Fail-proof chocolate sponge cake: an easy, light, and very tall recipe
Here is the foolproof recipe for chocolate sponge cake, light, airy and rich in flavor.
- 4 eggs
- 120g sugar (granulated)
- 90g flour
- 30g cocoa (powdered)
- 1/2 packet of baking powder
- Preheat the oven to 180˚C
- Whisk the sugar and eggs until you have a smooth and firm foam.
- Sift the flour, cocoa, and baking powder over the top.
- Gently incorporate this mixture with a spatula.
- Pour the batter into a 20cm springform pan lined with baking paper.
- Place in the oven for 20 minutes at 180°C (gas mark 6) (check the cooking time carefully as it may be shorter or longer depending on the oven's capacity).
- Remove from the mold and let cool on a wire rack.
Ideal for birthdays or elegant desserts like Black Forest cake.
Easy to prepare, with simple ingredients and an accessible method for perfect results every time.
Why is this chocolate sponge cake foolproof?
This foolproof chocolate sponge cake is one of my favorite recipes because it is simple, quick, and always reliable.
With basic ingredients and an easy-to-follow method, you get a light, airy and well-risen sponge cake, perfect for making a beautiful homemade cake.
Its texture is also very pleasant to work with: it remains easy to cut into regular discs, without crumbling too much.
It's an excellent base for a Black Forest cake, a birthday cake, a layered dessert, or any other pastry filled with cream.
After several attempts, I've noticed that the success of this sponge cake depends mainly on three things: eggs beaten until stiff peaks form, flour sifted well with the cocoa, and very gentle folding with a spatula. When the batter retains its volume before going into the oven, the sponge rises better, remains light, and is easier to cut into even discs.
Ingredients for a 21cm chocolate sponge cake
For a 21 cm diameter mold, the sponge cake should be 5 cm high:
- 4 eggs: give the volume
- 120g caster sugar: stabilizes the mousse
- 90g flour: gives the structure
- 30g cocoa powder: provides the chocolate flavor
- 1/2 packet of baking powder: slightly helps with growth
What type of cocoa should I use for a chocolate sponge cake?
Ideally, use a good quality unsweetened cocoa powder, such as bitter cocoa, to obtain a chocolate sponge cake with an intense taste and a beautiful color.
