BEST EVER CHOCOLATE SPONGE CAKE
This recipe was created after I miscalculated a recipe for brownies. The brownies were horrible but the result was a perfect chocolaty sponge cake. I make it ever since and it's perfect for a layer cake, frosting or on it's own.
Provided by dutchgirl
Categories Desserts Cakes Sponge Cake Recipes
Time 55m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 17.2 g, Cholesterol 51.5 mg, Fat 8.8 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 5.3 g, Sodium 170.2 mg, Sugar 13.2 g
CHOCOLATE SPONGE CAKE
Brushing the cake layers with a simple syrup before frosting keeps the cake from crumbling and drying out.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h55m
Number Of Ingredients 7
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.
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.
CHOCOLATE SPONGE CAKE
Good Food reader Eve Scott shares this easy, foolproof recipe for chocolate sponge cake, perfect for a birthday, afternoon tea or weekend treat
Provided by Eve Scott
Categories Afternoon tea, Dessert, Treat
Time 55m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 435 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE SPONGE CAKE
Every bite of this cake has a mild chocolate flavor that will appeal to all palates. Enjoy it dusted with confectioners' sugar or topped with Rich 'n' Fluffy Chocolate Frosting on page 140.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 184 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 32mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
THE BEST CHOCOLATE CAKE EVER
My grandmother taught me how to make this cake. This is the most moist chocolate cake I have ever tasted. It was my dad's favorite and now it is my husband's favorite too. The first 11 ingredients are for the cake and the last 6 are for the icing.
Provided by Emily Passaro
Categories Dessert
Time 1h
Yield 1 2 layer cake, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Sift together dry ingredients in a large mixing bowl.
- Add oil, coffee, and milk; mix at medium speed for 2 minutes.
- Add eggs and vanilla; beat for 2 more minutes. Batter will be thin.
- Pour into 2 greased and floured 9 inch cake pans.
- Bake at 325 for 25-30 minutes.
- Cool cakes for 15 minutes before removing from pans. Cool completely on wire racks.
- To make the icing, combine the milk and flour in a saucepan and cook until thick, stirring often to prevent it from being lumpy. Cover and refrigerate until cool.
- In a mixing bowl, beat butter, shortening, sugar, and vanilla until creamy.
- Add chilled milk/flour mixture and beat for 10 minutes.
- Frost cake after is it completely cool.
- Refrigerate cake until just before serving.
Nutrition Facts : Calories 775, Fat 45.2, SaturatedFat 13.2, Cholesterol 68.4, Sodium 642.9, Carbohydrate 90.2, Fiber 3, Sugar 60.3, Protein 7.5
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