Basic Chocolate Sponge Cake

Whenever I want to make any sponge cakes or layered cakes, I will always refer to my fail-proof Basic Vanilla Sponge Cake recipe here. For a cholocate sponge cake version, this recipe I use also doesn't disappoint.

This chocolate version is also fluffy and moist. This is also my go-to recipe whenever I need to make a cholocate sponge cake or any layered cake using a chocolate sponge cake base.

I think what is the most crucial part of the whole process of this cake is the whisking of the egg batter. Add in sugar to the egg only when you are ready start whisking, and make sure you whisk till it is fluffy and to ribbon stage. Once you achieve this, you will have a stable egg batter and on half the road to a beautiful and fluffy sponge cake! The other key ingredient to achieving the moist texture is the addition of liquid glucose. Addition of the glucose does not make the cake any sweeter, but helps to keep the cake moist.

Basic Chocolate Sponge Cake

makes a 8" round pan

Ingredients:

6 eggs

130g sugar

1/4 tsp salt

105g cake flour

1/4 tsp baking soda

32g canola oil

20g cocoa powder

20g milk

1 tbspn liquid glucose

Method:

1. Preheat oven at 180ºC.

2. Warm the oil and stir in cocoa powder when well mixed and dissolved.

3. Sift the cake flour and baking powder. Set aside.

4. Whisk the eggs, salt, sugar and glucose on high speed until foamy and about doubled in volume. Continue to beat on medium speed until ribbon stage.

5. Add the sifted flour mixture to the beaten egg mixture. Mix in flour on low speed for 3 seconds just to combine most of the flour. Then increase to medium speed and mix for about 20 seconds until just incorporated. 

6. Scoop some batter from the egg mixture and add to the cocoa powder-oil mixture and combine together. Pour this back into the egg batter together with the milk and fold till well incorporated using a spatula.

7. Pour into a 8" pan and bake in the preheated oven for 35 minutes. (There's no need to grease or line with paper)

8. Remove cake pan from oven and cool on a wire rack with pan inverted.

9. Once cooled, remove cake from the pan.

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