Chocolate Sponge Cake is also known as Chocolate biskvit. It is very similar to the traditional white biskvit except for the addition of cocoa powder and a little less flour to make those perfect chocolate sponge cake, that serve as a base for many different chocolate cake recipes or desserts. The next recipe that I will post will be made using these light and fluffy chocolate sponge cakes. Stay tuned and enjoy!
Ingredients:
8 large – eggs
1 cup (200 g) – granulated sugar
1 cup (120 g) – all-purpose flour
½ cup (59 g) – cocoa
1 tsp. (5ml) – baking soda
1 tsp. (5 ml) – baking powder
Instructions:
1. Preheat the oven to 350 F. Combine dry ingredients: flour, cocoa, baking soda and baking powder in a small bowl. Mix together well with a hand whisk or a spoon. Set aside until ready for use.
2. Beat eggs and sugar on high for 10 minutes. While the eggs are beating, grease 2 – 9” (or 10") pans.
3. Sift in half of the dry ingredients. Fold batter very gently with a hand whisk and then add the second half of the dry ingredients. Use a spatula, carefully finish folding in the rest of the dry ingredients. Be careful not to over mix. Do not deflate the air bubbles.
4. Divide the batter evenly between the 2 – 9” greased pans. (The picture shows one pan only - before and after baking - you will need 2.) Bake both pans for 22 – 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let them cool for a couple of minutes before removing the sponge cakes from the baking pans.
Sponge cakes must be completely cooled before slicing them in half horizontally and decorating. Have fun decorating! 🙂
Ingredients
- 8 large – eggs
- 1 cup 200 g – granulated sugar
- 1 cup 120 g – all-purpose flour
- ½ cup 59 g – cocoa
- 1 tsp. 5ml – baking soda
- 1 tsp. 5 ml – baking powder
Instructions
- Preheat the oven to 350 F. Combine dry ingredients: flour, cocoa, baking soda and baking powder in a small bowl. Mix together well with a hand whisk or a spoon. Set aside until ready for use.
- Beat eggs and sugar on high for 10 minutes. While the eggs are beating, grease 2 – 9” (or 10") pans.
- Sift in half of the dry ingredients. Fold batter very gently with a hand whisk and then add the second half of the dry ingredients. Use a spatula, carefully finish folding in the rest of the dry ingredients. Be careful not to over mix. Do not deflate the air bubbles.
- Divide the batter evenly between the 2 – 9” greased pans. (The picture shows one pan only - before and after baking - you will need 2.) Bake both pans for 22 – 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let them cool for a couple of minutes before removing the sponge cakes from the baking pans.
- Sponge cakes must be completely cooled before slicing them in half horizontally and decorating.
- Have fun decorating!
If you make this recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I'd love to see your creations! 🙂
Kitchen items I used in making this recipe:
(If you need any of these items, simply press on the picture to order. Thank you for your support!)
9" Heavy duty baking pan.
This silicone set is a must have! So easy and flexible to flip pancakes with a silicone flipper or spatula to mix cake batter.
Violetta says
Hello there! If I’m baking two 12in cakes, what would the ingredients be?
Valya of Valya's Taste of Home says
I would increase by another half of the original recipe. For example, the recipe asks for 8 large eggs and you will need 12 large eggs instead. I hope that makes sense. Thanks for asking!
Violetta says
Yes thank you so much!
Valya of Valya's Taste of Home says
You're most certainly welcome!
Rhonda says
Can you bake this in a bundt pan l am would l still bake it for 25 min
Valya of Valya's Taste of Home says
You sure can. Grease the pan well though. I would bake it for 20 min and then check if baked through using a toothpick. Prevent shacking the cake while checking in case it’s not baked through all the way. Hope this helps.
Anna says
Thank you so much for an amazing recipe. This is my go to recipe now. I love that you put everything in grams it helps me a lot 🙂
Valya of Valya's Taste of Home says
You are very certainly welcome Anna! I’m so happy to hear that! Thank you for an awesome review! 🙂
Vicki B. says
Hello! If I'm making 10" cakes, how long do I bake for? Thank you!
Valya of Valya's Taste of Home says
You need to bake 2 - 10” cake sponges for about the same time about 20 - 25 minutes.
Lucy says
Greetings! Very helpful advice on this article! It is the little changes that make the largest changes.
Thanks a lot for sharing!
valya'stasteofhome.com says
True that Lucy! You are very welcome! I'm glad it was helpful to you. Thank you for stopping by!
Viktoriya says
Hi! What kind of frosting would go best with this type of cake?
valya'stasteofhome.com says
Hi Viktoriya. You can use any cream of your choice. If the cream doesn't have sour cream or Greek yogurt in it, than soak the sponges a little with any kind of syrup, the cake will be moist. Thanks for stopping by and commenting 🙂