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 used 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.

Sponge cake with cocoa

A very tasty recipe for sponge cake with cocoa. It is prepared using the same technology as a traditional sponge cake, but part of the flour is replaced with cocoa powder.

You can simply turn a sponge cake with cocoa into a cake by cutting it into 2-3 shortcakes and covering it with your favorite cream. But in order for the result to really amuse you, be sure to bake the sponge cake in advance, ideally in the evening, so that it has time to “rest”, then the cakes will be the softest and juiciest, and will not crumble too much.

From the indicated amount of ingredients you will get a cake with a diameter of 18 cm. Simply divide it into 3 cakes approximately 1.5 cm wide. You can use any cream for the layer, whatever you like; I prepared it with chocolate cream on cream . And don’t forget to grease the shortcakes with impregnation before applying the cream, then they will be even juicier and will not absorb excess cream.

Ingredients

chicken eggs – 4 pcs.
sugar – 150 g
wheat flour – 115 g
cocoa powder – 25 g
butter – 40 g
salt – 1 chip.

Manufacturing

All ingredients for making biscuit dough must be warmed to a comfortable room temperature. Therefore, do not forget to remove the eggs from the refrigerator in advance - at least 1-2 hours in advance. Turn on the oven to preheat. Sift the flour and cocoa powder through a fine sieve, stir, and set aside. Separate the whites and yolks - very carefully so that not a drop of yolk gets into the protein mass, otherwise it will not beat well.

Mix 4 yolks (65 g) with half the sugar (75 g) in a deep bowl. Whisk thoroughly until the mixture lightens and all the grains of sugar dissolve.

Separately, beat 4 egg whites (150 g) in a bowl with a pinch of salt until the mixture turns gray and starts to form small bubbles. Then pour in the remaining sugar (75 g) in a narrow stream, always whisking with a mixer. The protein mass should turn white, become fluffy and form dense peaks that will be held on the mixer beaters.

Carefully, using a spatula (not a mixer!), combine the whipped whites with the yolks. Mix from bottom to top, lightly so that the whites retain their airiness.

Chocolate sponge cake

Cake “Bird's milk” on agar-agar

South American cherry pie

Cheesecake with cherries (no baking)

Cake “Frezier” with mousseline cream and honey marzipan

Cupcake “Stolichny” with raisins

For kids
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.

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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