Ingredients
Equipment
Method
Preparation
- Grab your ingredients and measure them before starting.
- Line the springform cake tin with unbleached parchment paper.
- Wet the cake strips, if using, and fasten around the bottom of the cake pan. Alternatively, use an old wet tea towel.
- Make sure the eggs are at room temperature.
- Sift the flour, cocoa powder, and baking powder together.
- Melt the butter in the microwave for 10-second increments.
- Preheat the oven to 170°C, 350°F, Gas 3, with the rack in the center of the oven.
Batter
- Add eggs and salt to a mixing bowl and whip until slightly foamy.6 large Eggs, ⅛ tsp Himalayan Salt
- Slowly add the sugar and continue whipping for about 15 minutes or until the mixture forms a ribbon that doesn't disappear for about 3 seconds when you lift off the whisk.
Note: Not whipping the egg mixture long enough will yield a dense cake. 225 grams Golden Caster Sugar - Add the sieved flour mixture, then gently fold (or use a low setting on a food mixer) into the mixture until combined.170 grams All-Purpose Flour, 40 grams Cocoa Powder, 2 ½ tsp Baking Powder
- Carefully fold in the melted butter until it's fully incorporated. Do not overmix.
- Pour the cake batter into the lined cake tin. Quickly swirl the pan back and forth several times to even out the batter.
- Bake for about 45 minutes or until a toothpick inserted in the middle comes out clean. Do not open the oven door sooner than 15 minutes into the baking process. Shut the oven door slowly so as not to disturb the cake's rise.
- Once the cake is baked, remove it from the oven and allow it to sit inside the pan for 10 minutes before removing it. Then, remove it from the pan and invert it straight onto the cooling rack. Peel off the parchment paper and allow it to cool completely.
Cutting The Cake
- To split the cake into two even layers, put the palm of your left hand (if you’re right-handed) on top of the cake; with your right hand, score the side of the cake with a long serrated knife all around the side about half an inch deep into the cake, then keep rotating the cake with your left hand and cut about 1 inch into the cake; keep rotating and slowly cutting deeper inside the cake until your cake is split into two separate layers. Alternatively, use a cake slicer ring to make it easier.
Video
Notes
Here are some top tips to help you succeed in making a Chocolate Sponge Cake like a pro:
- Always sift the dry ingredients (flour, cocoa, baking powder, and baking powder) to remove lumps and ensure even mixing.
- Allow your eggs to come to room temperature before using. Room-temperature ingredients mix more evenly and result in a better texture.
- Always use a gentle folding motion when combining the wet and dry ingredients to maintain the cake's fluffiness.
- Wet cake strips or wet tea towels can be used around the cake pan to help maintain the cake's heat and fluffiness.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from sticking to the pan.
- The cake batter should fill the tin about ¾ full. Once it bakes, the cake will be level with the top of the tin's edges.
- You can use one cake tin and then split the cake into layers or use two cake tins.
- Removing refined sugar reduces the carbohydrates to 20g per serving. Check out our sugar substitutions for options.
- The video in the recipe card demonstrates how to make the Chocolate Sponge Cake using the Drunken Chocolate Cherry Cake.
- Gluten-Free: Rice flour is a great alternative; substitute equal amounts of rice flour and ½ teaspoon of guar gum.
- Dairy-Free: Use your favorite or a dairy-free version.
