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.
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.
DELICIOUS AND MOIST CHOCOLATE SPONGE CAKE RECIPE BY TASTY
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
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
ULTIMATE CHOCOLATE CAKE
Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 2h10m
Yield Cuts into 14 slices
Number Of Ingredients 16
Steps:
- Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
- Put 200g chopped dark chocolate in a medium pan with 200g butter.
- Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
- Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
- Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
- Beat 3 medium eggs with 75ml buttermilk.
- Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
- Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
- Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
- To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
- Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
- Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
- Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.
Nutrition Facts : Calories 541 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.51 milligram of sodium
ZEBRA SPONGE CAKE RECIPE BY TASTY
Here's what you need: flour, cornstarch, baking powder, salt, butter, milk, vanilla extract, eggs, sugar, cocoa powder, strawberry, sugar, whipped cream
Provided by Julie Klink
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a bowl sift the flour cornstarch, baking powder, and salt. Set aside.
- In another bowl, add the butter, milk, and vanilla. Whisk until well-combined. Cover with a kitchen towel and set aside.
- In two large bowls, separate 3 eggs into yolks and whites. Crack the last 2 whole eggs in the bowl with the egg yolks.
- Pour 6 tablespoons of sugar into the egg yolk bowl. Mix on high until the batter is thick and pale yellow, about 5 minutes.
- Beat the egg whites on high until frothy, then gradually add the 6 tablespoons of sugar. Continue beating until soft peaks form.
- Gently fold in the egg yolk mixture into the egg whites.
- Add the flour mixture, continue folding until the flour is mixed in. Create a well in the bowl, pour in the butter mixture. Fold all of the ingredients until the batter is smooth and silky.
- Preheat oven to 350˚F (180˚C).
- Pour half of the batter into a smaller bowl. Sift the cocoa powder over the batter. Fold in until the cocoa powder is fully incorporated.
- In a greased parchment paper-lined 8-inch (20 cm) cake pan, spoon in a scoop of the vanilla batter in the center of the pan.
- Spoon in a scoop of the chocolate batter over the vanilla in the center.
- Repeat until you have poured about 6 to 8 layers, keeping in mind you will be spooning in a little less batter each layer.
- Using a chopstick or skewer, gently draw a line from the edge of the pan to the center. Repeat until you have made 8 lines. Pour a little chocolate dot in the center.
- Bake for 30 minutes, or until a toothpick comes out clean.
- Use a knife or spatula to gently release the cake from the edge of the pan. Cover the cake with a greased plate. Flip the cake on to the plate then transfer to a wire rack to cool. Let cool for about 20 minutes before slicing.
- For the strawberry sauce, heat a saucepan over medium heat. Add the strawberries and sugar, and stir until bubbling. Remove from heat.
- Serve with strawberry sauce and whipped cream!
- Enjoy!
Nutrition Facts : Calories 277 calories, Carbohydrate 47 grams, Fat 7 grams, Fiber 1 gram, Protein 7 grams, Sugar 34 grams
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.
More about "delicious and moist chocolate sponge cake recipe by tasty food"
DELICIOUS AND MOIST CHOCOLATE CAKE - DOMINICA …
From dominicagourmet.com
Category Dessert
- Butter or spray a bundt pan well; (Some people even go so far as to brush the inside of their bundt pans with melted butter–you cannot be too careful!).
25 BEST CHOCOLATE CAKE RECIPES - FOOD …
From foodnetwork.com
Author By
CHOCOLATE SPONGE CAKE RECIPE | FOOD …
From foodfromportugal.com
MOIST CHOCOLATE CAKE RECIPE (CHOCOLATE …
From christinascucina.com
HERO SPONGE - THE MOST VERSATILE AND MOIST CAKE RECIPE
From angesdesucre.com
HOW TO MAKE CREAM FOR SPONGE CAKE RECIPES - DESSERTS AND SWEETS
From tfrecipes.net
15 VANILLA SPONGE CAKE RECIPE SOUTH AFRICA - SELECTED RECIPES
From selectedrecipe.com
AMAZING DEVIL'S FOOD CAKE RECIPE | BEYOND DECADENT AND …
From youtube.com
DELICIOUS AND MOIST CHOCOLATE SPONGE CAKE RECIPE BY …
From tfrecipes.com
CHOCOLATE SPONGE CAKE RECIPE | MOIST CHOCOLATE CAKE | QUICK …
From youtube.com
MOIST VANILLA SPONGE CAKE RECIPE WITH OIL UK | THE CAKE BOUTIQUE
From thecakeboutiquect.com
CHOCOLATE RASPBERRY CAKE RECIPE – MOIST CACAO SPONGE CAKE
From recipeflow.com
FRENCH SILK CAKE ROLL RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
THE BEST CHOCOLATE SPONGE CAKE (VIDEO) - SPATULA DESSERTS
From spatuladesserts.com
MOIST CHOCOLATE CAKE RECIPE - NDTV FOOD
From food.ndtv.com
15 CHOCOLATE SPONGE CAKE RECIPE WITH OIL - SELECTED RECIPES
From selectedrecipe.com
CHOCOLATE SPONGE CAKE (ONLY 4 INGREDIENTS) - MOMSDISH
From momsdish.com
CHOCOLATE SHEERA - HOW TO MAKE SUJI KA HALWA
From bakealish.com
RECIPE: DELICIOUS CHOCOLATE SPONGE CAKE
From wotcanrecipes.netlify.app
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love