Chocolate sponge cake that is super light, fluffy & soft. This cake can be used as a base for black forest cake or any other desserts that call for chocolate sponge. This recipe yields a 6 inch cake.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes
  • Yield: 6 · 6 people
  • Category: Dessert / Sweet
  • Cuisine: world

Ingredients

  • ½ cup all-purpose flour ((60 grams))
  • 2½ tbsp cocoa ((about 15 to 20 grams))
  • 1/8 tsp salt
  • ½ tsp baking powder
  • 5 tbsp fine sugar
  • 2 eggs ((at room temperature))
  • 1 egg yolk ((at room temperature))
  • 1 tsp vanilla extract
  • 4 tbsp oil (or ¼ cup (I used coconut oil))
  • ½ cup + 2 tbsp semi sweet chocolate chips
  • 1 chocolate bar ((I used milk chocolate))

Method

Preparation

  1. Make sure all the ingredients are at room temperature.
  2. Grease & line a 6 inch pan. Alternately grease & dust some cocoa evenly. Invert the pan to remove excess. To make layers for black forest cake you can also use two 6 inch pans. Preheat the oven at 340 F - 170 C for at least 15 mins
  3. Sieve together cocoa, flour, baking powder & salt to a mixing bowl. Mix well and keep aside.

Beat eggs & sugar

  1. Break 2 whole eggs to a large mixing bowl. Separate 1 egg yolk and add it as well along with sugar.
  2. Begin to beat on a low speed to avoid splashes. Then increase the speed to high and beat until frothy.
  3. Pour vanilla & continue to beat until a ribbon consistency is achieved. The eggs turn frothy & foam up. The volume will more than double and will reach a ribbon stage.
  4. Lift the whisk & check to find the ribbon consistency. The egg mixture will fall like a ribbon from the whisk when you lift it. If this is not achieved then continue to beat.
  5. Next keep beating and pour oil in a slow stream to the egg mixture. Beat the mixture on a high speed just until combined. Do not over beat.

Make batter

  1. The flour needs to be added in 3 small batches. Now sprinkle 1/3 of the dry mixture/ ingredients to the egg mixture.
  2. Using a whisk gently mix just until partially incorporated. Do not over mix or beat the batter at this stage as it deflates the mixture & can make a flat dense cake.
  3. Repeat adding another 1/3 portion of the flour and mix. Finish off by adding the last part. Mix until just combined well.

How to make chocolate sponge cake

  1. Transfer to the prepared pans. Tap the pan to the counter twice.
  2. Bake at 170 C for 15 mins if using two 6 inch pans. Bake for 20 to 24 mins if using a single 6 inch pan.
  3. When the cake is done a tester inserted comes out clean. Transfer the cake pans to a cooling rack and cool down for 15 mins. Invert on a cooling rack and cool completely.
  4. Dust some powdered sugar or make a frosting. This chocolate sponge cake can be used to make black forest cake or just melt some chocolate chips and pour it over the cake.
  5. I melted little over half a cup of choco chips and frosted the cake. Decorated with some chocolate shavings.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.