30th May 2024

Chocolate Sponge Cake

Chocolate Sponge Cake

This a basic Chocolate Sponge Cake used as a base for your rich desserts like Black Forest Trifle (click here) or Black Forest Cake (click here). It a basic sponge which you can also decorate with ganache, caramel, whipped cream, hazelnut spread, or anything that your mind desires. This Chocolate Sponge Cake turns out a wee bit denser compared to commercially available ones because no improvers or additives are used. You will need an electric beater to make this cake as a lot of air has to be incorporated in the eggs which cannot be done by hand.

Yield: 6 inch cake

Prep. Time: 20 Mins

Baking Time: 15 to 20 Mins


  • Maida [APF] – 40 gms
  • Castor Sugar – 50 gms
  • Eggs (at room temp.) – 2
  • Cocoa Powder (dark) – 10 gms
  • Baking Powder – 1 pinch
  • Oil (sunflower) – 5 ml
  • Vanilla Essence – 5 ml

Step 1:      Take a 6-inch ring mould and line the bottom with double layers of foil. Grease insides with oil.

Making of Chocolate Sponge Cake

Step 2:      Keep your ingredients ready and set your oven to pre-heat at 180° C for 15 minutes.

Step 3:      Mix the maida, cocoa and baking powder and keep aside.

Making of Chocolate Sponge Cake

Step 4:      Break open the eggs in a bowl and whisk using an electric beater till the whites and yolk are mixed on a low speed.

Making of Chocolate Sponge Cake
Making of Chocolate Sponge Cake

Step 5:     Add the castor sugar and whisk on high speed till the sugar dissolves and the mixture triples in volume and is creamy and fluffy.

Making of Chocolate Sponge Cake
Making of Chocolate Sponge Cake

Step 6:     Add the vanilla essence and oil and whisk on low speed for 30 seconds.

Making of Chocolate Sponge Cake

Step 7:     Sift the flour onto the egg mixture and beat on a low speed only till the flour is incorporated. Do not over beat or else the cake will go flat on baking.

Making of Chocolate Sponge Cake

Step 8:    Pour the batter into the ready mould (don’t smoothen the top or tap the tin) and bake in the pre-heated oven at 180° C for 15 to 20 minutes.

Making of Chocolate Sponge Cake


  • Don’t open the oven while the cake is baking or the cake will deflate.
  • When the cake has finished baking, turn off the oven and place a wooden spoon in the oven door to keep it slightly open. Leave the cake inside for another 5 minutes.
  • Allow the cake to cool completely before unmoulding
  • You can also sift the flour into the egg mixture a little at a time and fold it in lightly with a rubber spatula. This needs some level of expertise.
  • If you double the quantity, you’ll need to increase baking time by 10 minutes.

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