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Chocolate Sponge Cake
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Paulo Rocha

Paulo Rocha

Chocolate Sponge Cake

30m

Introducing the Chocolate Sponge Cake, a delightful and versatile twist on the classic favorite!

Its light and airy texture, paired with its rich chocolate flavor, make this a delightful treat on its own, dusted with powdered sugar. But don't stop there! This marvelous cake can be your creative canvas, perfect for layering with ganaches, creams, or fruit fillings, crafting delightful chocolate desserts for every celebration.

Explore the possibilities and let your imagination run wild with this irresistible chocolate indulgence!

  • Preheat the oven to 170 °C

    Step 0
  • Add 4 eggs and 125 g of sugar to a stand mixer bowl

    Step 1
  • Add the whisk attachment to the stand mixer and whisk for 5-8m until the mixture gets fluffy and light pale yellow

    Step 2
  • Line a large tray with parchment paper and grease it with butter

    Step 3
  • Sieve 15 g of cocoa powder and 112 g of all-purpose flour to a container

    Step 4
  • Whisk until combined

    Step 5
  • Gradually incorporate the sifted flour and cocoa mixture into the beaten eggs by gently mixing it with smooth movements from bottom to top

    Step 6
  • Divide the batter equally into 2 ring molds of 15 cm diameter placed on the lined tray

    Step 7
  • Bake for 15-20m until golden brown

    Step 8
  • Let it cool down and unmold it by running a knife around the ring. The chocolate sponge cake is ready

    Step 9
  • Enjoy! Fill it with pastry or whipped cream, ganaches, jams, or as you prefer!

    Step 10

Yield 10 portions

  • Cocoa Powder

    Cocoa Powder

    15 g
  • All-Purpose Flour

    All-Purpose Flour

    112 g
  • Egg

    Egg

    4
  • Sugar

    Sugar

    125 g
  • Butter

    Butter

    to grease

Equipment

  • Stand Mixer

    Stand Mixer

  • Metal Ring Mold

    Metal Ring Mold

  • Parchment Paper

    Parchment Paper

  • Baking Tray

    Baking Tray

  • Kitchen Scale

    Kitchen Scale

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