What I love the most about this chocolate sponge cake is how easy and trustworthy recipe is this. All you need is few staple ingredients, beater and a mixing bowl.
It pairs beautifully with light whipped cream frosting, diplomat cream, or even just a dusting of powdered sugar.
Let’s see how to make this light and airy chocolate sponge cake that is the best ever!
Why will you love this chocolate sponge cake recipe?
- Lightly sweetened – This is not at all sweet and also brings out the chocolate flavor beautifully.
- Light, soft cake – This is a fool-proof recipe so don’t worry about being it dense .
- Easy to follow – This is extremely easy to follow recipe with my step-by-step instructions.
- No fancy tools – You do not need any fancy tools to make this light sponge cake.
- Basic ingredients – This is made from everyday ingredients so this will be your last minute bet.
- Perfect for any occasion – Pair with your favorite frosting and enjoy for any occasion.
How do you make a chocolate sponge cake recipe?
Let’s understand the overview of the recipe. Jump to the step-by-step recipe for all the details.
| Sr. No. | Steps |
| 1. | Sift dry ingredients. |
| 2. | Beat eggs and sugar. |
| 3. | Gently fold sifted dry ingredients. |
| 4. | Bake, cool, and enjoy. |
Chocolate sponge cake ingredients
Eggs – This is the main ingredient of our recipe. This will add structure and also helps the cake to rise. PS – It does not contain any rising agent.
Caster sugar – It moistens the cake and also add sweetness.
All-purpose flour – This will bind all the ingredients together and gives the cake a nice, sturdy structure.
Corn starch – This will make the cake lighter. Skip it if using cake flour.
Cocoa powder – Use dutch-processed cocoa powder for that rich chocolate flavor.
Salt – Do not skip. Just a pinch. It balances the sweetness and brings out chocolate flavor.
Vanilla extract – Just 1/2 tsp but unavoidable. It not only adds the sweet aroma but also enhances the chocolate flavor.
Any substitutes?
Cake flour – This will make the cake lighter. Replace with 100 gms of cake flour and avoid corn starch.
Coffee powder – Add 1.2 tsp of coffee powder to bring out the chocolate flavor.
Tools needed
- Measuring spoons/cups – to measure ingredients.
- Weighing scale – to precisely measure ingredients.
- Mixing bowls – To prepare the cake batter.
- Hand beater – to beat the eggs and sugar.
- Spatula – to gently fold the flour.
- 6 inch round pan – to bake the cake.
- Parchment paper – to line the baking pan.
- Wire rack – to cool the cake.
Chocolate sponge cake (step-by-step) recipe
- Preheat the oven to 338F (170C). Prepare the pan by applying butter and flour from inside.
- Sift all-purpose flour, cocoa powder, and salt together in a mixing bowl.
- Add eggs and sugar in a mixing bowl.
- Beat eggs until very fluffy and very light in color (pale yellow). Lift the batter and it should remain on top after it falls down. Add vanilla extract and beat again for 30 seconds.
- Sift 1/3rd of flour mixture on top of the egg mixture. Fold gently with rubber spatula.
- Add another 1/3rd portion of the flour and gently fold. Repeat until he flour is finished.
- Pour the batter into the prepared pan. Don’t smooth out or bang the tin as it will deflate the batter.
- Bake for 40 minutes. Switch off the oven and keep he cake inside for another 10 minutes.
- Remove from the oven and put it on the wooden board. Let it cool for few more minutes or until you can touch with bare hands.
- Perform toothpick test.
- Flip on the wire rack and let it cool.
- Enjoy.
How to serve?
This can be enjoyed daily with your favorite coffee or tea or for celebrations.
Simple – Serve it with tea of coffee by dusting powdered sugar.
Celebrations – Pair the cake with whipped cream frosting, fruit compote, chocolate ganache.
However you want to serve it, this chocolate sponge cake will not disappoint.
Watch me making it (video)
Storing and freezing instructions for the chocolate sponge cake
This chocolate sponge cake stores really well. You can wither store it at room temperature, refrigerator or simply freeze it.
Storing instructions
Once cake is cooled down, cover the cake with plastic wrap and store at room temperature in cool and dry place. I would recommend to put it in an air tight container and it stays ok at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing instructions
Cover the cake with aluminum foil along with plastic wrap and freeze it for up to 2 months.
Thawing instructions
When you’re ready to enjoy it, simply take the cake out of the freezer and let it thaw at room temperature (do not remove the foil or plastic wrap). This helps to maintain the moisture.
Secret tips to make the chocolate sponge cake recipe
Measure your ingredients properly – Baking is all about the science. So, I highly recommend weighing the flour and cocoa using a weighing scale.
Use room-temperature eggs – Room temperature eggs beats nicely so make sure they are not cold. If you forgot to take them out of the refrigerator, just place them in a bowl of warm water for 5 minutes and you are all set.
Sift the dry ingredients – This small step makes a big difference. It removes lumps, won’t deflate eggs-sugar batter and adds air, which helps the cake rise beautifully.
Don’t overmix the batter. Once everything comes together, stop mixing. Overmixing can make the cake dense instead of light, and fluffy.
Preheat your oven properly – Do not skip this step. A hot oven from the start ensures the sponge rises evenly.
Do not overbake – Every oven is different, so start checking a few minutes before the suggested baking time. Overbaking will make the cake dry.
Let the cake cool completely before storing / frosting – This prevents the frosting from melting and keeps your layers neat.
Use good-quality cocoa powder – Since chocolate is the star here, better cocoa means better flavor.
FAQs
If you have any further questions, please feel free to drop a comment below, and I will be happy to answer them.
Want to try some other chocolate cake recipes?
- Nutty chocolate nutella cake.
- Easiest chocolate loaf cake.
- Mini mocha cake.
- Mini chocolate mousse cake.
Did you make it?
If you try this chocolate sponge cake, I would love to hear how it turned out for you!
Did you keep it simple, or paired with frosting, fillings, or flavors? Drop a comment below and share your experience, your tips and variations might help another baker too :).
Do you forget to tag me @dessertkatta or #dessertkatta, #dessertkattarecipes if you post it on Instagram.
And if you have any questions while baking, just ask… I’m always happy to help 🍫🍰.
Recipe card
Chocolate Sponge Cake
Description
This easy chocolate sponge cake comes together quickly and delivers a soft, fluffy texture every time. The rich cocoa flavor shines through without being too heavy, making it perfect for any occasion. Whether it’s for birthdays, tea time, or simple cravings, this cake fits right in.
Ingredients
Recipe
- Preheat the oven to 338F (170C).
- Prepare the pan by applying butter and flour from inside.
- Add eggs and sugar in a mixing bowl.
- Beat eggs until very fluffy and very light in color (pale yellow). Lift the batter and it should remain on top after it falls down.
- Sift 1/3rd of flour mixture on top of the egg mixture. Fold gently with rubber spatula.
- Add another 1/3rd portion of the flour and gently fold. Repeat until he flour is finished.
- Pour the batter into the prepared pan. Don't smooth out or bang the tin as it will deflate the batter.
- Bake for 40 minutes or until the toothpick inserted comes out clean.
- Switch off the oven and keep he cake inside for another 10 minutes.
- Remove from the oven and put it on the wooden board. Let it cool for few more minutes or until you can touch with bare hands.
- Flip on the wire rack and let it cool.
- Enjoy.
