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Easy Chocolate Sponge Cake Recipe

Name: Easy Chocolate Sponge Cake Recipe
Total time: 20 min
Yield: 8
Cuisine: British
Ingredients: 4 tbsp cocoa powder; 4 tbsp hot water; 225g soft organic salted butter OR; 225g soft organic unsalted butter; 225g sugar; 4 eggs; 225g flour OR; 225g gluten-free flour; 2 tsp baking powder; 200g cooking chocolate (min 70% cacao) : optional, for the icing; 200 ml double cream : optional, for the icing

This is an easy to bake chocolate sponge cake which all the family will love. You can either serve it as is or dust the top with some icing sugar or make a chocolate icing with dark chocolate and cream. You can make the cake gluten-free by substituting the flour with gluten-free flour.

Posted by: michael
On: 01/07/2013

Cuisine

British

Time

15 - 30 mins

Skill Level

Newbie

Serves

Courses etc.

Baking Sweet

You will need

Ingredient	Add
4 tbsp cocoa powder		More products
4 tbsp hot water
225g soft organic salted butter OR	Available only in our Edinburgh shops	More products
225g soft organic unsalted butter	Available only in our Edinburgh shops	More products
225g sugar		More products
4 eggs	Awaiting stock	More products
225g flour OR		More products
225g gluten-free flour		More products
2 tsp baking powder		More products
200g cooking chocolate (min 70% cacao) : optional, for the icing		More products
200 ml double cream : optional, for the icing	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Pre-heat your oven at 180ºC and prepare two 8-inch cake pans with some butter and flour, or use grease proof-paper lining cases.
Start by mixing the cocoa powder with the water until you get a smooth paste.
Add all remaining ingredients and whisk until combined well.
Divide the cake batter between the two cake pans, and cook for about 25 minutes. When ready, the top of your cakes will spring backe when lightly pressed with a finger.
After taking the cakes out of the oven, allow to cool for a few minutes on a cooling rack.
If making the icing, break the chocolate into small pieces and put in a bowl..
Put the cream in a saucepan and bring almost to the boil
Add the cream to the chocolate and stir until it becomes smooth and glossy.
Allow the icing to cool slightly and then cover the top of the cake with about 1/3 of the icing.
Whisk the rest of the icing until light and fluffy then spread on the bottom of the cake.
Finally, decorate the cake with raspberries for example.