Chocolate Sponge Cake Recipe

Name: Chocolate Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/4 cups flour; 2 tablespoons unsweetened cocoa powder; 2 teaspoons baking powder; 2 pinches salt; 1 cup sugar; 1 tablespoon vanilla essence; 1/2 cup milk; 1/2 cup oil; 2 eggs; frosting; 2/3 cup whipping cream; 260 g semisweet chocolate (40%-50% cocoa)

Servings: persons

1 1/4 cups flour
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
2 pinches salt
1 cup sugar
1 tablespoon vanilla essence
1/2 cup milk
1/2 cup oil
2 eggs
frosting
2/3 cup whipping cream
260 g semisweet chocolate (40%-50% cocoa)

1
mix flour, cocoa, baking powder, sugar and vanilla in a bowl.
2
Add milk, oil and eggs.
3
Mix everything until smooth at a slow speed with a mixer.
4
Bake at 180u00b0C for 35 to 45 minutes.
5
Cool in pan for 10 minutes, then invert and cool on rack.
6
For frosting heat cream in a saucepan don't let it boil add chopped chocolate mix until smooth let cool until it thickens (can be put in fridge).
7
Use1/3 icing between the layers 1/3 frosting on top and rest around the cake .
8
Refrigerate the cake to harden the frosting but serve it at room temperature.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 1 1/4 cups flour, 2 tablespoons unsweetened cocoa powder, 2 teaspoons baking powder, 2 pinches salt, and more.

Yes, 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.

Chocolate Sponge Cake

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