Are you ready to unlock the ultimate chocolate sponge cake recipe that will transform your baking game forever? Imagine cutting into a slice of pure chocolate heaven - light, fluffy, and impossibly moist - that will have your family and friends begging for seconds. This isn't just another cake recipe; this is the holy grail of chocolate sponge cakes that will elevate your dessert skills from amateur to professional baker in just one bake!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter, softened
- 4 large eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring the sides are also lightly buttered to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat until the mixture becomes light, fluffy, and pale yellow, which typically takes about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Stir in the vanilla extract, mixing until evenly distributed.
- Gradually fold the sifted dry ingredients into the wet mixture using a spatula. Use a gentle folding motion to maintain the air in the batter, which helps create a light and fluffy sponge cake.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 25-30 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, turn out onto a wire rack to cool completely.
- Once cooled, the cake can be served as is, dusted with powdered sugar, or frosted with your favorite chocolate frosting.
Tips
- Room Temperature Matters: Ensure all ingredients, especially eggs and butter, are at room temperature for smoother mixing and better incorporation.
- Sifting is Key: Always sift dry ingredients to prevent lumps and create a more uniform cake texture.
- Don't Overmix: Fold ingredients gently to maintain the air bubbles that give the cake its signature light and fluffy texture.
- Oven Positioning: Place the cake pan in the center of the oven for even heat distribution.
- Cooling Technique: Let the cake cool completely before frosting or serving to prevent structural collapse and ensure the best texture.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 135mg
