How to Make Chocolate Sponge Cake

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! 🙂

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How to Make Chocolate Sponge Cake

Prep Time

15 mins

Cook Time

22 mins

Total Time

37 mins

 

Course: Dessert, Tips

Servings: 2 sponge cakes

Author: Valya at Valya's Taste of Home

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.
5. Sponge cakes must be completely cooled before slicing them in half horizontally and decorating.
6. 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.

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