Classic Chocolate Sponge Cake Recipe
This classic chocolate sponge cake is light, fluffy, and perfect for any occasion. Whether you’re making it for a birthday, a family gathering, or simply to satisfy your chocolate cravings, this cake is sure to impress. With a rich chocolate flavor and a soft texture, it can be served on its own, with frosting, or layered with fruit and cream.
Ingredients:
- 1 cup (125 grams) all-purpose flour
- 1/4 cup (30 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup (200 grams) granulated sugar
- 1/2 cup (120 milliliters) whole milk
- 1/4 cup (60 grams) unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper to ensure the cakes don’t stick once baked.
- Mix the dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This will help ensure that the dry ingredients are evenly distributed throughout the batter.
- Prepare the egg mixture: In a large mixing bowl, beat the 4 eggs and granulated sugar together using an electric mixer on medium speed. Beat the mixture for about 5-7 minutes, or until it becomes pale, thick, and fluffy. The air incorporated into the mixture is what helps the cake rise and gives it its light texture.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the egg-sugar mixture, mixing until just combined. Be careful not to overmix to avoid deflating the batter. The texture should be thick but smooth.
- Heat the milk and butter: In a small saucepan, heat the whole milk and melted unsalted butter over medium heat. Stir occasionally, until the mixture is about to boil but not fully boiling. Remove the saucepan from the heat and stir in the vanilla extract.
- Incorporate the milk mixture: Slowly add the hot milk mixture to the batter, stirring gently until it’s fully combined and smooth. The warm milk helps to keep the batter soft and ensures the cake will bake with a tender crumb.
- Divide the batter: Evenly divide the batter between the two prepared cake pans. Use a spatula to spread the batter to the edges of the pans, ensuring an even layer.
- Bake the cakes: Place the pans in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Be sure not to open the oven door too early, as this can cause the cakes to collapse.
- Cool the cakes: Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. After that, turn the cakes out onto a wire rack to cool completely.
Serving Suggestions: Once cooled, you can serve the cake as is, or frost it with chocolate ganache, whipped cream, or your favorite icing. You could also layer it with fresh berries or fruit for a lighter dessert option. If you want to elevate the flavor, add a layer of your favorite jam or use the cake for a layered trifle.
This chocolate sponge cake can be stored in an airtight container for up to 3 days at room temperature, or it can be refrigerated for longer storage.
Enjoy your delicious homemade chocolate sponge cake!