flour with starch and baking powder, and sift into the chocolate mass. Gently mix again with a spatula until the ingredients are combined.
Pour the dough into the prepared pan and bake in a preheated oven for 50 minutes.
Check the readiness of the dough with a toothpick. And if particles of raw dough are visible on it, then bake the shortbread for another 5 minutes and check again.
Cool the finished cake in the mold for 5 minutes, then remove from the mold, transfer to a wire rack and leave until completely cooled.

Biscuit No. 2. In boiling water

Thanks to the addition of coffee, this type of chocolate biscuit comes out very rich in taste and color, but at the same time indescribably tender.

Ingredients:

cocoa powder - 85 gr.
flour - 200 gr.
sugar - 225 gr.
soft brown sugar - 200 gr.
baking powder - 1 ½ tsp.
soda - 1 ½ tsp.
salt – ¾ tsp.
eggs, large - 2 pcs.
drink – 235 ml
sunflower oil – 120 ml
vanilla extract - 2 tsp.
boiling water - 235 ml
instant coffee - 1 tsp.

Manufacturing:

Preheat the oven to 180ºC. Grease a mold with a diameter of 23-24 cm, cover the bottom with parchment and grease again with oil.
Place all dry ingredients (not including coffee) in a mixer bowl: cocoa, flour, sugar, baking powder, baking soda and salt. Mix on low speed mixer for 2 minutes.
Pour boiling water over instant coffee and stir until dissolved.
Then add all the remaining watery ingredients (along with hot coffee), and stir for another 3 minutes until a homogeneous mass is formed.
Pour the batter into the pan and bake for 60 minutes or until the skewer comes out dry.
Cool the finished biscuit in the mold for 5 minutes, then turn it over onto a wire rack, remove the paper and leave until completely cool.
After the biscuit has cooled, cut off the dried top.

Traditional sponge cake with cocoa

This is an analogue of my famous vanilla sponge cake from the chef. When you asked me how to turn this vanilla sponge cake into a chocolate one, I usually recommended that you simply replace some of the flour with cocoa. But essentially from the same course I still have a recipe for a chocolate sponge cake, which is prepared slightly differently.

For this chocolate sponge cake we will need:

butter - 25 gr.
eggs - 225 gr.
sugar - 135 gr.
salt - 1 gr.
vanillin - on the tip of a knife
flour - 50 gr.
starch - 50 gr.
cocoa - 25 gr.

Manufacturing:

Melt the butter and leave it aside to cool.
Preheat the oven to 150º . Cover the bottom of a springform pan with a diameter of 24 cm with baking paper.
In a separate bowl, mix flour, starch and cocoa.
Place eggs, salt, vanillin in a mixer bowl and beat until foamy.
Then add sugar evenly and continue beating until a fluffy, light, but not very thick mass is formed, 5-10 minutes.

I beat on my own 500 Watt machine at the highest speed for about 10 minutes.

If you plan to cut your chocolate biscuits into shortcakes, it is better to let them dry for several hours in advance, wrapped in cling film.

And since almost everyone has already begun to ask which cream is best to choose for these biscuits, here is my article with 15 recipes for cake cream . My favorite is with mascarpone.

And in this article ⇒ you can find a good vanilla sponge cake for a cake.

In conclusion, you can watch my latest video on making chocolate biscuit dough: