My Favourite Recipe for the Perfect Chocolate Sponge Cake

The 50th of 100 recipes chosen from the blog to go into my cookbook, this is my ‘go-to’ recipe for the perfect, luscious chocolate sponge.

Over the years I have made many, many chocolate cakes and for me, this is absolutely the perfect recipe for a chocolate sponge that is light and fluffy as well as super chocolatey and moist – it’s fiendishly good and I have made it in many guises, with different butter creams and glazes, all sorts of decorations and fillings but always, the chocolate sponge recipe remains the same – utterly fabulous!

Serves 16+

 

What you need…

2 x 20cm / 8” cake tins (spring form or loose-bottomed ideally), liberally buttered and lined on the bottom with parchment paper

340g unsalted butter, room temperature

340g caster sugar

6 happy eggs

1 dessertspoon vanilla extract

140g milk

225g self-raising flour

85g cocoa powder

2 teaspoons baking powder

Pinch of salt

for the chocolate butter cream

(This is enough to sandwich the two cake tiers and to slather over the top. Make double if you want to cover the sides as well).

 50g dark chocolate (ideally 70% cocoa) broken into pieces

100g unsalted butter, room temperature

200g icing sugar

1 teaspoon vanilla extract

What to do…

Preheat the oven to 180°c  / 350° / gas 4.

Using a food processor, beat together the butter and caster sugar until light and fluffy. Whilst it’s still beating, add in the eggs, one at a time, ensuring that each is thoroughly mixed in before adding the next. Add the vanilla extract and milk and mix in.

In a large mixing bowl, sift in the flour, cocoa powder, baking powder and salt. Mix well. Then, add in the ingredients from the food processor and, using a balloon whisk, fold together all the ingredients until they are thoroughly blended.  Divide the chocolate sponge mixture between the two cake tins.

Bake the sponges in the oven for 45 minutes until the cake is firm and an inserted skewer comes out dry.

Allow to cool for 30 minutes in the tins and then turn out onto cooling racks to cool completely.

Meanwhile, make the butter cream, made especially gorgeous by the use of the melted chocolate.

Put your chocolate into a heatproof bowl and then into a steamer over a saucepan of simmering water. Gently melt the chocolate and then set aside until it is cool enough to touch.

In a separate bowl, sieve in the icing sugar and then beat together with the butter. Add the vanilla essence and then tip in the warm chocolate. Mix together using a small balloon whisk to ensure it is evenly and thoroughly blended. Set aside until you are ready to assemble the cake.

Pop your bottom cake tier onto a pretty serving plate and spread the butter cream evenly across. Pop on the top sponge and slather butter cream across the top, using the tip of the spatula to create a swirly design, if you like. (You could also pipe it, if you wanted the cake to look terribly grown up!

Inspired by…

It’s a good mish mash of different recipes!

How easy…

Very easy the smell of chocolate as the sponge is cooking is to die for!

 

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