Chocolate Sponge Cake Recipe

Name: Chocolate Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None eggs; 3/4 cup sugar; 3/4 cup self-rising flour; 1/4 cup unsweetened cocoa powder; 1 tbsp cornstarch; 1 tbsp butter; 1 oz white chocolate, melted; 1/2 cup strawberry jam; 1 1/4 cups heavy cream, whipped; None None FOR THE CHOCOLATE GANACHE; 1/3 cup heavy cream; 7 oz semi-sweet chocolate, broken

Servings: persons

4 None eggs
3/4 cup sugar
3/4 cup self-rising flour
1/4 cup unsweetened cocoa powder
1 tbsp cornstarch
1 tbsp butter
1 oz white chocolate, melted
1/2 cup strawberry jam
1 1/4 cups heavy cream, whipped
None None FOR THE CHOCOLATE GANACHE
1/3 cup heavy cream
7 oz semi-sweet chocolate, broken

1
Preheat the oven to 350u00b0F. Lightly grease and line bottoms of two 8-inch round cake pans with parchment paper. Dust sides of pans with a little flour. Shake out excess.
2
Beat eggs in a large bowl with an electric mixer for 30 seconds until frothy. Gradually add sugar and beat until thick and pale and mixture holds its shape (may take 10 mins).
3
Sift flour, cocoa powder and cornstarch onto a piece of parchment paper. Combine 1/3 cup hot water and butter in a small bowl. Gradually fold flour into egg mixture, then add water mixture. Pour evenly into prepared pans.
4
Bake 20-25 mins, until sponge cake springs back when touched lightly. Loosen edges with a small spatula. Cover a wire rack with a tea towel, then turn out cakes. Cool completely.
5
For the chocolate ganache, heat cream in a small saucepan until almost boiling. Add chocolate, stirring until melted. Cool until spreadable.
6
Spread over top of 1 cake. Drizzle small dots or lines of white chocolate over ganache. Using the tip of a skewer, gently drag white chocolate through ganache to create a feathered pattern. Spread bottom cake with jam and whipped cream. Top with decorated cake.

1066

kcal

Calories

Fat

101

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 12 ingredients. The key ingredients include: 4 None eggs, 3/4 cup sugar, 3/4 cup self-rising flour, 1/4 cup unsweetened cocoa powder, 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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