Best Ever Chocolate Sponge Cake Food

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BEST EVER CHOCOLATE SPONGE CAKE



Best Ever Chocolate Sponge Cake image

This recipe was created after I miscalculated a recipe for brownies. The brownies were horrible but the result was a perfect chocolaty sponge cake. I make it ever since and it's perfect for a layer cake, frosting or on it's own.

Provided by dutchgirl

Categories     Desserts     Cakes     Sponge Cake Recipes

Time 55m

Yield 24

Number Of Ingredients 9

1 cup butter, melted
1 cup white sugar
½ cup brown sugar
1 tablespoon vanilla extract
4 eggs
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon salt
½ cup buttermilk, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Stir butter, white sugar, and brown sugar together in a bowl; add vanilla extract and mix well. Stir eggs, 1 at a time, into butter mixture until smooth.
  • Sift flour, cocoa powder, and salt together in a separate bowl. Stir flour mixture, alternating with buttermilk, into butter mixture until batter is smooth, adding more buttermilk if needed to thin out batter. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 17.2 g, Cholesterol 51.5 mg, Fat 8.8 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 5.3 g, Sodium 170.2 mg, Sugar 13.2 g

DELICIOUS AND MOIST CHOCOLATE SPONGE CAKE RECIPE BY TASTY



Delicious And Moist Chocolate Sponge Cake Recipe by Tasty image

Here's what you need: self-raising flour, cocoa powder, sugar, salt, vegetable oil, softened butter, egg, milk

Provided by Lucy Robbert

Categories     Desserts

Time 30m

Yield 8 servings

Number Of Ingredients 8

3 cups self-raising flour
1 ½ cups cocoa powder
2 cups sugar
1 pinch salt
vegetable oil
3 tablespoons softened butter
1 egg
milk

Steps:

  • Pre-heat oven to 200°F.
  • Add flour, cocoa powder, sugar, and salt into a bowl and mix well.
  • Then slowly fold in the oil and butter. Once combined, crack the egg into a separate bowl and add a little bit at a time.
  • Now, add enough milk to turn it into a batter-like consistency and mix well.
  • Butter a square pan and pour in the batter. Bake for 12-15 minutes.
  • Let cool, then serve.

Nutrition Facts : Calories 452 calories, Carbohydrate 81 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, Sugar 35 grams

THE BEST MOIST CHOCOLATE CAKE RECIPE



The BEST Moist Chocolate Cake recipe image

This is the only chocolate cake recipe you'll ever need! It's SO moist and rich. Pair it with my Best Chocolate Frosting and it's a chocoholics dream!

Provided by Christina Marsigliese

Categories     Dessert

Number Of Ingredients 12

1 ¾ cup 250g all-purpose flour
2/3 cup 56g cocoa powder (I prefer this one)
1 tsp baking powder
1 tsp baking soda
1 cup 200g granulated sugar
½ cup 110g packed light brown sugar
¾ tsp salt
2 large eggs
½ cup 120ml neutral oil
¾ cup 180ml sour cream
1 tsp 5ml pure vanilla extract
1 cup 240ml hot coffee

Steps:

  • Preheat oven to 350°F. Lightly grease and flour two 8-inch round cake pans and line the base with parchment paper.
  • Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.
  • Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
  • Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
  • Once cakes are cooled, cover them with my BEST Chocolate Fudge Frosting! The recipe is here.

CHOCOLATE SPONGE CAKE



Chocolate Sponge Cake image

Brushing the cake layers with a simple syrup before frosting keeps the cake from crumbling and drying out.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h55m

Number Of Ingredients 7

1 1/3 cups sugar, divided
Unsalted butter, for pans
8 large eggs
1 teaspoon pure vanilla extract
1/2 cup Dutch process cocoa
1/2 cup cake flour
Milk Chocolate Frosting

Steps:

  • In a saucepan, combine 1/3 cup each sugar and water over medium-high heat and cook, stirring, until sugar dissolves. Remove simple syrup from heat; let cool.
  • Preheat oven to 425 degrees. Butter two 8-by-2-inch round cake pans. Line bottoms with parchment rounds; butter parchment. In the bowl of a standing mixer fitted with the whisk attachment, combine eggs and remaining 1 cup sugar. Whisk on medium speed until quadrupled in volume and mixture holds a 3-second ribbon, about 10 minutes. Whisk in vanilla.
  • In a bowl, combine cocoa and flour. Sift over egg mixture; using a large rubber spatula, carefully fold into egg mixture, cutting through center and lifting gently over sides. Divide batter among prepared pans. Bake until cake pulls away from sides of pan and is springy to touch, 15 to 17 minutes. Remove from oven. Run a small knife around sides of pan. Invert onto rack; remove parchment, and re-invert onto rack to cool completely.
  • Using a serrated knife, trim tops of cakes horizontally to level surface. Halve each cake horizontally to form 2 layers. Transfer 1 layer to a serving platter; generously brush with simple syrup and spread 3/4 cup frosting on top. Set another cake layer on top, and repeat process with remaining simple syrup, frosting, and cake layers. Frost top and sides of cake in a swirling motion. Refrigerate until set, about 1 hour.

MY AMAZINGLY SOFT & MOIST CHOCOLATE SPONGE CAKE



My Amazingly Soft & Moist Chocolate Sponge Cake image

I have another recipe for chocolate cake on Zaar but this one has just become by new favourite. Unless I'm baking a really special chocolate cake for an event, I tend not to make cakes that call for chocolate as it is never in the cupboard when I come to bake! This chocolate cake is the result of years of playing around with recipes & I personally think it is fab. You get the same incredibly moist & soft sponge texture you find in a store bought cake but all the great taste of a homemade cake. In fact, I think that this cake is so rich it doesn't even need to be iced / frosted - of course, if you want a really indudgant treat, then go ahead & whack some on! I find that this cake freezes well for a couple of months & keeps well in an airtight container for around a week. I stated 1/3 cup cocoa in the recipe but if the cake if for adult chocaholics then you can always add more - I find that kids sometime find too much cocoa a bit bitter.

Provided by Um Safia

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

8 ounces self raising flour
8 ounces margarine
6 ounces granulated sugar
3 large free range eggs
2 teaspoons baking powder
1/3 cup cocoa powder (unsweetened, best quality available)
1/4 cup water
confectioners' sugar, for dusting

Steps:

  • Preheat your oven to 180c & grease a 10" round springform cake tin.
  • Warm the margarine up in the microwave for about 20-30 seconds, it needs to be extremely soft but not liquid.
  • In a fairly large bowl, beat the sugar & the warmed margarine together. Unlike a regular sponge, you don't need to do this for more than a couple of minutes - creaming to get it fluffy is not required here!
  • Next beat in the eggs, once they are fully incorporated add the baking powder & cocoa powder. Carefully mix them in then quickly beat the mix for a minute.
  • Mix in the flour, being sure to get it well mixed & break up any lumps that may be lurking.
  • Finally, mix in the water little by little.
  • Pour the cake batter into the tin, level off & place in the centre of the oven to bake for 40 minutes.
  • As soon as 40 minutes have passed, turn the oven off & leave the cake in there for 10-15 minutes before removing.
  • Leave the cake in it's tin for 10 mins then pop out & leave to cool on the serving plate.
  • Once the cake has cooled, give it a generous dusting of confectioners sugar.

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