Happy's Cook

Sunday, February 22, 2015

Chocolate Sponge Cake Recipe | Basic Sponge Cake | Christmas Special Recipes

I already have the recipe of an eggless moist chocolate cake in the blog. It is one of our favourites and I make it very often at home. But I was planning to bake a black forest cake and was hunting for a perfect sponge cake recipe. Then, I got an opportunity to attend the baking class with Chef Joe at Gateway International Hotel in Sholinganallur. He taught us some interesting cakes, cookies and this is one among them. I tried it at home the next weekend and it came out really well. This tastes very similar to the sponge cakes we get in the bakery. 

All purpose flour(Maida) - 3/4 Cup
Cocoa powder - 1/4 Cup
Granulated Sugar - 3/4 Cup
Eggs - 4 
Vanilla Essence - 1/2 tsp 
Baking Powder - 1.5 tsp 
Salt - 1/8 tsp
Oil or Unsalted Melted Butter - 2 Tblsp
1. Sieve the flour, cocoa powder, baking powder and salt twice for even mixing. Keep it aside.
2. Whisk the eggs until slightly foamy. Slowly pour the sugar, vanilla essence and continue whipping for 10 to 15 minutes or until the mixture forms the ribbon when you lift the whisk. The mixture will be smooth and fluffy at this stage. (I missed to take a pic of this stage). Now reduce the speed of the electric mixer to a very low speed and start adding the flour slowly. 
3. Instead of using the mixer on low speed, you can use a spatula. Mix until there are no traces of flour and make sure you are not overmixing. Add the oil or melted butter at this stage and gently fold the batter until the oil/butter is incorporated. Grease a pan with oil and line it with parchment paper. Pour the batter and tap it gently to spread evenly in the pan.
4. Preheat the oven @180 degree for 10 minutes and bake it for 25 to 30 mins. The cake is done when the toothpick inserted comes out clean. Allow it to cool completely. Invert it to a plate and remove the wax paper. Slice it into squares and serve.
The yummy and spongy cake can be used as a base cake for the black forest or any other cake. It can also be served as a tea cake.
Points to remember:
  • The cocoa powder might be little lumpy, so sieve it with the flour once or twice for even mixing. 
  • If the eggs, sugar are not whisked until fluffy and smooth, the cake will not be spongy as expected. It will be dense and flattens once the cake is out of the oven. 
  • An electric hand mixer works best, but you can also use a hand whisk and it takes more time to whisk to get the required stage. 
  • This cake has a mild sweetness and can be paired with chocolate ganache or buttercream frosting.
  • The eggy smell will be there in the cake if you are not whisking it really well.
Warm Regards,
Happy's Cook - Divya


  1. Supersoft chocolate sponge cake. Love it!!!

  2. Looks super simple, and the texture look amazing! Great one dear!

  3. Baked to perfection...they look so soft, moist and delicious...I love sponge cakes and when its chocolate...double happiness!! Bookmarking it!


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