CHOCOLATE SPONGE CAKE
Make and share this Chocolate Sponge Cake recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Line an 8 inch square or round cake pan with waxed paper.
- Place egg whites, cream of tartar and salt in a mixing bowl, beat with electric mixer until foamy.
- Beat in sugar gradually, continue beating until stiff peaks form.
- Beat in egg yolks and vanilla.
- Combine flour and cocoa and fold lightly into egg mixture.
- Spread batter in prepared pan.
- Bake in 325 degree oven 25-30 minutes or until cake springs back when lightly touched.
- Loosen sides with a sharp knife.
- Turn out immediately onto a paper towel lined cake rack to cool.
CHOCOLATE SPONGE CAKE
Make and share this Chocolate Sponge Cake recipe from Food.com.
Provided by Ducky
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Sift together all dry ingredients.
- Combine with wet ingredients and blend well.
- Spread into a 8 inch baking pant and bake at 350 degrees for 20 to 30 min until golden.
- Let cool.
Nutrition Facts : Calories 280.9, Fat 10.1, SaturatedFat 5.4, Cholesterol 106.4, Sodium 247.7, Carbohydrate 44.7, Fiber 2.6, Sugar 25.4, Protein 7.6
CHOCOLATE SPONGE CAKE
This cake is very easy to bake, even for people who are just starting baking or children.
Provided by JasLuvsCooking
Time 40m
Yield Serves 12
Number Of Ingredients 14
Steps:
- Preheat oven to 180C/350F/Gas mark 4. Grease and line two 20cm (8in) sandwich tins.
- Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and, if it starts to curdle, add a little sugar. Fold in the remaining flour and the cocoa powder with a metal spoon.
- Divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and firm to the touch. Remove from oven and leave to cool before turning out onto a cooling rack.
- To make the butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable. Sift and beat the cocoa powder in to the icing and use it to sandwich the two sponges together. Dust the top of the cake lightly with the sieved icing sugar.
CHOCOLATE SPONGE CAKE
This cake is delicious. It's not a dark chocolate cake, but it's amazingly moist n superb tasting . It is perfect for using as a base for black forest cakes and I use it extensively for trifle puddings too. Recipe courtesy cacoaweb.com
Provided by jas kaur
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- mix flour, cocoa, baking powder, sugar and vanilla in a bowl.
- Add milk, oil and eggs.
- Mix everything until smooth at a slow speed with a mixer.
- Bake at 180°C for 35 to 45 minutes.
- Cool in pan for 10 minutes, then invert and cool on rack.
- For frosting heat cream in a saucepan don't let it boil add chopped chocolate mix until smooth let cool until it thickens (can be put in fridge).
- Use1/3 icing between the layers 1/3 frosting on top and rest around the cake .
- Refrigerate the cake to harden the frosting but serve it at room temperature.
SPONGE CAKE
Provided by Food Network
Categories dessert
Yield 1 (17 by 12-inch) sheet cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.
- Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.
CHOCOLATE SPONGE CAKE
Good Food reader Eve Scott shares this easy, foolproof recipe for chocolate sponge cake, perfect for a birthday, afternoon tea or weekend treat
Provided by Eve Scott
Categories Afternoon tea, Dessert, Treat
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Butter and line two 20cm sandwich tins with baking parchment.
- Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing.
- Sieve 50g cocoa powder, 100g self-raising flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.
- Once combined, add 1 more large egg and another third of the flour mixture and work that in.
- Then add 1 more large egg and the remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.
- Divide the mixture between the tins and smooth the top with the back of a spoon.
- Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.
- Meanwhile, make the buttercream by melting 50g dark or milk chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn't touch the water. Leave to cool.
- Beat 85g softened unsalted butter and half of the 175g sieved icing sugar together until light and fluffy. Add the remaining icing sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable.
- To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge.
- Put the second cake on top and push down very gently. Spread the remaining icing over the top.
Nutrition Facts : Calories 435 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
BEST EVER CHOCOLATE SPONGE CAKE
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
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
CHOCOLATE SPONGE WITH HOT CHOCOLATE CUSTARD
This rich, sticky chocolate cake is given a low-fat 'bakeover', then served with chocolate custard for a perfect retro, weekend pud
Provided by Fatima Hasan
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- Cover the dates with boiling water and set aside to soften for 30 mins.
- Heat oven to 160C/140C fan/gas 3 and line a 20 x 30cm baking tin with baking parchment. Drain the dates, reserving the liquid, then whizz the dates to a purée with 100ml of the soaking liquid.
- Beat the egg whites in a large bowl with an electric whisk until stiff peaks hold on the end of your whisk. Add half the sugar and beat until thick and glossy.
- In another bowl, beat the yolks and remaining sugar until pale. Whisk in the mashed date mixture, then fold into the egg white mixture until well combined. Mix the flour, baking powder and cocoa with a pinch of salt. Sprinkle over the wet mixture and very gently fold in until well combined. Gently scrape into the tin and spread to the edges. Bake for 35-40 mins until a skewer poked in comes out clean.
- Meanwhile, mix the custard powder, sugar and cocoa together in a saucepan. Stir in dribbles of milk until you get a smooth paste. Gradually add more milk until it's all incorporated with no lumps. Put over a medium heat and warm, stirring constantly, until thick and just bubbling.
- Cut the warm cake into slabs and pour over the hot chocolate custard to serve.
Nutrition Facts : Calories 401 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 58 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium
MY AMAZINGLY SOFT & MOIST CHOCOLATE SPONGE CAKE
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
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.
CHOCOLATE SPONGE CAKE
Every bite of this cake has a mild chocolate flavor that will appeal to all palates. Enjoy it dusted with confectioners' sugar or topped with Rich 'n' Fluffy Chocolate Frosting on page 140.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks until slightly thickened and lemon-colored, about 5 minutes. Stir in orange juice and vanilla until combined. Gradually beat in 1 cup sugar on low speed, about 2 tablespoons at a time, beating well after each addition. Beat on high until mixture thickens and nearly doubles in volume. Combine the flour and cocoa. Fold a fourth of the flour mixture into the yolk mixture. Repeat with remaining flour mixture; set aside., In a large bowl and with clean beaters, beat egg whites and cream of tartar in medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into the yolk mixture; fold in remaining whites., Pour into an ungreased 10-in. tube pan. Bake at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan; remove cake.
Nutrition Facts : Calories 184 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 32mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE COCONUT SPONGE CAKE
A nice soft and wonderful sponge cake that is best served warm with custard. It has a great taste that any family member will enjoy. its easy and quick to make and doesn't cost a fortune for ingredients. This is only a one layer cake. if done right it will be really soft and moist inside and have a lot more spring in it then the fudge cake I've posted before.
Provided by Pendryl
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C and place your self just above the middle of the oven.
- Cream the margarine and sugar together until light and fluffy.
- Add the vanilla essence.
- Add one egg and some of the flour, desiccated coconut and cocoa powder and fold into the margarine and sugar repeat until all the ingredients are used up.
- Make sure to fold the mix after for a couple of minutes to get as much air in the mix as you can to help it rise better.
- Place mix in one 9 inch cake tin (or what sized tin you have handy).
- Sprinkle some more desiccated coconut over the top.
- Place in oven for 30 to 35 minutes and no more (you may have to test this depending on your oven; I use a conventional gas oven).
- Allow to cool slightly in the tin before attempting to remove it or it will break. Serve it as warm as you can with custard of your choosing. Keep leftovers if any for the next day as a treat with a hot cuppa.
Nutrition Facts : Calories 270, Fat 15.2, SaturatedFat 3.1, Cholesterol 46.5, Sodium 387.5, Carbohydrate 30.6, Fiber 0.9, Sugar 17.4, Protein 3.5
CHOCOLATE SPONGE CAKE
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
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.
CHOCOLATE SPONGE CAKE
Sometimes we spread jam between the layers; other times we simply dust the cake with powdered sugar.
Provided by Melissa Hamilton
Categories Cake Chocolate Dessert Bake Low Sodium Birthday Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 ot 6 servings
Number Of Ingredients 10
Steps:
- For cake:
- Preheat oven to 400°F. Line the bottom of a 13x9x2" metal baking pan with parchment paper. Butter paper and sides of pan; dust with cocoa powder, tapping out excess. Sift flour and remaining 1/4 cup cocoa powder through a fine-mesh sieve into a small bowl. Repeat sifting 2 more times. Set flour mixture aside. Crack 2 eggs into a large deep bowl. Separate remaining 2 eggs, adding yolks to bowl with whole eggs and placing whites in a medium deep bowl. Set whites aside.
- Using an electric mixer, beat whole eggs and yolks on low speed for 1 minute. Increase speed to medium; gradually add 1/2 cup sugar. Beat until mixture is thick and pale, about 3 minutes. Beat in vanilla.
- Using clean, dry beaters, beat egg whites until foamy. Sprinkle 1 teaspoon sugar over. Continue to beat until soft peaks form, about 1 minute. Sprinkle remaining 5 teaspoons sugar over and beat until meringue is thick and glossy, about 30 seconds.
- Using a rubber spatula, fold half of meringue into egg mixture. Sift half of dry ingredients over batter and fold until just blended. Repeat with remaining meringue and dry ingredients.
- Scrape batter into prepared pan, spreading evenly to edges. Bake until cake springs back when pressed gently with your fingertips, 10-12 minutes.
- Let cake cool in pan on a wire rack. Run a knife around sides of pan to release cake.
- Place a cutting board on top of pan. Invert cake onto board; remove pan. Carefully peel away parchment. Using a serrated knife, trim edges to create an even layer.
- For chocolate icing:
- Bring cream to a simmer in a small saucepan over medium-low heat. Remove from heat; add chocolate chips and stir until icing is smooth and glossy. Let cool to thicken slightly, about 15 minutes.
- Using an offset spatula, spread half of icing down the middle of the cake; smooth evenly to the edges. Cut cake crosswise into 3 pieces. Stack pieces to make 3 layers. Spread remaining icing on sides of cake. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
CHOCOLATE SPONGE CAKE, GERMAN-STYLE
This basic sponge cake can be used in several different finished layer cake recipes. This, made from scratch, German chocolate sponge cake has a hint of cinnamon and is the basis for Black Forest Cherry Cake. Makes one 9 inch cake in a springform pan or two 9 inch layer cakes. I found this recipe at http://germanfood.about.com/od/baking/r/chocspongecake.htm?once=true& and posted it here for my German Style Eating Cookbook
Provided by Stoblogger
Categories Healthy
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Measure dry ingredients by spooning lightly into a cup and leveling off. Do not pack flour or it will be the wrong amount. Mix dry ingredients together in a bowl and set aside.
- Grease a 9 inch springform pan and line the bottom with wax paper, cut to fit. Flour the sides of the pan. Turn the oven on to 350°F to preheat.
- Break 4 eggs into the bowl of a mixer, mix for 1 minute, medium speed. Turn to high speed and drizzle the hot water into the eggs while mixing. Add the sugar and vanilla and keep mixing on high for about 5 minutes, or until eggs are creamy yellow and very thick, like a sauce. Remove from mixing stand and switch to a hand spatula for the next step.
- Sift half of the dry ingredients over the egg mixture and fold in until almost gone. Repeat with the other half. Do not over mix (you will deflate the egg mixture) but scrape the bottom of the bowl several times, to make sure you have incorporated all the dry ingredients.
- Pour batter into the springform pan (or 2 nine inch layer cake pans) and smooth top. Place in oven, on the second shelf from the bottom for 20 to 25 minutes.
- Remove from oven and cool completely before frosting.
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