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Classic chocolate sponge cake

The recipe for chocolate cake is a classic among the classics for any pastry lover. It is a very sweet treat to always have at home and take in breakfast, snack or dinner with a glass of milk, because it is 100% natural and does not provide saturated fat or chemicals. We teach you 2 different recipes of the classic chocolate sponge cake .

Chocolate sponge cake recipe for beginners

This is a very simple cake to make because all the measurements are made with a glass. It is the typical cake for beginners in the kitchen and for all those people who want to have a homemade sweet in a very short time and with ingredients that we all have at home.

Ingredients:

Utensils:

  • 1 silicone mold
  • 1 sieve
  • 1 spatula
  • 1 bowl
  • Oven

preparation:

Classic chocolate sponge cake

Chocolate sponge cake recipe

Ingredients:

  • 200 g of confectionery flour
  • 100 g of sugar
  • 125 g butter to the point of ointment
  • 150 g of dark chocolate in tablet
  • 4 eggs
  • 1 teaspoon of cinnamon
  • 1 tablespoon of baking powder

Utensils:

  • Mixer with rods or hand rods
  • 1 sieve
  • 1 bowl
  • 1 spatula
  • 1 silicone mold
  • Oven

preparation:

  • Beat the butter with the sugar . Do it with a rod blender or hand rods, at a strong pace, until you have a frothy cream.
  • Melt the chocolate . You can do it in the water bath or in the microwave. If you use the microwave, add a spoonful of water. Take out from time to time and remove so it does not burn.
  • Put to preheat the oven to 180 ºC while the chocolate cools.
  • When the chocolate is warm, add it to the buttercream .
  • Beat the eggs just a little and add 3 times to the mixture.
  • Sift the flour and the yeast over this mixture and mix it with a spatula.

Data of interest

Classic chocolate sponge cake
  • Level of difficulty for both recipes: Medium
  • Processing time : approximately 1 hour (counting oven time in the first recipe) / 1 hour and 20 minutes in the second.
  • Do not forget to sift the ingredients dry to avoid lumps.
  • Do not remove the cake immediately . The sudden change in temperatures can cause it to go down in excess. When you turn off the oven, leave it inside with the door open for a couple of minutes.
  • If you want, instead of 200 g of pastry flour you can put 100 g and the other half of cornstarch . You will have a cake with a very fine texture.
  • You can add nuts, raisins or almonds. Always put them at the end and flour them so they do not go to the bottom.

Several ideas to present and change your cake:

  • It is very well sprinkled with icing sugar or cocoa powder and garnished with a mint leaf.
  • Changing only the mold , you can get very different biscuits and mini cakes.
  • If you have guests and you want to add a “chic” touch to your chocolate cake, decorate it with some raspberries, a little cream and a mint leaf.
  • If you want a contrast of temperatures, do not hesitate to present it with a vanilla ball and chocolate syrup .
  • If you want to turn this cake into a cake, you can fill it with , raspberry jam or cream .

Classic chocolate sponge cake

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