Black Chocolate Sponge Cake Recipe

Name: Black Chocolate Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 1/2 cup shortening; 2 eggs; 2 tsp. baking soda; 1/2 cup sour milk; 1/2 cup cocoa; 2 cups flour; 1 tsp. vanilla; 1 cup boiling water; 1 lb. powdered sugar; 1/2 cup shortening; 1/2 cup peanut butter; 1 tsp. vanilla; 1 egg white; Milk (enough to make a creamy frosting)

Servings: persons

2 cups sugar
1/2 cup shortening
2 eggs
2 tsp. baking soda
1/2 cup sour milk
1/2 cup cocoa
2 cups flour
1 tsp. vanilla
1 cup boiling water
1 lb. powdered sugar
1/2 cup shortening
1/2 cup peanut butter
1 tsp. vanilla
1 egg white
Milk (enough to make a creamy frosting)

1
Cream sugar, shortening, and 1 egg (save second egg for frosting).
2
Add baking soda and milk.
3
Then add dry ingredients, cocoa and flour.
4
Add vanilla and boiling water.
5
Beat on medium speed for 2 minutes.
6
Bake at 375F for 30 minutes.
7
Frosting: Put powdered sugar, shortening, peanut butter, vanilla, and egg white in a bowl.
8
You can mix by hand or by mixer on medium speed.
9
As you start mixing, start adding milk a little at a time.
10
When your frosting is creamy but not too stiff, your frosting is done.
11
Spread on cooled cake.
12
If cake is still warm to touch, don't put frosting on because it will warm up the frosting and start sliding off the cake.

1908

kcal

Calories

Fat

274

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups sugar, 1/2 cup shortening, 2 eggs, 2 tsp. baking soda, and more.

Yes, Black Chocolate Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Chocolate Sponge Cake

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