Very tasty chocolate sponge cake: the usual traditional recipe

If you want something richly chocolatey, but don’t want to bother with brownies or fondant, you will need the usual recipe for a very tasty chocolate sponge cake, which you can quickly prepare at home. Airy baked goods are magically soaked, becoming juicy and tender.

Ingredients
Adviсe
Regular chocolate cake recipes
Traditional chocolate sponge cake
Sponge cake “one, two, three”
How to make the ultimate sponge cake
Which chocolate sponge cake is the most delicious?
Baking Personalities

Ingredients

For the test:

chicken eggs – 4 pieces;
flour – 130 g;
cocoa – 50 g;
sugar – 150 g;
salt - a pinch;
baking powder – 1 teaspoon.

condensed milk (not boiled) – 100 g;
strong coffee – 100 ml.

bitter chocolate – 180 g;
milk or watery cream - 2 tablespoons;
butter – 1 tablespoon.

Making chocolate sponge cake:

Mix the eggs with a mixer until light foam forms. Add sugar and gradually increasing the speed of the mixer, bring the mixture to a dense foam. This operation may take about 10 minutes. The mixture will be quite watery, but with a huge number of air bubbles.
Sift flour, cocoa, baking powder into a separate container, add salt, stir. Add the dry ingredients into the egg foam in several additions, carefully stirring the mixture in one direction each time. The dough should become moderately colored in a pleasant coffee color. The airiness of the mass must be preserved.
Transfer the dough into a prepared form and place in an oven preheated to 180 degrees.
Bake for approximately 40 minutes. Cool the cake on a wire rack.
Cut the cooled chocolate sponge cake into layers approximately 1 cm wide. The number of layers will depend on the diameter of your mold and the height of the cake.
Soak one sponge cake with condensed milk, and the other with strong coffee.
To make ganache, melt a chocolate bar broken into pieces in a water bath, add cream (or milk) to it. Bring the mixture until smooth. Then add the butter and stir again (this will give the glaze a shine).
Place the sponge cakes together so that the condensed milk is in the center. Pour ganache over the top of the cake, spreading it over the entire surface and sides of the dessert.

This is one of the easiest methods to make chocolate sponge cake with rich flavor.

Adviсe

A hot sponge cake cannot be cut into layers - it will crumble. It is better to wrap the crust that has cooled to room temperature with cling film and keep it in the refrigerator for at least a day.
Place a circle of parchment paper on the bottom of the baking dish (this will make it easier to remove the product). The sides of the mold do not need to be lubricated with anything (the dough, when rising, “clings” to the walls).

Regular chocolate cake recipes

Judging by the number of ingredients, the most common one is the traditional chocolate sponge cake on eggs. It is prepared from ordinary goods.

Traditional chocolate sponge cake

flour – 6 tablespoons;
cocoa – 2 tablespoons;
eggs – 6 pieces;
sugar – 6 tablespoons.

The eggs must be beaten with sugar into a fluffy foam, while the whites should be separated from the yolks.
Then carefully add the sifted flour and cocoa - these manipulations are successful if you follow the recipe.

Tip: the eggs should be at room temperature (take them out of the refrigerator in advance), and the whites are better beaten with a pinch of salt.

The most common one can be considered a recipe for a chocolate sponge cake “one, two, three”, which involves the usual mixing (without whipping) in separate containers of dry and watery ingredients with their next combination. Experienced housewives say that such a biscuit comes out all the time!

Sponge cake “one, two, three”

flour – 230 g;
cocoa – 60 g;
soda – 6 g;
salt – ½ teaspoon;
sugar – 275 g;
eggs – 2 pieces;
melted but not hot butter – 60 g;
olive oil – 60 g;
warm milk – 250 g;
vinegar – 1 tablespoon.

The basic rule of this recipe: vinegar is added at the very end, when all the ingredients are mixed. As a result of the reaction of soda and acid, the dough begins to bubble. At this moment it must be poured into the prepared form.

If you cannot get a fluffy dough from beaten eggs, you need to add baking powder or baking soda (some chocolate sponge cake recipes include both of these ingredients). In this case, you can add butter or vegetable oil to the mixture, as well as milk products, which make the baked goods more delicious, and get the most tender chocolate biscuit.

To ensure that the biscuit comes out, rises and does not fall, confectioners use other tricks. For example, increase the number of proteins (as in chiffon sponge cake) or the number of yolks (as in French sponge cake). With all this, the French recommend heating the mass in a water bath while kneading. Sugar dissolves better in heated egg foam, resulting in a consistently airy chocolate sponge cake.

How to make the ultimate sponge cake

In general, the best sponge cakes are made in a slow cooker. If you are cooking in the oven, it is better to knead the dough a couple of times and bake the required number of cakes, and then assemble them into a superb chocolate sponge cake.

The height of a regular springform pan is approximately 5.5 cm; the pie in it comes out 2 cm to 4 cm wide (depending on the amount of ingredients). This pie can be divided into 2-3 layers. By repeating the function, you can ultimately prepare a cake of 4-6 or more cake layers.

Which chocolate sponge cake is the most delicious?

The taste of the pie is first influenced by the composition of the ingredients, and then by the manufacturing method. The taste of the most ordinary traditional sponge cake can be enriched by adding vanilla, cinnamon, and citrus zest to the dough.

You can soak chocolate shortcakes in the most delicious sweet syrup diluted with alcoholic drinks and fruit juices. Dry shortcakes intensively absorb such additives.

The warmest texture and richest taste come from biscuits made with butter and sour cream. But chocolate lovers recognize brownie as the most delicious - a sponge cake with chocolate inside. In other words, in addition to cocoa powder, melted dark chocolate (80-100 g) is added to the dough, chocolate ganache is used as cream, and chocolate glaze is “coated” on top of the dessert.

Baking Personalities

The success of making a chocolate sponge cake depends almost entirely on the correct choice of baking mode, and this, in turn, on the characteristics of a particular oven.

In any case, the biscuit must be placed in an oven preheated to 180-200 degrees and baked at approximately the same temperature for 30 minutes. But this time gap also depends on the placement of ingredients, as well as on the diameter of the mold.

When the biscuit has risen perfectly and browned, you need to touch the surface. If it is elastic, pierce the cake with a wooden skewer. The stick should come out clean and dry (without traces of raw dough). If the golden brown sponge cake is raw inside, you need to continue baking by significantly reducing the heat, also covering the surface of the pan with a piece of foil (shiny side out).

The chocolate sponge cake is black in color, it is difficult to see its rosy color, and it is baked in much the same way as an ordinary sponge cake dessert. Therefore, study your oven when baking a snow-white sponge cake, select the temperature mode, and then start making chocolate sponge cakes according to the finished pattern.

The great abundance of options for making chocolate sponge cake allows any pastry chef to choose the perfect recipe.

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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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 a little, 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.

The chocolate biscuit is ready. Bon appetit and successful baking for you!

You can watch the detailed recipe for making it in my video or follow the link. https://www.youtube.com/watch?v=rzbuVuf6PN0

You can easily find my Channel with Video Recipes on YouTube. Just enter in the YouTube search - MaryanaTastyFood, Maryana Tasty Food or Maryana Recipes.

We also created a Telegram channel. Join and share with friends!

Step-by-step recipe for chocolate sponge cake with photos

Chocolate sponge cake with a delicate layer of airy buttercream is a constantly desired delicacy for those gathered at the festive table. I remember that as a child I simply wanted a piece of it, but my grandmother baked it only for the New Year, since the ingredients used were then considered scarce. Nowadays you can find everything you need in any refrigerator.

Despite this, not many beginners in cooking take on making such a cake, because it is considered to be quite complicated. But in vain! Now I will present to you a simple homemade chocolate sponge cake recipe: you will learn in detail how to create the perfect dough for a delicious shortcake, as well as a delicious cream that holds its shape perfectly.

Kitchen tools

In order to speed up the making of the cake and get a good result, it is very important to prepare in advance the kitchen utensils and utensils that will be useful to you in the process:

a round cake pan (preferably with a non-stick coating) with a diameter of 23 cm;
three or four spacious bowls with a volume of 300 ml;
small saucepan;
medium sieve;

several teaspoons and tablespoons;
cotton towels;
iron whisk;
long knife;
cutting board.

In addition, you will definitely need a mixer or food processor with a special attachment to quickly mix the ingredients of the dough and cream.

Ingredients

Biscuit

Wheat flour	180-200 g
Cocoa	40 g
Butter	70 g
Testicles	4 things.
Yolk	4 things.
Sugar	220-250 g
Salt	6 g
Vanilla sugar	10 g

Cream

Cream	500 ml
Condensed milk	200 ml
Cocoa	30 g

Impregnation

Sugar	100 g
Purified water	100 ml
Rum	20 ml

How to choose the right ingredients

Newbies may find the following information helpful regarding choosing the right products for their chocolate sponge cake.

Be sure to buy cream with a fat content of at least 35%, otherwise the cream may not thicken and leak while the cake is proofing.
It is possible to use boiled condensed milk, but it is better to prepare it yourself by boiling the can in boiling water for about an hour.
Chocolate can be either bitter or milky - it all depends on your personal preferences. At the same time, do not take chocolate with third-party fillers: nuts, raisins or dried apricots.
Instead of rum, you can choose another alcohol: liqueur or cognac. But under no circumstances use vodka or beer: these products will give the shortcakes a nasty taste.

Manufacturing sequence

Biscuit

Mix the wheat flour with cocoa powder, then sift the mixture through a sieve.
Mix the eggs and yolks with a whisk and add sweet sand.
Then beat the mass a little at the lowest speed of the mixer.
After this, place the container with the egg-sugar mixture in a water bath.
Heat the mass to 40 - 45 degrees, stirring constantly.
Remove from heat and beat at highest speed for about a minute.
In the process, add vanilla sugar and table salt to the mixture.
Mix wheat flour into the resulting fluffy mass in three additions.
Place a small portion of the prepared dough in a separate bowl.
Add melted butter to it and mix with a whisk.
Then return the resulting mixture back to the bowl with the dough.
Gently mix the dough again using a spatula.
Line the pan with parchment paper and grease it with butter.
Pour the prepared biscuit dough into it and level it.
Bake the cake in an oven preheated to 190 degrees for about half an hour.
Place the finished biscuit out of the mold onto a wire rack and allow to cool.
We cut it lengthwise into three similar shortcakes, let the hot pulp sit for a little longer.

Impregnation

Pour sweet sand into a saucepan and fill with water.
Place the bowl on the fire and heat the mixture, stirring until the sugar melts.
Then bring the syrup to a boil and remove from the stove, allowing it to cool slightly.
Add rum and lightly mix the mixture with a spatula.

Place condensed milk and cocoa in a deep bowl and mix little.
Pour the cream over it all and beat with a mixer at high speed.
Once the mass has become fluffy and airy, turn off the device.

Assembling the cake

We soak all purchased shortcakes with sweet syrup and rum.
Then we place one of the cakes on a spacious dish and press it a little.
Place about a third of the cream on top and spread it over the surface.
Place the second shortbread on top and also cover it with some of the cream.
Place the third cake on top, spread the remaining cream and spread it over the surface and sides of the cake.
Place the cake in the refrigerator to let it sit and soak in the cream.

How to decorate a sponge cake

This treat is great because it can be decorated after proofing, before serving. For those who don’t want to bother too much with decorations, I offer my own recipe for a good glaze.

Ingredients

250 g chocolate;
250 ml cream.

Manufacturing

Pour the cream into the pan and heat it until small bubbles appear on the surface.
Break the chocolate with your hands and put it in a deep bowl.
Pour hot cream over chocolate pieces and mix.
Once you have a homogeneous, shiny and smooth mixture, let the glaze sit for about two minutes.
We cover our cake with the purchased mixture; you can place confectionery powder, marmalade or candied fruits on top of the glaze.

Chocolate sponge cake: recipe video

The video below shows the complete process of making a delicious and beautiful cake with buttercream.

How can you vary a regular recipe?

If you wish, you can add some additional ingredients to the dough and cream to improve the taste and smell of the finished cake.

It is possible to add lemon essence or juice to the biscuit - this will appeal to those who cannot tolerate vanillin and its aftertaste.
The dough can be varied with ground nuts, for example walnuts or almonds. But try to heat them in a frying pan before chopping.
It is not at all necessary to stop specifically at this type of filler; you can always use any other cream for a sponge cake.
What else can you soak a sponge cake to make it juicy? In addition to sweet impregnation, you can use sweet syrups (cherry, raspberry), as well as regular coffee without sugar.