Chocolate Sponge cake is an airy spongy textured chocolate cake. It is very common in food joints. It is a popular base cake.
My first post of the year. Wishing everyone a very happy New Year 2021. So many life lessons are been learned in the last year.We stayed home, we started accepting life the way it comes. Our perspective changes. Mask and Sanitizer become the new normal. Hope this new year Changes a little bit of everything.
I always start the first post of the year with something sweet and special. A special chocolate cake to start the year. Every year during Christmas we buy a cake. Due to some extra home time, this year I decided to bake. Even for my daughter's birthday, I made her a Rasgulla cake. I tried a few things out of my comfort zone and I am loving it. Hope I keep it coming this year too.
I decorated the cake with a simple chocolate glaze and some sprinkles. It looked very decent and we loved it.
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Ingredients
I can definitely give you all some healthy alternatives for the ingredients used. Yet I used the standard ingredients for the Sponge cake. Sponge cake for me is a classic hence I prefer the ingredients as it is.
All Purpose Flour
As always we use white flour for the cake. We can definitely use half APF and half Wheat Flour. Or we can use wheat flour fully. Since we have Eggs in the ingredients list the sponginess will be retained.
Eggs
Eggs are the base for the spongy and fluffy cake and hence I prefer using them. If you are looking for an eggless chocolate cake, I have another version in the blog. You can check it out!!
Cocoa Powder
Use any good quality unsweetened Cocoa powder for the cake. Since it's a Chocolate cake, cocoa powder is the most essential ingredient.
Oil
Use any cooking oil as you prefer. We are not using butter and hence oil will serve as the binding agent. I am using coconut oil in this recipe.
Vanilla Extract
Use pure Vanilla extract.
Sugar
I am using Refined White Sugar. But we can replace it with Brown Sugar or even Cane Sugar. It will have no compromise in the taste and texture.
Prep Work
- First and Foremost all the ingredients should be at room temperature.
- Get a baking pan ready.
- Grease a baking pan with butter and dust in some flour. To this place a parchment paper.
- Preheat the oven.
Serving Suggestions
- Chocolate cake makes a great after school snack or even as a dessert.
- We can use Chocolate Sponge cake as a base cake for black forest cake or any other cakes with frosting.
- It is perfect for parties or any functions.
Decorating the Chocolate Cake
Decoration in any cake is optional and feel free to be creative and decorate to your heart's content.
I baked the Chocolate cake as our Christmas cake. So I went ahead with the Christmas theme. I made a simple Chocolate Glaze and then decorated it with grated chocolate and Sugar balls.
You can also use buttercream or even Chocolate ganache and decorate it as you wish.
Similar Recipes
Eggless & Butterless Chocolate Cake
FAQ's
If the dry ingredients or the flour added is more the cake might turn dry.
Use all the room temperature ingredients. Make sure you sieve the dry ingredients. Don't over mix the cake batter. Always fold it gently towards the end.
We bake the sponge cake by leavening it with egg whites, oil. It has the aeration created by beating the batter to a good ribbon consistency. It looks like a sponge in texture.
Cakes with more eggs will be moist and less dry. To get the good spongy texture you will need to add the eggs as indicated in the recipe. If you are okay to compromise on the texture you can reduce one egg.
Cakes made with oil in general have a good crumb than cakes with butter. They tend to stay moist for a longer time also.
Egg yolk adds the moisture and density you find in the bakery cake. Hence we add an extra egg yolk to the cake.
Always it's best the add the no .of eggs the recipe calls for. Adding more eggs might have an impact on the texture. But adding egg yolks definitely helps. However, not more than one mentioned in the recipe.
How to make Chocolate Sponge Cake
1) Sieve in all the dry ingredients together at first. Add in ½ cup of All-purpose flour.
2) Next add in 2.5 tbsp of Cocoa Powder
3) Next add in ½ tsp of Baking powder and ⅛ tsp of Salt.
4) Sieve all the dry ingredients together and set them aside.
5) In another mixing bowl add in 2 large Room temperature eggs and the Egg Yolk from 1 Egg.
6) To this add in ¾ cup of Powdered Sugar. Using a hand blender beat everything together until pale. The color of the eggs will slowly change from yellow to pale yellow. It will take about 1 or 2 mins.
7) To this add in ¼ cup of Cooking oil. Use any oil. I added Coconut Oil.
8) Now using a hand blender beat everything once again until a thick ribbon consistency. It will take 3 to 4 mins.
9) The batter will become slightly thick and flowing after beating till the ribbon consistency.
10) Next let's add in the dry ingredients. Slowly add in batches .
11) Fold the dry ingredients along with the wet ingredients using a whisk or Spatula.
12 ) Line a 7 inch round cake pan with parchment paper and transfer the cake batter to it. Tap the cake pan twice or thrice to remove the air bubbles.
13)Preheat the oven at 180 Deg C for 10 mins and bake the cake at 180 Deg C for 20 to 25 mins. Or till a toothpick when inserted comes out clean.
14) Allow the cake to cool completely and then run a knife through the edges of the pan. Invert and the cake comes easily out of the cake pan.
How to Prepare the Chocolate Glaze
1) In a saucepan add 1 cup of water. To this add in 2 tbsp of Cocoa powder and ½ cup of Sugar.
2) Next using a Whisk mix everything such that there are no lumps and the sugar dissolves.
3) Switch on the flame and keep cooking until the mixture thickens. It should get a sauce consistency.
4) After 5 mins add in 1 tbsp of Vanilla extract and 2 tbsp of Chocolate chips and 1 tsp of Butter. whisk once again. Make sure these chocolate chips dissolve.
5) Switch off once the chocolate sauce thickens.
Pro Tip: Always filter the chocolate glaze before pouring it on the cake. It gives a smoother glaze.
How to Decorate the Chocolate cak
1) Keep the chocolate Cake on a wire rack with a tray below. Now pour the chocolate glaze over the cake. It will beautifully coat the cake. The excess glaze will flow on the tray kept below the wire rack
2) I grated some compound dark chocolate and sprinkled it on the top and sides of the cake. Since it has chocolate glaze. It easily sticks on the cake.
3) Sprinkle in some Silver and golden sugar balls. Finally, I kept a Christmas decor and few cherries. Let the cake cool completely and then keep it in the refrigerator till use.
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📖 Recipe
Chocolate Sponge Cake
Standard 1 cup measures 240 ml
Equipment
- Hand Blender
- OTG Oven
- Hand Blender
- OTG Oven
Ingredients
- ½ cup All-Purpose Flour
- 2½ tbsp Cocoa powder
- ½ tsp Baking Powder
- ⅛ tsp Salt
- ¾ cup Powdered Sugar
- 2 Egg
- 1 Egg yolk
- 1 tsp Vanilla Extract
- ¼ cup Oil
Chocolate Frosting
- 1 cup Water
- 2 tbsp Cocoa Powder
- ½ cup Sugar
- 1 tsp Vanilla Extract
- 2 tbsp Chocolate Chips Optional
- ½ tsp Butter
For Cake Decoration
- ½ cup Grated Chocolate
- 1 tbsp Silver Sugar Balls
- 1 tbsp Golden Sugar Balls
- 3 Cherries
Instructions
- Sieve in all the dry ingredients together at first. Add in ½ cup of All-purpose flour.
- Next add in 2.5 tbsp of Cocoa Powder
- Next add in ½ tsp of Baking powder and ⅛ tsp of Salt.
- Sieve all the dry ingredients together and then set them aside.
- In another mixing bowl add in 2 large Room temperature eggs and the Egg Yolk from 1 Egg.
- To this add in ¾ cup of Powdered Sugar. Using a hand blender beat everything together until pale. The color of the eggs will slowly change from yellow to pale yellow. It will take about 1 or 2 mins.
- To this add in ¼ cup of Cooking oil. Use any oil. I added Coconut Oil.
- Now using a hand blender beat everything once again until a thick ribbon consistency. It will take 3 to 4 mins.
- The batter will become slightly thick and flowing after beating till the ribbon consistentcy.
- Next let's add in the dry ingredients. Slowly add in batches and fold along with the wet ingredients using a whisk or Spatula.
- Line a 7 inch round cake pan with parchment paper and transfer the cake batter to it. Tap the cake pan twice or thrice to remove the air bubbles.
- Preheat the oven at 180 Deg C for 10 mins and bake the cake at 180 Deg C for 20 to 25 mins. Or till a toothpick when inserted comes out clean.
- Allow the cake to cool completely and then run a knife through the edges of the pan. Invert and the cake comes easily out of the cake pan.
How to Prepare the Chocolate Glaze
- In a saucepan add 1 cup of water. To this add in 2 tbsp of Cocoa powder and ½ cup of Sugar.
- Next using a Whisk mix everything such that there are no lumps and the sugar dissolves.
- Switch on the flame and keep cooking until the mixture thickens. It should get a sauce consistency.
- After 5 mins add in 1 tbsp of Vanilla extract and 2 tbsp of Chocolate chips and 1 tsp of Butter. whisk once again. Make sure these chocolate chips dissolve.
- Switch off once the chocolate sauce thickens.
How to Decorate the Chocolate cake
- Keep the chocolate Cake on a wire rack with a tray below. Now pour the chocolate glaze over the cake. It will beautifully coat the cake. The excess glaze will flow on the tray kept below the wire rack.
- I grated some compound dark chocolate and sprinkled it on the top and sides of the cake. Since it has chocolate glaze. It easily sticks on the cake.
- Sprinkle in some Silver and golden sugar balls. Finally, I kept a Christmas decor and few cherries. Let the cake cool completely and then keep it in the refrigerator till use.
Video
Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.
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