Soft Chocolate Sponge Cake

A soft, fluffy chocolate sponge cake is a versatile dessert that never goes out of style. Whether you’re baking for a birthday, a special gathering, or simply because you want to treat yourself, this chocolate sponge cake is the perfect solution. With its airy texture and rich chocolate flavor, this cake can be enjoyed on its own or paired with your favorite frostings, fruits, or whipped cream. Let’s dive into how you can make this delightful cake step-by-step!

Table of Contents

1. Introduction
2. Ingredients
3. Step-by-Step Instructions
4. Cook Notes & Tips
5. Variations
6. Frequently Asked Questions (FAQs)
7. Conclusion

Ingredients

For Soft Chocolate Sponge Cake

• 1 cup all-purpose flour
• 1/2 cup cocoa powder (unsweetened)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup whole milk, room temperature
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Prepare the Baking Pan and Oven

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

1. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3: Beat Eggs and Sugar

1. In a large mixing bowl, using an electric mixer or stand mixer, beat the eggs and granulated sugar on high speed for about 5-6 minutes, until the mixture is pale, thick, and has tripled in volume.

Step 4: Add Wet Ingredients

1. Gradually drizzle in the vegetable oil while continuing to beat the mixture on medium speed until combined.
2. Add the milk and vanilla extract, and mix until just incorporated.

Step 5: Fold in Dry Ingredients

1. Gently fold the dry ingredient mixture into the wet mixture in batches, using a spatula. Be careful not to overmix, as you want to keep as much air in the batter as possible.

Step 6: Bake

1. Pour the batter into the prepared cake pan and smooth the top.
2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
3. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Cook Notes & Tips

• Room Temperature Ingredients: Make sure your eggs and milk are at room temperature for best results. This helps create a smooth, consistent batter.
• Avoid Overmixing: When folding in the dry ingredients, be gentle and fold just until incorporated. Overmixing will deflate the batter and result in a denser cake.
• Cake Pan Size: This recipe works well with an 8-inch round pan, but can also be adapted for other sizes. Adjust baking time accordingly.

Variations

• Chocolate Ganache Topping: Add a rich chocolate ganache topping for an extra indulgent touch. Simply heat 1/2 cup heavy cream until just boiling, then pour over 1 cup chopped dark chocolate. Let sit for 2 minutes before stirring until smooth, then spread over the cooled cake.
• Fruity Layers: Slice the sponge in half horizontally and add a layer of fresh strawberries or raspberries with whipped cream for a fruity twist.
• Mocha Flavor: Add 1 teaspoon of instant espresso powder to the dry ingredients for a subtle mocha flavor that complements the chocolate.

Frequently Asked Questions (FAQs)

1. How Do I Know When the Sponge Cake is Done?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should also spring back slightly when lightly pressed.

2. Can I Make This Cake Ahead of Time?

Yes, you can make the cake a day ahead. Let it cool completely, then wrap it tightly in plastic wrap and store at room temperature. Frost just before serving.

3. How Should I Store Leftover Cake?

Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Make sure it is covered to prevent it from drying out.

4. Can I Freeze This Sponge Cake?

Yes! Wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before decorating or serving.

This Soft Chocolate Sponge Cake is a classic treat that’s easy to make and incredibly versatile. With its light texture and rich chocolate taste, it’s perfect for any occasion—whether you’re celebrating something special or just craving a comforting slice of cake. Customize it with your favorite toppings, fruits, or frostings, and share it with family and friends.

Happy baking!