Chocolate Sponge Food

CHOCOLATE SPONGE CAKE

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.

BEST EVER CHOCOLATE SPONGE CAKE

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.

CHOCOLATE SPONGE CAKE

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

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.

MARY'S CHOCOLATE CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper.
• Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also beat by hand using a wooden spoon.)
• Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
• Bake for 25-30 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.
• Choose the cake with the best top, then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar to serve.

CHOCOLATE SPONGE CAKE

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.

CHOCOLATE SPONGE CAKE

Steps:

• Preheat the oven to 180C/350F/Gas 4 and grease and line two 20cm/8in sandwich tins with baking parchment.
• Put the cocoa powder and boiling water into a large bowl and mix well to make a paste. Add the remaining ingredients and beat again until combined. This can also be done in a food processor, but take care not to over whisk. Divide the cake mixture between the prepared tins. Bake for about 25-30 minutes, or until well risen and shrinking away from the sides of the tin.
• Meanwhile, for the icing and filling, measure the chocolate and cream together in a bowl and stand the bowl over a pan of simmering water for about 10 minutes, or until melted. Stir from time to time. Set aside and leave until cool.
• Once baked, remove the cakes from the oven and allow to cool for 10 minutes before turning out the tins onto a wire rack to cool completely.
• Spread the tops of each cake with apricot jam. Fill the cakes with half of the icing and spread the remainder on top. Draw large "S" shapes over the cake with a palatte knife to give a swirl effect. Dust with icing sugar and serve in slices.

CHOCOLATE SPONGE CAKE

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-COVERED SPONGE CANDY

Steps:

• Grease an 8 by 8-inch baking dish with butter. Line it with 2 pieces of parchment paper so that the paper hangs off all 4 sides, and then generously grease the paper with more butter.
• Add the sugar, butter, corn syrup, and salt to a heavy-bottomed, deep-sided, medium-sized saucepan.
• Heat over medium-high heat until the mixture turns amber colored, about 10 to 15 minutes. After cooking a couple minutes, carefully stir to help the sugar dissolve, but try not to get sugar crystals stuck to the sides of the pot. Once the sugar is dissolved, I recommend carefully swirling the pan (not stirring) to avoid sugar crystalizing on the sides. If you want to check the temperature, once the mixture is amber colored it should be 300F on a candy thermometer (hard-crack stage).
• Once amber colored, remove it from the heat and use a wooden spoon to stir in the baking soda and vanilla. (Be careful because the mixture will foam up.) Stir until the ingredients are fully combined, but be don't over-stir or your sponge candy will deflate.
• Pour the candy into the prepared dish and don't move the dish until the candy is fully set, about 1 to 2 hours.
• Once set, break or cut the candy into about 1 to 2-inch-sized pieces. (You will have smaller crumbs and shrapnel; it's still delicious, so don't discard it. Use it to garnish cupcakes, cake, ice cream, pancakes, waffles, yogurt, etc.)
• Melt the chocolate in a microwave or double boiler, and temper it if desired. To coat the candy, gently brush off any small crumbs on the candy and dip it in the chocolate. Place it on a wire rack so any excess chocolate can drip off.
• Let the chocolate set before serving.

CHOCOLATE SPONGE CAKE | CHOCOLATE CAKE

Steps:

• Sieve in all the dry ingredients together at first. Add in 1/2 cup of All-purpose flour.
• Next add in 2.5 tbsp of Cocoa Powder
• Next add in 1/2 tsp of Baking powder and 1/8 tsp of Salt.
• Sieve all the dry ingredients together and then set them aside.
• In another mixing bowl add in 2 large Room temperature eggs and the Egg Yolk from 1 Egg.
• To this add in 3/4 cup of Powdered Sugar. Using a hand blender beat everything together until pale. The color of the eggs will slowly change from yellow to pale yellow. It will take about 1 or 2 mins.
• To this add in 1/4 cup of Cooking oil. Use any oil. I added Coconut Oil.
• Now using a hand blender beat everything once again until a thick ribbon consistency. It will take 3 to 4 mins.
• The batter will become slightly thick and flowing after beating till the ribbon consistentcy.
• Next let's add in the dry ingredients. Slowly add in batches and fold along with the wet ingredients using a whisk or Spatula.
• Line a 7 inch round cake pan with parchment paper and transfer the cake batter to it. Tap the cake pan twice or thrice to remove the air bubbles.
• Preheat the oven at 180 Deg C for 10 mins and bake the cake at 180 Deg C for 20 to 25 mins. Or till a toothpick when inserted comes out clean.
• Allow the cake to cool completely and then run a knife through the edges of the pan. Invert and the cake comes easily out of the cake pan.

CHOCOLATE SPONGE CAKE

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.

CHOCOLATE SPONGE CAKE

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.

CHOCOLATE SPONGE PUDDING

Steps:

• Thoroughly grease the inside of two x 2 pint pudding basins. Put half of the syrup into the base of each pudding basin and put to one side. In a mixer, beat the butter and sugar with the cocoa powder. Beat in half the eggs, then half the flour. When the mixture is well combined, add the rest of the eggs and flour. The mixture should just reach a dropping consistency, but if it's too thick, add a little milk. Share the mixture between the pudding basins until each is three quarters full. Use the back of a spoon to smooth the top. Cover loosely with plastic wrap, leaving space for the wrap to inflate as the mixture rises. Place in the microwave and cook on full power for 5 minutes. Insert a skewer into the middle of the pudding - if it comes out clean then the pudding is ready. Allow to cool in the basin for 5 minutes, then turn out on to a plate. Cut into wedges and serve.

CHOCOLATE SPONGE PUDDINGS

Steps:

• Preheat the oven to 325 degrees F. Spray the insides of the ramekins with cooking spray. Distribute 1 tablespoon sugar among the 4 ramekins to coat.
• In a medium bowl, beat the egg yolks and remaining 1/3 cup sugar with a handheld mixer until the yolks are pale yellow and the sugar dissolves. In a small bowl, combine the cocoa, flour, and salt. In another small bowl, combine the vanilla and milk. Add half the cocoa mixture to the eggs followed by half the milk mixture, beat until smooth, and then add the remaining cocoa and milk mixtures.
• In a small, clean bowl with clean beaters, whip the egg whites until stiff. Using a rubber spatula, gently fold the egg whites into the chocolate mixture until incorporated. Be careful to not mix the air out of the egg whites. Divide among the ramekins. Place the ramekins in baking pan and carefully fill the pan with hot water until it reaches halfway up the sides of the ramekins. Bake until the cakes have risen and the centers spring back at a gentle touch, 15 to 17 minutes. Meanwhile, in a small bowl, mix together the sour cream and brown sugar and set aside.
• When the puddings are done, remove from the water and serve with a dollop of sweetened sour cream and a sprinkle of orange zest. Serve warm.

CHOCOLATE SPONGE CAKE RECIPE

Steps:

• Grease a 20cm (8in) round or square cake tin and line with greaseproof paper. Top tip: Watch our how to line a round cake tin video
• Preheat oven to 170°C (325°F, gas mark 3).
• Cream the sugar and butter into a large bowl, beat until light and pale. Add the eggs one at a time and continue to beat until you leave a trail on the surface when the whisk is lifted (with an electric mixer, about 5 mins).
• Sift the flour. Gently fold half the flour into the mixture. When it is well combined, fold in the other half of the flour along with the cocoa powder and baking powder. Stir in the vanilla extract.
• Turn the mixture into the prepared tin.
• Bake the chocolate sponge cake for about 30-35 mins or until a cake skewer inserted in the middle comes out clean.
• Remove from the oven and leave to cool. Turn out onto a wire rack and remove the greaseproof paper.
• Turn the chocolate sponge cake upside down so the top becomes the bottom. Slice it horizontally and fill with whipped cream and fruit - raspberries or strawberries work well. You can decorate the top with more fruit.
• Or, for die hard chocoholics, make our quick, chocolate icing. Use an electric whisk to beat together all the ingredients until you have a smooth, light icing. Use half of it in the middle of the chocolate sponge cake and the other half on top. Decorate with raspberries if you fancy.

CHOCOLATE SWISS ROLL CAKE

Steps:

• Sift the dry ingredients: Into a large bowl, sift together the cake flour, cocoa powder, and cornstarch three times. Set the dry ingredients aside.
• Warm sugar in the oven while it preheats: Line the half-sheet pan with parchment paper, then sprinkle the sugar onto the paper in an even layer. Place the pan in the oven. Set the oven to 400°F. You'll have the sugar in the oven while it preheats and remove it from the oven when it is warm to the touch, in step 4.
• Whisk the eggs in a stand mixer: While the sugar is warming, use a stand mixer fitted with the whisk attachment to lightly beat the eggs, at low speed, until they look foamy with small bubbles, for 30 to 45 seconds.
• Sift cocoa powder over a tea towel: Lightly dust a clean tea towel by sifting the cocoa powder over it.
• Whip the heavy cream: Pour the heavy cream into a mixing bowl. Use an electric hand mixer fitted with the whisk attachment. Set it to medium speed for 2 minutes or until the beater leaves behind ribbons in the cream.
• Unwrap and glaze the chocolate swiss roll: Remove the swiss roll from the fridge and remove the plastic covering. Place the roll on a cooling rack set over a sheet pan. Pour the ganache over the top of the roll and use an offset spatula or the back of a spoon to cover the roll evenly in the chocolate. If you want to double the ganache, to use up all of the ganache, scoop up the excess from the pan underneath and repeat the pouring steps. Transfer the cake to a platter and refrigerate it until the ganache feels slightly tacky to the touch, or 20 minutes.

CHOCOLATE SPONGE CAKE

Steps:

• Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine and dust with some flour.
• In an electric mixer, beat on medium speed the eggs and sugar until obtain a homogeneous mixture. Add the chocolate powder and mix for 2 to 3 minutes to incorporate. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture.
• Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes (the time depends on the oven).
• Remove the cake from the oven and unmold onto a plate. Let cool completely and serve.